Low Carb Blueberry Cobbler

This Low Carb Blueberry Cobbler is a delicious and guilt-free dessert option that is gluten-free and paleo-friendly. Bursting with fresh blueberries and topped with a nutty coconut-almond flour crust, it's the perfect treat for those following a low-carb lifestyle.

Ingredients:

• 3 cups fresh blueberries
• 2 tablespoons coconut flour
• 2 tablespoons almond flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons honey or maple syrup optional, for sweetness
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

Set the oven temperature to 175C 350F

The blueberries, almond flour, coconut flour, melted coconut oil, cinnamon, vanilla extract, honey or maple syrup if using, and salt should all be combined in a mixing bowl

Blend thoroughly

Spoon the mixture into an ovenproof dish

Bake for 25 to 30 minutes in a preheated oven, or until the blueberries are bubbling and the top is golden brown

Before serving, take it out of the oven and allow it to cool slightly

Serve warm with dairy-free ice cream or coconut cream on top, if desired