Blueberry
Cobbler
Low Carb and
Gluten Free
Filling:
3 c.
blueberries
¼ t. xanthan gum (to thicken)
2 T. Splenda
(or other sweetener)
1 t. lemon
juice
Topping:
2 T. butter
? c. almond flour
2 T. Splenda
(or other sweetener)
½ t. lemon zest
Instructions:
Spray or
grease a 9 inch square baking dish. In a medium bowl, combine the blueberries,
xanthan gum, sweetener, and lemon juice and mix well until the blueberries are
coated. Add the blueberry mixture to prepared
pan (or smaller ramekins.)
Melt the
butter in the microwave in an average sized coffee mug or bowl. Stir in the
almond flour, sweetener, and lemon zest until a crumbly dough forms. Crumble
the dough over the blueberries in pea (or larger) sized clumps.
Bake at 375
degrees for 25 minutes or until the crust is golden brown and the blueberries are bubbling.
Serve warm or
cold. I whipped some heavy cream with Splenda for a topping.