This healthy blueberry cobbler that’s gluten-free, paleo and low carb. Serve with a big dollop of coconut whipped cream.
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fresh or frozen blueberries
Preheat oven to 350.
Add the blueberries to a baking dish.
Add the almond flour, arrowroot, butter, sugar and vanilla to a blender. Blend until smooth.
Pour the mixture on top of the blueberries and bake for about 25 minutes or until golden.
Optional: top with a lil' coconut cream mixed with a tsp of maple syrup.
I only use a 1/2 cup of coconut sugar but you can add more if you like a sweeter cobbler.