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Blueberry Cobbler Yum!

1 lb fresh blueberries or frozen
1 tablespoon Lemon juice
2 tablespoon Momma's Shuga Granulated
1/2 tablespoon Whole Psyllium Husk
or 1/4 teaspoon xantham gum

Drop biscuit
1 large egg at room temperature
3/4 cup almond flour
1/2 cup coconut flour
1/4 cup Momma's Shuga Powdered
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup melted butter
3/4 cup heavy cream


  • Preheat oven to 350°F (180°C). Grease small baking dish.
  • Combine the fresh (or frozen blueberries) with lemon juice, Momma's Shuga Granulated and psyllium husk. 
  • Pour the blueberries into the baking dish. 
  • Combine the almond flour, coconut flour, Momma's Shuga Powdered, salt and baking powder.
  •  Add egg, melted butter and heavy cream until it forms a thick creamy biscuit batter. 
  • Spoon the batter on most of the blueberries, leaving some holes with no dough to let the baked juicy blueberries go through the biscuit. 
  • Bake for 40 minutes covered with foil in the center of your oven. until bubbles form on the side of the baking dish.
  • Cool for 5 minutes then serve in individual bowls, 1/3 cup per person, with a dollop of sugar free ice cream. 

Net carbs 5.6 grams per serving

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