“All for One” Low Carb Blueberry Cobbler

Words can do this cobbler no justice.

I didn’t think I would every say this, but I’m at a loss for words for this. I quite simply don’t know what to say.

This cobbler is just too tasty.

I fed it to my mother, and she told me it should be illegal how good this cobbler is. With a full mouth and a happy belly, I agreed.

They’re going to come for me. They will come and haul me away any minute now. I am not allowed to make food this tasty. I should eat faster. Actully, I should make another one. Yes, that’s what I’ll do.

It may seem like too much to put 10 minutes into a single serving cobbler, but take my word on this one. You do not want a whole tray of this stuff lying around. It will be gone. Fast. Too fast.

My mother almost didn’t believe me when I told her that, even with the delicious, buttery crumble on top, it was only 80 calories. Not to mention that this ramekin of delicious, cobbler-y goodness is also is sugar free, gluten free, grain free, vegan, and low carb.

Don’t healthy, delicious, produce-laden food just scream “spring”? Well, then I have good news for you!

Spring has sprung! And I can tell it’s a delicious one this year.

“All For One” Low Carb Blueberry Cobbler 

Warning: Your eyes may roll back in your head upon first bite. Just a heads up, this is a perfectly acceptable breakfast, but also hits the spot for a late night “me time” snack.

Serves… you!

Adapted loosely from Angela


2 teaspoons xylitol

3/4 cup blueberries, fresh or frozen

1 Tablespoon unsweetened shredded coconut (I used reduced fat when I made it and calculated the calories)

1 1/2 Tablespoon almond meal (ground up almonds)

1 teaspoon applesauce

pinch salt

splash vanilla extract

sweetener, to taste (I used 1/2 a packet of stevia, and probably would not use any more.)


Preheat oven to 400F.

In a small skillet, melt xylitol. When xylitol has completely dissolved, add in blueberries and cook, stirring frequently, for a few minutes, or until they are liquidy but still retaing some of their shape, and remove from heat.

Meanwhile, combine shredded coconut, almond meal, applesauce, salt, vanilla extract, and sweeter in a small bowl and mix well. The applesauce should coat all the other ingredients to the point where they can stick together, but not be too moist. Place the cooked blueberry mixture in a greased ramekin (about 6-8 ounces), and sprinkle the coconut mixture in small bits over the blueberries. Bake in the oven at 400F for  about 20 minutes, or until the top is cooked, crisp, and slightly browned. Let cool until it won’t burn your mouth, and dig in!

Hey, just FYI… you may want to make two. Or five. No one’s judging.


-Kelly M.



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    • says

      Hey Melissa, and thanks for the question! I don’t really count the calories in blueberries, but the topping has about 80 calories by itself. Plus, if you used a different fruit, the calories would be different too. Hope this helps! 😉

      • Melissa says

        80 calories in that whole thing? That’s fantastic! Thanks for coming up with such a great meal. Hope to see more great recipes soon!

  1. sammy says

    mmm! considering making less of the bluberry filling and just adding it on top of some greek yogurt then placeing the shredded coconut applesauce and truvia on top till slightly crisp/burnt like a crembrule/custard! looks great!! LOVE ALL UR RECIPES! just scared ill eat every thing if i make too much at once! btw thanjks for getting me hooked on coconut flour! i mkae individual cocnut flour cakes every day!

    • says

      I said it beore and I’ll say it again. You rock, Sammy. Greek yogurt blueberry cobbler? Brilliant!

      P.S. What kind of coconut flour cakes do you make? They sound yuuuuummy.

  2. says

    Awesome! And I’m so glad you’re familiar with Angela’s blog. I like a lot of her recipes, too. Isn’t the internet wonderful for connecting with foodies all over the place?

    Can’t wait to try this latest goodie from your blog. :)

    • says

      Thanks so much, Shana! Isn’t Angela wonderful? The internet really can be such a great to connect all of us food lovers! Where else would we come up with this stuff? 😉

  3. Maddy says

    Yum! This looks amazing…I’m not usually a fan of baked goods without any oil but if it got the “foodie fiasco mom” stamp of approval, I’m in! 😉

    • says

      I told my mom you had officially dubbed her “foodie fiasco mom,” and she was absolutely thrilled! Thank you so much for your creativity, Maddy! 😉

    • says

      You are so sweet, Tessa. Thank you so much!

      P.S. Thanks for the email! CONGRAGULATIONS on graduating and getting into your #1 choice, my dear! I hope you have a fantastic time. You deserve it. 😉

  4. Gayle says

    I doubled the recipe and used 1 Tbs butter to soften the berries.
    Then I substituted oatmeal for ground almonds, which would be delicious too if I’d had any.
    I used Stevia for topping, which came out perfectly. I’m substituting applesauce for fat in several recipes. I’d never thought about in a crisp topping, but it worked just fine

  5. Amy says

    This is so yummy! I added some chopped pecans on top and drizzled them with melted butter/Truvia before I baked. Thanks for this tasty recipe!

  6. Jen says

    I’m dying make this, but can’t tolerate nut flours. Do you think it can be done with coconut flour only? If so, what amount would you estimate would be necessary? (I’ll use that as a starting point and play with it.)

    By the way, as a strict paleo eater with many food intolerances and allergies, I am SO glad I found you via Pinterest! I’ve been checking your recipes out daily and love the healthy treat options here. My 13 year old daughter will soon have a great appreciation for you as well! Keep ’em coming!

    • says

      Hi Jen! Hmm. My guess on the coconut flour would be no, but perhaps you could whole wheat flour? Maybe the coconut flour would work? I wish I had a definite answer for you.

      Welcome aboard! Thank you so very much for your kindness!

  7. Mary says

    Thank you so much for this recipe. It was amazing and so easy! I doubled the ingredients because I was making this for me and my hubby. I added a bit more almond flour and coconut because I like a bit more of the crust. Fantastic!


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