It’s the last day of my “World Diabetes Day” week, but that does not mean this recipe for my delicious (Low-carb) Blueberry Cobbler is the last recipe I will post related to the topic of diabetes. Be warned. No, be careful not to miss any of those delicious recipes that are coming up in the future ;P
This week’s recipes are/were all suitable for diabetics. They are not the only recipes here on the blog that are sugar-free, sugar-reduced, or low-carb – I am doing this stuff for quite a while now and will continue posting recipes in these categories. I am trying to cut back on sugar myself, so baking with sugar replacements is quite normal for me now. I still have to try all of the sugary bakes and desserts I post here on the blog, but hey… I will continue that cruel job – otherwise, I could not tell you how delicious they are ;P Anyway. When I cook and bake for myself I normally use replacements like xylitol or ground nuts instead of regular sugar and flour. In a recipe like this one here the ground hazelnuts reduce the number of carbohydrates quite a lot compared to regular flour – if you want to bake low-carb that’s an easy way to get around the carbs. Nice side effect: the bakes are also gluten-free if you leave out regular flour.
So – in case you’re in the mood for a low-carb or sugar-free dessert, you got to try this quick and easy Blueberry Cobbler. By the way… to thicken the filling I used xanthan gum – it does the job of cornstarch really well. By replacing the cornstarch you get rid of even more carbs. If you don’t have xanthan gum at home or don’t mind about “low-carb” that much, you can use regular cornstarch, of course. About 1 tablespoon should be enough here to thicken the blueberry filling. For me personally, the removal of sugar is more important… I could live with a tablespoon of carbs.
Anyway. Enjoy the cobbler if you make it – and I hope you like my low-carb version of the classic Blueberry Cobbler. If you want more sugar-free and sugar-reduced recipes, check out that category of recipes here on the blog – you can find it in the menu on top of the page.
INGREDIENTS / ZUTATEN
For the blueberry filling:
12.3 oz. (350g) blueberries (fresh or frozen and thawed)
1 tsp. lemon juice
2 tbsp. xylitol
1/4 tsp. xanthan gum
For the topping:
1 oz. (30g) butter, melted
2.1 oz. (60g) ground hazelnuts
3 tbsp. xylitol
1/2 tsp. vanilla extract
Für die Blaubeerfüllung:
350g Blaubeeren (frisch oder TK-Ware aufgetaut)
1 TL Zitronensaft
2 EL Xylit
1/4 TL Xanthan Gum
Für das Topping:
30g Butter, geschmolzen
60g Haselnüsse, gemahlen
3 EL Xylit
1/2 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
2. Melt the butter for the topping. Add the ground hazelnuts, xylitol, vanilla extract, and melted butter to a bowl and mix until crumbles form. Top the blueberries with the crumbles and bake for about 16-18 minutes until the crumbles are nicely browned and the blueberries are bubbling. Take out of the oven and let cool down a bit. Serve warm or cooled with some whipped cream or ice cream (optional).
2. Die Butter für das Topping schmelzen. Die gemahlenen Haselnüsse, Xylit, Vanille Extrakt und geschmolzene Butter in eine Schüssel geben und mischen, bis sich Streusel bilden. Auf den Blaubeeren verteilen und für 16-18 Minuten backen, bis die Streusel etwas Farbe bekommen haben. Aus dem Ofen holen und ein wenig abkühlen lassen. Die Cobbler können warm oder kalt serviert werden. Schmeckt prima mit etwas Schlagsahne oder Vanille Eis (optional).
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Here is a version of the recipe you can print easily.
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Low-Carb Blueberry Cobbler (sugar-free & gluten-free)
- Prep Time: 00:10
- Cook Time: 00:18
- Total Time: 00:30
- Yield: 4
- Category: Dessert
- Cuisine: American
Description
Delicious sugar-free blueberry cobbler – easy peasy dessert you can enjoy without regrets ;)
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
