Ingredients
1 stick butter
1 egg, lightly beaten
½ cup almond milk
½ cup heavy whipping cream
½ cup coconut flour
1 cup granulated monk fruit sweetener
2 tsp baking powder
½ tsp salt
6 oz blueberries (or any berry you like)
2 oz cream cheese, cut into small cubes
Instructions
Prep:
Preheat your oven to 350°F (or your air fryer to 330°F).
Melt the butter and pour it into a 10” cast-iron skillet or any pan that fits inside your air fryer.
Mix the batter:
In a small bowl, whisk together the egg, almond milk, heavy cream, coconut flour, monk fruit sweetener, baking powder, and salt until smooth and lump-free.
Assemble:
Pour the batter directly over the melted butter—do not stir.
Sprinkle the blueberries evenly over the top.
Scatter the cream cheese cubes across the surface.
Bake:
Oven: Bake for 35–45 minutes, or until the top is golden and the edges are bubbling.
Air fryer: Cooking time may be shorter; bake until the cobbler stops jiggling and the edges turn golden brown.
Serve:
Delicious on its own or topped with your favorite low-carb/keto ice cream.