Who loves a fruit cobbler?
Check out this summer treat we made – A Low-Carb, Keto Berry Cobbler
The perfect summer dessert, with a Keto twist. Super easy to make and absolutely delicious!
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This Keto cobbler is super easy to make and packed full of juicy, sweet strawberries and blueberries, topped with a crunchy cake-like gluten-free topping. Absolutely delicious
INGREDIENTS
1lb of fresh berries (we used strawberries and blueberries) tip add more strawberries
1 egg, slightly beaten
1 teaspoon vanilla extract
1 1/2 stick butter, softened (or 1/2 cup coconut oil, melted and cooled)
2 tablespoons Stevia or Swerve (or your favorite keto sweetener)
1 cup coconut flour
3/4 cup almond flour
1 teaspoon Cinnamon and also sprinkle on top before cooking
DIRECTIONS
1. Preheat your oven to 375°F (190°C).
2. In a cast iron skillet, toss together strawberries and blueberries, 1 tablespoon keto sweetener (I used swerve granulated sugar, and a pinch of salt.
3. In a large bowl, combine beaten egg, softened butter, 1 tablespoon sweetener, and vanilla extract. Add in almond flour and coconut flour, mixing well to combine and form a dough.
4. Spread the topping evenly on top of the berry mixture with your hand and press it down lightly.
5. Bake the cobbler for 20 – 25 minutes, until the edges are bubbling and the top of the crust is golden brown. Serve warm with Keto whipped cream, enjoy!
Notes and tips:
Store cobbler, covered, in the refrigerator for 1 or 2 days. Reheat in the microwave, if desired.
You can also freeze your keto berry cobbler in an airtight freezer-safe container. Thaw in your fridge overnight, then pop into the oven at 350°F (180°C) until everything is warm and bubbly.
**If I make again I would add crushed pecans to the topping!!