Low Carb Triple Berry Cobbler

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Is there anything better than fresh berries in the summer? Really, I don’t think so. And it’s time to make the most of them. This triple berry cobbler is a wee bit higher on the carb scale than most of my desserts, but it’s a worthy indulgence! Fresh berries aren’t in season for long!

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Low Carb Triple Berry Cobbler

Ingredients

    Filling:
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • Sweetener equivalent to 2 tbsp sugar
  • Topping:
  • 2/3 cup almond flour
  • 2 tbsp coconut flour
  • Sweetener equivalent to 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp lemon zest
  • Pinch salt
  • 1 large egg
  • 2 tbsp melted butter or coconut oil
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven to 325F.
  2. Spread the berries over the bottom of a 9-inch ceramic pie or tart pan. Sprinkle with the sweetener.
  3. In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, lemon zest, and salt. Stir in the egg, melted butter, and vanilla extract until a crumbly dough forms.
  4. Break up the dough with your fingers and sprinkle over the berries. Bake for 20 minutes, until the filling is bubbling and the topping is lightly browned.
  5. Top with lightly sweetened whipped cream or your favorite low carb vanilla ice cream.

Yield: 6

Cholesterol: 10mg

Food energy: 154 kcal

Total fat: 10.40g

Calories from fat: 93

Carbohydrate: 12.23

Protein per serving: 4.33g

Total dietary fiber: 5.51

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susie milkmaid
susie milkmaid

Absolutely awesome! The lemon peel is a fantastic addition that brightens the berries. Made it twice already and dreaming of the next time!

So smitten that this cinched the deal–I will be getting a copy of your cookbook.

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