My classic Southern peach cobbler was always a hit, and it was also one of the simplest high carb recipes I made. Cup of flour, cup of sugar (shudder), and so on. Finally, I figured out how to make it low-carb!
Please note that I call this low carb and not keto. Depending on the type or amount of berries you use, this recipe is close to 7 grams of carbs per serving, which is a bit higher than many of my dessert recipes.
Also, please note that peaches are much higher in carbs, so I’m using fresh berries in this recipe. Can you use frozen? Yes, but…. Frozen will have more moisture so be sure to drain them well or add less cream.
Also, this is a Southern-style cobbler, not a crumble. The center will be gooey and not set. That’s how God intended cobblers to be. It’s not a “crisp” with a crumbly topping. Nope.
We hope that your family enjoys it as much as our family and friends have.
Kristie’s Low-carb Fruit Cobbler
Makes 9 servings
3 ounces unsalted butter
1 cup almond flour
1/3 cup oat fiber
2 teaspoons psyllium powder
2 tablespoons whey protein isolate or egg white protein powder
½ cup sweetener
1/4 teaspoon salt
1 ¼ cup heavy cream
1 tablespoon vanilla extract
8 ounces blackberries (blueberries or raspberries)
Preheat oven to 350 degrees. Place butter in an 8” square baking dish. Put dish in oven to melt butter.
In a large bowl, mix the almond flour, oat fiber, psyllium, whey protein isolate, sweetener, and salt.
Add the heavy cream and vanilla extract. Stir until smooth.
Pour the batter on top of the hot melted butter. Butter should be bubbling, but not browned. Sprinkle berries evenly over top. Do not stir.
Bake for 40-45 minutes. The top should be a deep brown and the center just set. Cover loosely with foil if the butter begins to brown too much. Let cool at least 10-15 minutes before cutting.
Butter may be floating on top when you remove it from the oven but will absorb as it cools. The center is a bit dough-y like a traditional southern cobbler.
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