If you haven’t had a cobbler from a Southern kitchen in the heat of summer, then you ain’t had a cobbler. There. I said it.
This is a low carb version of the Southern cobbler I’ve made for decades. One of my signature desserts. It’s the dessert that I used to carry for sharing—pig pickins, family reunions, or funerals.
Southern cobblers are not only meant for sharing, but they are meant to be eaten warm. They are ordained to be gooey in the middle and buttery all over. And if you’ve been eating cobbler that’s like a cake or “cobbler” that’s really a “crumble”, then bless your heart. Try the good stuff.
This low carb Southern fruit cobbler is so simple and unassuming that you can whip it together, bake it in disposable tins, and deliver it as a quick thank you to a neighbor who kept an eye on things while you were away.
Most of all, it’s that dessert that makes others ask, “Can I have your recipe?”
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.
We hope that your family enjoys it as much as our family and friends have. If you make this Fruit Cobbler, please tag me on social media. I’m @cookingketowithKristie on Instagram and you can tag me on my Facebook page, Simply Keto.
Kristie’s Low-carb Fruit Cobbler
- Preheat oven to 350°F. 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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