Preheat the oven to 350 F. Place 1 tablespoon of the butter in a 8” square baking pan and place in the oven to melt.
While the butter melts, mix the almond flour, sweetener, oat fiber, psyllium, pumpkin spice, baking powder, salt, and cinnamon and whisk to combine. Set aside.
In a small bowl, whisk 2 tablespoons of melted butter (reserve the remaining two tablespoons), pumpkin puree, eggs, half and half, and vanilla extract until frothy.
Use a spatula to combine the wet ingredients with the dry ingredients.
Smooth the batter over the melted butter in the pan. Slice or cut the remaining two tablespoons of butter into small pieces and scatter those pieces over top of the cobbler. Also, sprinkle the chopped pecans evenly over the top.
Bake for 33-37 minutes or until the center is just set. Remove from the oven and let cool for 15 minutes before serving.
If you want a sweeter dessert, use powdered sweetener and cream to make a glaze to drizzle over the warm cobbler.
Notes
Loaf Directions: This recipe is enough like a sweet bread that you can bake it as a loaf. Prepare a 9x5" loaf pan instead of the square baking dish. Bake at 350 F for 45 minutes and let cool for at least 10 minutes so the residual heat can help ensure that the center is firm enough to hold up as a slice, especially where the butter on top melted into the bread.Modifications: You can incorporate 2 tablespoons of chocolate chips in the batter. Reduce the chopped pecans on top to 0.5 ounces. Spread the chopped pecans and 2 tablespoons of chocolate chips on top before you bake it. You can also sprinkle some brown sugar substitute as well.
Nutrition
Nutrition Facts
Pumpkin Cobbler
Amount per Serving
Calories
190.1
% Daily Value*
Fat
17.7
g
27
%
Carbohydrates
5
g
2
%
Fiber
2.3
g
10
%
Protein
4.9
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.