I know that it is snowing in some parts of the country today, but we are trying to hold onto summer for just a little bit longer! This sugar free blackberry cobbler is perfect paired with your favorite sugar free vanilla ice cream. Also delicious with blueberries, or a combination of berries.
Sugar Free Blackberry Cobbler
1 quart fresh blackberries
¼ cup low carb sweetener (erythritol/monkfruit)
1 Tbs lemon juice
½ tsp lemon zest
¼ tsp xanthan gum
2 Tbs low carb brown sugar (erythritol/monkfruit)
1/3 cup unsweetened shredded coconut (do not use coconut flour)
2/3 cup almond flour
2 Tbs unflavored whey protein
1 tsp baking powder
¼ tsp salt
2 Tbs butter, melted
1 tsp vanilla extract
Preheat oven to 350°F.
Mix blackberries, sweetener, lemon juice and zest, and xanthan gum in a shallow baking dish.
Place brown sugar sweetener and coconut into a food processor. Pulse until finely ground. Add almond flour, whey, baking powder, and salt. Pulse until smooth. Add melted butter and vanilla and pulse just until mixed.
Use fingers to crumble topping over fruit in baking dish. Bake for 40 minutes, or until filling is hot and bubbly and topping is beginning to brown.