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Blackberry Cobbler: Low Carb Style

Blackberry Cobbler: Low Carb Style


Blackberry Cobbler (Grain-Free and Sugar-Free)

Blackberries! Oh how I love them.

Last summer, I became quite concerned about my relationship to blackberries. You see, I was on notice to lower my cholesterol. All of my research reinforced that the only way I could hope to accomplish this daunting task without taking risky cholesterol-lowering medications was to severely cut back on the amount of carbohydrates I was eating.

Thankfully, blackberries are lower in carbs than many fruits . . . AND offer some pretty amazing health benefits as well.

But for when you’ve just gotta have cobbler or pie, what’s a gluten-, grain-, and sugar-free girl supposed to do?

This is what I settled on. Adapting a recipe I found for biscuits here, I’m quite pleased with the result. Where other low-carb cobblers struck my palette as too heavy, I really like how the beaten egg whites lighten this dough.

Don’t let a little thing like dietary restrictions keep you from having your cobbler and eating it too. The blackberries are ripening. Make some cobbler!

Grain and Sugar free Cobbler 2

Blackberry Cobbler (Grain-Free and Sugar-Free)

4 to 6 cups blackberries (or any other fruit you’d like to use)

Stevia (to taste)

2 tsp. Chia Seeds

2 cups almond flour (I use Honeyville)

1 teaspoon stevia

8 egg whites

2/3 cup butter

2 tablespoon baking powder

1 teaspoon salt

  • Place blackberries in a 9-inch cast-iron skillet (or other oven-safe dish or pan). With a large slotted spoon or pastry cutter, crush blackberries so that you have lots of good juice along with nice chunks of fruit in the skillet. Add a small amount stevia and taste; keep adding and tasting until the fruit and juice are satisfactorily sweetened. Sprinkle the chia seeds (to thicken the juice) over the blackberries and stir well.
  • Set aside.

For the cobbler:

  • In a medium-sized bowl, combine the almond flour, 1 teaspoon of stevia, baking powder, and salt with a whisk or fork.
  • Using a pastry cutter, fork, or mixer, cut the butter into the almond flour mixture until it’s broken up into pea-sized bits and distributed into the flour.
  • In a separate bowl, beat egg whites until stiff.
  • Add to the butter/almond flour mixture. (If the batter doesn’t seem stiff enough to hold its shape while baking, add additional almond flour a little at a time until it does. Other brands of almond flours make a difference in the texture.)
  • Scoop the batter over the fruit.
  • Bake at 350 F for about 20 minutes, until slightly golden.

Now, I will confess that adding just a bit of Vanilla Bean Ice Cream finishes the cobbler off nicely, but that does complicate the low-carb mantra just a tad 🙁

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