Description
Delicious keto triple berry cobbler with a grain-free biscuit topping—perfect low-carb dessert for summer gatherings.
Ingredients
Filling:
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1 ½ cups fresh strawberries, quartered
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1 ½ cups fresh raspberries
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1 cup fresh blackberries
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¼ cup allulose (or another keto-friendly sweetener)
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½ teaspoon glucomannan powder
Topping:
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¾ cup almond flour
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½ cup brown keto-friendly sweetener
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2 tablespoons coconut flour
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1 teaspoon baking powder
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¼ teaspoon salt
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¼ cup melted butter
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1 large egg white
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2 tablespoons heavy cream
Instructions
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Preheat your oven to 325°F.
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Spread the strawberries, raspberries, and blackberries evenly in a 2-quart baking dish. In a small bowl, whisk together the sweetener and glucomannan powder, then sprinkle this mixture over the berries.
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In a medium bowl, combine almond flour, sweetener, coconut flour, baking powder, and salt. Stir in melted butter, egg white, and heavy cream until a thick dough forms.
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Break the dough into small pieces using your fingers and sprinkle them over the berry filling. Press gently to make sure the topping sticks.
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Bake for about 30 minutes, or until the berry filling is bubbling and the topping turns golden brown. Remove from the oven and allow to cool for at least 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 10 servings
- Calories: 154 kcal
- Fat: 12.1g
- Carbohydrates: 8.3g
- Fiber: 3.9g
- Protein: 3.1g