Keto Berry Cobbler

So it has been said that summer hasn't started yet until a good cobbler pie is made, haha. My general philosophy is that there is always room for a good cobbler. The keto berry cobbler recipe is a great one that even non-keto guests would enjoy.

Use fresh or frozen berries of your choice. Thicken it up and then top it off with a almond flour crumble. Bake it until its golden and bubbly and serve it with a side of Keto ice cream! A yummy fruit dessert that is keto friendly and delicious.

Ingredients–Berry Filling:
16 ounces fresh or frozen berries 
Xanthan gum slurry*
1/2 lemon , juiced
2/3 cup allulose sweetener
pinch of salt

Ingredients–Topping:
1 cup almond flour
2/3 cup Swerve sweetener
4 tablespoons butter
1/4 cup Highkey granola (optional)

*Ingredients—Xanthan Slurry:
3 teaspoons coconut oil (or avocado oil)
1 teaspoon xanthan gum

Directions:

1. In a medium sauce pan, add berries, lemon juice, sweetener and salt and cook on medium-low heat.
2. Stir to dissolve sweetener and allow berries to break down. Cook for about 5-10 minutes.
3. Using a blender or magic bullet, slightly crush the granola so that there a various bits and sizes. Set this aside.
4. In the meantime, prepare your ingredients for the topping in a separate bowl. 
5. Add flour, sweetener and butter in a bowl. Work the butter into the mixture until it is fully incorporated. It will be lumpy but your should not have any clumps of just butter. Set this aside.
6. Back to your filling. Use your spoon to smash some of the berries, but keep most whole or slightly whole.
7. Once your berries have cooked and released their juices, add the xanthan slurry 1 teaspoon at a time stirring each time to incorporate. Cook for an additional 2-5 minutes until the mixture starts to thicken. 
8. Pour the filling in a baking dish.
9. Crumble your almond flour mixture on top leaving some areas where you can see the berry underneath. Crumble the granola mixture over top.
10. Bake in the oven at 350° for 20 minutes or until the topping is a nice golden brown. Note: The topping will be soft to the touch when you remove it from the oven. It will get firmer as the cobbler cools. 

TIPS

• I prefer using 2 different keto sweeteners in this recipe to achieve the right texture of each component. Allulose is a monosaccharide sweetener normally found is fruits like raisins and figs. The body doesn't metabolize allulose and therefor it doesn't spike insulin. When used in baking it adds to the chewiness of foods. Swerve sweetener is composed of sugar alcohols. It bakes well but I find that it re-crystalizes when your baked good cools. So its best used in foods that are meant to be crunchy.
• The longer your allow the cobbler to cool and sit, the thicker the filling will get. I actually love the cobbler the next day warmed up slightly in the microwave and of course served a la mode with some keto vanilla ice cream! Yum!

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