Ingredients:
For the Cobbler:
6 tbsp unsalted butter (chilled and cut into pieces)
1 cup almond flour
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup granulated erythritol or another sugar substitute (adjust to taste)
1/2 cup unsweetened almond milk
1 tsp pure vanilla extract
2 cups fresh blackberries
For Garnish (optional):
Sugar-free vanilla ice cream (keto-friendly)
Instructions:
Preheat your oven to 375°F (190°C).
Prep a 9-inch cast iron skillet with non-stick baking spray.
Place the pieces of chilled butter in the skillet and put the skillet in the oven until the butter melts.
In a medium bowl, combine almond flour, salt, cinnamon, and your chosen sugar substitute. Stir to mix.
Remove the skillet from the oven (if the butter has melted). Add the batter to the skillet, spreading it evenly.
Sprinkle the fresh blackberries on top of the crust.
Bake at 375°F for about 30 minutes, or until the crust is golden brown.
Serve the cobbler warm, and if desired, garnish each serving with a scoop of sugar-free vanilla ice cream.
Nutrition Information (Approximate, per serving, based on 6 servings):
Calories: 250
Fat: 24g
Carbohydrates: 8g (Net Carbs: 4g)
Fiber: 4g
Sugar: 3g
Protein: 4g
