Low-carb blueberry cobbler
A low-carb blueberry cobbler with a protein-rich almond crumble topping. The kind of dessert that warms up a winter evening without wrecking the day.
This dish reminds me of my Nan, who’d always have fruit pie and vanilla ice cream after dinner. She wasn’t shy with the sugar. This is a healthier remix that keeps the spirit. Serve with coconut yoghurt and a cup of tea.
Ingredients
- Filling: 3 cups blueberries
- Filling: 1/4 teaspoon xanthan gum
- Filling: 2 tablespoons granulated stevia
- Filling: 1 tablespoon lemon juice
- Topping: 2 tablespoons butter
- Topping: 2/3 cup almond flour
- Topping: 1 serve vanilla protein powder
- Topping: 2 tablespoons granulated stevia
- Topping: 1 teaspoon lemon zest
- Topping: 1 1/2 teaspoons mixed spice
Method
- Preheat oven to 190°C.
- In a medium bowl, combine blueberries, xanthan gum, stevia, and lemon juice. Mix well until the blueberries are coated.
- Add the blueberry mixture to a 9x9 inch pan, or 9 small ramekins.
- Melt the butter in the microwave. Stir in almond flour, protein, stevia, and lemon zest until a crumbly dough forms.
- Crumble the dough over the blueberries in small clumps using your hands.
- Bake for around 22 minutes for the large dish, or 16–18 minutes for the smaller ramekins, until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.
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