Recipe: Keto Cranberry Cobbler
Prep Time: 10 min.
Cook Time: 30 min.
Total Servings: 8
Nutrition Facts
Carbs 14g
Protein 5g
Fat 17.6g
Ingredients
4 sprays, about 1/3 second each spray Vegetable cooking spray oil
1 cup, whole Cranberries raw
6 tablespoon Erythritol sweetener granular
1 cup Almond flou
2 tsp Baking powde
1/2 tsp Cinnamon groun
1/4 tsp Salt
6 tbsp Butter unsalted
2 large egg Egg whole raw
2 tbsp Milk whole 3.25% milkfat
2 tbsp Water
1/2 tsp Vanilla extract
Instructions
- Preheat oven to 350F. Spray an 8 x 8-inch glass or ceramic pan with cooking oil.
- Add cranberries and 2 tbsp of erythritol to a medium bowl and stir to coat.
- Add almond flour, the remaining 4 tbsp of erythritol, baking powder, cinnamon, and salt to a large bowl and whisk to mix.
- Melt the butter in a small microwave-safe dish for about 15-20 seconds.
- Add the butter, eggs, milk, water, and vanilla extract to the flour mixture and stir to mix.
- Pour batter into the baking pan and then spread the sweetened cranberries over the batter.
- Bake for 30 minutes or until the cobbler is set in the middle and has turned golden brown.
- Cool on a wire rack for about 10 minutes and then serve.
Tips:
Use the amount of erythritol equivalent to 6 tbsp of sugar if your brand is not a 1:1 replacement for regular granulated sugar.
Feel free to sprinkle a little extra erythritol on top of the cobbler just before serving.
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