Fruit Cobblers seem to be popular in the US, not so much here. Traditionally Cobblers are made with peaches, but as peaches are high in carbs, I decided to try a Low Carb Blackberry Cobbler.

Blackberries are low in carbs and high in fibre and antioxidants. Teamed with our Low Carb Cupcake Mix, we now have a Winter Warmer Dessert to enjoy.

I used 1/2 a packet, so that leaves you with the other half to make a small batch of 6 Cupcakes.

Serves: 6

Cook Time: 35-40mins 

Ingredients:

  • 110g (1/2 packet) Low Carb Cupcake Mix 
  • 40g  Almond Meal (approx 2 TB)
  • 400g Frozen Blackberries. (thawed out) – cheaper than fresh!
  • 80g Chilled Butter (not margarine)
  • 1 egg
  • 1-2 teasp of sweetener of choice
  • 1/4 milk of choice (I used Unsweetened almond milk)
  • 1/2 small lemon ( to squeeze on berries)
  • flaked almonds to sprinkle on top

Method for Berry mix:

  1. Put the thawed out berries with natvia, lemon juice in the baking dish.
  2. Stir to combine everything and make sure that the blackberries are all evenly coated.
  3. Let the mix sit for 15-20 minutes for the blackberries to macerate so that the sweetener dissolves and the berries release their juices.

Method for Top Layer.

  1. Preheat the Oven for 190 degrees.
  2. Pop the cupcake mix and almond meal into a bowl.
  3. Grate the chilled butter into the dry mix, using a fork or your hand combine into a crumble sort of texture. Make a well in the centre
  4. Pour the egg and milk into the well and mix until the mix is just moistened.
  5. Using a large spoon, scoop up the mix and spread it evenly over the berries, about an inch thick. It should be the consistency of a thick batter
  6. Sprinkle with flaked almonds (this is optional)
  7. Pop in the oven for 35-40mins or until the top is golden and the berries are bubbly.
  8. Serve with cream (again optional but YUMMY!)

For more great Low Carb recipes, click here

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