What could be better than a sugar-free, low-carb cherry cobbler?
It's a tradition in many families to take your favorite fruit when it is in season and turning it into a bubbling hot cobbler. Mmmm, mmmm I have so many great memories of cobblers of all shapes and sizes growing up.
But now that you are livin' la vida low-carb, eating cobbler is a thing of the past, right? Well, not anymore thanks to this recipe compliments of our friends at Low-Carb Connoisseur. When you use CarbQuik for the dough and Xylitol for the sugar, then you turn this former high-carb, sugary dessert into a low-carb masterpiece!
Just make sure you don't forget to put a little dollop of whipped cream on top for good measure! You can't help but ENJOY this mouthwatering cherry cobbler recipe!
LOW-CARB CHERRY COBBLER
1/2 cup CarbQuik Baking Mix
1/4 cup pecans
4 teaspoons NOW Xylitol sugar substitute
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons cold butter, cut into small pieces
1/3 cup heavy cream
2 tablespoons full-fat sour cream
1 1/2 teaspoons ThickenThin Not/Starch thickener
1 can (16 ounces) Lucky Leaf Sugar Free cherry pie filling, divided
1/4 teaspoon almond extract
1. In a food processor, pulse mix the CarbQuik, pecans, Xylitol, cinnamon and salt until combined. Add butter and pulse mix until butter pieces are the size of peas.
2. In a liquid measuring cup or bowl, whisk heavy cream, sour cream and egg. Pour evenly over dry mixture and pulse mix until just combined. Pat dough into a flat disk on plastic wrap. Chill at least 1 hour.
3. Heat oven to 400ºF. In a small bowl, mix ThickenThin Not/Starch thickener with 1/4 cup filling until smooth. Pour remaining filling into an 8" square or round baking dish. Mix in thickened filling and almond extract.
4. Divide dough into 8 pieces and pat into disks about 3" across. Stagger biscuits over filling. Bake cobbler 25 to 30 minutes, until biscuits are browned and cooked through.
Prep time: 20 minutes
Bake/Cook time: 30 minutes
Chill time: 1 hour
Total Carbs: 7.5g
Net Carbs: 5.5g