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Low-Carb
microwave berry cobbler
recipe
Adapted from: http://www.ibreatheimhungry.com/2015/07/blueberry-cobbler-low-carb-and-gluten-free.html
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Yield: 1 serving
Serving size: 1 medium (1 cup, 250ml) mug cobbler
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1/2 cup (70g) frozen or fresh berries
1 tsp. (5ml) erythritol or xylitol
1/8 tsp. salt
1/8 tsp. xanthan gum OR 1/8 tsp. psyllium husk powder OR 1/4 tsp. coconut flour
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For the cobbler crumb topping:
1 tbsp. (14g) butter, melted
3 tbsp. almond flour OR other nut flour
1 tsp. erythritol OR xylitol
(optional) 1/4 tsp. salt (skip this if using salted butter)
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1. Mix together the berries, xanthan gum, erythritol, and salt in a large mug or microwaveable glass.
2. Microwave the berry mixture for 1-2 minutes, stirring half-way through. Start with 30 seconds for fresh berries, or 1 minute for frozen. Stop cooking once the liquid has started to thicken a little bit, but keep in mind that it will continue to thicken up after it has cooled down for a minute.
3. In a separate bowl or mug, mix together the cobbler crumb ingredients and microwave for 20-30 seconds. It will look uncooked on top, but once you mix the crumbs you will find that the bottom has browned. Do NOT over-cook! This topping burns easily.
4. Mix up the crumbs and sprinkle them over the cooked berry mixture. Enjoy!
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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.
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High-Carb Blueberry Cobbler (1 mug serving): kcal 259 / net Carbs 34g / Sugars 14g / Fat 11g / Protein 3g
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TPH Low-Carb Blueberry Cobbler (1 mug serving): kcal 260 / net Carbs 8g / Sugars 5g / Fat 10g / Protein 6g
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