This delicious dessert recipe actually makes two individual cobblers in a jiffy! A few slightly cooked, sweetened strawberries and a little batter spooned on top and 20 minutes later, Strawberry Cobbler! You could make these instead with simmered blackberries, raspberries or blueberries. This is suitable once you reach the berry level of Phase 2 Atkins carb ladder.
VARIATIONS: Substitute blueberries or blackberries for the strawberries. You may have to add more sweetener for blackberries if they are very tart.
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6 large strawberries, sliced
¼ c. water
your favorite sweetener to taste (I used 2 T. erythritol)
1/8 tsp. your favorite thickener (I used xanthan gum)
2 T. oat fiber
1 T. coconut flour (I used Let’s Do Organic)
1 T. unsweetened, unflavored whey protein powder
½ tsp. baking powder
½ tsp. glucomannan powder
2 T. heavy cream
2 T. water
DIRECTIONS: Preheat oven to 350º. Slice berries and place in small saucepan with the 1/4 c. water, sweetener, and thickener (if using). Bring to boil and lower to just a simmer and cook just until they begin to soften. While the berries simmer, measure the dry batter ingredients into a small bowl and stir to blend. With a fork, stir in the cream and water and stir until all is mixed well. Spoon half the berries equally into 2 small ceramic baking dishes (mine were 6″x 3″ ovals). Next spoon half the batter atop each dish of berries, avoiding it touching the edges of the dish. Pop the dishes into 350º oven and bake for about 20 minutes or until lightly browned on top. Serve warm.
NOTE: Different brands of coconut flour can produce widely varied results in batters and doughs. Many low carb cooks out there are already well aware of this somewhat annoying phenomenon. Switching from Let’s Do Organic to Honeyvillegrains coconut flour on third baking today, produced a much thicker, almost pie dough mixture (not spoonable at all) that could be spread out with your bare fingers, crumbled on or rolled between plastic sheets. The resulting dough, I chose to press in my hands and lay over my berries (using the Honeyvillegrains coconut flour). It cooked up as shown below. It tasted exactly the same as the one above. A little more water and cream would have probably made this batter a little more like the one above and spoonable. I just did this to show you the dramatic variances between coconut flours. It’s one of the reasons I don’t like to cook with it very much, other than in combination with other “flour” substitutes, where it won’t be in the driver’s seat on flavor, texture or moisture balance. Some brands soak up moisture THAT much worse than other brands and you just have to compensate with either liquid or egg in the recipe until your dough/batter is the proper consistency.
NUTRITIONAL INFO: Makes 2 individual cobblers, each contains:
10.7 g fat
13.2 g carbs, 8.6 g fiber, 5.1 g NET CARBS
3.9 g protein
7.4 mg sodium