Individual Strawberry Cobbler

Individual Strawberry Cobbler (using Lets Do Organic coconut flour)
Individual Strawberry Cobbler (using Lets Do Organic coconut flour)

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.

Click to enlarge
Using Honeyvillegrains coconut flour.

NUTRITIONAL INFO:   Makes 2 individual cobblers, each contains:

140.5 calories

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


18 thoughts on “Individual Strawberry Cobbler

    1. It’s a pure fiber derived from the Konjac tuber. It’s what they make shirataki noodles from. I can enhance baked goods in texture and volume. I only use it in very small amounts in my recipes. I order it at

    1. I’m not a fan of it either. Trust me, you do not taste coconut in this. I hate that taste in everything. You can sub in any other alternate flour you like, but you’ll have to experiment on how much to use. They are not interchangeable 1 for 1. Usually take MORE of the other “flours”.

    1. No, it’s not a thickener in baked goods, so much as a texture enhancer. It also tends to give a wee bit more rise in cakes, in particular. I just find it improves all my baked goods I’ve added it to. Hard to describe really. I’ll take a recipe I’ve made many times, added a little gluc/konjac and it just looks and tastes better…..and mouth feel is often improved, if that makes any sense. You could leave it out without hurting the final cobbler topping, if you don’t have it in your pantry or don’t want to invest in it.

  1. frank weir

    Hi Peggy…. I made this for myself and wife the other night. I was a tad leery since I’m not crazy lately about either coconut flour OR whey protein. But I got some good quality unflavored unsweetened whey protein from Whole Foods and that made a major difference. Really liked the floury flavor with the dough portion BUT it was very dry following the recipe and I added about three times the amount of cream and water so I could “pour” it over the berries. My wife said cobbler dough tends to be dry so next time I will follow the recipe and maybe form the dough into a ball and then flatten and place over the berries our just crumble over the top. Using way more cream and water was ok for taste but it was a bit mushy where the dough met the berries. I’m not experienced so maybe you knew how to work with a dry dough, I didn’t. Your thoughts? Was your dough dry or not? How did you form the nice looking cobbler patties in your photos? Thanks for a great recipe. Michigan is a BIG strawberry state so I’m looking forward to using native strawberries for this when in season. Also excited to use the good unflavored whey protein. That is something that can just taste awful if you don’t buy the right one.

    1. Hi, Frank. I’m sorry you had difficulties with this recipe. Don’t feel bad. Working with recipes that have coconut flour can be tricky. Actually, my batter/dough wasn’t very dry at all. I’d compare it to a thick fruitcake batter? I’m assuming you didn’t mismeasure anything and didn’t forget the water at the bottom of the list of ingredients (that’s something I can easily do, because I line up my ingredients on the counter and often forget the water! I’ve done it more than once I have to confess.). I’m not sure what happened with yours. But I have a suspicion. There are only 4 tablespoons + 1 tsp. of dry ingredients and 4 T. liquid, so if your batter was dry/stiff and difficult to work with, it was likely the brand of coconut flour you use. Coconut flours are notorious for soaking up liquids like a sponge and their ability to do that varies widely from brand to brand and how they are ground, whether they are defatted or not. I have found some brands soak up liquids and reduce a cake batter to a near BRICK. I use Honeyvillegrains brand now, which I love. I is VERY fine and measures like sugar. Never any clumping. I’m presently finishing off a bit of my last bag of Lets Do Organic in my canister. So the two brands are kinda MIXED in my canister.

      I could only suggest mixing up another batch, measuring all ingredients extra carefully but this time adding the coconut flour SLOWLY rather than all at once and add it LAST, only adding enough to get a thick fruitcake-lie batter. If it comes out stiff again, you could beat a small egg into it. I’d also seriously consider a different brand of coconut flour your next purchase. I was easily able to spoon my thick batter onto my berries in two piles down the center of the berries and then just spread the batter out to nearly the edges of the dish with back of my spoon. So let me know how it works for you next time and I’m keeping my fingers crossed it works this time for you. I actually made blackberry cobblers the next night and again I had no trouble spooning the thick batter over my berries.

      FYI I lived in Mt. Clemons when I was in 1-3rd grade. Dad was stationed at Selfridge AFB. I don’t think it’s even a functioning airbase anymore. Loved it up there.

      1. OK Frank. I just cooked this recipe a third time, this time using all Honeyvillegrains coconut flour. Made a totally different topping result in appearance. Tasted the same. Bottom dough soaked up some of the juice like both previous batches. Like I said in my last post, coconut flour brands will cook up MAJORLY different. This time the mixture came out more like real pie dough, dry and pliable enough that I could have easily rolled it between sheets of plastic. In other words, not at all like the wetter batter I got the first two times with Let’s do Organic coconut flour. But rather than roll it, I chose to just press blobs & crumble the dough down the middle of the berries and bake. Here’s what it looked like when cooked: Next baking I’ll actually roll the dough and see how that does. So I suspect your brand of coconut flour is one that will require either that small egg I suggested, or quite a bit more liquid ingredients.

        1. frank weir

          peggy…must be the flour for sure. this has happened with every recipe. thanks for all your help and time!!

  2. Hi, I love all of your recipes. I’m diabetic so the lower the carbs the better for me.

    Question – why oat fiber? Do you ever substitute psyllium fiber for the oat fiber?

    1. It provides a real “flour-y” taste and enhances texture. I’ve not had much luck using psyllium in many recipes to be quite honest, but some folks like working with it. Made a nice lemon cake with psyllium one time, but that’s the only thing that has come out good for me with psyllium. On the carb front, oat fiber is virtually pure fiber, so it’s a carb wash at 26 g carbs per 1/3 c. and 26 g fiber.

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