Name: Low Carb Keto Strawberry Rhubarb Cobbler
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 cups rhubarb, cut into 1/2 – inch pieces; 3 cups strawberries, quartered; 1 1/4 cup Swerve or equivalent granulated sweetener; 1 tablespoon arrowroot powder; 3/4 cup superfine almond flour; 1/2 cup coconut flour; 3 tablespoons Swerve or equivalent granulated sweetener; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/3 cup cold butter, cut into pieces; 1 large egg, beaten; 1/2 cup heavy whipping cream

Hi ho.

Today’s recipe is for low carb strawberry rhubarb cobbler, a down home country recipe if there ever was one.

So I thought I’d start out with some good old down home country music from Pete Drake. (video below)

This guy was one of the pioneers of electronic music. He came up with something he called a “talking steel guitar” that amplified and distorted his voice. The whole thing reminds me of a David Lynch movie. Strange but kind of wonderful.

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Now that we’ve listened to the electric stylings of Pete Drake, we can get to that down home cooking I promised.

This strawberry rhubarb cobbler is a low carb take on a classic dessert. To make it, you start by combining diced rhubarb and strawberries with some arrowroot and sugar-free sweetener. Then mix up a low carb biscuit topping using coconut and almond flour. Bake it in a casserole dish or in individual ramekins and you’re done. You’ll have a tasty summer dessert with only 10g net carbs per serving.

It’s just the thing when you are in the mood for real down home country cooking.

Low Carb Keto Strawberry Rhubarb Cobbler

★★★★★

5 from 1 reviews

This recipe for low carb strawberry rhubarb cobbler is a tasty summer dessert with only 10g net carbs per serving.

Author: Resolution Eats
Prep Time: 10
Cook Time: 35
Total Time: 45 minutes
Yield: 8 servings
Category: Dessert
Cuisine: American

Ingredients

Filling:

5 cups rhubarb, cut into 1/2 – inch pieces
3 cups strawberries, quartered
1 1/4 cup Swerve or equivalent granulated sweetener
1 tablespoon arrowroot powder

Biscuit Topping:

3/4 cup superfine almond flour
1/2 cup coconut flour
3 tablespoons Swerve or equivalent granulated sweetener
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into pieces
1 large egg, beaten
1/2 cup heavy whipping cream

Instructions

1. Set oven to 375 degrees F and grease a 9 x 9 inch pan or 8 individual ramekins.

2. Mix the rhubarb, strawberries, arrowroot powder and 1 1/4 cup sweetener, and place in the baking dish or 8 ramekins.

3. Combine the almond flour, coconut flour, 3 tablespoons sweetener, baking powder and salt in a medium sized bowl.

4. Cut in the butter to make a crumbly mixture.

5. In a small bowl, whisk together egg and cream.

6. Add the wet ingredients to the dry and mix well to combine.

7. Drop by spoonfuls on top of the rhubarb and strawberry mixture.

8. Bake for 30-35 minutes if using ramekins or 35-40 minutes if using a 9 x 9 pan. Bake until the top is browned and the filling is bubbling. Check in at minute 25 and if the topping is browned enough then top loosely with tin foil and continue cooking until the filling is bubbling.