Low Carb Keto Rhubarb Raspberry Cobbler

Low Carb Keto Rhubarb Raspberry Cobbler

My aunt sent me a beautiful bunch of rhubarb cut from her garden this morning.

So I made a big batch of  Rhubarb Raspberry Jam, and then set my mind to making a cobbler.  It's got tart rhubarb, seedy raspberries and a nut flour biscuit crust.  And it fits right into my low carb diet since it's only got 11g net carbs.    

Quite a treat.     

 Low Carb Keto Rhubarb Raspberry Cobbler Recipe

Low Carb Rhubarb Raspberry Cobbler

Ingredients

  • 4 cups rhubarb, cut into 1/2 - inch pieces
  • 2 cups raspberries
  • 1 cup Swerve or equivalent sweetener
  • 1 tablespoon arrowroot powder

biscuit topping:

  • 1 1/4 cups Bob's Red Mill Paleo Flour
  • 3 tablespoons Swerve or equivalent sweetener
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cut into pieces
  • 1 large egg, beaten
  • 1/2 cup cream

Instructions

1.  Set oven to 375 degrees F.

2.  Grease a 9-inch baking dish.

3.  Mix the rhubarb, raspberries, arrowroot powder and 1 cup sweetener, and place in the baking dish.

4.  To make the cobbler batter: combine the paleo flour, 3 tablespoons sweetener, baking powder and salt.

5.  Cut in the cold butter to make a crumbly mixture.

6.  In a small bowl, whisk the egg and cream.

7.  Add to the dry ingredients and stir until smooth.

8.  Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish.

9.  Bake for 35-40 minutes.

10.  Serve with whipped cream.

SERVINGS: 8

PREP TIME: 10 MIN   COOK TIME: 35 MIN

NUTRITIONAL INFO: Calories 254 Fat 17g Protein 5g Net Carbs 11g

Low Carb Keto Peanut Butter Chocolate Chip Cookies

Low Carb Keto Peanut Butter Chocolate Chip Cookies

Very Convincing Low Keto Carb Chocolate Chip Cookies

Very Convincing Low Keto Carb Chocolate Chip Cookies