Thursday, December 29, 2016

Black Forest Cherry Cobbler

You're going to thank me for this recipe. It was the featured dessert at my Christmas Eve family gathering this year and it was spectacular! Plump, dark sweet cherries, fudgy cake and topped with vanilla-laced whipped cream...what's not to love? Even the members of my family that are not gluten free or low carb enjoyed it immensely. (I gave them the option of real vanilla ice cream as a topping, which was a good compromise and worked out perfectly for everyone.) If you're partial to Black Forest Cake, like I am, this cobbler has all those delicious flavors without the carbs or guilt. Happy New Year!

Black Forest Cherry Cobbler
Makes 9 servings

3 cups fresh, organic dark cherries, pitted (or frozen, thawed for 30 minutes)
3/4 cup almond flour
2 tablespoons coconut flour
5 tablespoons unsweetened cacao powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup LaKanto Monkfruit sweetener (or other erythritol sweetener)
1 teaspoon stevia powder (I used Organic Sweet Leaf brand)
4 tablespoons cold butter, cubed
1/2 teaspoon vanilla extract
2 eggs, beaten
2 tablespoons heavy cream or full-fat coconut milk

1. Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 inch glass baking dish with coconut oil, butter or ghee. Pour the cherries into the dish and distribute evenly, reserving a few cherries for the top, if desired. Set aside.

2. Whisk together the almond flour, coconut flour, cacao powder, salt, LaKanto Monkfruit sweetener, stevia powder and baking powder in a medium mixing bowl until no lumps remain. Add the cold butter cubes and, using a pastry cutter or two knives, cut in butter until the mixture resembles coarse cornmeal (the butter should be smaller than pea size).

3. Separately, in a small bowl, beat the eggs, vanilla and cream. Whisk wet and dry ingredients together until just combined. Drop by spoonfuls over the cherries and spread to the edges. Top with reserved cherries, if desired.

4. Bake in preheated oven for 45-50 minutes, or until batter is set on top. Serve warm or at room temperature. Top with vanilla whipped cream sweetened with stevia (optional).

Nutritional Information per serving (1/9 or recipe, no whipped cream): 169 calories, 13.7 g carbohydrate (3.4 g dietary fiber, 7.2 g sugars, 5.2 g sugar alcohols), 12 g total fat (4.7 g saturated fat, 0 g trans fat), 18 mg cholesterol, 96 mg sodium, 42.5 mg calcium, 121 mg potassium, 3.3 g protein. Net carbs per serving: 10.3 grams

Recipe by Kathy Sheehan, copyright 2016
All rights reserved. Please do not duplicate without author's permission.

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