This easy keto cobbler is packed with ripe juicy berries and topped with a sweet grain-free biscuit crust. Top it with some keto ice cream for serious summer deliciousness.
Spread the berries in a 2 quart ceramic baking dish. In a small bowl, whisk together the allulose and glucomannan. Sprinkle over the berries.
Topping
In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the melted butter, egg white, and whipping cream until a stiff dough forms.
Using your fingers, break the dough up into small chunks and sprinkle over the filling. Press down lightly to adhere.
Bake 30 minutes, until the filling is bubbly and the topping is golden brown. Remove and let cool at least 15 minutes before serving.
Nutrition
Serving: 1serving = approximately ½ cup | Calories: 154kcal | Carbohydrates: 8.3g | Protein: 3.1g | Fat: 12.1g | Fiber: 3.9g