Vegan Keto Blackberry Cobbler
The perfect breakfast or dessert with a keto twist! Juciy blackberries intertwined with buttery crumbles makes this all sorts of amazing. But it's sugar free and naturally sweet made for anyone to enjoy!
Ingredients
- 1 lb fresh or frozen blackberries
- 1 egg replacer I like flax egg, (1 tbsp flaxseeds or meal to 3tbsp of water)
- 1 tsp vanilla extract
- 12 tbsp vegan butter, melted, (this equates to 1 1/2 sticks)
- 4 tbsp monkfruit sweetener, (or sweetener of choice)
- 1 cup almond flour
- 2/3 cup coconut flour
Toppings
- full fat coconut whipped cream
- drizzle of maple flavored syrup
Instructions
- Preheat oven to 350F and spray an 8 or 10" cast iron skillet with non stick cooking spray. I used coconut oil spray.
- Toss the blackberries with 2 tablespoons of sweetener and place them in the skillet.
- In a large bowl beat all wet ingredients: flax egg or egg replacer, butter, vanilla, and the 2 remaining tablespoons of sweetener.
- Add in he almond and coconut flour and mix well until all is well combined and dough is formed.
- Spread the dough evenly on top of the blackberries, pressing it down either with your spatula or your hands. Option to sprinkle the top with a bit more sweetener.
- Place into the oven and bake for 20-25 minutes or until edges are golden and blackberries are bubbling. If you want to bake it more and it's darkening too fast, place foil on top of it and let it cook for the extra time so it won't burn.
- Remove from oven and let settle for 5 minutes before serving. Top with coco whip, maple drizzle, some dairy free ice cream and you're good to go - Enjoy!
Notes
- You can serve this right away or you can place it in the fridge after it reaches room temperature and put it in the oven to heat up for a few minutes when ready to serve.
- Cobbler will hold up for 2 days in the fridge, covered.
- 1 egg is equal to 1 tbsp flaxseeds to 3 tbsp of water.
- This is the sweetener I use.