TPH KETO DESSERTS

Adapted from: http://www.ibreatheimhungry.com/2015/07/blueberry-cobbler-low-carb-and-gluten-free.html

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Yield: 1 serving

Serving size: 1 medium (1 cup, 250ml) mug cobbler

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1/2 cup (70g) frozen or fresh berries

1 tsp. (5ml) erythritol or xylitol

1/8 tsp. salt

1/8 tsp. xanthan gum OR 1/8 tsp. psyllium husk powder OR 1/4 tsp. coconut flour

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For the cobbler crumb topping:

1 tbsp. (14g) butter, melted

3 tbsp. almond flour OR other nut flour

1 tsp. erythritol OR xylitol

(optional) 1/4 tsp. salt (skip this if using salted butter)

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1. Mix together the berries, xanthan gum, erythritol, and salt in a large mug or microwaveable glass.

 

2. Microwave the berry mixture for 1-2 minutes, stirring half-way through. Start with 30 seconds for fresh berries, or 1 minute for frozen. Stop cooking once the liquid has started to thicken a little bit, but keep in mind that it will continue to thicken up after it has cooled down for a minute.

 

3. In a separate bowl or mug, mix together the cobbler crumb ingredients and microwave for 20-30 seconds. It will look uncooked on top, but once you mix the crumbs you will find that the bottom has browned. Do NOT over-cook! This topping burns easily.

 

4. Mix up the crumbs and sprinkle them over the cooked berry mixture. Enjoy!

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

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High-Carb Blueberry Cobbler (1 mug serving):          kcal 259 / net Carbs 34g / Sugars 14g / Fat 11g / Protein 3g                                  

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TPH Low-Carb Blueberry Cobbler (1 mug serving):    kcal 260 / net Carbs 8g / Sugars 5g / Fat 10g / Protein 6g

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