Keto Blackberry Cobbler

This Easter dessert has been in my family for 30 years.  It was anticipated every year. It is the perfect accompaniment to a special spring meal. Back then I made it as a pie with plenty of CARBS.

When I went KETO I was determined to find an alternative but my family had to like it. This passed the test with rave reviews.

Filling:

4 cups Frozen Triple Berry mix (Blackberries, Raspberries, & Wild Blueberries)

3 TBSP quick cooking Tapioca unsweetened

1 1/4 c. Allulose granular sweetener

1 tsp of almond extract

1/8 tsp salt

Combine and set aside.

Topping: 

Pecan Crumble

Combine dry ingredients and then cut in butter & vanilla to make a crumble.

3/4 cup chopped Pecans

3 TBSP almond flour 

4 TBSP allulose

2 tsp cinnamon

1/8 tsp baking powder, baking soda, and salt

1/2 tsp of vanilla

4 TBSP cold butter

Assembling the cobbler for baking. Preheat oven to 350*.

Using a 9 x 9 pan or 4  4”ramekins. Spread filling on the bottom of pan or ramekins, dot with a little cold butter, and top with Pecan Crumble.

Bake for 25-30 minutes if using frozen berries.

Top with whipped cream