A delicious low carb gluten free cherry cobbler made fresh cherries and no added sugar. Enjoy it with some sugar-free ice cream or just eat it plain!
It has been about a month since my last post. The reason is that I have either been eating out or making a quick salad or sandwich at home.
I was away for almost two weeks on a business trip and I found it very hard to resist all the temptations at the restaurants.
Although I did give in on several occasions, I am ready to get back on the right track so I make this low carb gluten free cherry cobbler.
I stayed in Roanoke, Virginia, during my trip last month. It is a small city in a valley of the Blue Ridge Mountains in the southwestern part of the state.
The weather was beautiful, except for one very intense thunderstorm the day after I arrived. For my last dinner there, I drove to a highly recommended country food restaurant that served family style Southern dishes.
The place we visited was a large farmhouse nestled in the mountains that had been converted into a restaurant. They are well known for their fried chicken, but also serve roast beef, ham and BBQ pulled pork along with a variety of side dishes.
The dessert is typically a fruit cobbler. I visited on a Thursday which is the only night they serve the BBQ pork and the dessert was a delicious cherry cobbler topped with vanilla ice cream.
So, it is no surprise I set out to develop a low carb gluten free cherry cobbler now that I am back home. For those interested in checking out the restaurant, it’s called The Home Place and they have a Facebook page here.
A bad storm hit the area the day after I left and it mentions that the restaurant lost power along with hundreds of thousands of other folks in the area. Thankfully, we made it out before that storm hit.
Low Carb Gluten Free Cherry Cobbler Recipe
Gluten Free Cherry Cobbler - Low Carb
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup pecan halves or walnuts
- 2 tablespoons oat fiber replace with flax or more almond flour for gluten free
- 2 Tablespoons low carb sweetener or Splenda
- 1/2 Teaspoon ground cinnamon divided
- 3 Tablespoons butter cold and cut into small pieces
- 1/3 cup heavy cream
- 2 Tablespoons sour cream
- 1 large eggs
- 3 cups fresh cherries pitted (about 2 pounds)
- 8 packets stevia about 1/3 cup sugar equivalent
- 1/4 Teaspoon almond extract
- 1/4 teaspoon cinnamon
In a food processor, pulse almond flour, coconut flour, pecans, oat fiber, sugar substitute, and cinnamon until nuts are well ground.
Add butter and pulse until mixture resembles a coarse meal.
In separate bowl, whisk heavy cream, sour cream and egg.
Pour into food processor and pulse just until combined.
Remove dough, roll into a ball and pat flat on a plate.
Cover with plastic wrap and chill 1 to 2 hours.
In a medium bowl, toss cherries with 1/3 cup sugar substitute, almond extract and 1/4 teaspoon cinnamon.
Pour filling into an 8-inch square or round baking dish.
Divide dough into 8 pieces and pat into disks about 3 across.
Stagger biscuits over filling and bake cobbler in 400°F oven about 30 to 35 minutes, until topping is browned and cooked through.
Serve with low carb ice cream if desired.
Oat fiber is typically not certified as gluten free.
Makes 8 servings
Net carbs per serving: about 6g