Cherry Cobbler
11.9g
Net Carbs
8.2g
Protein
13.9g
Fat
3.0g
Fiber
206
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/4 cup, half Pecans
- 1/3 cup Heavy Cream
- 2 tablespoons Sour Cream (Cultured)
- 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
- 3/4 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/4 teaspoon Pure Almond Extract
- 1 large Egg (Whole)
- 3 tablespoons Unsalted Butter Stick
- 3 cup, without pits Sweet Cherries
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 3/4 cup.
- For biscuit: In a food processor, pulse baking mix, pecans, 2 tablespoons sugar substitute, 1/2 teaspoon cinnamon and salt until medium ground. Add butter and pulse until mixture resembles a coarse meal.
- In a liquid measuring cup or bowl, whisk heavy cream, sour cream and an egg. Pour into food processor and pulse just until combined. Remove dough and pat into a flat disk. Cover with plastic wrap and chill 1 to 2 hours.
- For filling and cobbler: Preheat oven to 400°F. 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-inches across.
- Stagger biscuits over filling and bake cobbler 35 to 40 minutes, until biscuits are browned and cooked through and fruits are bubbly and tender. Each serving is a heaping 1/4 cup cherry filling with one biscuit. Serve with freshly whipped cream (optional).
