How about this low carb alternative to blackberry cobbler/crumble! Not only is it low carb, it's gluten free and sugar free too … plus it's quick and easy to make. I'm sure you will enjoy it … served with thick double (heavy) cream … or Cornish clotted cream, it makes a pleasing dessert.
Ingredients:
Serves Four
5g carbs per serving
10 oz. (275g) fresh blackberries
2 tbsp. lime juice
1 tsp arrowroot powder (optional)
½ cup (60g) almond flour
¼ cup (30g) coconut flour
2 tbsp. erythritol
1 egg
3 oz. (75g) butter
To Serve:
1 cup (225ml) heavy (double) whipping cream (optional)Tip:
Chopped walnuts or pecans can be mixed into the topping to add a nutty crunch to the cobbler.
Recipe Instructions:
Can be found here
Did you know, Blackberries are an edible fruit, commonly found in the UK from June until November, and they're often seen growing in forests and hedgerows. Each individual blackberry, when ripe, is made up of 20-50 single seeds known as drupelets that are small, juice-filled and a deep purplish black. Technically, they are an ‘aggregate fruit’ rather than a berry. Blackberries are sweet and nutritious dark-blue berries that offer several health benefits. They are loaded with fibre, manganese, and vitamin C. They’re also one of the few fruits that are high in vitamin K, which plays an essential role in blood clotting and bone health.
A variety of articles and recipe ideas, are within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
Oooh lovely, it look delicious.
ReplyDeleteMother used to make blackberry cobbler from the blackberries we grew in the back yard. Fond memories :) I eat blackberries now but never cook with them. This sounds like a nice change.
ReplyDelete...this looks great!
ReplyDeleteLooks delicious,mouthwatering...Happy Thanksgiving,Jan!
ReplyDeleteIt does sound good.
ReplyDeleteI am planning treat food for a colleague who is lactose sensitive AND has been diagnosed with coeliac disease to this dish (with modifications) has promise
Definitely looks delicious!
ReplyDeleteThis does look delicious, I'm just getting my head around alternative flours and sweeteners now, so I'm going to give this a try. Take care, Sue xx
ReplyDeleteI love blackberries.
ReplyDeleteSo Delicious looking I can taste this now... one I am trying for sure.xx
ReplyDeleteIt looks so good.
ReplyDeleteI love picking blackberries about better than anything...love blackberry jelly and blackberry pie...would like this, too.
ReplyDeleteMouthwatering! Thank you, Jan:)
ReplyDeleteI made this tonight with raspberries and it was delicious. Diet Doctor recipes are hit-or-miss for me, but this one was a winner.
ReplyDeleteOh wow, this looks SO good.
ReplyDeleteSounds delicious! Valerie
ReplyDeleteOh how lovely. I do love fresh blackberries which are getting harder to get as I prefer to pick my own.
ReplyDeleteGreat recipe. I make a lot of crumbles, but I use apple and raisin or rhubarb. I don't really like blackberries, sadly,
ReplyDeleteSo yum, love crumbles do much!
ReplyDeleteLas moras me encantan e ir a recogerlas por el campo. Besitos.
ReplyDeleteLooks good. I've never used erythritol or sugar alcohol in cooking. What's your thoughts on it?
ReplyDeleteDid anyone look up what erythritol is?
ReplyDeleteGod bless.
Jan, this looks scrummy! If I can pick up some frozen blackberries today, I can make it. I have everything else on hand and need to use up my coconut flour soon.
ReplyDeleteThanks everyone for your comments so far, it's always good to receive, read and share them.
ReplyDeleteAs regular readers know, there are many recipe suggestions within this blog.
Of course what may suit one reader will not suit another.
It is always important to note that if you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter...
It was interesting to read that Lori Miller made this using raspberries and found it a big hit. Eddie and I both enjoy raspberries so I may well do the same soon … so thanks Lori for this feedback.
Both Jeff (Sage) and Victor S E Moubarak questioned the sweetener erythritol.
When living a LCHF (low carb high fat, some say healthy fats) lifestyle both the type of flours used and perhaps the introduction of sugar substitutes can take some getting used to. You need to find out what best suits you, what taste you prefer, cost involved etc.
It may at first seem a little daunting but it needn't be, there are many helpful (free of charge) articles and guides available.
It can differ from person to person to find what they prefer, and will sometimes take a little adjustment to find what suits you best.
Writing/speaking personally, both Eddie and I enjoy a sweet treat from time to time so of course use a sugar substitute.
Which sugar substitute each reader chooses (or perhaps doesn't choose) must always be a personal choice.
For all those who may like more information on the use of sweeteners both Diet Doctor site and Ditch The Carbs site have very good guides and information.
Why not have a read, perhaps do a little more research (if you'd like to) and then decide.
Link to Diet Doctor site is here
https://www.dietdoctor.com/low-carb/sweeteners
Link to Ditch The Carbs Site is here
https://www.ditchthecarbs.com/low-carb-sweeteners/
Readers may also find 'Introduction to low carb for beginners' a helpful read.
Find it here
http://thelowcarbdiabetic.blogspot.com/2016/05/introduction-to-low-carb-for-beginners.html
There is also more to read ...
'What is LCHF Anyway - Please Read More and Find Out'
Find it here
https://thelowcarbdiabetic.blogspot.com/2015/03/what-is-lchf-anyway-please-read-more.html
Once again many thanks to all for your comments, both here and on other posts.
I do hope the above will be helpful to those who have raised questions.
… as it's Friday evening as I type this, I will just take time to wish all readers a happy weekend.
All the best Jan
Yum yum, I could just eat that now.
ReplyDeleteLooks delicious!xxx
ReplyDeleteThanx for your response, Jan.
ReplyDeleteGod bless.
Such a pretty dessert! All the best to you and yours.
ReplyDeleteThis is so good!
ReplyDelete