Keto Peach Cobbler Ingredients: 2 pound peaches cored and peeled 2 bags frozen thawed peaches) 2 tablespoons Crystal Sweetener ( Monk Sweet) ½ Tablespoon psyllium husk Cobbler Drop Biscuit 1 large egg ¾ cup Almond Flour ½ cup coconut flour ¼ cup Crystal Sweetener 1 ½ teaspoon baking powder ¼ teaspoon salt ¼ cup coconut oil ¾ cup heavy cream ½ teaspoon ground cinnamon Instructions: Preheat oven to 350 degrees. Grease a round 9-inch cake pan. In a large bowl combine the peaches with the sweetener and the psyllium husk. Arrange the peach slices at the bottom of the baking dish. Make the biscuit layer. Mix the dry ingredients and the wet ingredients in a separate bowl. Mix wet and dry ingredients. Add more heavy whipping cream if batter is not wet enough. Spoon the batter onto the peaches. Bake 35-45 minutes Cover with foil if the crust browns too quickly brown. Whip topping: 8oz cream cheese 1 pint whipping cream ¼ cup sweetener 1 teaspoon vanilla extract Whip with mixer until light and fluffy,
Keto Peach Cobbler
Ingredients:
2 pound peaches cored and peeled 2 bags frozen thawed peaches)
2 tablespoons Crystal Sweetener ( Monk Sweet)
½ Tablespoon psyllium husk
Cobbler Drop Biscuit
1 large egg
¾ cup Almond Flour
½ cup coconut flour
¼ cup Crystal Sweetener
1 ½ teaspoon baking powder
¼ teaspoon salt
¼ cup coconut oil
¾ cup heavy cream
½ teaspoon ground cinnamon
Instructions:
Preheat oven to 350 degrees. Grease a round 9-inch cake pan. In a large bowl combine the peaches with the sweetener and the psyllium husk. Arrange the peach slices at the bottom of the baking dish.
Make the biscuit layer. Mix the dry ingredients and the wet ingredients in a separate bowl. Mix wet and dry ingredients. Add more heavy whipping cream if batter is not wet enough. Spoon the batter onto the peaches. Bake 35-45 minutes Cover with foil if the crust browns too quickly brown.
Whip topping:
8oz cream cheese
1 pint whipping cream
¼ cup sweetener
1 teaspoon vanilla extract
Whip with mixer until light and fluffy,