This week’s recipe is a fruit-based dessert, that is really easy to make. I love fruit-based desserts and non-fruit-based desserts. I happen to like more fruit-based desserts when it gets hot outside, when chocolate, peanut butter and caramel feel a bit too heavy. This recipe comes from Southern Living for Cakey Strawberry Cobbler. A cobbler is a dish that has a topping that looks like cobblestone. This recipe does not look that way, but more like a cake with the fruit dotted on the top. It’s also really easy. No dough to make, just batter that can be poured into a casserole dish. Plus, if you don’t like strawberries, you can use the same method and a different fruit. The downside to this dish is there is a lot of butter and sugar in the recipe. Not exactly healthy. With some of the tips and tricks I’ve used with other recipes, I think this can be a simple and healthier treat.

Here are the original stats:

Here’s what I changed:

• I replaced the sugar with granulated sweetener to lower the carbs.
• I replaced the flour with almond and coconut flour to lower the carbs.
• I replaced the buttermilk with coconut milk and vinegar to replace the dairy.
• I replaced the butter with unsweetened applesauce to lower the calories.
• I increased the servings from 6 to 10 to lower the calories.

Here are the final stats:

Here is the final recipe:

Low Carb Cakey Strawberry Cobbler

Serves 10

• 2 quarts frozen strawberries, thawed (2 pounds)
• 1 tablespoon lemon zest plus 2 Tbsp. fresh lemon juice (from 1 large lemon)
• 1 cup granulated sweetener, divided
• 1/2 cup unsweetened applesauce
• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 cup unsweetened coconut milk
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract