Low Carb Cakey Strawberry Cobbler

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
  1. Preheat oven to 350°F. Gently stir thawed strawberries, lemon zest, lemon juice, and 1/4 cup of the sweetener in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.
  2. Place the 13- x 9- inch baking dish into the oven for 8-10 minutes.
  3. Take out the baking dish from the oven and spray with cooking spray.  Set aside
  4. Whisk together flours, baking powder, salt, baking soda, xanthan gum, and remaining 3/4 cup sweetener in a medium bowl until combined. Whisk together coconut milk, vinegar and vanilla in a glass measuring cup. Whisk milk mixture into flour mixture, and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. This will only provide a small amount of batter so you may need to spread it all over the bottom of the pan using a spatula.  Using a slotted spoon, scatter strawberry mixture evenly over batter.  Discard any remaining juice, or reserve for another use.
  5. Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm.


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