Peach Cobbler Recipe
- Serves: 9
- Serving size: 1/9 Recipe
- Calories: 250
- Fat: 17g Fat (60.0% calories from fat)
- Carbs: 13g
- Fiber: 2g
- Protein: 14g
- 4 cups sliced peaches
- ¼ cup plus 1 tablespoon powdered Swerve
- ½ teaspoon plus ¼ teaspoon liquid stevia extract–plain is good, but lemon would be good, too.
- 1½ tablespoons lemon juice
- 8 tablespoons butter, divided
- ½ cup almond meal
- ½ cup vanilla whey protein powder
- 2½ teaspoons corn-free baking powder
- 1 teaspoon salt
- ½ cup heavy cream or full fat coconut milk
- Preheat oven to 375° F. Spray an 8” x 8” baking pan with non-stick cooking spray, or grease with coconut oil.
- In a mixing bowl, combine the sliced peaches (I use unsweetened, frozen peach slices–saves lots of time and trouble, and since they’re going to be cooked, it makes no difference in the final texture), with ¼ cup Swerve. Stir the liquid stevia extract into the lemon juice, then sprinkle it over the peaches. Toss everything together, and spread evenly in the pan. Dot with 2 tablespoons of the butter.
- In another mixing bowl (or heck, go ahead and use the same one if you like) combine the almond meal, vanilla whey, baking powder, the one tablespoon of Swerve, and the salt. Stir together to evenly distribute ingredients.
- Melt the remaining 6 tablespoons of butter. Measure the cream, and stir the butter into it, along with the second stevia extract. Pour into the dry ingredients, and mix with a few swift strokes of your whisk or a spoon–you just want to stir enough to insure that there are no pockets of dry ingredients lurking.
- Spread the batter evenly over the peaches, and bake for 30 minutes, or until the crust is crisp and evenly golden brown. Serve warm.
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