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Keto Cast Iron Blueberry Cobbler

Keto Cast Iron Blueberry CobblerKeto Cast Iron Blueberry Cobbler

If you are in my Facebook group you know that I’ve been on the Keto diet for the last few months. It is going quite well, especially when I can eat things like this keto cast iron blueberry cobbler!

I didn’t have much to lose (after losing 32lbs with diet and exercise) but I plateaued and wasn’t feeling hot. A lot of carbs and processed food had snuck back into my diet so I decided to buckle down and shed this last little bit. I’m down 8lbs and feel great.

Many people say that Keto is very hard and restrictive. I don’t find that to be the case. My diet was much more restrictive before Keto. Now I’m eating many more fats than I was before. I don’t go crazy – no bacon at every meal. Cutting sugar was the hardest. I forgot that it is pretty much in EVERYTHING but I quickly remembered when I started reading packages again. I already used swerve or stevia in my coffee so it wasn’t that big of a switch once I was mindful.




In Keto you shouldn’t eat a lot of fruit because it is so sweet but I do have the occasional piece and berries are okay for you on Keto. My family loves desserts and while I don’t crave sweets like I once did I do like to eat a treat. A lot of times I eat whipped cream with blueberries but I also like to make this Keto Cast Iron Blueberry Cobbler.

Keto Cast Iron Blueberry Cobbler

Does it taste like regular cobbler? No, it doesn’t but it is delicious. The almond flour tastes completely different than conventional flour. I’m used to it and like it. I’ve also made a version of this with coconut flour that was very good.

WHAT YOU NEED

Crust:
1 1/2 cups almond flour
1 egg
1 teaspoon vanilla extract
2 tablespoons granulated Swerve
1 stick butter, softened
Filling:

3 cups berries (I used raspberries, blackberries, and blueberries)

2 tablespoons granulated Swerve  (or other non-sugar sweetener)
1 teaspoon cinnamon
Pinch of salt

INSTRUCTIONS

1. Preheat oven to 375° F.

2. Place berries in a 6.5″ cast iron skillet and toss with Swerve, cinnamon, and salt.

3. In a medium bowl mix together the butter, Swerve, egg, and vanilla until combined. Add in the flour and mix until a dough forms. Spread the dough on top of the berries.
4. Bake the cobbler for 30-35 minutes or until the top is golden brown and the berries are bubbling around the edges.
See, it is very easy and a healthy dessert! Add some low carb/ low sugar ice cream (I’ll eventually make it and share here) or whipped cream. I’ve also eaten this for breakfast….yum.