–▢ 1 1/3 cups super fine almond flour– ▢4 Tbsp coconut oil or butter, melted– ▢3 Tbsp sugar-free granulated sweetener– ▢¼ tsp almond extract, optional– ▢½ tsp ground cinnamon– ▢1/4 tsp baking powder, optional– ▢½ tsp sea salt
Crumble Topping:
Step 1
Step 1
Preheat the oven to 350 degrees F.
Direction
Step 2
Step 2
The berry filling ingredients should be gently mixed in a bowl until well blended. Raspberries tend to break, so stir carefully to keep them whole.
Step 3
Step 3
Transfer the berry mixture to a small casserole dish (9-inch circular casserole dish, cake pan, 8” x 8” square cake pan, etc.).
Step 4
Step 4
Blend cobbler topping ingredients in a separate dish. Roll dough into balls and flatten into discs for biscuits. Repeat with leftover topping to create whatever size biscuits (I make 6).
Step 5
Step 5
Arrange the biscuits over the berry filling and bake for 35–45 minutes in the preheated oven until bubbling and golden-brown.
Step 6
Step 6
Serve berry cobbler with Keto Vanilla Ice Cream (or ice cream of choice), and enjoy!