Peach Cobbler With Cake Mix

Keto Peach Cobbler

Keto Peach Cobbler

Ingredients

• 4 cups (800 g) sliced peaches
• 1/4 cup plus 1 tablespoon (7.5 g)
• splenda, divided.
• 1/4 cup (50 g) polyol sweetener
• 1 tablespoon (15 ml) lemon juice
• 8 tablespoons (115 g) butter, divided
• 1/2 cup (60 g) almond meal
• 1/2 cup (65 g) vanilla whey protein powder
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (120 ml) heavy cream

Method

1. Preheat oven to 375°F (190°C, or gas mark 5)
2. Spray an 8 x 8-inch (20 x 20cm) baking pan with nonstick cooking spray
3. In a mixing bowl, combine the sliced peaches (I use unsweetened frozen peach slices, which saves lots of time and trouble, and since they’re going to be cooked, it makes no difference in the final texture), 1/4 cup (6 g) Splenda, polyol sweetener, and lemon juice
4. Toss everything together and spread evenly in the pan
5. Dot with 2 tablespoons (30 g) of the butter
6. In another mixing bowl (or use the same one if you like), combine the almond meal, protein powder, baking powder, the remaining 1 tablespoon (1 g Splenda, and the salt
7. Stir together to evenly distribute ingredients
8. Melt the remaining 6 tablespoons (85 g) of butter
9. Stir the butter into the cream
10. 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 ensure that there are no pockets of dry ingredients lurking
11. Spread the batter evenly over the peaches and bake for 30 minutes or until the crust is crisp and evenly golden brown
12. Serve warm

Makes 9 servings

1. Each with 13 carbohydrate; 2 g dietary fiber; 11 g usable carbs
2. Carb count does not include polyol sweetener