WebPour the blueberries into the bottom of the slow cooker. Top the blueberries evenly with the cake mix. Cut the butter into 1 tablespoon-sized squares and distribute …
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WebPour berries into greased 9x9-inch pan. Sprinkle with lemon juice and xanthan gum. If desired, add in an additional 2-4 tablespoons of sweetener to the blueberry …
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After some zucchini noodles for dinner, it’s the perfect time of year to make sugar-free low carb blackberry cobbler! (You can also make keto blueberry cobbler instead if you have blueberries on hand.) Berries are my go-to fruit to use in low carb dessert recipes.
Instructions. Lightly grease a 4-5 quart slow cooker and spread batter in the bottom. In another large bowl, combine 1/4 cup flour and 1 cup sugar. Stir in berries and spread over top the batter in the slow cooker. Cover and cook on high for 2-3 hours (closer to 2 hours for fresh or thawed berries, closer to 3 hours for frozen berries).
Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray. Mix salt and the remaining flour and sugar; toss with berries.
Directions. Drop spoonfuls of the dough on top of the berry mixture. Combine the remaining 1 tablespoon granulated sugar and the cinnamon and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.