Keto Chocolate dessert

Rich and deeply chocolatey, this cobbler is my low-carb take on a classic Southern recipe. It has a
crispy top layer and a gooey chocolate underlayer. It may not look very pretty in the pan, but then
some of the ugliest foods are also the tastiest. A little Whipped Cream will make it all the more appealing.

NUTRITIONAL INFORMATION
CALORIES: 223 | FAT: 20g | PROTEIN: 6.5g | CARBS: 7.1g | FIBER: 3.4g | ERYTHRITOL: 13.7g

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes

CHOCOLATE LAYER:
1¼ cups blanched almond flour
⅓ cup granulated erythritol-based sweetener
¼ cup cocoa powder
3 tablespoons unflavored whey protein powder
2 teaspoons baking powder
½ teaspoon espresso powder (optional)
¼ teaspoon salt
½ cup heavy whipping cream
¼ cup (½ stick) unsalted butter, melted
TOPPING:
2 tablespoons granulated erythritol-based sweetener
1 tablespoon cocoa powder
¾ cup hot water
SWEETENER OPTIONS:
You really need a granulated bulk sweetener for the top layer to get the right crunchiness. The
chocolate layer can be sweetened with your preferred sweetener.

1. Preheat the oven to 325°F.
2. Make the chocolate layer: In a large bowl, whisk together the almond flour, sweetener, cocoa
   powder, protein powder, baking powder, espresso powder (if using), and salt. Stir in the cream
   and melted
3. Make the topping: In a small bowl, whisk together the sweetener and cocoa powder. Sprinkle
   evenly over the cobbler. Pour the hot water over the cobbler; do not stir.
4. Bake for 35 to 40 minutes, until set in the middle. The cobbler will puff up while baking but will
   sink back down by the end.
5. Remove from the oven and let cool for 10 to 15 minutes, then serve warm out of the baking dish.
   DAIRY-FREE OPTION: Use collagen powder (or peptides) instead of whey protein powder,
   coconut milk instead of cream, and coconut oil or avocado oil in place of the butter.
   STORAGE INSTRUCTIONS: This cobbler will last in the fridge for up to a week. Rewarm it
   gently in the oven or microwave.
   TIP: Using a little coffee in a recipe such as this enhances the chocolate flavor. You can leave it
   out, but just know that it doesn’t actually make the dessert taste like coffee or mocha.