Tempting & Delicious Gluten Free, Low Carb Recipes

Blackberry Cobbler-Style Cake with Lemon Cream Cheese Icing – Low Carb, Keto, Gluten Free

Blackberry Cobbler-Style Cake with Lemon Cream Cheese Icing – Low Carb, Keto, Gluten Free

 

This cake was delicious warm and was epic cold.  In fact, hubby was waiting until late that evening just to get a spoonful of this cold cake.  It gets even better as it sits in the fridge!  To serve, just spoon it out onto a dessert plate, just as you would a berry cobbler.  Instead of icing, you could certainly use fresh whipped cream (with powdered sugar substitute), or a low-carb vanilla ice cream.  Just remember to adjust your carb count if you substitute.  We loved the flavor of the hint of lemon along with the blackberries. 

 

 

 

It’s a cobbler, it’s a cake.  It’s a cobbler-style cake!  When we found some gorgeous looking blackberries nearing the end of the summer season, I just knew we needed to make a low carb dessert out of them.  Hubby suggested a cobbler-style cake and I jumped onboard.  I love having a cake that keeps both my taste buds and my blood sugars happy.

 

Blackberry Cobbler-Style Cake with Lemon Cream Cheese Icing – Low Carb, Keto, Gluten Free

Dessert

Yield: 12

Calories per serving: 284

Fat per serving: 26

Carbs per serving: 8

Protein per serving: 7

Fiber per serving: 3.3

Blackberry Cobbler-Style Cake with Lemon Cream Cheese Icing – Low Carb, Keto, Gluten Free

Ingredients

    Cake Ingredients:
  • 1 stick butter, softened
  • 3oz cream cheese, softened
  • 1 cup Swerve granulated sweetener sugar substitute (or other Erythritol sweetener)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups blanched almond flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 c. fresh blackberries – washed & lightly patted dry
    Lemon Cream Cheese Icing:
  • 4oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 cup Swerve confectioner’s sugar substitute, sifted (or other Erythritol powdered sweetener)
  • ½ tsp pure lemon extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. Prepare an 11” round casserole or gratin-style baking dish by buttering sides and placing a round of parchment paper at the bottom. Scatter the blackberries around the bottom of the dish.
  3. In a large mixing bowl, beat softened butter, cream cheese, and granulated sweetener with an electric mixer. Add eggs and vanilla extract and beat well.
  4. In medium size bowl add almond flour, baking powder, and salt and stir until combined. Gradually add to cream cheese mixture, beating well.
  5. Spoon the cake batter on top of the blackberries in the prepared casserole dish lined with parchment paper. Spread the batter, pressing down over the berries.
  6. Bake for 35 minutes or until nicely set and golden brown. Allow to cool. Prepare icing as directed below and pipe generously over the cooled cake.
    For the Icing: Add your softened cream cheese, softened butter, and lemon extract into a large bowl and beat with electric mixer until creamy. Sift your confectioner’s sweetener into the mixing bowl and beat until fluffy. Spoon the icing into a sandwich bag and snip the corner off to make a pastry style bag. Pipe the icing in a thick squiggle pattern evenly over the cake. Have fun, it is supposed to look rustic and thick, not fancy! Refrigerate uneaten cake, covered loosely.
http://totemptation.com/blackberry-cobbler-style-cake-with-lemon-cream-cheese-icing-low-carb-keto-gluten-free/



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