Zucchini Cobbler
Servings: 6 servings
Calories: 241kcal
Enjoy a low carb and gluten-free comfort zucchini dish with this easy zucchini cobbler recipe. Slices of zucchini are cooked in warm spices and topped with a buttery almond flour topping for a dish that can be enjoyed for any occasion. Serve with ice cream or whipped cream.
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Ingredients
Filling
- 1 ½ pounds zucchini about 4 medium zucchini
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup brown monk fruit sweetener or other low carb sweetener
- ⅔ cup lemon juice
Cobbler Topping
- ½ cup butter, softened
- ¼ cup brown monk fruit sweetener or other low carb sweetener
- 2 large eggs
- ½ cup almond flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
Instructions
Cook the Zucchini
- Peel and removed the seeds from the zucchini. Cut into slices, about ¼ inch thick and try to keep them uniform for even cooking.
- Add the zucchini to a large saucepan with the lemon juice and cook on a medium heat for 8 to 10 minutes until slightly soft (you don't want them mushy).
- Stir in the sweetener and spices and cook for 2 minutes. Remove from the heat and put aside.
Make the Topping
- Preheat the oven to 190C/375F degrees.
- In a large bowl, beat the butter and sweetener until smooth.
- Add the eggs, vanilla and salt and mix well.
- Stir in the almond flour and baking powder.
Assemble
- Spoon the zucchini into a baking dish. We used an 8 inch circular dish. We kept some of the liquid from the cooked zucchini aside to prevent a soggy dish.
- Spoon the batter over the zucchini and try to cover them evenly.
- Bake for 30 minutes.
- Serve with keto ice cream or whipped cream.
Notes
We used an 8 inch circular baking dish.
Makes 6 medium servings.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 23g | Protein: 6g | Fat: 22g | Fiber: 2g | Net Carbohydrates: 6g