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–+ servings

Halle Berries and Cream Cobbler

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Course Dessert, Snack, Vegetarian
Cuisine American
Servings 4
Calories 583

Ingredients
  

  • 12 ounces cream cheese 1½ cups, softened
  • 1 large egg
  • ¾ cup Natural Sweetener
  • ½ teaspoon vanilla extract
  • ¼ teaspoon Redmond Real salt use code Maria15 for 15% off!
  • 1 cup sliced fresh raspberries or strawberries

BISCUITS:

  • 3 large egg whites
  • ¾ cup blanched almond flour
  • 1 teaspoon baking powder
  • 2½ tablespoons very cold unsalted butter cut into pieces
  • ¼ teaspoon Redmond Real salt use code Maria15 for 15% off!

FROSTING:

  • 2 ounces cream cheese ¼ cup, softened
  • 1 tablespoon Natural Sweetener
  • 1 tablespoon unsweetened unflavored almond milk or heavy cream

GARNISH:

  • fresh strawberries
  • fresh raspberries

Instructions
 

  • Preheat oven to 400°F. Grease a 7-inch (or 8 inch) pie pan.
  • In a large mixing bowl, use a hand mixer to combine the cream cheese, egg, and sweetener until smooth. Stir in the vanilla and salt. Gently fold in the raspberries with a rubber spatula. Pour the mixture into the prepared pan and set aside.
  • Make the biscuits: Place the egg whites in a medium-sized mixing bowl or the bowl of a stand mixer. Using a hand mixer or stand mixer, whip the egg whites until very fluffy and stiff.
  • In a separate medium-sized bowl, combine the almond flour and baking powder. Cut in the butter and add the salt, stirring gently to keep the butter pieces intact.
  • Gently fold the almond flour mixture into the egg whites. Use a large spoon or ice cream scooper to scoop out the dough and form it into a 2-inch-wide biscuit, making sure the butter stays
  • in separate clumps. Place the biscuit on top of the raspberry mixture in the pan. Repeat with remaining dough to make 4 biscuits.
  • Place the pan in the oven and cook for 18 - 23 minutes or until the biscuits are golden brown and cooked through.
  • While the cobbler cooks, make the frosting: Place the cream cheese in a small bowl and stir to break it up. Add the sweetener and stir. Add the almond milk and stir until well combined. If you prefer a thinner frosting, add more almond milk.
  • Remove the cobbler from the oven and allow to cool slightly, then drizzle with the frosting. Garnish with fresh raspberries.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the cobbler in a preheated 350°F oven for 3 minutes, or until warmed through.

Nutrition

Calories: 583 | Fat: 51g | Protein: 16g | Carbohydrates: 10g | Fiber: 3g | P:E Ratio: 0.3