Cherry Cobbler

Cherry Cobbler
Cherry Cobbler

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    cup Atkins Bake Mix

  • 1/4

    cup pecans

  • 4

    teaspoons granular sugar substitute

  • 1/2

    teaspoon cinnamon

  • 1/4

    teaspoon salt

  • 3

    tablespoons cold butter cut small pieces

  • 1/3

    cup heavy cream

  • 2

    tablespoons full-fat sour cream

  • 1

    egg

  • 1 1/2

    teaspoons ThickenThin Not/Starch thickener

  • 1

    jar Steels cherry pie filling - (16 oz) divided

  • 1/4

    teaspoon almond extract

Directions

In a food processor, pulse bake mix, pecans, sugar substitute, cinnamon and salt until combined. Add butter and pulse until butter pieces are the size of peas. In a liquid measuring cup or bowl, whisk heavy cream, sour cream and egg. Pour evenly over dry mixture and pulse just until combined. Pat dough into a flat disk on plastic wrap. Chill at least 1 hour. Heat oven to 400 degrees. In a small bowl, mix thickener with 1/4 cup filling until smooth. Pour remaining filling into an 8-inch square or round baking dish. Mix in thickened filling and almond extract. Divide dough into 8 pieces and pat into disks about 3 inches across. Stagger biscuits over filling. Bake cobbler 25 to 30 minutes, until biscuits are browned and cooked through. This recipe yields 8 servings. Carbohydrates: 7.5 grams Net Carbs: 5.5 grams Fiber: 2 grams Protein: 6 grams Fat: 12.5 grams Calories: 164

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