Cherry Cobbler

By á-174942

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

Details

Servings 8

Preparation

Step 1

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