Low Carb Peach Cobbler
Servings: 2
Ingredients:
Crust:
4 tbsp cold butter, cut into small pieces
½ cup almond flour
3 tbsp sweetener
½ tsp vanilla extract
½ tsp cinnamon
Filling:
1 chayote, cut and peeled or ½ cup no sugar added peaches
2 scoops @goultima peach bellini electrolyte powder
1/2 cup water
½ tsp vanilla extract
½ tsp cinnamon
Optional - 1/4 tsp xanthan gum for thickening
Directions:
Preheat your oven to 375F.
Peel and cut your chayote into cubes, or whichever size you prefer. You can even cut them into peach slices. If you’re using peaches already, you can skip this step.
Boil your chayote in a cup of water for 5-6 mins until fork tender. Again you can skip this step if you are using real peaches.
Add your electrolyte powder in your boiling mixture as well. Cook until tender. Add the rest of your peach filling ingredients and allow to cook. It will thicken like a traditional pie filling
In a separate bowl, make your cobbler crust. Add all of your ingredients and mix. You still want your butter to be cold and not melted, work quickly.
Prepare your baking dish. I’m using a 4x4 baking dish. Spray your dish with avocado oil or butter. Add your peach filling then top with cobbler mixture.
Bake for 15-20 minutes or until golden and crispy!