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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.5
  • Total Fat: 15.5 g
  • Cholesterol: 0.1 mg
  • Sodium: 243.5 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Sugar Free Blackberry Cobbler made with Xylitol calories by ingredient
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Sugar Free Blackberry Cobbler made with Xylitol

Submitted by: MAMAXPRESS
Sugar Free Blackberry Cobbler made with Xylitol

Introduction

This was a roly poly (jelly roll) recipe I had. But with my mom being diabetic I had to make some changes. I couldn't roll it so I made cobbler. It still tasted great. Make your own tweaks and changes and enjoy! This was a roly poly (jelly roll) recipe I had. But with my mom being diabetic I had to make some changes. I couldn't roll it so I made cobbler. It still tasted great. Make your own tweaks and changes and enjoy!
Number of Servings: 12

Ingredients



    For the dough:
    1 1/4 cups Almond Flour (plus more for dusting)
    2 tablespoongs Granulated Xylitol
    1/2 teaspoooon Salt
    1 1/4 tsp baking powder
    1/3 cup Vegetable Shortening
    1/3 cup Skim Milk

    For the Blackberry Jam:
    3 cups fresh Blackberries (crushed)
    1 ounce Powdered Pectin
    3 cups Granulated Xylitol (to taste)
    1 Lemon (juice and zest plus more to garnish)

Tips

This was supposed to be a roly poly (jelly roll) but the almond meal made the dough too crumbly so I couldn't roll it like I could with the original wheat flour recipe I had. So if you need to add rice flour or wheat flour to get the consistency you want, you can add it but it will change the nutrition info. Adding milk can make the dough sticky and gooey so I add very little at a time. If the dough is already as you like it, then I honestly wouldn't add the milk unless I needed to.
Xylitol is much sweeter than sugar so add less and work your way up until you get the desired taste. If jam gets too sweet, add lemon juice until desired taste. Also you can incorporate apples to tone down the sweetness.


Directions

Preheat an oven to 400 degrees F.
For the Blackberry Jam:
Combine the fruit, xylitol and pectin. Bring to a boil in a large sauce pot, stirring to dissolve the xylitol. Boil, stirring constantly, for about 2 minutes. Transfer to a jar or bowl and allow to cool completely.
For the dough:
Whisk together the flour, xylitol and salt in a large bowl. Work in the vegetable shortening until crumbly. Stir in milk with a wooden spoon until almost completely incorporated. Roll out dough on a lightly floured surface to form a rectangle about 1/4-inch thick.
Pour jam in bottom of casserole dish and place dough on top. You can layer jam and dough like lasagna if you'd like and that is tastey as well plus it keeps the dough from burning. Bake 40 minutes or until browned. Watch closely so as not to burn crust. This is a flexible recipe so you can tweak it and use different fruits or add cinnamon. Make it your own and have fun!

Serving Size: Makes 12 1/2 cup servings






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