We bought a bag of apples for the holidays and still had a few remaining toward the end of January, so I’ve been looking for recipes that use apples. I ran across one for an Apple Pudding and I tried it using low carb ingredients. It’s very good, but I wouldn’t call it a pudding. I’ve dubbed it a cobblecake because it’s more like a cobbler and cake combination.

It’s also a flexible recipe that you can easily substitute different fruit into it. So far, I’ve tried cherries as well as the apple version. But I’ve given you some other options like peaches and berries to try.

You can make it gluten-free by using almond flour, soy flour, or a gluten-free flour of choice. The only one I wouldn’t use is coconut flour, primarily because it won’t rise without an egg in the recipe. If you decide to try it, add 1/4 cup liquid egg whites and 1/4 cup coconut flour to replace the flour in order to get a puffy cake. The almond milk makes it a good choice if you’re lactose intolerant, although you can make it with cream or milk instead of almond milk if you prefer.

Basic Apple Cobblecake

1 cup Apple slices (about 1 medium apple)
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1 tablespoon Sugar-free Gingerbread syrup (optional)
1/4 cup Butter, melted
1/2 cup Sugar Substitute
1/2 cub Low Carb Flour
1/2 teaspoon Baking Powder
1/2 cup Unsweetened Almond Milk or 1/4 cup Cream plus 1/4 cup Water

Preheat oven to 375 degrees.

Put the apple slices, cloves, and cinnamon into a microwave safe bowl and add syrup and mix. Microwave for 2 minutes.

In a bowl or the blender, mix the rest of the ingredients until they are completely blended and smooth.
Pour the batter into 1 quart casserole dish. Put the apples slices in the middle. Do not stir in.

Bake for 30 minutes or until the top is lightly browned. Let cool about 10 minutes and serve with whipped cream or low carb ice cream.

Makes 4 servings.

Nutrition Information per serving with almond milk:
Calories: 151 Fat: 13.4 g Net Carbs: 4.2 g Protein: 4.2 g

Nutrition Information per serving with cream:
Calories: 199 Fat: 18.6 g Net Carbs: 4.5 g Protein: 3.6 g

Peach Cobblecake

Use the same recipe, but use only 3/4 cup of peaches.

Nutrition Information per serving with almond milk
Calories: 154.5 Fat: 14.2 g Net Carbs: 3.9 g Protein: 2.7 g

Cherry Cobblecake

3/4 cup fresh or frozen Cherries (Cranberries or Blueberries)
1/4 cup Butter, melted
1/2 cup Sugar Substitute
1/2 cub Low Carb Flour
1 teaspoon Baking Powder
1/2 cup Unsweetened Almond Milk or 1/4 cup Cream plus 1/4 cup Water
1/2 teaspoon Vanilla Extract (for blueberries, try Almond Extract)

Preheat oven to 375 degrees.

Cut the cherries in halves or quarters and mircowave with a tablespoon of water for 1 minute to soften them.

In a bowl or the blender, mix the rest of the ingredients until they are completely blended and smooth.
Pour the batter into 1 quart casserole dish. Place the cherry pieces and any juice in the middle. Do not stir in.

Bake for 30 minutes or until the top is lightly browned. Let cool about 10 minutes and serve with whipped cream or low carb ice cream.

Makes 4 servings.

Cherry Cobblecake
Nutrition Information per serving with almond milk:
Calories: 159 Fat: 14.1 g Net Carbs: 4.7 g Protein:2.8 g

Cranberry Cobblecake
Nutrition Information per serving with almond milk:
Calories: 152.5 Fat: 14.1 g Net Carbs: 2.8 g Protein:2.6 g

Blueberry Cobblecake
Nutrition Information per serving with almond milk:
Calories:160.4 Fat: 14.1 g Net Carbs: 2.8 g Protein:2.6 g