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Cranberry Cobbler | Keto Recipe

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Hello and Happy Thanksgiving! Today I’ll show you how to make a Keto Cranberry Cobbler that is sweet, tangy, and sure to be a hit at your dinner table this Thanksgiving. Upon making this twice now, I’ve found that adding 1 C. of raspberries makes it sweeter if you don’t like your cranberries too tangy. Adding the raspberries will add 1g net carb to each serving, making each serving 5g net carbs, instead of 4g. Also, the sugar free maple syrup you use will affect the carb count depending on which brand you use. I used Maple Grove Farms which has less carbs than Lakanto so please keep that in mind!

I hope you enjoy this festive dessert! Here’s what you need:

Topping:
1/2 C. almond flour
1/2 C. chopped pecans
1/2 C. shredded coconut
1/2 C. chopped macadamia nuts
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla
6 TBSP melted butter
1/4 C. sugar free maple syrup
1/4 C. monkfruit

Cranberry filling:
1 12 oz. bag of cranberries, fresh or frozen
2 TBSP butter
1/2 C. water (use 1/4 C. water if using frozen cranberries)
1/4 C. monkfruit
1/4 tsp. xanthan gum
1/4 tsp. ground ginger
1/4 tsp. cinnamon
30-40 drops orange stevia
Optional
1 C. raspberries, fresh or frozen
Orange zest

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