Ingredients
Method
- Preheat oven to 350 degrees F. Grease a round 9-inch pie dish with non stick spray and set aside.
- In a large mixing bowl, combine the fresh peach slices with monk fruit and xanthan gum.
- Arrange the peach slices into a single layer in your baking dish. Set aside on the counter while you are making the cobbler biscuit.
- In another mixing bowl, whisk together the almond flour, coconut flour, monk fruit, salt, cinnamon and baking powder.
- Stir in beaten egg, melted butter, almond milk, and vanilla extract, until it forms a thick creamy biscuit batter.
- Spoon the batter roughly onto the peaches.
- Bake for 35-40 minutes in the center rack of your oven. I recommend you cover the baking dish with a piece of foil if the top starts to brown too fast. It is ready when the top of the biscuit is golden brown, and the peaches form a jam-like texture, and bubbles show on the side of the baking dish.
- Cool 5-10 minutes then serve in individual bowls or plates. Enjoy!
Nutrition
Notes
*NET carbs 4g