Description
Bright, zesty, and keto-friendly, this lemon cobbler features a tangy lemon layer and a cloud-like topping made with almond and coconut flour. It’s a quick, crowd-pleasing dessert perfect for summer gatherings or guilt-free treats.
Ingredients
- 2 large fresh lemons (about 2 tbsp zest and 1/3 cup juice)
- 2 large eggs (room temperature)
- 1/2 cup granulated keto sweetener (monk fruit or erythritol, e.g., Lakanto)
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup almond flour (blanched)
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/3 cup granulated keto sweetener
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1/4 cup unsweetened almond milk (or coconut milk)
- Pinch of salt
- Powdered keto sweetener (optional, for dusting)
- Fresh berries (optional, e.g., blueberries or raspberries)
- Chopped nuts (optional, e.g., pecans)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
- Zest and juice two large lemons (about 2 tbsp zest and 1/3 cup juice).
- In a mixing bowl, whisk together 2 large eggs, 1/2 cup granulated keto sweetener, 3 tbsp melted butter, lemon zest, lemon juice, 1 tsp vanilla extract, and a pinch of salt until smooth and slightly frothy (1-2 minutes).
- Pour the lemon mixture into the prepared baking dish and smooth out. If using berries, sprinkle them over the lemon layer.
- In a separate bowl, combine 1 cup almond flour, 2 tbsp coconut flour, 1 tsp baking powder, 1/3 cup granulated keto sweetener, and a pinch of salt. Mix well.
- In another bowl, whisk 1 large egg, 3 tbsp melted butter, and 1/4 cup unsweetened almond milk. Pour wet ingredients into dry and stir until just combined (batter will be thick but spreadable).
- Gently spoon the topping over the lemon layer. Use a spatula to spread; unevenness is fine.
- Bake in the center of the oven for 28-32 minutes, until the topping is golden and set. Edges should bubble and the center should be firm but not dry. Tent with foil if browning too quickly.
- Let cobbler cool for at least 15 minutes before serving to help layers settle.
- Dust with powdered keto sweetener if desired. Serve warm or at room temperature.
Notes
Use room temperature eggs for best texture. Zest lemons before juicing. Don’t overmix the topping—stir until just combined. Toss berries in coconut flour before adding to prevent sogginess. For nut-free, use sunflower seed flour instead of almond flour. For dairy-free, swap butter for coconut oil and almond milk for coconut milk. Store leftovers in the fridge for up to 3 days; flavors deepen overnight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 dish
- Calories: 140
- Sugar: 1
- Sodium: 120
- Fat: 11
- Saturated Fat: 4
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
Keywords: lemon cobbler, keto dessert, low carb, summer dessert, gluten-free, easy cobbler, almond flour, coconut flour, lemon recipe