CRANBERRY COBBLER

INGREDIENTS

• 1 cup fresh cranberries
• 6 Tbsp Swerve Granular, divided
• 1 cup almond flour
• 2 tsps. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. Pink Himalayan salt
• 2 pastured eggs
• 6 Tbsp butter, melted
• 2 Tbsp heavy cream
• 2 Tbsp water
• 1/2 tsp. pure vanilla extract

INSTRUCTIONS

1. Preheat oven to 350˚F. Grease 8×8 glass or ceramic baking dish or 9-inch glass/ceramic pie plate.
2. In a medium bowl, toss the cranberries with 2 Tbsp of Swerve and set aside.
3. In a large bowl, mix the almond flour, 4 remaining Tbsp Swerve, baking powder, cinnamon and salt.
4. Mix together the eggs, butter, cream, water and vanilla. Add to the dry ingredients and mix.
5. Pour into the baking pan and sprinkle with the cranberries. Try to attach as much Swerve as possible to them, then lightly sprinkle the top of the batter with the remaining Swerve in the bowl.
6. Bake 30 minutes or until golden brown and just set in the middle.
7. Whip some heavy cream adding vanilla extract and liquid stevia drops to top individual servings!