Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler
Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler

Recipes   Sweets     Gluten Free     Seasonal    

Ingredients

Cobbler
  • 1 1/2 cups almond flour
  • 1/3 cu Swerve, Granular
  • 1/4 cup unflavored protein powder (or egg white protein powder)
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup butter, melted
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp vanilla extract
Topping
  • 1/2 cup Swerve, Granular 
  • 1 tsp Yacon syrup or molasses (optional)
  • 1/4 cup chopped pecans
  • 1 cup very hot (almost boiling) water

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, whisk together the almond flour, Swerve, protein powder, baking powder, pumpkin pie spice, and salt. Stir in the pumpkin puree, melted butter, almond milk, and extract.
  3. Spread the batter in a ceramic or glass 8x8 baking dish. Place the baking dish on a rimmed baking sheet.
  4. In a medium bowl, combine the Swerve and Yacon syrup or molasses. Mix well until the Swerve takes on a brown sugar appearance. (If you are skipping the Yacon or molasses, simply skip this step). Stir in the pecans.
  5. Sprinkle this mixture evenly over top of the batter. Then pour the hot water evenly over everything (do not stir, simply pour it over). Bake 35 to 45 minutes, until the cobbler is golden brown and set in the center.

Makes 8 servings.

Pumpkin Pecan Cobbler
Pumpkin Pecan Cobbler
Nutrition Facts

Serving Size 1 piece

Servings 8

Calories 210
Total Fat 18g
Total Saturated Fat 4.5g
Cholesterol 15mg
Sodium 75mg
Total Carbs 27g
Dietary Fiber 4g
Sugars 2g
Added Sugar 0g
Swerve 20g
Protein 6g
Net Carbs: 3g

Comments:

  • Melissa Lewis

    Can you use vanilla whey protein? That's usually all I have in the house.

    • Swerve

      Hey Melissa, Carolyn recommends you use unflavored whey, as a vanilla or other flavored protein may throw off the taste of the recipe. However, if your protein has a mild flavor it should do just fine! Let us know how it comes out!

  • Pat

    How do you end up with only 3 net grams of carbs? I don't see any fiber to counteract the 27 carbs.

    • Swerve

      Hi Pat, We calculate net carbs by subtracting fiber and Swerve from the total number of carbs. The fiber and Swerve are listed underneath the Total Carbs in the nutrition label. So this recipes is 27g carbs - 4g fiber - 20g Swerve = 3g net carbs. Hope this helps! Let us know if you have any other questions :)

  • Sara

    Is there a substitute for egg protein powder or unflavored protein powder?

    • Swerve

      Hey Sara! The protein powder helps create a cake-ey, light texture that is sometimes hard to come by in baked goods. You can leave it out, but the texture may be a little less fluffy than normal. Hope this helps! Enjoy!

  • Adel

    So the 27 total carbs is for the whole recipe and not just 1 serving?

    • Swerve

      Hi Adel, Thank you for your comment! There are 27 total carbs in 1 serving, however only 3g of carbs are impact carbs. The carbs from Swerve and fiber are not absorbed, so you do not need to include those in your net carb count. Hope this helps!

  • Helen Jones

    So let me clarify something.... As I understand the recipe, I am to prepare the pumpkin cobbler part and then prepare the topping part and then pour 1 cup of almost boiling water over the top of it all before putting it in the oven???

    • Swerve

      Hey Helen, that's right! Makes a very moist bottom layer :)

  • Joy

    My husband LOVES pumpkin. This recipe looks so good and is one we can both enjoy! I am, however, trying to get away from almond flour and use coconut flour more. Can you help me with suggesting any changes in the recipe to accommodate coconut flour in place of the almond flour? I will be looking forward to your reply.

    • Swerve

      Hi Joy! We usually recommend 1/4 cup coconut flour plus 1 egg to replace 1 cup almond flour. So for this recipe, a good starting point would be 1/4 cup plus 2 tbsp coconut flour and one egg. It may seem like a small amount, but coconut flour is extremely absorbent! Hope this helps!

  • Cindy range

    Hi there this recipe is awesome. I think if I had used Swerve the recipe would not have been so sweet. I only had another sweetener available & I also used vanilla whey protein powder. Will this change the net carbs??? I would highly recommend this recipe to everyone who likes Pumpkin Pie cause this will be at all my holiday meals!! Thanks for a great recipe

    • Swerve

      Hi Cindy! I'm glad you liked the recipe! If your other sweetener contained sugar or carbs, yes the net carbs will be higher. Also, it may have been sweetener since you used vanilla protein powder, which usually containers sweeteners. Hope this helps! Enjoy your holidays :)

  • Caroke

    Can I use powdered swerve instead of granular???

    • Swerve

      Hey there! Yes, you can use powdered instead of granular.

  • Robin

    I baked it for about an hour and it was still gooey in the center. Baking for another 15 minutes. Hope it's done soon. Hubby needs the oven. Eager to try this! Hubby getting no sugar added vanilla ice cream to go with it. May be a little sweet for him...not me. Thanks for the recipe.

  • Robin

    Though I had to bake this much longer, my hubby and I LOVED it! We had it with no sugar added vanilla ice cream. So good!

  • Tracy

    Can I double this & bake in a 9x13 baking dish?

    • Swerve

      Hey Tracy! That should work just fine. Just keep in mind you will have to increase the cook time :)

  • Linda

    This looks wonderful :-) Has anyone tried using baking blend instead of all almond flour?

    • Swerve

      Hi Linda! Thanks for your comment! We haven't heard of anyone trying this out, but that should work just fine!

  • Shannon

    Oh my gosh this is good! Pouring hot water over your dish feels very strange to me but man it works! The whole family fought over this one! Thank you

  • Melissa

    Has anyone subbed out the almond milk for something like coconut milk? or HWC and water? Just curious.

  • Suzanne Johnson

    Would it be possible to use the new Swerve Brown instead of the Swerve and molasses?

    • Swerve

      Hey there Suzanne, You should be able to substitute Brown Swerve in this recipe. This has not yet been tested by Carolyn or the Swerve team so please let us know what you think :)

  • Marilyn Engel

    Suzanne Johnson, I just made this this afternoon and subbed Brown Sugar Swerve in the topping since I didn't have Yacon syrup to mix with the Granular Swerve. So incredibly delicious!! I put whipped topping made with Swerve on top. It was so rich and only 4 net carbs! Win win!!

  • Susan

    Hi Can you use Great Lakes Collagen Hydrolysate instead of Whey protein powder?

    • Swerve

      Hi Susan, We wouldn't recommend that substitution. The whey protein powder helps bind the ingredients and give a cake-y texture. Hope that helps!

  • JoAnn Rogers

    Is whey protein isolate the same thing as protein powder? Can they be used interchangeably in this recipe?

    • Swerve

      Hi Joann, Not necessarily. Whey protein isolate is typically unflavored and unsweetened, and protein powders typically are not. Whey protein specifically help create a cake-like texture.

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