Yield: 12 servings Prep time: 10 minutes Cook time: 15
2 (8-ounce) packages cream cheese, softened
1 large egg
¾ cup Swerve confectioners’-style sweetener or equivalent amount of powdered stevia or erythritol (see here)
½ teaspoon vanilla extract
¼ teaspoon fine sea salt
3 cups chopped fresh rhubarb
BISCUITS:
4 large egg whites
1 cup blanched almond flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
3 tablespoons very cold unsalted butter, cut into pieces
- Preheat the oven to 400°F.
- In a large mixing bowl, use a hand mixer to beat the cream cheese, egg, and sweetener until smooth. Stir in the extract and salt. Fold in the rhubarb. Pour the rhubarb mixture into an 8-inch cast-iron skillet or 8-inch casserole dish.
- Make the biscuits: Place the egg whites in a mixing bowl or the bowl of a stand mixer and whip with an electric mixer until very fluffy and stiff. In a separate bowl, whisk together the almond flour, baking powder, and salt, then cut in the cold butter, making sure the butter stays in separate clumps. (If the butter isn’t chilled, the biscuits won’t turn out.) Gently fold the dry mixture into the beaten egg whites.
- Using your hands, form the dough into 2-inch round biscuits. Place the biscuits on top of the rhubarb mixture in the casserole dish. Bake for 12 to 15 minutes or until golden brown. Serve warm or cold.
- Store in an airtight container in the refrigerator for up to 5 days. To reheat, place cobbler into a preheated 350ºF oven for 5 minutes or until heated through.
