Imagine a warm, bubbling skillet of tangy rhubarb nestled in a sweet, creamy cheesecake-like filling, all tucked under a blanket of fluffy, golden-brown almond flour biscuits. This isn’t just a dream; it’s our Keto Rhubarb Breakfast Cobbler! It’s the perfect low-carb way to welcome spring or satisfy a sweet craving any time of day. Forget boring breakfasts—this easy, one-skillet wonder is here to shake things up!
Ingredients
• Rhubarb Filling
• 16 ounces / 452g cream cheese, softened
• 1 large egg
• ¾ cup / 90g powdered erythritol sweetener
• ½ teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• 3 cups / 366g chopped fresh rhubarb
• Keto Biscuits
• 4 large egg whites
• 1 cup / 96g blanched almond flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 3 tablespoons / 42g very cold unsalted butter, cut into small pieces
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, use a hand mixer to beat the softened cream cheese, egg, and powdered sweetener until completely smooth and creamy. Stir in the vanilla extract and salt.
3. Gently fold in the chopped rhubarb until just combined. Pour the mixture into an 8-inch cast-iron skillet or a similar-sized casserole dish, spreading it into an even layer.
4. To make the biscuits, place the egg whites in a clean mixing bowl. Using an electric mixer, whip on high speed until stiff peaks form—this means the peaks will hold their shape when you lift the beaters out.
5. In a separate bowl, whisk together the almond flour, baking powder, and salt. Using a pastry cutter or your fingertips, cut in the cold butter pieces until the mixture resembles coarse crumbs.
6. Gently fold the dry mixture into the whipped egg whites until just incorporated. Be careful not to overmix, as this will deflate the egg whites.
7. Using your hands or a small cookie scoop, form the dough into 6-8 round biscuits (about 2 inches wide). Carefully arrange the biscuits on top of the rhubarb filling in the skillet.
8. Bake for 12 to 15 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges. Let cool slightly before serving.
Nutritional Information
• Yield: 12 servings
• Prep time: 10 minutes
• Cook time: 15 minutes
• Per serving (approximate)
• Calories: 250kcal
• Net Carbs: 5g
• Fat: 22g
• Protein: 7g
Pro Tips
• For the flakiest biscuits, ensure your butter is ice-cold. You can even pop it in the freezer for 10 minutes before cutting it into the flour.
• Make sure your mixing bowl and beaters are completely clean and free of any fat or grease when whipping the egg whites. This helps them achieve maximum volume.
• Feel free to swap the rhubarb with other low-carb fruits like mixed berries (strawberries, raspberries, or blueberries) for a different flavor profile.
• To revive leftover cobbler, reheat individual portions in a 350°F (175°C) oven for 5-7 minutes until the filling is warm and the biscuit is slightly crisp.
FAQ
Q: Can I use frozen rhubarb for this keto cobbler
A: Yes, you can use frozen rhubarb. Be sure to thaw it completely and drain any excess liquid before folding it into the cream cheese mixture to avoid a watery filling.
Q: What can I substitute for rhubarb in this recipe
A: For a different flavor, you can easily swap the rhubarb with other low-carb fruits. The recipe suggests using mixed berries like strawberries, raspberries, or blueberries for an equally delicious result.
Q: How should I store leftover keto rhubarb cobbler
A: Store any leftovers in an airtight container in the refrigerator. To reheat and revive the biscuits, warm individual portions in a 350°F (175°C) oven for 5-7 minutes.
Q: Is this rhubarb cobbler gluten-free
A: Yes, this cobbler is naturally gluten-free. The biscuits are made with blanched almond flour instead of traditional wheat flour, making it a perfect gluten-free treat.
