- 12 ounces of fresh blackberries (frozen would work too but would not taste as fresh)
- 1/2 cup of water
- 1/2 teasp of xantham gum for thickening the
sauce - 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup Swerve, divided
- 1/2 cup Blanched Almond Meal Flour
- 1/2 cup coconut flour
- 1/8 teaspoon salt
- 1/2 cup chopped pecans or walnuts (nuts are optional)
- additional swerve to sprinkle on top
- 3/4 cup of heavy whipping cream in mixing bowl mix on high until nice and fluffy add about 1/4 cup of powder Swerve. 1/2 teasp of clear vanilla extract (If you have regular Swerve you can put in a coffee grinder and grind until powder sweetener) Put a scoop on top of cobbler.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWrylpUhbkNQm7vtFTPOpzuOpuZqCamWqVPdoDCFthfkmwth2RyaWY4whK74777QgWhvQ_MSb1EB35cxP7_t30oktKxndulXpG04eCqUd6in5ZK9kj0adwL0XU2IPVmqDVuryTBvLCAOI/s320/Blackberry+1.jpg)
Now put in the bottom of a 2 quart casserole dish.
In a mixing bowl, cream the butter, 1/4 cup swerve, and vanilla. Combine the almond flour, coconut flour and salt. Add to creamed mixture.
Using your hands break off bits of the dough and place over top of berries. Add pecans or walnuts to top and bake at 350 degrees f0r 12 to 15minutes. Sprinkle remaining sweetener on top after cooking.