Blackberry Cobbler with Pecans

Blackberry Cobbler with Pecans

• 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.  

In a saucepan mix berries with 1/4 cup Swerve (add more Sweetener to your liking) bring to a boil then turn down to medium heat. Now add your Xantham gum and stir really well....it may have a few clumps however, as it cooks it will disburse out and make the sauce thicker.
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.

*** You may use all Almond Flour in this if you so choose.  It is a matter of taste.