Description
Indulge in this decadent yet guilt-free Sugar-Free Chocolate Cobbler, featuring a crackly top layer with a luscious fudge sauce underneath.
Ingredients
Scale
- 3/4 cup Bob’s Red Mill almond flour
- 1/4 cup Anthony’s lupin flour
- 1/3 cup Hershey’s Natural cocoa powder, sifted
- 1/2 cup Wholesome allulose
- 1 1/2 tsp Rumford baking powder
- Pinch of fine sea salt
- 2 large eggs + 1 large egg white, room temperature
- 1/2 cup Silk unsweetened almond milk
- 1/4 cup Fage 0% Greek yogurt
- 1 tbsp Kerrygold unsalted butter, melted
- 1/2 tsp pure vanilla powder
- 1/3 cup Wholesome allulose (for fudge layer)
- 1/4 cup Hershey’s Natural cocoa powder, sifted (for fudge layer)
- 1 tsp arrowroot powder
- 1 cup boiling water
Instructions
- Preheat your oven to 325°F. Lightly grease an 8×8-inch ceramic baking dish.
- Whisk together all the dry cake ingredients in a bowl until completely uniform.
- Vigorously whisk the eggs and egg white for 60 seconds until lightly foamy in a separate bowl.
- Add in the almond milk, yogurt, melted butter, and vanilla, whisking until smooth.
- Fold the dry ingredients into the wet mixture, stirring just until combined.
- Pour the thick batter evenly across the prepared baking dish.
- Whisk together the fudge layer ingredients until completely lump-free in another bowl.
- Sprinkle the fudge mixture over the top of the batter without stirring.
- Slowly pour the boiling water over the back of a spoon, distributing it gently.
- Bake for 30–34 minutes until the cake top sets and crackles.
- Allow the cobbler to rest for 8–10 minutes before serving.
- Serve warm, scooping through the top layer to enjoy the rich fudge sauce.
Notes
Try adding a sprinkle of sea salt on top after baking for a flavor boost or serving with fresh berries for contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg