Instructions

Cranberry Filling

1. Combine the cranberries, water, and sugar substitute, salt, orange zest, and orange extract and cook on the stovetop in a small saucepan over medium heat until the cranberries pop and sauce thickens. About 10-15 minutes.
2. Remove from heat and set it aside.

Cobbler Topping

1. In a medium-sized bowl combine the almond flour, baking powder, orange zest, and salt.
2. In another small bowl using a whisk combine the sugar substitute, softened butter, and sour cream. Once combined whisk in the eggs and vanilla or orange extract.
3. Add the wet batter to the dry ingredients and combine until fully incorporated.

Cobbler Assembly And Baking

1. Preheat the oven to 350 degrees.
2. Grease well with butter a 7X11 inch baking dish.
3. To the prepared baking dish spread the cranberry filling.
4. To the cranberry, filling add by spoonfuls the cobbler topping.
5. Bake the cobbler for 25-35 minutes until the topping is golden brown and the filling is bubbling.
6. Serve the cobbler warm with a scoop of sugar-free vanilla ice cream or whipped cream.
7. Store leftovers in the refrigerator for up to 5 days or freeze whole well covered for up to 3 weeks.