Looking for a low carb dessert that’s just as easy as it is delicious? Look no further. This Blackberry Coconut Bake is unbelievably delicious and super easy to make!
Blackberry Coconut Bake | Low Carb Dessert
As you probably know, I’m fond of easy, especially when it comes to desserts. This dessert is no exception. Nobody wants to have to cook a long-winded dessert after cooking a meal, and this simple Blackberry Coconut Bake is a perfectly sweet way to follow a meal.
You simply pour all of the ingredients into a bowl, mix them together, pour them into a pan and bake for 20 minutes. No need to mix ingredients separately or add the ingredients in any particular order. Who’s got time for that anyway?
And the simplicity of the dessert isn’t even the best part. This dessert is low carb, low sugar and gluten-free. You can enjoy this dessert guilt free and without slipping up on your diet.
What Exactly is a Blackberry Coconut Bake? Is it a Cake? A Pudding? What?
I don’t know, okay?? I don’t know. All I know is, I was trying to make a cobbler with coconut flour. But the first time I made it, the blackberry stuff bubbled up and coconut flour is so absorbent that it…well, it absorbed all the liquid from it.
So we had blackberries at the bottom, coconut flour dry on top–and in the middle, we had this lovely cake-like, pudding-like mix. I decided to just mix it all together when I tried it again.
I had no idea what to call this so–very unimaginatively–I called it a blackberry coconut bake. Because you know. Blackberries. Coconut flour. Bake.
Once again, my inabilty to name things in creative ways is evident. But once again, I assure you, it’s yummy.
Looking for more fruity low carb desserts? Check out my Almond Coconut Blueberry Cakelets! They’re moist, light, and oh so delicious.
Looking to keep it low carb but more of a chocolate dessert person? Check out my Keto Chocolate Cheesecake Brownies! They combine two of the best desserts of all time into one low carb delectable treat.
This Blackberry Coconut Bake can be served as is or you can amp up the deliciousness by topping it with some whipped cream or make my no-cook keto ice cream while it is baking.
It’s served best piping hot when it’s a pudding-like consistency you can scoop or straight from the fridge when it’s cold and can be cut into slices. Now quit reading this and get to baking!
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- Grease a 7 x 2 inch cake pan and set aside.
- In a medium bowl, mix together berries with their liquid, coconut flour, egg, Truvia, baking powder and xanthan gum.
- Pour into greased pan and bake at 350F for 20 minutes. Allow the pudding to cool for 10 minutes and then serve hot. You can top with whipped cream or keto ice cream.