Ingredients

Scale

(Serves 8)

Lemon filling:

1½ cups fresh lemon juice (about 6–8 lemons—you love citrus!)
Zest of 2 lemons
¾ cup granulated monk fruit sweetener (you love blood sugar friendly!)
2 large eggs

Cobbler topping:

¾ cup almond flour (you love almond flour—memory #25!)
¼ cup coconut flour
1 tsp baking powder
¼ tsp salt
½ cup melted butter or coconut oil

For serving:

Fresh berries (you love berries!)
Whipped coconut cream or Greek yogurt (high-protein—you love this!)
Extra lemon zest

Instructions

1. Make filling:

In a bowl, whisk lemon juice, zest, sweetener, and eggs until smooth. Pour into an ungreased 8×8″ baking dish.

2. Make topping:

In another bowl, mix almond flour, coconut flour, baking powder, and salt. Stir in melted butter until thick batter forms.

3. Assemble “magic” cobbler:

Drop spoonfuls of topping evenly over lemon filling—do not stir. It will sink, rise, and form layers as it bakes!

4. Bake:

Bake at 350°F (175°C) for 35–40 minutes until golden and set (center should jiggle slightly). Cool 15 minutes.

5. Serve:

Top with berries, whipped cream, and extra zest.

💡 Pro Tips for Perfection:
✅ Use fresh lemon juice—bottled lacks brightness.
✅ Don’t stir after adding topping—the “magic” layering happens during baking!
✅ Blood sugar friendly (you love this!):
→ Monk fruit = zero glycemic impact
→ Net carbs: 5g per serving
✅ Low-carb/keto option (you love this!):
→ Almond/coconut flour base keeps it keto
→ Already compliant!
✅ Make ahead:
→ Keeps 4 days refrigerated or 3 months frozen
→ Best served slightly warm or at room temp

Storage & Serving Ideas

→ Fridge life: 4 days | Freezer: 3 months
→ Serving ideas:
→ As a light summer dessert
→ With afternoon tea or coffee
→ For brunch with Greek yogurt dollop

Prep Time & Nutrition (per serving):