Sugar-Free Cherry Cobbler Recipe

Cherry Filling:

1 can (20 ounce) sugar-free cherry pie filling

1/4 cup sugar substitute of your choice

1/2 tsp cinnamon

1/4 tsp nutmeg

Biscuit Topping:

1/2 cup all-purpose white flour

1/2 cup white whole wheat flour or almond flour

1/4 cup sugar substitute of your choice

1/4 cup butter, melted

1/2 cup dairy or unsweetened almond milk

1 1/2 tsp baking powder

1/2 tsp almond extract

1/4 tsp salt

sliced almonds, optional

Preheat oven to 350 degrees. Grease 8×8 – inch or 2.5 quart baking dish. Add Cherry Pie Filling, 1/4 cup sugar substitute, cinnamon and nutmeg. Combine well.

In a bowl, combine remaining ingredients except for almonds if using. Spread this mixture on top of cherry filling. Sprinkle sliced almonds on top, if using. Bake for approximately 45 minutes, or until top is golden. Remove from oven and let sit for at least 10 minutes before serving.

Note: I used erythritol for my sugar substitute. This recipe can be made in a crock pot. Bake on high for 1 1/2 to 2 hours.