Keto Mock Apple Cobbler #KetoDesserts #LowCarbDesserts #KetoRecipes #LowCarbRecipes

hi guys welcome back to cj's keto kitchen tonight we are going to be making a warm autumn classic and it is going to be apple cobbler but it's going to be keto so come along with me and let's get started [Music] [Applause] [Music] first things first we want to preheat our oven because this is going to bake in the oven and we want 350 degrees you're also going to need a medium sized saucepan because we are going to partially cook our zucchini in anticipation of putting it into our baking dish so for me i'm going to be utilizing my cast iron skillet it's very rustic and traditional for cobblers and also for outdoor cooking such as dutch ovens that is something that my father used to do while camping and so that is what i'm going to be using tonight and i have liberally greased mine you do not have to use a cast iron skillet you can use a baking dish of course and i would use something either eight by eight or nine by nine as i talked about in the intro this is going to be a mock or an interpretation of apple cobbler this is made with zucchini zucchini is a very versatile vegetable because it doesn't have a high flavor content and can take on whatever you put with it about three years ago cj and i did a mock apple crisp recipe for a picnic collaboration on youtube that we were involved in and i was of course very skeptical that this would actually work out but i was very pleasantly surprised utilizing zucchini here is also very wonderful for those of you who have a large garden that you are now harvesting this time of year but of course zucchini can be found probably on your porch because your neighbors have left it there but you can also get it at the grocery store and what's nice about this is that it utilizes the larger zucchinis quite well if you happen to have those so i'm going to demonstrate how i made it as you can see they're very apple like in shape size and color which is part of the reason why this works so well for this dish and in fact a lot of people especially in the midwest will make zucchini products and sometimes add them to their apple pies and cobblers and crisps so what i have done is i have taken my zucchini peeled it it is essential that you peel it because the outer rind can be a little tough and also that is part of the reproduction as you want that green gone so that it mimics apples more effectively then you also want to core it and what i have done to do that is i simply took just a kitchen spoon and just scraped out the seeds the seeds are very watery and we don't want that in our dish so then what i do after i have done that is i simply just chop them about the same circumference that you would chop apples for this dish if you were making a traditional apple cobbler or crisp and you can see by chopping it this way it has formed the little crescents so if you wanted you could just cube it like you would say a squash speaking of other types of squash i have heard that this nature of dish is also very popular using chayote squash which is a kind of a pale green gourd but it is similar in texture to this so i have not tried it but other people have said that it is quite authentic as well so i'm just going to finish this here and i have about uh roughly six cups of cut up zucchini so for me based on the size of zucchini that i used it was about four zucchini because they were medium sized zucchini but like i said your giant mammoth mutant zucchini would work here very well of course and you would probably only need to use one or two of those so i'm going to take this zucchini that we have cut up and i'm going to put it in my saucepan so the next step that we are going to do is we are going to add a couple of things to our faux apples the zucchini here and we are going to partially cook them and the reason for that is our cobbler is not going to bake as long as it would be necessary to soften our zucchini pretend apples so what you want to add to your saucepan the first thing is a half a cup of lemon juice it's in it's incredibly important to use lemon juice in this step if you do not have lemon juice you could use something like apple cider vinegar but you want something that's very acidic because it is going to give our zucchini that tartness that apples naturally have because zucchini doesn't have that zucchini is very mild bland so we want to add that zing that apples fresh apples would typically have so i want a half a cup of this and there's no need to use fresh lemon juice here unless you just happen to have lemons because it's simply being cooked in addition to this i'm going to add a half a cup of water so i'm now going to turn my my saucepan onto a simmer so that we can get these cooking and this is going to cook for about 10 minutes or so just until they start to break down a bit while our zucchini is working on the softening process we're going to go ahead and create our cobbler mixture so you want to start with one cup of almond flour i'm going to use about a quarter of a cup of sukran gold which is a brown sugar alternative sweetener then we want our leaveners and i'm going to be using both baking powder and baking soda here just a little bit of each so i want a half a teaspoon of each leavener and i'm just going to mix these around a little bit get all the lumps out [Music] okay so i have gotten the lumps out now we need to add a quarter of a cup of melted butter and this is about almost 57 grams if you are doing metric and i'm just going to take my fork and just combine that and we're going to have a nice semi-crumbly mixture that is then going to go over our zucchini to form our cobbler okay so we're just going to set that aside you can see that it's simmering away and don't be concerned when you first put your water and your lemon juice in because it doesn't seem like there would be enough liquid to cook this in but as you can see it's plenty and we will more than likely pour quite a bit of this off before we put our fruit into the bottom of our skillet or baking dish but for right now we're just simmering to soften these to our apple like consistency okay we simmered for about 10 minutes and you can see that they are now fork tender which is what i'm looking for i'm going to drain off the liquid and then i'll be right back so here's the fun part where we get to make our zucchini appley and so we're going to be adding a lot of things that are very traditional in cobblers and with apple dishes so the first thing i want to put in is sweetener and i have a half a cup of sugar and gold once again if you don't have brown sugar alternative you can of course use whatever natural sweetener that you have or that you prefer cinnamon of course very essential in apple dishes and i am just going to put about a half of a teaspoon this is a quarter so i'm gonna do it twice you can of course add more or less to your taste depending on how cinnamony you like things i'm also going to be putting in nutmeg i'm a a very big nutmeg fan i have hole here that i'm going to grate into it but you could of course use just nutmeg that is already ground i'm going to be using a little bit of browned allspice um sometimes people think that allspice is a combination of different spices but it is actually a berry all on its own but it does mimic a lot of the flavors that your traditional pie spices have i'm gonna put about an eighth of a teaspoon in there because this it's quite strong and then lastly i am going to be putting in vanilla extract but i have combined my vanilla extract with a little bit of vanilla bean powder i have used this before in some of our recipes and i wanted to continue to utilize it since i did buy it it is just madagascar vanilla beans that they have dried and powdered but you have to kind of reconstitute it so it can bloom if not you really don't get the vanilla flavor so i have just put the powder into a little bit of my extract and just let it sit for about five to ten minutes so it has opened up the true vanilla flavor so i'm just going to put that in the dish and you can of course just use regular vanilla extract we're just going to stir everything around into our fruit okay while i was putting in my spices when i get done with that i noticed that i still had quite a bit of water or juice from the zucchini in the bottom of my saucepan so i went ahead and re-drained it a little more and put a little bit more spice in here so just if you find that it's too watery you are going to want a little bit of that when we cook it so that it has kind of a sauce that's traditional with cobbler but you don't want a whole lot of liquid so i have my skillet and i did liberally grease it with just butter and we're going to go ahead and put our zucchini in the bottom of our dish if you have a baking dish and you're and you're not using a skillet that's totally fine you still want to put it in the bottom and we're just going to evenly put it down okay so everything is evenly down on my skillet now for good measure i am going to sprinkle just a bit more cinnamon because i'm a very spicy gal and i do like it really spicy but like i said you use the spice level that you prefer remember we have our cobbler topping that we made earlier while we were waiting for our zucchini to simmer so i'm just going to go ahead and start putting this over our fruit just in a random pattern and you do want you know gaps where there's you know some cobbler and some fruit peeking through if you you know wanted to do it where it was like completely covered you could absolutely do that but i want some of our fruit to stick out okay i am now going to put this into our preheated 350 degree oven and i'm going to start with 20 minutes but it could take as much as 30 to be cooked it all depends on how large your skillet is or your baking dish and of course you know the convection of your oven so okay here we go there she is nice and golden brown and bubbly and my cobbler took about 25 minutes so as with all baked dishes you do want to let this sit for about 10 to 15 minutes let all the juices go back in and season up our cobbler topping and just kind of settle and then we'll go ahead and serve it and we'll let cj have some delicious autumnal goodness [Music] hi baby hi we are having a warm and cozy classic tonight yep it is apple cobbler i'm using my air quotes when i say apple but the rest is called so well you can't use air quotes because you're alone that's fine all right so the ice cream of course is optional just mainly for photography purposes there's a lot of low carb ice cream so rebel creameries make some halo top let me get some without the ice cream certainly got the texture of apples got the um all i mean everything about it you went you would think that this was apples or i should say you would not think it's zucchini it's a little different than apples but it is a great substitute and i can't taste any zucchini at all i i would not know that this is zucchini the way you put this together i think it's really good but cause like i said i don't think people will i know that it's not apples but i also don't know that it's zucchini right and if you were served this say you went over to someone else's house and were served this and you didn't know and i didn't know you wouldn't necessarily think anything of it i would just think they're apples when i was researching this recipe and you know how people in the midwest like to make zucchini cobblers they there were lots of anecdotal stories about people having someone over for company and serving them this and they had no idea and just ate it up yeah yeah so i could see that i could believe that so um you and i have been having a debate between a crisp and a cobbler there's cobblers crisps brown bellies that's okay crumbles that's okay anyway it's good and i think people will like it and it is a good way to get rid of those uh zucchinis that you you've grown this year especially those big monster ones that you have yes exactly uh good job thanks for all the hard work bye-bye bye thanks for joining us again tonight you guys we hope that you enjoy the cobbler as much as we are going to i love these types of desserts for this time of year it's very comforting we hope that you will consider subscribing and hitting the notification bell so that you know when our content goes live we upload twice a week on wednesdays we have keto conversations and there we talk about different ketogenic topics sometimes we have food unboxings or what we're eating on this lifestyle and then our recipes go live on sunday so definitely hit the bell so you know when that happens i try to make too savory a month and too sweet we are also on social media we're on instagram facebook twitter and pinterest and there we post photos of what we're eating recipes we've made in the past recipes that are upcoming and also people who are part of those social media sites will also post their photos and so we enjoy having that part of the community so definitely consider joining us there and that is cj's keto kitchen if you need information for this recipe or recipes that we have made in the past all the nutritional information serving sizes macros can all be found on our blog and that is cj's ketokitchen.com we hope that you'll come back again next time and visit with us and until that time we hope that you stay well [Music] bye [Music] okay i want you to tell me what you think about my apple pie okay you told me that i should stop being a youtuber and just make treats it's really good is it really good you like a lot okay good [Music] you

Channel: CJsKetoKitchen.com

Views: 19,835

Rating: 4.948164 out of 5

Keywords: keto mock apple cobbler, low carb apple crisp, keto dessert, keto apple crumble, low carb, mock apple pie, low carb apple pie, apple crisp, zucchini recipes, mock apple crisp, keto recipe, chayote squash, keto apple crumble recipe, low carb apple crumble, keto desserts, keto recipes dessert, low carb mock apple crisp, cjsketokitchen, keto dessert recipes easy, keto desserts easy, low carb keto diet, keto desserts recipes

Id: HOuzauduXm0

Length: 18min 58sec (1138 seconds)

Published: Sat Sep 19 2020