So we know all about Paula Deen. 18,000 sticks of butter apparently caused her diabetes. We know better, don’t we! It wasn’t the butter, it was the 3,000 cups of sugar she put in everything! So, I thought this was a little poetic justice by hacking one of her recipes, ketofied :). Yup, let’s make a keto low carb cookie dump cobbler recipe :).
I had a package of Catalina Crunch cookies that were more “crunched” than “cookies” due to rough handling by FedEx.
I thought of a few uses for them – primarily they were destined to be come Cookies n Cream ice cream using my machine recipe here – but just as I was reaching for the machine, a commercial popped up on my feed and… well… it was Paula. The recipe?
Cookie Dump Cobbler using crushed Oreos.
Yup. It was a eureka moment for me :). Now, you can use any old cookies you have laying around (keto, of course) instead of stupid expensive Catalina cookies. You know me, waste not, want not, and most of all – SPEND NOT! There’s only the two of us so I made a half-batch. Below is a full batch.
Let’s get to it, shall we? GO!
5tbsp melted butter
12-15 broken up cookies
1 cup almond flour
1/4 cup oat fiber
3/4 nut milk or 1/2 & 1/2
1/2 cup sweetener
1 tsp vanilla
3/4 cup brown granulated sweetener (optional if you don’t have it, skip it)
Preheat oven to 350F
Put crushed cookies in bottom of 8×8 pan. Pour butter over cookies. Mix other ingredients in a bowl until have a loose batter. Pour over cookies and buttah. Top with brown sweetener. Put in oven for 30 minutes. You want the tops to start to brown but center should still be a bit gooey. Remove. Let cool. Serve with whipped cream and\or ice cream. Enjoy.
Hmph. Nailed it 🙂