My mouth was watering on May 1, 2021 while I was watering the yard with my hubby! Our neighbor Jurgen shared his tradition for MAY DAY in Germany. Remember making up May baskets to leave on the porches of your neighbors? As a boy in Germany Jurgen would go into the forest the day before and cut down a tree with his buddies. They would haul the trees to a garage and decorate with ribbons and flowers. On May Day they would use a tall ladder to place the tree atop the roof of their girlfriend! For that story Jurgen went home with a fresh Gardenia blossom for his new bride. Any day is actually perfect for a Kinda-Keto-Peachy treat. Think Mother’s Day and surprise someone you love! Creatively you can adapt this receipt to whip together your preferred ingredients. Within 30 minutes you could be enjoying an old fashioned bowl of Peach Cobbler, the kind your grandma used to make! Preheat the oven to 240 C – Serve hot with canned whipped cream and a cup of coffee.
MIX THE DRY INGREDIENTS FIRST, then add the WET: 1/4 cup coconut flour + 2.5 cups almond flour + 1 tbls Stevia + 1/4 tsp yeast flakes. Whisk together then add 4 tbls of cold butter. Chunk it up with a knife and mix into the batter until it looks like pea sized crumbles. Then STIR IN WET INGREDIENTS: 3 small eggs + 4 Tbls HWC ( or Coffee Mate ) + 1 tsp of vanilla extract. The texture is grainy and perfect to smash into the bottom of a pie pan/plate. SEE PICTURES. Take 1/2 pkg of Philly Cream Cheese and smash it atop the smashed pan of cobbler dough. Sprinkle the cream cheese with a dash of Stevia. Open a large can of light syrup peaches, drain them and slice them up and lay them atop the pie cobbler dough. Pop the pie pan into the preheated oven and bake for 18 minutes. NOW smash up some dough and make flat pieces to lay atop and pop them into oven on separate cookie sheet. With any extra cobbler/shortcake dough I bake up a tray of miniature shortcake muffins which you can top with strawberries or etc…..
Living Abroad 
GRANDMA PEACH COBBLER changed to KETO
PEACHY Ingredients:
1 large can of peaches/ or 2lbs frozen peaches
1 cup granulated sugar/ 1/4 cup Stevia
8 tbsp butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cup water
2 tsp vanilla extract
3 tbsp all purpose flour
THE Crust – is the BEST part
1 cup shortening
2 1/2 cups Almond or Coconut flour
2 tbsp sugar / 1 tsp Stevia
1 tsp salt
1/3 cup ice water
EASY DIRECTIONS FOR CRUST
Add 2 cups flour into a mixing bowl, add shortening. Use a pastry cutter, or dough hooks to combine the ingredients. Resembles chunky crumbs, add in the 1/3 cup of ice water. Form a ball with hands, wrap ball in plastic wrap, place in fridge 45 minutes.
COBBLER FILLING:
Place frozen or canned peaches in a large pot. Add water, sugar, cinnamon, and nutmeg. Heat to medium high. When Peach mixture bubbles, add butter, vanilla. Stir to mix through. Use 2nd CONTAINER to add 1/2 cup of water, sprinkle in 3 tbsp of flour then mix more. COMBINE cobbler mixtures and stir. Reduce heat to low.
TAKE DOUGH from fridge and roll it out. Cut dough into inch squares and place on PAM sprayed cookie sheet. Bake the squares for 7 minutes on 375 F. Pour the peach mixture into a 13 x 9 baking dish. Remove the squares from the oven and toss 1/2 of them into the peach mixture and fold in.
Place remaining dough strips on top of the cobbler, lattice style then bake for 40 minutes on 375 F. Let cool down, then serve with vanilla ice cream.
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