Keto Blackberry Cobbler
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This keto blackberry cobbler is a low-carb and sugar-free twist on the classic fruit cobbler! Made with simple ingredients, it’s cozy, comforting, and perfect to feed a crowd. 4 grams net carbs per serving.
Keto blackberry cobbler
I’ve been developing healthier desserts since 2015 (and my first cookbook is all about it!), and among all the keto desserts, this cobbler is one of my favorites.
I think it’s because it’s the most similar to a traditional cobbler, with juicy, caramelized berries at the base and a sweet, crunchy topping. It took some testing to get it right, as I wanted to replicate something that resembled an oat-and-sugar topping.
I found that using a combination of almond flour, finely diced nuts, and shredded coconut gave that thick, buttery, and super crunchy topping that’s necessary in any good cobbler (ironically, the same combo as my keto granola).
While any berry will work, I like the natural tartness of blackberries, which balances the sweet topping so well.
Ingredients to make a keto blackberry cobbler
For the filling
- Blackberries. Fresh or frozen blackberries can be used.
- Granulated sweetener of choice. I like to use allulose because it dissolves like sugar, but I had success with monk fruit sweetener and Swerve when testing.
- Cinnamon. While most cobblers use about 1 teaspoon, I find a full tablespoon works best to impart flavor to the berries.
- Xanthan gum. Traditional cobblers call for cornstarch, but to keep the carbs down, I like to add a pinch of xanthan gum. Please do not omit or substitute this.
- Lemon juice. Ensures the filling remains thick and gooey.
For the cobbler topping
- Almond flour. I recommend using blanched almond flour instead of almond meal. While both will work, the latter will yield a grittier biscuit rather than a fluffy one.
- Almonds. Gives some crispy textures. Use roughly chopped unsalted almonds.
- Granulated sweetener of choice. Again, I like using allulose, but some readers really enjoyed my keto brown sugar.
- Shredded coconut. Unsweetened shredded coconut flakes.
- Coconut oil. Melted and cooled. Use refined coconut oil for no coconut flavor. Melted unsalted butter also works.
How do you make a low carb blackberry cobbler
Start by mixing your filling ingredients, then transfer them to a lightly greased baking dish. Place it in the oven and bake at 180°C/350°F for 10-15 minutes. While it is baking, prepare the biscuit topping. In a separate bowl, combine your crumble ingredients until well combined.
Now, remove the baking dish from the oven and drop heaped spoonfuls of the biscuit topping all over the top. Place back in the oven and bake for another 10-15 minutes, until the topping has become golden brown. Remove the cobbler from the oven, and serve immediately.
Arman’s recipe tips
- Soak up moisture. If using frozen blackberries, thaw them slightly and use a paper towel to absorb any excess moisture. The extra water on the outside can affect how well the topping crisps.
- Use other berries. Feel free to sub out half the blackberries with raspberries or strawberries. I really like using half-raspberries for the extra tartness and pop of color.
- Make individual desserts. I like to make single-serving cobblers for dinner parties. If you do this, reduce the base bake time to about 7 minutes and the cobbler topping bake time to about 9 minutes.
Storage instructions
To store: Leftover cobbler should be refrigerated, covered. It will keep well for up to 5 days.
To freeze: Cover the cobbler in plastic wrap and store it in the freezer for up to 6 months.
Keto Blackberry Cobbler
Ingredients
For the filling
- 6 cups blackberries or a mix with other berries
- 2 teaspoon lemon juice
- 1/4 cup granulated sweetener of choice I use allulose
- 1 tablespoon cinnamon
- 1 teaspoon xanthan gum
For the cobbler topping
- 1/2 cup almonds chopped
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated sweetener of choice I use allulose
- 1/2 cup coconut oil melted, or unsalted butter
Instructions
- Preheat the oven to 180C/350F. Lightly grease a baking dish and set it aside.
- In a mixing bowl, add the filling ingredients and mix well. Pour into the baking dish and place in the oven for 10 minutes.
- In a separate bowl, mix the cobbler topping. Once the filling has baked for 10 minutes, remove it from the oven and sprinkle the topping all over the top. Place back in the oven and bake for 10-15 minutes, or until golden brown.
- Remove the cobbler from the oven and serve immediately.
Notes
- Sweetener: I like allulose, but monk fruit, erythritol, and Swerve all work too.
- Leftovers: Keep refrigerated for up to 5 days or frozen for up to 6 months.
This is my go-to dessert to bring to holiday parties and anytime I need a treat at home. I try to stay away from high carbs and sugar, and this tastes delicious. I don’t even add additional sweetener, I think it’s perfect without it. Thanks for the awesome recipe!
Aw, Kayley- thanks so much for the lovely feedback and I am so thrilled you make my cobbler top bring to parties and events. Good to know that you don’t need the additional sweetener- I always err on the side of caution but glad you found it fine without it. 🙂
Delicious! On rotation. Thank you.
Aw, thanks for the lovely review and comment, Sharon. Thanks for making my recipe!
This recipe was so relishes and super easy to make. Everyone loved it!
Thanks so much for the lovely feedback, Deb- I’m so glad you all enjoyed it and I stoked others loved it too. Thanks for making my recipe 🙂
Can I use tinned peaches
I don’t see why not
This recipe is amazing! Type 2 diabetic here, so didn’t use nuts because they spike me. Still fabulous!
So good! Love this.
My guy picked pounds of blackberries along the highway in northern Idaho, so I went looking for a keto-friendly cobbler recipe. Subbed butter for coconut oil, and chopped pecans instead of chopped almonds in the topping. I also cut it down to make a half-portion, and used my air fryer — set at 310 degrees, 9 minutes for the filling, another 9 minutes after I added the topping. Then let it sit a *long* time to cool and let the crumble topping dry (way longer than I wanted, lol, since I wanted to eat it right away). It’s beautiful! Thank you.
Made this this past weekend with fresh blackberries from the garden, delish!!
This was fabulous! Swapped the coconut oil for butter and the almonds for pecans 🙂
Yummy!!!
The best keto cobbler recipe I’ve ever made.