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Recipes

Blackberry Cobbler (Keto and Low-Carb)

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When we were children, one of our favorite desserts when we went out-to-eat, was blackberry cobbler loaded with whipped cream. With just a couple of easy swaps, we came up with this easy keto and low-carb blackberry cobbler. This cobbler is a fabulous pairing of berries, butter, and almond flour. The crust and crumble have the perfect amount of sweetness. It is very simple to prepare and perfect for any time of the year.

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Growing up, we could eat fresh blackberries right outside in our own backyard. It was one of the highlights of the year. Of course, our parents made a blackberry cobbler from their harvest. What was left of it! Ha! This is just one reason why, throughout our lives, one of our favorite desserts will always be blackberry cobbler. We love it served up hot, any time of day or night, loaded with fresh whipped cream or à la mode. Yum!

Deliciously Simple

The beauty of making fruit cobblers is… it’s all about taste and not fancy-schmancy skills in the kitchen. Literally anyone can pull off making a cobbler. And in this case, this recipe is more like a crumble; which requires even less prep work and is easier to prep than a cobbler. It is simple and delicious.

Making it Keto

Traditionally fruit and berry cobblers are loaded with sugar and are topped with some form of bread or biscuit. That’s totally out of scope in our lives now. With just a couple of easy swaps, we came up with this easy keto and low-carb blackberry cobbler. This cobbler/crumble is a fabulous pairing of berries, butter, and almond flour. The crust and crumble have the perfect amount of sweetness. It is very simple to prepare and perfect for any time of the year.

The Berry Filling

It is always best to use powdered sweetener here. We have found if you use the granular form of keto sweeteners (especially with Erythritol) they crystalize when placed in the refrigerator. We powder our own sweeteners. We purchase our favorite sweeteners then run then through a coffee grinder on the finest setting. It works great and we can store excess powdered sweetener in plastic bags. It is much more cost-effective to powder it yourself.

We use Xanthan Gum as our thickener here. Always be sure to stir constantly as you add the gum to the mixture otherwise it will clump. We always sprinkle a little at a time in a light even layer as we are stirring. This works for us.

The Crust and Crumble

There are varying preferences here. Some folks like both a bottom crust and a crumble topping and some just like a crumble topping. This is totally up to you. If you just want to have the top crumble and not the bottom just cut the recipe in half and top the cooked berries. Either way, you will enjoy this cobbler!

Ingredients

Blackberry Filling

Crust and Crumble

Instructions

Blackberry Filling

In a medium saucepan over medium heat, combine the blueberries and water.

Bring to a boil and then reduce the heat and simmer 5-10 min, until the berries can be easily mashed.

Mash them up just a bit. Can leave some unmashed if you would like or mash them all.

Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.

Crust and Crumble

Preheat oven to 350.

In a large bowl, mix almond flour, coconut, sweetener, coconut flour, and salt.

Mix vanilla into melted butter then pour into dry ingredients until clumps form.

Press half of the mixture firmly into the bottom of a pan lined in parchment paper. (We used an oval baking dish)

Bake 10 minutes, remove and let cool for at least 10 minutes.

Spread the crust with the blueberry filling and sprinkle the remaining crust mixture. Press the top crust into the filling lightly to adhere.

Bake another 20 to 25 minutes, until golden and bubbly. Let cool completely before cutting and serving.

Store in refrigerator.

Toppings

Top with your favorite keto ice cream.

Top with homemade whipped cream.

We made keto marshmallow fluff to top ours. It was the perfect combination.

To make keto marshmallow fluff

  • 1 cup heavy whipping cream
  • 3/4 cup powdered monk fruit
  • 1 tsp vanilla extract
  • 1/2 tsp of Xanthan Gum

Using a countertop mixer or a handheld mixer, mix the heaving whipping cream, powdered sweetener, and vanilla extract until soft to medium peaks form.

Sprinkle on the Xanthan Gum a little at a time and fold it in. It will become thick and sticky. Keep refrigerated.

Tips

Change up the berries. You can use strawberries, raspberries, or blackberries, or a combination of the berries.

You can also use frozen berries and it will come out just as good.

Make extra filling and keep in the refrigerator. It can be used as topping for desserts, pancakes, or waffles. It can also be used as a jam.

Serve this warm or cold.

If you prefer less crust, cut the crust recipe in half. Pour your filling into a parchment-lined pan and then top with crumble. Bake for about 20 minutes.

Use a 13×9 pan and make them into bars.

Blackberry Cobbler (Keto and Low-Carb)
Serving Size: Makes 12 servings

NutrientValue
Calories 237
Total Carbs 11.8g
Net Carbs 5g
Fiber 6.2g
Protein 5.4g
Fat 20.7g
Sugar Alcohols 0.5g

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Don’t miss the HELPFUL RECIPE TIPS in the post! We hope you’ll find them useful and will love this keto and low carb recipe!

Blackberry Cobbler (Keto and Low-Carb)

Ingredients

Blackberry Filling

  • 24 oz of blackberries
  • 1 cup water
  • 1 cup Powdered sweetener we use golden monkfruit
  • 1 tsp xanthan gum

Crust and Crumble

  • 2 cups almond flour
  • 3/4 cup finely shredded coconut
  • 1/2 cup golden monkfruit
  • 2 tbsp coconut flour
  • 1/2 tsp pink salt
  • 8 tbsp butter melted
  • 1 tsp vanilla extract

Instructions

Blackberry Filling

  • In a medium saucepan over medium heat, combine the blueberries and water.
  • Bring to a boil and then reduce the heat and simmer 5-10 min, until the berries can be easily mashed.
  • Mash them up just a bit. Can leave some unmashed if you would like or mash them all.
  • Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.

Crust and Crumble

  • Preheat oven to 350.
  • In a large bowl, mix almond flour, coconut, sweetener, coconut flour and salt.
  • Mix vanilla into melted butter then pour into dry ingredients until clumps form .
  • Press half of the mixture firmly into the bottom of a pan lined in parchment paper. (We used a oval baking dish)
  • Bake 10 minutes, remove and let cool for at least 10 minutes.
  • Spread the crust with the blueberry filling and sprinkle remaining crust mixture. Press the top crust into the filling lightly to adhere.
  • Bake another 20 to 25 minutes, until golden and bubbly. Let cool completely before cutting and serving.
  • Store in refrigerator.
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