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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 paring of berries, butter, and almond flour. The crust and crumble has the perfect amount of sweetness. It is very simple to prepare and perfect for anytime of the year.

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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 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.

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 monkfruit
  • 1 tsp vanilla extract
  • 1/2 tsp of Xanthan Gum

Using a counter top mixer or a hand held mixer, mix the 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. Can be used as topping for desserts, pancakes, or waffles. Can also be used as jam.

Can be served warm or cold.

If you prefer less crust, cut the crust recipe in half. Pour your filling into a parchment linned 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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