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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.