This keto blackberry cobbler is the perfect summer dessert. Top it with low carb ice cream or keto whipped cream for the ultimate treat. This cobbler is super easy to make, gluten-free and only has 6 grams of net carbs per serving!
I love a fruit dessert with sweet-tart berries and a buttery, crispy crust. It is the perfect flavor combo. This keto blackberry cobbler combines all of that, with minimal healthy and wholesome ingredients and no added sugar. Does it get any better?
What Is The Difference Between a Cobbler And A Crisp
In traditional preparation, a cobbler is made using a dough that is similar to a pie crust or a drop biscuit. It is usually only mildly sweet. The crust is buttery and most commonly found only on the top of the dish, but could be on the top and bottom.
A crisp will generally have a more crumbly dough. It tends to be a little sweeter and will often times include ingredients like oats and/or nuts in addition to flour and sugar. The dough is almost exclusively on the top in a crisp.
In grain-free baking, a cobbler and a crisp are essentially the same thing because the range of textures you can make with grain-free flours is fairly limited. When making a keto cobbler, you will use coconut and/or almond flour which are somewhat dry and dense. This means the crust will turn out slightly more crumbly than traditional cobbler, but still very delicious.
What Sweeteners Are Used In This Recipe?
I use stevia and a granulated 1:1 low glycemic sweetener in this recipe. For the 1:1 sweetener I used Whole Earth monk fruit erythritol blend. If you use something different just make sure it measures 1:1 compared to sugar. I have also tested allulose in the same quantities. It is slightly less sweet but I still enjoyed the results.
Stevia is my favorite low carb sweetener because it doesn't normally give any GI side effects like many of the other more popular sweeteners. I know not everyone loves the taste of stevia, so I always use in a combination with other sweeteners in my recipe. However, you can absolutely use 100% granulated sweetener but be sure to add slowly and adjust to taste so it doesn't become too sweet.
You can find the brand allulose and liquid stevia I used in this recipe at most Trader Joe's stores. I get my Whole Earth monk fruit erythritol blend from Costco for a pretty good price.
Ingredient Notes & Possible Substitutions
- Blackberries - Opt for fresh, ripe blackberries. This recipe will definitely tastes it's best when blackberries are in season.
- Lemon Juice - In this recipe, using fresh lemon juice vs. a high quality bottled juice will not make a huge difference.
- Liquid Stevia - This recipe only uses a fairly small amount of stevia. However, if you are one of the people who taste a significant aftertaste when using stevia you can sweeten to taste using erythritol or your preferred sweetener.
- Granulated 1:1 Low Glycemic Sweetener - In my baking I usually use a combination of stevia and another low glycemic sweetener to get the perfect level of sweetness and avoid any of the negative flavor effects that come with various low carb sweeteners. In this recipe I used Whole Earth monk fruit and erythritol blend. If you are using something different, make sure that it measure 1:1 with sugar. I have also tested allulose in this recipe which is slightly less sweet compared to sugar and I thought it also worked well.
- Xanthan Gum - Xanthan gum is used to thicken the berry mixture. If you don't have this ingredient you can skip it all together. The berries may just be a little more runny.
- Almond Flour - I don't recommend substituting this ingredient. Be sure to measure in loose and level scoops for best results and note the weights provided in the recipe card.
- Coconut Flour - This is another ingredient I don't recommend substituting. Be sure to measure in loose and level scoops for best results and note the weights provided in the recipe card.
- Butter - I highly recommend using grass-fed, salted butter. Unsalted butter can also be used and you can add just a little more salt to the crumble (probably only about ⅛ tsp.). Coconut oil could work to make this recipe vegan friendly, however, the flavor will not be quite as rich.
- Vanilla - Use pure vanilla extract, not imitation!
- Cinnamon - This ingredient can be skipped in a pinch, but adds a nice warmth to the crust.
- Salt - You can salt to taste. I prefer the crust to be slightly sweet, buttery and a little salty. If that is not your preference, than adjust to taste.
How To Store This Keto Blackberry Cobbler?
This recipe can be stored safely in the fridge for up to 5 days in an airtight container. It can be reheated in the oven or microwave, or even eaten cold.
Serving Suggestions
Top this cobbler with Keto Whipped Cream or a keto vanilla bean ice cream (I love Rebel).
Related Recipes
Did you try this Keto Blackberry Cobbler? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Keto Blackberry Cobbler
Equipment
- Ramekins, small skillet or baking dish
- 2 bowls
- Spatula
Ingredients
Blackberry Filling
- 2 cups Blackberries Fresh (About 170 grams)
- 2 tablespoon Lemon juice
- ¼ teaspoon Liquid stevia
- 1 tablespoon Granulated 1:1 sweetener I've used allulose and Whole Earth monk fruit erythritol blend
- ¼ teaspoon Xanthan gum
Crumble
- ⅓ cup Almond flour Loose and level (About 35 grams)
- ¼ cup Coconut flour Loose and level (About 25 grams)
- 3 tablespoon Salted butter Melted
- 2 tablespoon Granulated 1:1 sweetener I've used allulose and Whole Earth monk fruit erythritol blend
- ¼ teaspoon Liquid stevia
- ½ teaspoon Vanilla
- ¼ teaspoon Cinnamon
- ⅛ teaspoon Salt
Instructions
- Preheat oven to 375 degrees F.
- Combine blackberries, 1 tbsp. granulated 1:1 sweetener, ¼ tsp. stevia, lemon juice and xanthan gum in bowl and mix well with a fork, lightly smashing some of the blackberries until they become jammy. Divide the blackberry mixture between ramekins or transfer to an oven safe skillet (8-inch or smaller) or small baking dish (around 16-oz. volume would work best).
- In a separate bowl, mix the ingredients for the crumble together. Start by melting the butter. Mix ingredients together until a crumbly dough dough starts to form.
- Using a spatula or spoon break up the dough and top the blackberry filling with the crumble.
- Bake for 15-20 minutes or until the berries begin to bubble and the top is golden brown.
- Allow to set for 5-20 minutes before serving.
- Store in an airtight container in the fridge for up to 5 days.
Pam says
This sounds so good! Thank you for sharing. Are there any eggs used? I saw it mentioned in your paragraphs above the recipe.
foodbornewellness.com says
OMG I see what you are saying. It has been a while since I made this recipe and I cannot remember if it had an egg in it or not so I am not sure if the blog post was written in a delirious state or the recipe is missing an egg (face palm). I will have to make the recipe this weekend and get back to you! Thanks for pointing this out!