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 allulose in this recipe, however you can use your preferred sweetener. If you use a different low glycemic sweetener combo be sure to sweeten to taste (before adding the eggs) because they all measure differently.
You can find the brand allulose and liquid stevia I used in this recipe at most Trader Joe's stores. Similar sweeteners can also be found on Amazon (affiliate links below!).
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.
- Allulose - In my baking I usually use a combination of stevia and another low glycemic sweetener (monk fruit, erythritol or allulose) to get the perfect level of sweetness and avoid any of the negative flavor effects that come with various low carb sweetners. If you have never used allulose know that it is about half as sweet and sugar or 1:1 sweeteners. You can substitute it with your preferred sweetener, but know that you will most likely need to use less.
- 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.
- Coconut Flour - This is another ingredient I don't recommend substituting. Be sure to measure in loose and level scoops for best results.
- Butter - I highly recommend using grass-fed, salted butter. 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 before adding the egg.
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.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
Keto Blackberry Cobbler
- Ramekins or small skillet
- 2 bowls
- Preheat oven to 375 degrees F.
- Combine blackberries, 1 tbsp. allulose, ¼ tsp. stevia, lemon juice and xanthan gum in bowl and mix well with a fork, lightly smashing some of the black berries. Divide between ramekins or transfer to an oven safe skillet (8-inch or smaller).
- In a separate bowl, mix the ingredients for the crumble together. Start by melting the butter. Whisk ingredients together until a crumbly dough dough starts to form.
- Using a spatula break up the dough and then add over the top of the blackberry filling.
- Bake for 20-25 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.