This easy keto blackberry cobbler is a healthy, sugar-free dessert with a juicy berry filling and a golden almond flour topping. It’s naturally low-carb, gluten-free, and can be made dairy-free. Sweetened with monk fruit, this simple treat is perfect for a guilt-free indulgence—enjoy it warm with a dollop of cream or yogurt!
Ingredients Needed
Blackberry Cobbler Filling:
- 450g / 1 lb Blackberries
- 2 tbsp Lemon juice
- 67g / ⅓ cup Monk Fruit Allulose Blend (or 50g / ¼ cup for less sweetness)
- 2 tbsp Unflavoured gelatin powder
Cobbler Topping:
- 100g / 1 cup Blanched almond flour
- 50g / ¼ cup Monk Fruit Allulose Blend (or 37g / 3 tbsp for less sweetness)
- ½ tsp Baking powder
- ¼ tsp Sea salt
- 60ml / ¼ cup Coconut oil (or butter/ghee if not dairy-free)
- ½ tsp Vanilla extract
How To Make Low Carb Keto Blackberry Cobbler
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Prepare the blackberry filling: In a large bowl, toss the blackberries with lemon juice and sweetener. Sprinkle 1 tbsp of gelatin over the berries, mix, then repeat with the second tablespoon.
- Transfer to a baking dish: Pour the blackberry mixture into an 8×8 inch (20×20 cm) glass or non-stick baking dish.
- Melt the coconut oil: In another large bowl, melt the coconut oil in the microwave or a saucepan on the stove. Remove from heat.
- Mix the topping ingredients: Stir the vanilla extract into the melted coconut oil. Add almond flour, sweetener, baking powder, and sea salt. Mix until the dough is crumbly but slightly moist.
- Assemble the cobbler: Crumble the dough over the berries, leaving some small gaps so the berries peek through.
- Bake the cobbler: Bake for 25-30 minutes, until the top is golden brown.
- Cool before serving: Let it rest for at least 10 minutes before serving, or cool completely for a thicker texture.
Recipe Tips
- Use fresh or frozen blackberries: Fresh berries work best, but if using frozen, let them thaw and drain excess liquid to prevent a watery cobbler.
- Sprinkle the gelatin slowly: Don’t dump it all at once—sprinkling helps it mix evenly, preventing clumps in the filling.
- Adjust sweetness to taste: Taste the blackberry mixture before baking and add more sweetener if needed, as berries can vary in tartness.
- Leave gaps in the topping: Small spaces let the juices bubble through, giving the cobbler a perfect balance of crispy topping and juicy filling.
- Let it cool before serving: Resting for at least 10 minutes helps the cobbler set, making it easier to serve without falling apart.
How To Store Leftovers?
- Refrigerate: Let the leftover blackberry cobbler cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Once cooled, wrap the cobbler tightly or place it in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before serving. Reheating is not necessary—enjoy it chilled or at room temperature!
Nutrition Facts
Serving Size: 1 of 9 servings
- Calories: 151
- Total Fat: 12.7g
- Saturated Fat: 5.3g
- Cholesterol: 0mg
- Sodium: 240mg
- Potassium: 25mg
- Total Carbohydrate: 7.9g
- Dietary Fiber: 4g
- Sugars: 3.1g
- Net Carbs: 3.9g
- Protein: 4.7g
Check out More Recipes:
- Low Carb Keto Tiramisu Recipe
- Low Carb Keto Pistachio Nut Butter (Sugar-Free)
- Low Carb Keto Apple Pie
Low Carb Keto Blackberry Cobbler
Description
This easy keto blackberry cobbler is a healthy, sugar-free dessert with a juicy berry filling and a golden almond flour topping. It’s naturally low-carb, gluten-free, and can be made dairy-free. Sweetened with monk fruit, this simple treat is perfect for a guilt-free indulgence—enjoy it warm with a dollop of cream or yogurt!
Ingredients
Blackberry Cobbler Filling:
Cobbler Topping:
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Prepare the blackberry filling: In a large bowl, toss the blackberries with lemon juice and sweetener. Sprinkle 1 tbsp of gelatin over the berries, mix, then repeat with the second tablespoon.
- Transfer to a baking dish: Pour the blackberry mixture into an 8×8 inch (20×20 cm) glass or non-stick baking dish.
- Melt the coconut oil: In another large bowl, melt the coconut oil in the microwave or a saucepan on the stove. Remove from heat.
- Mix the topping ingredients: Stir the vanilla extract into the melted coconut oil. Add almond flour, sweetener, baking powder, and sea salt. Mix until the dough is crumbly but slightly moist.
- Assemble the cobbler: Crumble the dough over the berries, leaving some small gaps so the berries peek through.
- Bake the cobbler: Bake for 25-30 minutes, until the top is golden brown.
- Cool before serving: Let it rest for at least 10 minutes before serving, or cool completely for a thicker texture.
Notes
- Use fresh or frozen blackberries: Fresh berries work best, but if using frozen, let them thaw and drain excess liquid to prevent a watery cobbler.
- Sprinkle the gelatin slowly: Don’t dump it all at once—sprinkling helps it mix evenly, preventing clumps in the filling.
- Adjust sweetness to taste: Taste the blackberry mixture before baking and add more sweetener if needed, as berries can vary in tartness.
- Leave gaps in the topping: Small spaces let the juices bubble through, giving the cobbler a perfect balance of crispy topping and juicy filling.
- Let it cool before serving: Resting for at least 10 minutes helps the cobbler set, making it easier to serve without falling apart.
Low Carb Keto Blackberry Cobbler
