Low Carb Keto Blackberry Cobbler

Even my sugar-loving sister asked for seconds—and didn’t realize it was keto.

I’ve Tested So Many Sad Cobblers. This One Finally Delivers.

You know that moment when you’ve got a killer summer haul of blackberries… and then every low-carb “cobbler” recipe turns into either a dry protein bar on top or a watery jam soup?

Yeah, I’ve lived it.

This version finally nailed the balance: a gooey, slightly tart berry base (thanks, lemon + gelatin) and a golden almond flour topping that’s actually crumbly—not gritty, not eggy, and not trying to be cake. It’s low-carb comfort in a bowl.

I’ve made it dairy-free, too, for my bloat-averse days. And it reheats like a dream.

Why This One Works So Well

• Gelatin for the win: It thickens the filling without starch or xanthan. Just sprinkle slowly or it’ll clump—been there, fixed that.
• Almond flour topping: No eggs, no cheese, no weird binding. Just fat + flour = real crumble vibes.
• Sweetened just enough: Monk fruit allulose blend plays nice here—no cooling aftertaste, and it browns like sugar.

What I Used (And Why It Worked)

For the Filling:

• Blackberries (450g / 1 lb) – Low in net carbs, big on flavor. Fresh works best. Frozen = fine if you drain well.
• Lemon juice (2 tbsp) – Brightens the berries and offsets the monk fruit sweetness.
• Monk Fruit Allulose Blend (67g / ⅓ cup) – Tastes like sugar and browns like it too. Less cooling effect than erythritol.
• Unflavored gelatin (2 tbsp) – Keeps it from becoming a puddle. Essential. Don’t skip.

For the Crumble Topping:

• Blanched almond flour (100g / 1 cup) – Blanched is smoother. Don’t sub coconut flour unless you want a dry disaster.
• More Monk Fruit Allulose Blend (50g / ¼ cup) – Or less if your berries are sweet enough.
• Baking powder (½ tsp) – Adds a little lift to the topping.
• Sea salt (¼ tsp) – Balances the sweetness.
• Coconut oil (¼ cup) – Or sub butter/ghee for non-dairy-free days. Fat = flavor.
• Vanilla extract (½ tsp) – Optional, but adds a warm depth to the topping.

Keto Swaps That Actually Work

Swap	Works?	Notes
Butter for coconut oil	✅	Slightly richer flavor, not dairy-free
Frozen berries	✅	Thaw + drain well or the filling gets soupy
Coconut flour for almond	❌	Just don’t—completely changes texture
Gelatin for chia	⚠️	Technically works, but more jammy and less set

What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Watery filling	Didn’t drain frozen berries or rushed the gelatin	Thaw and drain berries fully. Sprinkle gelatin in two rounds
Topping too soft	Used superfine almond flour	Use regular blanched for better crumble texture
Over-sweet	Berries were already sweet	Taste before baking and dial down sweetener if needed

Step-By-Step Cobbler Magic

1. Preheat oven to 180°C / 350°F.
2. Toss blackberries with lemon juice and sweetener.
3. Sprinkle gelatin over berries—one tablespoon at a time, mixing in between.
4. Pour into 8×8″ dish (glass or non-stick).
5. Melt coconut oil, stir in vanilla.
6. Mix dry topping ingredients, then stir into the oil until crumbly.
7. Crumble topping over berries—leave a few gaps for bubbling goodness.
8. Bake 25–30 minutes until golden and juicy.
9. Cool 10+ minutes before serving. Trust me—it sets better and scoops clean.

Keto Cooking Tricks That Help

• I portion this into 9 servings so I can track my macros without mental math.
• Letting the topping cool before covering avoids sogginess.
• I mix extra dry topping and freeze it for a fast cobbler another day.

How I Store and Track It

• Fridge: 4 days, sealed.
• Freezer: Up to 3 months. Freeze in individual slices to avoid the soggy middle issue.
• Reheat: I pop it in the toaster oven. But honestly? It’s also amazing cold with a dollop of whipped cream.

Can I Eat This on Keto? (Yes, Here’s Why)

Net carbs per serving: ~3.9g

• Gelatin replaces starch thickeners
• Monk fruit allulose keeps blood sugar chill
• Blackberries are lower in sugar than blueberries or apples

Nutrition Facts

Per Serving – Based on 9 Servings

Nutrient	Amount
Calories	151 kcal
Total Fat	12.7 g
• Saturated Fat	5.3 g
Cholesterol	0 mg
Sodium	240 mg
Potassium	25 mg
Total Carbohydrate	7.9 g
• Dietary Fiber	4 g
• Sugars	3.1 g (natural from berries)
Net Carbs	3.9 g
Protein	4.7 g

Check out More Recipes:

• Low Carb Keto Tiramisu Recipe
• Low Carb Keto Pistachio Nut Butter (Sugar-Free)
• Low Carb Keto Apple Pie