A deliciously easy keto blackberry cobbler is pure low carb comfort food and a perfect summer dessert. Made with blackberries and topped with a buttery cinnamon almond flour crust.
This low carb blackberry cobbler can be made with either fresh or frozen blackberries. The almond flour crust means that as well as being low carb, it's also gluten-free.
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Are blackberries keto?
Blackberries are a great keto fruit and and are lower in carbs than blueberries per 100g serving. Blackberries are just 4.3g net carbs with blueberries being 12g. Blackberries are great for keto summer desserts or just served by themselves with whipped cream.
The ingredients used
I did not use any thickener such as xanthan gum for the berry filling as we found the simple filling of berries and sweetener to be fine by themselves. If you want a thicker sauce, then add about ¼ teaspoon xanthan gum to the blackberries.
- Blackberries - Fresh or frozen (defrosted)
- Almond flour - A mix of almond flour and coconut flour could be used.
- Butter - Unsalted and softened.
- Monkfruit - We used a brown monkfruit/allulose sweetener but any other low carb sweetener such as erythritol or Swerve could be used.
- Eggs - 2 medium sized eggs.
- Cinnamon - An optional spice but gives the cobbler a touch of extra flavour.
- Vanilla Extract
- Baking powder and salt
How to make a keto blackberry cobbler
A keto berry cobbler is an easy recipe and takes no time at all. It's made with basic low carb pantry ingredients which you may have to hand too.
The topping was placed over the blackberry filling in large dollops of the mixture. You could be neater and smooth it over, but we liked the rustic look of it!
We baked our cobbler in a round 8 inch baking dish but you could cook it in a cast iron skillet too.
Sprinkle cinnamon over blackberries
Mix the butter and sweetener together
Add the other ingredients to make the cobbler topping
Spoon the mixture on top of the blackberries and bake
How do you serve keto cobbler?
This dessert is delicious enough to serve by itself but double your berry cobbler pleasure by serving warm it with a side of freshly whipped cream to enhance the taste. If you want a side of low carb ice cream, try a low carb cinnamon ice cream or our coconut caramel ice cream.
If you do have any leftovers, spoon the blackberry cobbler into an air tight container and it will keep in the fridge for up to 4 days. You can also keep the cobbler in it's dish and cover it with a silicone or bees wax cover.
Reheat the cobbler in the oven to maintain the crispy topping. If you reheat it in the microwave, the cobbler topping will be soft. But the flavor is still there either way you reheat it!
Keto Blackberry Cobbler Recipe Tips
Other berries can be used in place of the blackberries. Either strawberries, blueberries raspberries or a mix of them will be delicious.
If you are using frozen blackberries, defrost them being use as they will seem into the cobbler batter and become a soggy mess.
If you want a thicker filling, add a small amount of xantham gum to a couple of tablespoons of berry juice. Mix until combined and stir into the berries before adding the topping.
More low carb berry desserts
Keto Blackberry Cobbler
- 3 cups blackberries
- 1 tablespoon brown monkfruit sweetener
- Pre-heat the oven to 190C/375F degrees.
- Place the blackberries in a baking dish. I used an 8inch circular dish. Sprinkle the tablespoon of monk fruit sweetener over the berries.
- Beat the butter and monk fruit sweetener in a bowl until creamy.
- Add the eggs, cinnamon, baking powder, vanilla extract and salt and blend until smooth.
- Add the almond flour and baking powder and mix well into a smooth batter.
- Spoon the batter on top of the berries.
- Bake for 30 minutes until the top is golden.
- Serve warm with whipped cream or ice cream.
YOUR OWN NOTES