You know, keto blackberry cobbler is one of those super easy desserts that whips together in no time flat and really tastes great. Add a scoop of low-carb ice-cream, and you have yourself a dessert everyone will want seconds.
This blackberry cobbler is low carb, refined-sugar-free, gluten-free, and keto-friendly. I mean, it covers all bases!
Easy Low Carb Blackberry Cobblers
Now, cobbler is one of those desserts that you likely won’t order off the menu, but you also won’t say no to if someone hands you a bowl full.
Turning this traditional recipe into a low carb delight was easier than I expected. The berries and sweetener thicken up perfectly, and the cake topping has a great crumb and adds a beautiful texture to the whole dish.
I added ginger and cinnamon to the berries. The ginger is optional. If you do not like ginger, you can leave it out, but ginger and blackberries go together like peas and carrots. It really is a wonderful pairing, and I highly recommend you leave the ginger in the recipe.
Which Sweeteners Work Best IN this Low Carb Cobbler?
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For the berries, I used granular allulose. Allulose cooks down sticky and gooey and that is the texture we want here.
For the cobbler batter, you can use any sweetener you want. I used powdered allulose and it worked out perfectly.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Prepping the blackberry Base
A few quick tips will help you ensure that your berries cook evenly and have a great gooey sticky texture.
- Give the blackberries a rinse under cold water and discard any overripe or under-ripe berries or any stems and leaves that you may find.
- Be sure to blend the xanthan gum, ginger, allulose, and cinnamon before adding them to the berries.
- Add the allulose mixture to the berries and coat them evenly and place inside a 9-inch tart pan (or cake pan, or even better, a cast-iron frying pan).
tips for the cobbler batter
Low carb and gluten-free baking are not like regular baking. There are a few tricks you need to use to make your low carb baked goods rise, hold together, and taste good! We created an entire post with all our best tips and tricks for low carb baking.
There are a few things you need to know about this recipe.
- Don’t skip the xanthan gum. Xanthan gum adds structure and holds the recipe together
- Whip lots of air into your eggs before adding other ingredients. Whipping lightens the cake batter considerably.
- Be sure to sift all your dry ingredients. Sifting removes the irritating lumps from the flours and adds more air to the final batter.
- Spread the batter evenly over the berries and bake for 25-27 minutes.
- 15 minutes into baking add a piece of tin foil over the cobbler to ensure the dessert does not over brown.
Follow these tips, and your cobbler will come out perfectly every single time.
Storage and Serving suggestions
This keto blackberry cobbler dessert is best served fresh from the oven slightly warm with a dollop of fresh whipped cream or sugar-free vanilla ice cream. Honestly, it is divine with the ice cream, highly recommended.
You can make these up and store them in the freezer before baking. Pop the frozen cobblers into the oven frozen with a sheet of tinfoil and bake for an extra 10-15 minutes. Remove the tin foil for the last 10 minutes of baking to brown.
Freezing the cobblers is a great way to use up extra berries for a quick and easy dessert you can pop in the oven anytime.
LOOKING FOR MORE BLACKBERRY DESSERTS?
We have a few more popular keto and low carb blackberry desserts for you to check out:
- 3 cups blackberries
- 1/3 cup allulose
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp xanthan gum
- 1 cup almond flour
- 1 Tbsp coconut flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 1/3 cup powdered allulose (see post for sweetener replacement recommendations)
- 2 eggs
- 1/4 cup heavy cream
- 1/4 cup melted butter
- 1 tsp vanilla
- Preheat oven to 350F.
- Rinse blackberries and clean up any stems and any berries that are over or under-ripe. Add the berries to a 9-inch pie pan or cake pan.
- Mix xanthan gum, ginger, and cinnamon into the allulose and sprinkle over the top of the berries, and spread evenly.
- Melt the butter in the microwave, but do not overheat. We want it soft, but not too hot.
- Add melted butter, heavy cream, and vanilla to the eggs and blend until well incorporated.
- Sift coconut flour, almond flour, baking powder, Xanthan gum, and powdered allulose in a large bowl.
- Gently fold the egg mixture into the dry ingredient mixture. Do not over mix. Spoon the batter over the top of the berries.
- Bake in a 350F oven for 20-25 minutes until the batter is browned and baked through.
- 15 minutes into baking place a piece of tin foil over the top of the cobbler to prevent over-browning.
- Allow to cool for a few minutes before serving.
The xanthan gum is added to the berries to help thicken the juices. Without the xanthan gum, the berries will be very liquidy.
The xanthan gum is also added to the cake topping to help bind everything together. Without gluten, we need something to help the batter stay together. Without the xanthan gum, the finished cake topping will be very soft without a lot of texture.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 128mgCarbohydrates: 10gNet Carbohydrates: 5gFiber: 5gSugar: 4gProtein: 6g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.