A blog post by A Big Man’s World
This keto blackberry cobbler is a low carb and sugar free twist on the classic fruit cobbler! Made with simple ingredients, it’s cozy, comforting, and perfect to feed a crowd! 4 grams net carbs per serving.
Ingredients to make a keto blackberry cobbler
For the filling
Blackberries– Fresh or frozen blackberries can be used.
Granulated sweetener of choice– I used allulose, but erythritol or monk fruit sweetener can be used.
Cinnamon– A must for any good filling.
Xanthan gum– Thickens the filling, without adding barely any carbs to it.
Lemon juice– Ensures the filling remains thick and gooey.
For the cobbler topping
Almond flour– I recommend using blanched almond flour instead of almond meal. While both will work, the latter will yield a more gritty biscuit, instead of a fluffy one.
Almonds– Gives some crispy textures. Use roughly chopped unsalted almonds.
Granulated sweetener of choice– I used a mix of keto brown sugar and erythritol, but any sweetener can be used.
Shredded coconut– Unsweetened shredded coconut flakes.
Coconut oil– Melted and cooled. Use refined coconut oil for no coconut flavor.
How do you make a low carb blackberry cobbler?
Start by mixing together your filling ingredients, before transferring it into a lightly greased baking dish. Place it in the oven and bake at 180C/350F for 10-15 minutes. While it is baking, prepare the biscuit topping. In a separate bowl, add your crumble ingredients and mix well, until combined.
Now, remove the baking dish from the oven and drop heaped spoonfuls of the biscuit topping all over the top. Place back in the oven and bake for another 10-15 minutes, until the topping has become golden brown. Remove the cobbler from the oven, and serve immediately.
Tips to make the best grain free blackberry cobbler
If using frozen blackberries, be sure to thaw it out slightly, and use a paper towel to soak up any extra moisture.
Feel free to sub out half the blackberries with raspberries or strawberries.
Pour the mixture into single serve ramekins to make individual desserts.
Serve the cobbler with some keto vanilla ice cream or coconut milk ice cream for the ultimate dessert.
Storing and freezing sugar free blackberry cobbler
To store: Leftover cobbler should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
To freeze: Cover the cobbler in plastic wrap and store it in the freezer for up to 6 months.
Ingredients
For the filling
6 cups blackberries or a mix with other berries
2 tsp lemon juice
1/4 cup granulated sweetener of choice
1 tbsp cinnamon
1 tsp xanthan gum
For the cobbler topping
1/2 cup almonds chopped
1 cup almond flour
1/2 cup unsweetened shredded coconut
1/4 cup granulated sweetener of choice
1/2 cup coconut oil melted
Instructions
Preheat the oven to 180C/350F. Lightly grease a baking dish and set it aside.
In a mixing bowl, add the filling ingredients and mix well. Pour into the baking dish and place in the oven for 10 minutes.
In a separate bowl, mix the cobbler topping. Once the filling has baked for 10 minutes, remove it from the oven and sprinkle the topping all over the top. Place back in the oven and bake for 10-15 minutes, or until golden brown.
Remove the cobbler from the oven and serve immediately.
Notes
TO STORE: Leftover cobbler should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.TO FREEZE: Cover the cobbler in plastic wrap and store it in the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 224kcal | Carbohydrates: 12g | Protein: 5g | Fat: 20g | Sodium: 10mg | Potassium: 184mg | Fiber: 8g | Vitamin A: 156IU | Vitamin C: 16mg | Calcium: 64mg | Iron: 1mg | NET CARBS: 4g