This easy summer keto blackberry cobbler is made with fresh blackberries and topped with a golden biscuit topping! It's perfect with whipped cream or low-carb ice cream, is gluten-free, and can also be made grain-free and paleo.
From berry smoothies to dump cake, I love when the weather warms up, and fresh berries are in season!
However, my favorite way to enjoy blackberries is in this low-carb blackberry cobbler!
It's the perfect balance of sweet and tart with a golden biscuit topping and is the ultimate summer dessert. Especially when topped with whipped cream or low-carb ice cream!
Or if you're looking for more summertime recipes, I think you'll love these Keto Lemon Bars, Keto Lemon Poppy Seed Muffins, and Low-Carb Thai Chicken Salad With Peanut Sauce recipes!
Or this cheesecake mousse from Food Doodles looks amazing and can easily be made low-carb by subbing in keto powdered sweetener (I would recommend a monk fruit/allulose blend).
Frequently asked questions
To thicken low-carb cobbler, I prefer gelatin. Gelatin has tons of health benefits and is the perfect thickener. While it doesn't make it super thick, it thickens it just enough with a little bit of sauce on the bottom. Or, if you prefer, you could sprinkle in some xanthan gum. However, I have not tested this recipe with xanthan gum.
For the topping, I use my keto drop biscuits with some added sweetener. Cobblers get their name from using a biscuit topping to create a "cobblestone" look, similar to a cobblestone street. While some people prefer a cake-like topping, I prefer a more traditional approach using the biscuit method.
While berries aren't considered super low-carb, blackberries are lower in carbs than many fruits and even other berries, containing 4 net carbs per ½ cup. This means they can be consumed in small amounts (such as in this cobbler!) and still fit into a keto diet without going over your daily carb count.
Ingredients
- Unbaked Keto Drop Biscuits: Add an additional 2 Tablespoons of sweetener for a sweeter topping.
- Fresh Blackberries: I recommend fresh blackberries, as frozen may result in a watery cobbler.
- Monk Fruit/Allulose Sweetener, Xylitol, Or Pure Allulose: Sugar-free sweeteners that dissolve well with NO aftertaste! If you don't use pure allulose, you'll need to reduce the sweetener to 1 cup, as other sweeteners are sweeter than allulose.
- Ground Cinnamon: Depth of flavor.
- Lemon Juice: Approximately ½ lemon. Adds brightness to the keto cobbler.
- Unflavored Gelatin: Used as a thickener. The gelatin will thicken the cobbler as it cools.
Easy Instructions
Step #1: Start by preparing the biscuit batter, adding an additional 2 Tablespoons of sweetener. Set aside.
Step #2: Rinse 24 oz. of fresh blackberries and pat them dry. Add them to a cast-iron skillet or an 8x8-inch baking dish.
Step #3: Stir in the allulose, lemon juice, and cinnamon. Then sprinkle in the gelatin, one tablespoon at a time, so it doesn't clump. Stir to combine.
Step #4: Add the biscuit topping, then sprinkle with sweetener and cinnamon.
Use your hands to evenly crumble the biscuit batter over the blackberry mixture to create a beautiful cobblestone look, allowing some blackberries to peek through!
Sprinkle with additional sweetener and cinnamon.
Step #5: Bake and allow to cool so it can slightly thicken.
Serve with whipped cream, low-carb ice cream, or keto mason jar ice cream.
Storage instructions
This low-carb blackberry cobbler is best eaten the same day. Otherwise, the topping may start to get soggy.
However, it may be stored covered in the fridge for 2 to 3 days.
Variations and substitutions
This keto cobbler recipe is gluten-free, low-carb, and keto. However, here are some other diet variations and substitutions:
- For paleo, replace the low-carb biscuits with paleo biscuits, use coconut palm sugar instead of the low-carb sweetener, and compliant butter or ghee.
- For dairy-free, use dairy-free butter when making the biscuits.
- Erythritol-based sweeteners (such as Swerve and Lakanto) will work but can sometimes leave a slight mint-like aftertaste and not completely dissolve.
- If you use any sweetener other than pure allulose, be sure to reduce the amount to 1 cup, as other sweeteners are sweeter than allulose.
Top tips
- Cover with foil if the top starts to brown too quickly.
- Adjust the sweetener according to the taste of the berries.
- This sugar-free blackberry cobbler thickens as it cools. However, it never gets super thick, it will still have some sauce left on the bottom.
If you've tried this low-carb blackberry cobbler, please let me know your thoughts in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Low-Carb Keto Blackberry Cobbler
Ingredients
Filling:
- 24 oz Fresh Blackberries
- 1 ⅓ cup Allulose - + more as needed, see notes below for substitutions
- 2 tablespoon Ground Cinnamon - + more as needed for sprinkling
- 2 tablespoon Lemon Juice - approximately ½ lemon
- 2 tablespoon Unflavored Gelatin
Instructions
- Preheat oven to 350 degrees.
- Then, rinse the fresh blackberries and pat them dry. Add them to a cast-iron skillet or a glass or non-stick 8x8-inch baking dish.
- Stir in the allulose, ground cinnamon, and lemon juice. If you really love cinnamon, you can add an additional 2 tablespoon of cinnamon. Then, sprinkle in the gelatin, one tablespoon at a time, to keep it from clumping. Stir to combine.
- Use your hands to evenly crumble the biscuit batter over the blackberry mixture to create a beautiful cobblestone look, allowing some blackberries to peek through!
- Sprinkle with additional sweetener and cinnamon, if desired.
- Bake at 350 degrees for 25 to 30 minutes, or until the top no longer looks doughy and is nicely browned. If the top starts to brown too quickly without being cooked through, cover loosely with foil.
- Allow to cool for 10 minutes or completely for a thicker filling (the gelatin thickens the cobbler as it cools; however, it never gets super thick). Serve with whipped cream or low-carb ice cream.
- This recipe is best eaten the same day, otherwise, the topping may start to get soggy. However, it may be stored covered in the fridge for 2 to 3 days.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: YouTube Cobbler Video
- For paleo, simply replace the low-carb biscuits with paleo biscuits and use coconut palm sugar instead of the low-carb sweetener.
- For dairy-free, use dairy-free butter when making the biscuits.
- For the sweetener in the filling, any low-carb granulated sweetener will work! I prefer to use pure allulose or a monk fruit/allulose blend because they dissolve beautifully and leave NO aftertaste! Erythritol-based sweeteners will work but can sometimes leave a slight aftertaste and not completely dissolve.
- If you don't use pure allulose, you'll need to reduce the sweetener to 1 cup, as other sweeteners are sweeter than allulose.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Comments
No Comments