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    Home » Keto

    Low-Carb Keto Blackberry Cobbler

    Published: Mar 30, 2021 Updated: Mar 30, 2021 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text
    pinnable image with text

    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.

    scooping a bite of cobbler from a plate with whipped cream
    scooping a bite of blackberry cobbler from a white plate with whipped cream

    I love this time of year. From berry smoothies to dump cake, I love when the weather warms up and fresh berries are in season!

    My favorite way to enjoy blackberries, however, is in this keto 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!

    Jump to:
    • Frequently asked questions
    • The sweetener
    • Easy instructions
    • Storage instructions
    • Looking for more summertime keto recipes?
    • 📖 Recipe

    Frequently asked questions

    How do I thicken low-carb blackberry cobbler?

    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.

    How do you make the topping?

    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.

    Are blackberries keto?

    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.

    How do I make this paleo?

    For paleo, simply replace the low-carb biscuits with paleo biscuits and use coconut palm sugar instead of the low-carb sweetener.

    The sweetener

    For the sweetener, any low-carb sweetener will work! I prefer to use pure allulose or a monk fruit/allulose blend because they dissolve beautifully and leave NO aftertaste!

    Be aware, however, that if you use pure allulose it's only 70% as sweet as other sweeteners. So if you choose pure allulose, you'll need to add an additional ⅓ cup per 1 cup of sweetener.

    While erythritol-based sweeteners will work, they can sometimes leave a slight aftertaste and not completely dissolve.

    Easy instructions

    batter in food processor
    biscuit batter in food processor

    Step #1: Start by preparing the biscuit batter, adding an additional 2 Tablespoons of sweetener. Set aside.

    blackberries in a collander
    blackberries in colander

    Step #2: Rinse 24 oz. of fresh blackberries. Add them to a cast-iron skillet or an 8x8 inch baking dish.

    filling ingredients in cast iron skillet
    filling ingredients in cast iron skillet

    Step #3: Stir in some keto sweetener, lemon juice, and cinnamon. Then sprinkle in the gelatin, one tablespoon at a time, so it doesn't clump. Stir to combine.

    unbaked cobbler with biscuit topping
    unbaked cobbler with biscuit topping

    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.

    overhead shot of baked blackberry cobbler
    overhead shot of baked blackberry cobbler in cast iron skillet

    Step #5: Bake.

    Bake at 350 degrees for 25 to 30 minutes, or until the top no longer looks doughy. If the top starts to brown too quickly without being cooked through, cover with foil.

    large spoon scooping out cobbler from a cast iron skillet
    scooping cobbler from a cast-iron skillet

    Step #6: Allow to cool for 10 minutes and serve with whipped cream or low-carb ice cream immediately. Or allow to cool completely for a thicker filling.

    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.

    Looking for more summertime keto recipes?

    I think you'll love these...

    • Lemon Bars
    • Fried Shrimp
    • Lemon Poppy Seed Muffins
    • Thai Chicken Salad With Peanut Sauce

    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).

    If you've tried this keto blackberry cobbler please let me know what you thought in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    scooping a bite of cobbler from a plate with whipped cream

    Low-Carb Keto Blackberry Cobbler

    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.
    *See how to make this recipe dairy-free and/or paleo in the notes below.
    5 from 2 votes
    Print Pin SaveSaved!
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 9 servings
    CALORIES :169kcal
    CARBS :22g
    FIBER :16g
    Author: Cassidy Stauffer

    Ingredients

    • Unbaked Keto Drop Biscuits With An Additional 2 tablespoon Of Sweetener

    Filling:

    • 24 oz Fresh Blackberries
    • 1 cup Monk Fruit/Allulose Sweetener - + more as needed for sprinkling, 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
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    Instructions

    • Preheat oven to 350 degrees.
    • Prepare the biscuit batter, adding an additional 2 tablespoons of sweetener. Set aside.
    • Then, rinse the fresh blackberries. Add them to a cast-iron skillet or to a glass or non-stick 8x8 inch baking dish.
    • Stir in the sweetener, 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 10 minutes or cool completely for a thicker filling. 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

    Click here to add your own private 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, 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 use pure allulose, it's only 70% as sweet as other sweeteners. So if you choose pure allulose, you'll need to add an additional ⅓ cup per 1 cup of sweetener. 

    Nutrition

    Serving: 1/9th of recipe | Calories: 169kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 204mg | Potassium: 278mg | Fiber: 16g | Sugar: 5g | Vitamin A: 451IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber

    Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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