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    Home ยป Keto

    Low-Carb Keto Blackberry Cobbler

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

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    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.

    Jump to:
    • Frequently asked questions
    • Ingredients
    • Easy Instructions
    • Storage instructions
    • Variations and substitutions
    • Top tips
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    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

    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. Or, if you prefer, you could sprinkle in some xanthan gum. However, I have not tested this recipe with xanthan gum.

    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 ยฝ 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 ยฝ lemon. Adds brightness to the keto cobbler.
    • Unflavored Gelatin: Used as a thickener. The gelatin will thicken the cobbler as it cools.

    Easy Instructions

    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

    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.

    filling ingredients in cast iron skillet

    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.

    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

    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

    large spoon scooping out cobbler from a cast iron skillet

    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!

    ๐Ÿ“– 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
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    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes 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 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 ยฝ 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 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

    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 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

    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 - 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

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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!

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