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.
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!
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.
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.
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 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
Start by preparing the biscuit batter, adding an additional 2 Tablespoons of sweetener. Set aside.
Then, rinse 24 oz. of fresh blackberries. Add them to a cast-iron skillet or an 8x8 inch baking dish.
Stir in some keto sweetener, lemon juice, cinnamon. Then sprinkle in the gelatin, one tablespoon at a time, so it doesn't clump. 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.
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.
Allow to cook 10 minutes and serve with whipped cream or low-carb ice cream immediately. Or allow to cool completely for a thicker filling.
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.
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📖 Recipe
Keto Blackberry Cobbler {Paleo & Gluten-Free}
Ingredients
Filling:
- 24 oz Fresh Blackberries
- 1 cup Monk Fruit/Allulose Sweetener - + more as needed for sprinkling, see notes below for substitutions
- ¼ cup Ground Cinnamon - + more as needed for sprinkling
- 2 Tbsp Lemon Juice - approximately ½ lemon
- 2 Tbsp Unflavored Gelatin
Instructions
- Preheat oven to 350 degrees.
- 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. 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 cook 10 minutes and serve with whipped cream or low-carb ice cream, or allow to cool completely for a thicker filling.
- 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.
Notes
- For paleo, simply replace the low-carb biscuits with paleo biscuits and use coconut palm sugar instead of the low-carb sweetener.
- 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! Be aware, however, that if you use pure allulose it's only 70% as other sweeteners. So if you choose pure allulose, you'll need to add an additional ⅓ cup per 1 cup of sweetener. Erythritol-based sweeteners will work but can sometimes leave a slight aftertaste and not completely dissolve.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
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