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.
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.
Keto Blackberry Cobbler
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.
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.
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.