Keto Blackberry Cobbler {Paleo & Gluten-Free}

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.


1x2x3x – Unbaked Keto Drop Biscuits With An Additional 2 tablespoon Of Sweetener  Gelatin 2 tablespoons Of Sweetener


Filling: –  Fresh Blackberries – Monk Fruit/Allulose Sweetener - + more as needed for sprinkling, see notes below for substitutions – Ground Cinnamon - + more as needed for sprinkling –  Lemon Juice - approximately ½ lemon – Unflavored Gelatin

Step One: 

Preheat oven to 350 degrees. Prepare the biscuit batter, adding an additional 2 tablespoons of sweetener. Set aside.

Step Two: 

Then, rinse the fresh blackberries. Add them to a cast-iron skillet or to a glass or non-stick 8x8 inch baking dish.

Step Three: 

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.

Step Four: 

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.

Step Five: 

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.

Step Six: 

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.