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.
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.
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.