Blackberry cobbler feels like summer baked into a dish—warm, fruity, and comforting. This keto version keeps all the flavor and texture you love, without the sugar crash. It’s sweet, jammy, and topped with a tender, golden crust that tastes like the real thing.
You don’t need fancy ingredients or baking skills to make it, either. If you’re craving a classic dessert that fits your low-carb life, this is it.
Ingredients
Method
- Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or similar-sized casserole.
- Make the blackberry filling. In a large bowl, combine blackberries, sweetener, lemon juice, lemon zest, vanilla, cinnamon, and a pinch of salt. If you want a thicker filling, sprinkle in xanthan gum and toss gently to coat. Transfer the mixture to the baking dish and spread evenly.
- Mix the dry topping ingredients. In a separate bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
- Whisk the wet ingredients. In a small bowl, whisk the egg, heavy cream, melted butter, and vanilla until smooth.
- Combine and form the topping. Pour the wet ingredients into the dry and stir until a thick, scoopable dough forms. It should be moist but not runny. If it’s too dry, add a splash more cream.
- Top the berries. Spoon the dough over the blackberry mixture in rustic mounds. You don’t need to cover it edge-to-edge—gaps let the fruit bubble through.
- Bake. Place the dish on the center rack and bake for 30–40 minutes, until the topping is golden and the filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil.
- Rest before serving. Let the cobbler sit for 10–15 minutes. This helps the juices set and makes serving easier.
- Serve. Spoon into bowls and add whipped cream or a small scoop of keto ice cream if you like.
What Makes This Special
This cobbler is designed to be simple, satisfying, and low in net carbs. Blackberries are naturally lower in sugar than many fruits, so they bring big flavor without blowing your carb budget.
The topping uses almond flour and a touch of coconut flour to mimic a biscuit-like crumb. A little lemon brightens the fruit, and a hint of cinnamon rounds everything out. It’s the kind of dessert that makes eating keto feel easy and normal.
Ingredients
- For the filling:
- 4 cups fresh or frozen blackberries (do not thaw if frozen)
- 1/3 cup granular erythritol or allulose (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon xanthan gum (optional, for thickening)
- Pinch of salt
- For the topping:
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/3 cup granular or powdered erythritol/allulose
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 large egg
- 1/3 cup heavy cream (or full-fat coconut milk)
- 1/4 cup melted unsalted butter (or coconut oil), slightly cooled
- 1 teaspoon vanilla extract
- To serve (optional):
- Lightly sweetened whipped cream, or a scoop of keto vanilla ice cream
How to Make It
- Preheat and prep. Heat your oven to 350°F (175°C).
Lightly grease a 9-inch square baking dish or similar-sized casserole.
- Make the blackberry filling. In a large bowl, combine blackberries, sweetener, lemon juice, lemon zest, vanilla, cinnamon, and a pinch of salt. If you want a thicker filling, sprinkle in xanthan gum and toss gently to coat. Transfer the mixture to the baking dish and spread evenly.
- Mix the dry topping ingredients. In a separate bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
- Whisk the wet ingredients. In a small bowl, whisk the egg, heavy cream, melted butter, and vanilla until smooth.
- Combine and form the topping. Pour the wet ingredients into the dry and stir until a thick, scoopable dough forms.
It should be moist but not runny. If it’s too dry, add a splash more cream.
- Top the berries. Spoon the dough over the blackberry mixture in rustic mounds. You don’t need to cover it edge-to-edge—gaps let the fruit bubble through.
- Bake. Place the dish on the center rack and bake for 30–40 minutes, until the topping is golden and the filling is bubbling around the edges.
If the top browns too quickly, tent loosely with foil.
- Rest before serving. Let the cobbler sit for 10–15 minutes. This helps the juices set and makes serving easier.
- Serve. Spoon into bowls and add whipped cream or a small scoop of keto ice cream if you like.
Keeping It Fresh
Cool leftovers completely, then cover and refrigerate for up to 4 days. The topping softens in the fridge, but the flavors deepen, which is a nice tradeoff.
To reheat, warm portions in a 300°F (150°C) oven for 10–12 minutes, or microwave gently. For longer storage, freeze in airtight containers for up to 2 months. Reheat from frozen in the oven until hot and bubbly.
Why This is Good for You
- Lower sugar, full flavor. Blackberries are rich in fiber and antioxidants, with fewer net carbs than many fruits.
- Grain-free, gluten-free. Almond and coconut flours create a tender crumb without wheat.
- Steady energy. Using keto-friendly sweeteners helps avoid blood sugar spikes and crashes.
- Healthy fats. Butter and cream bring satiety, making a small serving feel satisfying.
What Not to Do
- Don’t over-sweeten. Keto sweeteners can taste stronger or have cooling effects.
Start with less and adjust next time.
- Don’t skip the rest time. The filling thickens as it cools. Cutting in too soon can make it seem runny.
- Don’t swap flours 1:1. Almond and coconut flour behave differently from wheat. Stick to the amounts listed for best texture.
- Don’t thaw frozen berries first. Thawed berries release extra juice and can make the filling watery.
- Don’t overmix the topping. Stir just until combined.
Overmixing can make the dough dense.
Recipe Variations
- Mixed berry cobbler. Use a blend of blackberries, raspberries, and blueberries. Keep the total fruit to about 4 cups.
- Nutty crunch. Stir 1/3 cup chopped pecans or sliced almonds into the topping for extra texture.
- Citrus twist. Swap vanilla for orange extract and add extra zest for a brighter flavor.
- Dairy-free. Use coconut oil instead of butter and full-fat coconut milk instead of cream. Choose a dairy-free topping when serving.
- Spiced cobbler. Add a pinch of nutmeg or cardamom to both filling and topping for a cozy, bakery-style aroma.
- Cookie-style topping. Flatten small discs of dough between your palms and arrange on top for a more defined biscuit look.
FAQ
Can I use a different sweetener?
Yes.
Allulose gives a smooth sweetness and less cooling effect than erythritol, but it can brown faster. Monk fruit blends also work well. Taste your filling and topping before baking and adjust slightly if needed.
How do I make the filling thicker without xanthan gum?
You can simmer half the berries on the stove until slightly reduced, then mix them back in.
Another option is to add 1–2 teaspoons of chia seeds to the filling; they swell as the cobbler rests.
What size pan should I use?
A 9-inch square pan works well, but an 8-inch square or a 2-quart baking dish also does the job. Add a few extra minutes of baking time if the cobbler is thicker.
How many carbs are in a serving?
Exact numbers depend on your ingredients and sweetener. As a rough guide, expect around 6–9 net carbs per serving when divided into eight portions.
If you track macros closely, plug your ingredients into a calculator for precision.
Can I use fresh lemon or bottled?
Fresh lemon juice and zest give the brightest flavor. Bottled juice works in a pinch, but skip it if it has added sugar.
Why is my topping too soft?
It may be underbaked or the berries released extra juice. Bake a few minutes longer, tent with foil if browning too fast, and let the cobbler cool so the filling can set.
Next time, add a pinch more coconut flour to the topping.
Can I make this ahead?
Yes. Assemble the filling in the pan and keep the topping dough in a covered bowl. Chill both up to 24 hours, then add the topping and bake just before serving.
You may need a few extra minutes in the oven.
What if I don’t have coconut flour?
You can omit it and add 2–3 extra tablespoons of almond flour. The texture will be slightly softer but still tasty.
Is it okay to double the recipe?
Absolutely. Use a 9×13-inch pan and add a few minutes to the bake time.
Keep an eye on color and bubbling to judge doneness.
Wrapping Up
Keto Blackberry Cobbler brings comfort dessert vibes without the sugar overload. It’s easy to make, uses simple pantry ingredients, and tastes like something you’d share at a family table. Serve it warm with a cool, creamy topping, and keep the rest for tomorrow—if there’s any left. It’s the kind of recipe you’ll come back to whenever you want something sweet, cozy, and low-carb-friendly.
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