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Keto Blackberry Cobbler - A Cozy, Low-Carb Dessert

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  1. Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or similar-sized casserole.
  2. 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.
  3. Mix the dry topping ingredients. In a separate bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
  4. Whisk the wet ingredients. In a small bowl, whisk the egg, heavy cream, melted butter, and vanilla until smooth.
  5. 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.
  6. 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.
  7. 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.
  8. Rest before serving. Let the cobbler sit for 10–15 minutes. This helps the juices set and makes serving easier.
  9. Serve. Spoon into bowls and add whipped cream or a small scoop of keto ice cream if you like.