Keto Blackberry Cobbler- ZERO added sugar!

This keto blackberry cobbler is a low carb and sugar free twist on the classic fruit cobbler! Made with simple ingredients, it’s cozy, comforting, and perfect to feed a crowd! 4 grams net carbs per serving. 

Keto Blackberry Cobbler

When it comes to keto summer desserts, my favorite recipes to make are a coconut cream pie, blueberry cheesecake, and this keto blackberry cobbler. 

Summer has to be my favorite season because berries become plentiful and cheap. That’s not to say that berries aren’t available year round, as they are- but they cost a fortune! If you look in my freezer, you’ll always find a plethora of frozen berries but there is something special about them eaten fresh.

Using berries in my desserts is a no-brainer, and I use them as often as I can. While I enjoy all kinds of berries, my favorite has to be the humble blackberry. 

Are blackberries keto? 

Like other berries, blackberries are considered a low carb fruit. Per 1 cup serving, they yield a mere 4 grams net carbs, even lower than blueberries or strawberries! While delicious on their own, I love using them in a delicious cobbler! 

I’ve been meaning to share a keto blackberry cobbler recipe for quite some time. It’s the best dessert to make any time of the year and can use either fresh or frozen blackberries. It’s simple to put together and is perfect to serve a crowd. Now, this blackberry cobbler may look incredibly fancy but I promise you, it is so easy!

No sugar and no grains are needed, but you’d never tell. The texture is a smooth and thick filling and the topping is buttery and crispy. It is sweet and full of juicy blackberries throughout.

I had some friends over for dinner the other night and served them this cobbler for dessert and NO ONE believed me when I told them it was low carb- They thought it had to be made with tons of sugar and flour!

Ingredients to make a keto blackberry cobbler

For the filling

  • Blackberries– Fresh or frozen blackberries can be used. 
  • Granulated sweetener of choice– I used allulose, but erythritol or monk fruit sweetener can be used. 
  • Cinnamon– A must for any good filling. 
  • Xanthan gum– Thickens the filling, without adding barely any carbs to it. 
  • Lemon juice– Ensures the filling remains thick and gooey. 

For the cobbler topping

  • Almond flour– I recommend using blanched almond flour instead of almond meal. While both will work, the latter will yield a more gritty biscuit, instead of a fluffy one. 
  • Almonds– Gives some crispy textures. Use roughly chopped unsalted almonds. 
  • Granulated sweetener of choice– I used a mix of keto brown sugar and erythritol, but any sweetener can be used. 
  • Shredded coconut– Unsweetened shredded coconut flakes. 
  • Coconut oil– Melted and cooled. Use refined coconut oil for no coconut flavor. 

How do you make a low carb blackberry cobbler?

Start by mixing together your filling ingredients, before transferring it into a lightly greased baking dish. Place it in the oven and bake at 180C/350F for 10-15 minutes. While it is baking, prepare the biscuit topping. In a separate bowl, add your crumble ingredients and mix well, until combined.

Now, remove the baking dish from the oven and drop heaped spoonfuls of the biscuit topping all over the top. Place back in the oven and bake for another 10-15 minutes, until the topping has become golden brown. Remove the cobbler from the oven, and serve immediately. 

low carb blackberry cobbler

Tips to make the best grain free blackberry cobbler

  • If using frozen blackberries, be sure to thaw it out slightly, and use a paper towel to soak up any extra moisture.
  • Feel free to sub out half the blackberries with raspberries or strawberries.
  • Pour the mixture into single serve ramekins to make individual desserts. 
  • Serve the cobbler with some keto vanilla ice cream or coconut milk ice cream for the ultimate dessert. 

Storing and freezing sugar free blackberry cobbler

  • To store: Leftover cobbler should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
  • To freeze: Cover the cobbler in plastic wrap and store it in the freezer for up to 6 months. 

sugar free blackberry cobbler

More keto cobblers and crisps to try

keto blackberry cobbler
  • Preheat the oven to 180C/350F. Lightly grease a baking dish and set it aside.

  • In a mixing bowl, add the filling ingredients and mix well. Pour into the baking dish and place in the oven for 10 minutes.

  • In a separate bowl, mix the cobbler topping. Once the filling has baked for 10 minutes, remove it from the oven and sprinkle the topping all over the top. Place back in the oven and bake for 10-15 minutes, or until golden brown.

  • Remove the cobbler from the oven and serve immediately.

TO STORE: Leftover cobbler should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Cover the cobbler in plastic wrap and store it in the freezer for up to 6 months. 

Serving: 1serving | Calories: 224kcal | Carbohydrates: 12g | Protein: 5g | Fat: 20g | Sodium: 10mg | Potassium: 184mg | Fiber: 8g | Vitamin A: 156IU | Vitamin C: 16mg | Calcium: 64mg | Iron: 1mg | NET CARBS: 4g