Cobbler has now been added to my favorite dessert list! This keto blackberry cobbler makes the list because it is super easy to make, guilt free due to the minimal ingredients and I always have berries in the fridge that are on the verge of going bad and need to be used up!
Summer Time Keto Desserts!
Summer time calls for running through sprinklers, rolling around in the grass and eating fruity desserts! I never come in from being out in the sun all day and feel like indulging in a batch of fudgy brownies, although I wouldn’t mind lol. I’m normally in the mood for something lighter and filled with fresh berries, like our:
- Low Carb Raspberry Pie Bars
- Easy Thumbprint Cookies, or
- Blueberry Lemon Cheesecake Popsicles (so refreshing!)
How Do You Make Blackberry Cobbler From Scratch?
It’s simpler than you think. I was actually very surprised when I found out cobblers and crisps only require the fruit you are using a couple ingredients you are likely to find in your pantry! This blackberry cobbler will impress you friends with how fresh it tastes and complex in flavors and textures.
The baking of the whole, marinated fruit is really the deal maker here. It breaks down the berries allowing them to release their natural juices. The xanthan gum then comes into play by helping to absorb and thicken those juices so each bite is the perfect pairing of crisp topping and juicy, tender berries. You can’t go wrong with this keto cobbler.
Topping To Blackberry Ratio
I’m going to be honest, the topping is aways my favorite so I like to double time on making it. You can’t ever have enough! That being said, the recipe we’ve given you below is the perfect ratio if you like your topping to blackberry ratio 1 to 1.
If you decide to make extra topping, it can easily be stored in the fridge for weeks and used at a later date! And, if you’re anything like us then you’ll always have a fridge full of berries and be using the topping really soon for a raspberry cobbler *mouth drool*.
How Do You Store Blackberry Cobbler?
There is something that feels really good about eating the cobbler all warm and sizzly right out of the skillet, but unless you have plans to eat it all or you have enough people to serve it up to, there are inevitably going to be leftovers. So, how do you store something that is supposed to be crispy and gooey straight from the oven without totally ruining the cobbler experience?
Well, there are a couple things I highly recommend when it comes to storing and reheating:
- When storing it try to keep the topping intact with the blackberries.
- Store in an air tight container in the fridge up to 5 days.
- When reheating, pop it in the oven for optimal taste. A microwave will do and still taste great, but the oven will re-crisp and re-bubble the cobbler.
- Oven: bake at 300 for 10-12 minutes
- Microwave: 60-90 seconds
Easy Keto Blackberry Cobbler
If you can’t tell from the directions below, this is going to be one of the easiest desserts you make all year round. It’s perfect for serving at brunch with friends (no one will know it’s lo carb), bringing to Thanksgiving dinner and making on a busy weeknight when your hankering for something light and sweet.
Let us know how you dress your keto blackberry cobbler up – we love to top it with low carb ice cream, or what berry you use (raspberries work great!).
Keto Blackberry Cobbler
What You Need:
Ingredients:
- 10 oz fresh blackberries
- 3 tbsp erythritol, divided
- 1/2 lemon juice
- 1/8 tsp xanthan gum
- 1 large egg
- 5 tbsp butter, melted
- 15 drops liquid stevia
- 1 tsp vanilla extract
- 1 cup almond flour
Instructions:
- Preheat the oven to 375 degrees F.
- Combine blackberries, 1 tablespoon erythritol, lemon juice, and xanthan gum in a bowl using a spoon and make sure everything is coated well. Transfer to a 8-inch oven safe skillet.
- In another bowl, add egg, melted butter, remaining erythritol, stevia and vanilla, whisking until combined. Add the almond flour and whisk until a thick dough forms, changing over to a spatula when necessary.
- Spread the dough over the berries and bake for 20-25 minutes, until the top is golden brown and the berries are bubbling.
- Let set for 5 minutes before serving. If desired, serve alongside your favorite low carb ice cream (we love Rebel and So Delicious!).
- Best stored in an air tight container int he fridge up to 5 days.
Video:
Notes
Yields: 6 Servings
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
omg I love blackberry cobbler. Never thought I’d be able to have it on Keto!! This is sooooo good. Thanks so much!!
Glad to hear you liked it!
This recipe is amazing! I added a little cinnamon and some brown sugar style Swerve To the crust and it came out perfect!
Made this tonight & it’s absolutely delicious. Definitely will make this again!
So glad you liked it!
Good for sure, the non-low carb eaters liked too but ate all the berries before cobbler. I’ll double berries next time. And for sure plan to add cream dollop or frozen Ice cream to make it the 5 star!
So glad you liked it!
Awesome – AS usual!!!! Thanks!
I loved this recipe!! I made it at home and my children loved it too. This is one of my favorite now!!!! Thank you Keto Connect!!
Loved it! Is the liquid stevia in the instructions (when to add)?
I made it with 3 tbl of BochaSweet and no stevia was perfect. It won’t recrystallize and has no cooling aftertaste.
In the video looks like Megha is using powdered Erythritol but the recipe doesn’t specify. Can’t wait to try.
Any reason not to use a normal baking dish instead of a skillet?
I did it in a shallow Corningware dish. I don’t have cast iron. It came out fine.
Delicious and so easy! I made a blueberry version of it, since we had those on hand.
Ingredients lists stevia. When do we use it?
Looks delicious and I have a ton of blackberries. I don’t see an exact amount on the lemon juice though. Something is missing there.
I really enjoy your Youtube Channel and your website with all your wonderful recipes. Thank you for sharing your journey with us all. stay safe and take care.
Mary -Northern CA
When and where do you add the liquid stevia? I don’t see it in the directions?
Made this for Mother’s Day. I used a almond cookie dough recipe for the topping. Delicious ?
Great choice for Mother’s Day! And a cookie dough topping sounds amazing.
This recipe sounds looks so good.Wondering if you could use frozen berries. All I have now
You definitely could!
Great dessert from someone who tries not to eat them. This one could spoil you.
Haha – very true! Maybe best to make for a crowd so everyone gets a taste 🙂
can I use monk fruit or stevia instead of erythritol?
You can! Sweeten to your liking or you can find our conversion chart here: Low Carb Sweeteners Conversion Chart
The explanation part of the recipe said oven at 300 for 10-12 minutes. Video and recipe said 375 oven, but greatly differ in the time. What is true best cooking time?
I think the 300 degrees is the section on reheating the cobbler!