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.
This recipe is amazing!! So good!! Definitely a keeper
I’m wanting a recipe to adapt to blueberries, and this looks like it!
For sure will double the toppingm thanks! Do you keep ‘unbaked’ extra topping in frig?
My 1st attempt at blueberry cobbler used a 10 in glass pie dish and about 3 cups berries. Yummy with keto ‘cobble’ but seemd dry? What could make it juicer or add a baked sauce? o that?
PS it reheats well and guest loved with yogurt
One lemon is 3 table spoons, so 1 and half tbspoons
your video says use 5 drops stevia but posted written recipe above says 15 drops stevia?? thats a big difference! should we use 5 drops stevia or 15 drops stevia??
Am trying this recipe soon. Did you ever figure out if it was 5 (as video states) or 15 (written in recipe) drops of stevia?
That looks delicious!
Haha love it! Glad you enjoyed it 🙂
How much lemon juice?
How much lemon juice is 1/2 lemon? I only have juice (not lemons)
I grown my own boysenberries,
a variety of blackberry/raspberry.
Can this gorgeous cobbler be
made with frozen berries?
Should work just fine, yes!
It says an 8″ pan makes 6 servings? Do we each get a bite? Did I read that correctly?
Made it, lived it, I added a little Swerve brown sugar to my topping… soooo delish
We loved the cobbler but think using the entire box (18 oz) of berries would have been much better. The topping over powered the berries.
I made this cobbler last week, and it was excellent! Really reminiscent of the one I used to make with wheat flour. The topping has that dense, biscuity feel to it. I mixed a little stevia into my berries since they were on the tart side. I served the warm cobbler with a little whipped cream on top – amazing!