This easy keto blackberry cobbler allows you to enjoy a classic summer dessert while on a keto diet.
Made with simple ingredients like blackberries, lemon zest, and almond flour, this keto cobbler makes a foolproof, delicious keto dessert.
The fresh blackberries make for a juicy berry filling that is topped with a perfect cobbler crust.
Serve with a scoop of your favorite low carb ice cream and this low-carb blackberry cobbler will be an instant hit!
It’s a healthy blackberry cobbler that uses fresh berries to impart flavor and nutrition while still managing to be a low carb recipe.
The serving size of this keto berry cobbler has only 4.5 net carbs allowing it to be enjoyed while on a ketogenic diet.
Keto Blackberry Cobbler
A low carb cobbler makes for a perfect summer dessert. There is a reason a traditional cobbler makes the list of favorite desserts this time of year here in the states.
I love how it’s considered an easy recipe making it quick enough to make any weeknight but also perfect for your next family gathering or summer holiday.
When you’re craving homestyle comfort food, this easy sugar-free blackberry crumble delivers.
It’s not only delicious but also low in carbs, sugar-free, and gluten-free! Winning!
Blackberries pair well with a little lemon zest and lemon extract for the perfect combination of sweet and tangy.
There’s something magical that happens when you bake blackberries with a little sweetener, the berries pop and create the perfect saucy filling for a keto-friendly cobbler.
Add a scoop of sugar-free vanilla ice cream and this keto dessert is drool-worthy!
Ingredients Needed For Keto-Friendly Blackberry Cobbler
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The following are the ingredients needed to make this delicious keto blackberry cobbler recipe. Note that the full recipe card is at the bottom of the page.
- Finely milled almond flour
- Granulated sugar substitute
- Eggs, room temperature
- Full-fat sour cream
- Unsalted butter, room temperature
- Baking powder
- Lemon extract
- Lemon zest
- Sea salt
How To Make Keto Blackberry Cobbler
Making this low-carb blackberry really is super simple to make.
You’ll start by making the blackberry filling, this is as easy as mixing together your fresh blackberries with your sugar substitute, lemon juice, lemon zest, and a pinch of salt in a medium-sized mixing bowl. That’s it!
Add your blackberry mixture to the prepared baking dish and set it aside while you make the keto-friendly cobbler topping.
For the almond flour topping, combine the almond flour, baking powder, lemon zest, and salt and set it aside while you whisk in a separate bowl the sugar substitute, softened butter, and sour cream.
Once the almond flour mixture is combined, you’ll stir in the eggs and lemon extract and blend until fully incorporated to make the cobbler batter.
Next, you’ll add the wet batter to the dry ingredients and combine well. Once both the filling and topping are ready. It’s time to assemble the blackberry cobbler and bake.
I used a well-buttered 7×11 inch baking dish and added the filling to the bottom of the dish. then I topped the sugar-free blackberry filling with the cobbler topping by adding spoonfuls over the surface.
Now it’s ready to bake in a preheated 350-degree oven.
Bake the cobbler for a total time of 25-35 minutes or until the topping is golden brown and the filling is bubbling.
You can store any leftovers (if you have any!) in the refrigerator for up to 3 days or freeze the cobbler for up to 3 weeks.
Best Sugar Substitute Options For Keto Blackberry Cobbler
When it comes to choosing your sweetener, I have several low-carb options that work well with this sugar-free blackberry cobbler recipe.
I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste.
This is a great one especially if you are new to sugar substitutes because it mimics sugar the most in my book.
I’m also partial to Swerve and erythritol blend. Although you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike.
Alternatively, you could also use a stevia and erythritol-based brand like Pyure. This is if you prefer to use stevia in your baked goods. If you go this route you need to reduce the amount by half since it is twice as sweet.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
How To Serve Your Keto Blackberry Cobbler
You have several options when comes to serving your cobbler. I like to serve it warm, but it can be served at room temperature or cold.
If served warm, it goes beautifully with a scoop of low carb ice cream, I like using vanilla, but your favorite keto ice cream flavor or even a dollop of whipped cream also works.
I now have a keto blackberry ice cream recipe that would go perfectly with this blackberry cobbler. Consider giving it a try too.
Keep in mind, that it’s a delicious cobbler on its own and can be enjoyed without any topping. The choice is totally yours.
For A Nut-Free Option
If you need a nut-free option you can substitute the almond flour for sunflower seed flour
More Keto Cobbler & Crisp Recipes
If you are a fan of cobblers, I recommend you also give these keto-friendly cobblers a try:
- Keto “apple” cranberry cobbler
- Keto “apple” cobbler
- Keto strawberry rhubarb cobbler
- Keto cranberry cobbler
- Keto blueberry crisp
I invite you to visit my Keto Baking Tips to ensure you are setting yourself up to succeed every time you bake with ketogenic ingredients.
It’s what keeps us encouraged to keep sharing and perfecting our recipes. Also, check out our Amazon Store for our recommendations.
You might be surprised by how many great keto options are at your disposal. Don’t forget to subscribe to our email list so that we can stay connected.
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- 2 cups of fresh blackberries
- 3/4 cup of water
- 1/2 cup of granulated sugar substitute
- 1 teaspoon of lemon extract
- 2 teaspoons of lemon zest
- 1/8 teaspoon of sea salt
- Combine the blackberries, water, sugar substitute, salt, lemon zest, and lemon extract and cook on the stovetop in a small saucepan over medium heat until the blackberries cook down and the sauce thickens. About 10-15 minutes.
- Remove from heat and set it aside.
- In a medium-sized bowl combine the almond flour, baking powder, lemon zest, and salt.
- In another small bowl using a whisk combine the sugar substitute, softened butter, and sour cream. Once combined whisk in the eggs and lemon extract.
- Add the wet batter to the dry ingredients and combine until fully incorporated.
- Preheat the oven to 350 degrees.
- Grease well with butter a 7X11 inch baking dish.
- To the prepared baking dish spread the blackberry filling.
- To the blackberry filling, add by the spoonful the cobbler topping.
- Bake the cobbler for 25-35 minutes until the topping is golden brown and the filling is bubbling.
- Serve the cobbler warm with a scoop of sugar-free vanilla ice cream or whipped cream.
- Store leftovers in the refrigerator for up to 5 days or freeze well covered for up to 3 weeks.
Cobbler Assembly And Baking
If you need a nut-free option you can substitute the almond flour for sunflower seed flour since it measures 1:1 for almond flour.
Nutrition Information:Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 255Total Fat: 17.5gSaturated Fat: 6.2gCholesterol: 69mgSodium: 113mgCarbohydrates: 7.5gNet Carbohydrates: 4.5gFiber: 3gSugar: 1.2gProtein: 5.9g