Irresistible Keto Blackberry Cobbler Recipe: Sweet, Tart & Perfect for Summer!

When the weather warms up and fresh berries are in season, there's nothing quite like a blackberry cobbler. This keto blackberry cobbler recipe is a perfect balance of sweet and tart, topped with a golden biscuit topping. It's an easy-to-make, low-carb dessert that captures the essence of summer.

Why Blackberries Work in a Keto Diet

While berries aren't generally considered super low-carb, blackberries are lower in carbs than many other fruits and berries. With approximately 4 net carbs per ½ cup, they can be enjoyed in moderation on a keto diet. This cobbler recipe allows you to indulge in the taste of blackberries without exceeding your daily carb limit.

Key Ingredients and Their Roles

Here's a breakdown of the ingredients that make this keto blackberry cobbler a success:

Fresh Blackberries: Fresh blackberries are highly recommended, as frozen berries may result in a watery cobbler.
Monk Fruit/Allulose Sweetener: Sugar-free sweeteners like monk fruit, allulose, or a blend of the two dissolve well and have no aftertaste. If you're not using pure allulose, reduce the sweetener amount to 1 cup, as other sweeteners tend to be sweeter.
Almond Flour: I recommend using blanched almond flour instead of almond meal.
Oat Fiber: Oat fiber is merely a suggestion since it gives the crumble a rich, oaty taste and it adds a little bit of extra fiber to reduce the overall net carb count.
Ground Cinnamon: Adds a depth of flavor to the cobbler. Adding an additional 2 tablespoon of cinnamon if you love cinnamon.
Lemon Juice: A splash of lemon juice (about ½ lemon) adds brightness to the cobbler, enhancing the blackberry flavor.
Unflavored Gelatin: Gelatin is used as a thickener. It thickens the cobbler as it cools, giving it the perfect consistency. Xanthan gum can be used as an alternative, but has not been tested in the recipe.

Making the Cobbler

Preparing the Blackberry Filling

Rinse 24 oz of fresh blackberries and pat them dry.
In a bowl, stir together the blackberries, allulose, lemon juice, and cinnamon.
Sprinkle in the gelatin, one tablespoon at a time, stirring continuously to prevent clumping.

Crafting the Biscuit Topping

The topping is made using a keto drop biscuit recipe with added sweetener. Cobblers get their name from the "cobblestone" look created by the biscuit topping.

Step-by-Step Instructions

Preheat the oven: Preheat your oven to 350 degrees.
Prepare the biscuit batter: Prepare the biscuit batter, adding an additional 2 tablespoons of sweetener. Set aside.
Combine the filling ingredients: In a cast-iron skillet or an 8x8-inch baking dish, combine the rinsed and dried blackberries, allulose, ground cinnamon, and lemon juice. Stir in the gelatin, one tablespoon at a time, to prevent clumping.
Add the topping: Use your hands to evenly crumble the biscuit batter over the blackberry mixture, creating a cobblestone look.
Bake: Bake at 350 degrees for 25 to 30 minutes, or until the topping is nicely browned and no longer doughy. Cover with foil if the top starts to brown too quickly.
Cool and serve: Allow the cobbler to cool for at least 10 minutes, or until completely cooled for a thicker filling. The gelatin will thicken the cobbler as it cools.

Tips for the Perfect Keto Blackberry Cobbler

Adjust Sweetness: Adjust the sweetener according to the taste of the berries.
Prevent Soggy Topping: This recipe is best eaten the same day to prevent the topping from becoming soggy.
Thickening: The sugar-free blackberry cobbler thickens as it cools.
Serving Suggestions: Serve with whipped cream, low-carb ice cream, or keto mason jar ice cream.

Variations and Substitutions

Berries: You can substitute other low-carb fruits like mixed berries, strawberries, or blueberries.
Dairy-Free: Substitute melted butter for melted coconut oil or your favorite plant-based butter.
Nuts: You can substitute the pecans for whole walnuts.

Keto Blackberry Crumble Recipe

Ingredients

6 cups of blackberries
5-6 tablespoons low carb sweetener
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon arrowroot powder
1 1/2 cups almond flour
1/4 cup oat fiber
1/2 cup pecans
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons melted butter

Instructions

Preheat the oven to 375°F.
Rub a little bit of butter in a 9x9 baking dish.
Add the berries to the baking dish, then sprinkle them with 5-6 tablespoons of the sweetener (use 6 tablespoons if your berries are a little tart).
Mix in the vanilla and lemon juice, then add the arrowroot powder and toss the mixture. Set it aside while you prepare the crumble topping.
In a food processor, combine the almond flour, oat fiber, pecans, baking powder, salt, cinnamon, and sweetener. Pulse a few times to mix and break up the pecans. If preferred, you can also chop the pecans very fine and mix all of the ingredients in a bowl.
Add the melted butter and vanilla. Pulse until the mixture resembles wet sand. It should hold together when you squeeze it in your hand. If it’s too dry, add another tablespoon of melted butter.
Grab some of the mixture and squeeze it in your fist to form a large clump, then crumble it gently over the berries until all of the berries are coated and you’ve used all of the topping mixture.
Transfer it to the oven and bake at 375°F for 20-25 minutes. Check the crumble after 20 minutes. If the topping is browning quickly, cover it with aluminum foil for the last few minutes of baking.
Remove from the oven and let it cool for 10-15 minutes before serving.

Notes

Adjust the amount of sweetener based on how sweet your berries are.
The topping should hold together when squeezed (like wet sand). If it’s not wet enough, you can add more melted butter, about 1 tablespoon at a time.
If using salted butter, omit the salt from the crumble.
Oat fiber is an insoluble fiber that adds a finer crumb to low-carb baked goods as well as extra fiber. This affects the texture of the crumble topping and reduces net carbs. If you don't have it, feel free to swap in 1 tablespoon of coconut flour.
You can use this recipe for any berries of choice. You can also substitute the pecans for whole walnuts.
To make ahead, store the crumble topping and blackberry filling separately in the fridge.

Storing and Reheating

Storing: Store any leftover keto crumble in an airtight container in the fridge for up to 4 days. When storing the cobbler, try to keep the topping intact with the blackberries. Store in an air-tight container in the fridge for up to 5 days. Leftover cobbler should be stored in the refrigerator, covered.
Reheating: When reheating, pop it in the oven for optimal taste.

A Versatile Dessert for Any Occasion

This keto blackberry cobbler is perfect for serving at brunch with friends, bringing to Thanksgiving dinner, or making on a busy weeknight. It's a dessert that everyone will enjoy, regardless of their dietary preferences.

Read also: Easy Low-Carb Cheese Crackers

Read also: Magnesium Supplements for Keto

tags: #keto #blackberry #cobbler #recipe