This keto blackberry cobbler is everything you want in a summer dessert – warm, fruity, and topped with golden buttery biscuits. And yes, it’s completely low carb friendly.
Blackberry cobbler is one of those classic comfort desserts that most people think they have to give up on a keto diet. But you really don’t have to.
This version uses a simple almond flour biscuit topping that bakes up golden and crispy on the outside while staying soft on the inside. It tastes like the real deal.
The filling is just fresh blackberries with a touch of sweetness and lemon juice. Nothing complicated, nothing fancy.
If you’ve been looking for a low carb dessert that actually feels like a treat, this one is for you. It’s easy to make and perfect for sharing.
Why You’ll Love This Recipe
Real Cobbler Texture – The biscuit topping bakes up golden and fluffy just like a traditional cobbler so you won’t feel like you are missing out.
Blackberries Are One of the Lowest Carb Fruits – Unlike many fruits that are off limits on keto blackberries are naturally low in sugar and high in fiber.
No Weird Ingredients – This recipe uses simple keto staples like almond flour and erythritol that you probably already have in your pantry.
Satisfies That Warm Dessert Craving – Most keto desserts are cold like fat bombs or cheesecake but this one is a cozy warm baked treat.
Recipe Ingredients
For the Berry Filling
- 3 cups Fresh Blackberries
- 2 tbsp Granulated Erythritol
- 1 tbsp Lemon Juice
- 1/2 tsp Vanilla Extract
For the Biscuit Topping
- 1 1/4 cups Almond Flour
- 3 tbsp Coconut Flour
- 1/4 cup Granulated Erythritol
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup Cold Butter, cubed
- 1 large Egg
- 3 tbsp Heavy Whipping Cream
- 1/2 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon for sprinkling
How To Make
Step 1
Preheat your oven to 375F. Place the blackberries in a 9-inch round baking dish or an 8×8-inch dish. Toss them with the granulated erythritol, lemon juice, and vanilla extract. Spread evenly in the dish.
Step 2
In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse pebbles.
Step 3
In a small bowl, whisk together the egg, heavy cream, and vanilla extract. Pour into the flour mixture and stir until a thick, slightly sticky biscuit dough forms.
Step 4
Drop heaping spoonfuls of the biscuit dough over the blackberries, spacing them out and leaving small gaps between each mound so steam can escape and the filling bubbles through. Sprinkle the tops with a light dusting of ground cinnamon.
Step 5
Bake for 28 to 32 minutes until the biscuit topping is golden brown and the berry filling is bubbling up around the edges.
Step 6
Let the cobbler cool for 15 minutes before serving. Serve warm with a dollop of whipped cream or a scoop of keto vanilla ice cream.
Tips
Keep the Butter Really Cold
The butter needs to be cold when you cut it into the flour mixture. If it’s soft or room temperature, it will just melt into the dough and you won’t get that nice crumbly biscuit texture on top.
Cut the butter into small cubes and put it back in the fridge for about 10 minutes before you use it. This makes a big difference with almond flour dough since it already tends to be softer than regular flour dough.
Work quickly when cutting the butter in. If you spend too long, the heat from your hands will warm it up.
Don’t Spread the Dough Flat
When you drop the biscuit dough over the berries, keep the spoonfuls tall and mounded instead of pressing them flat. Almond flour doesn’t rise the way regular flour does, so if you flatten the dough it will stay thin and dense after baking.
Keeping the mounds thick gives you a better ratio of crispy outside to soft inside. You want each piece to feel like an actual biscuit sitting on top of the fruit.
Leave Gaps Between the Dough
Don’t try to cover every inch of the berries with dough. You need those gaps so steam can escape while it bakes. If you seal the top, the steam gets trapped and makes the bottom of the biscuit dough soggy.
The gaps also let the berry filling bubble up and caramelize around the edges, which adds a ton of flavor. Aim for about 8-10 separate mounds spread across the dish.
More Recipes
- Keto Blueberry Crumble
- Keto Raspberry Cheesecake Bars
- Keto Strawberry Crumble Bars
- Keto Strawberry Shortcake Cups
- Keto Lemon Blueberry Pound Cake
Frequently Asked Questions
Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work just fine here. Just don’t thaw them before adding them to the dish – toss them in frozen so they don’t turn mushy and release too much liquid before baking.
Keep in mind that you might need to add a few extra minutes of baking time since the frozen berries will cool everything down a bit in the oven.
Keto Blackberry Cobbler
Ingredients
Equipment
Method
- Preheat your oven to 375F. Place the blackberries in a 9-inch round baking dish or an 8x8-inch dish. Toss them with the granulated erythritol, lemon juice, and vanilla extract. Spread evenly in the dish.
- In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse pebbles.
- In a small bowl, whisk together the egg, heavy cream, and vanilla extract. Pour into the flour mixture and stir until a thick, slightly sticky biscuit dough forms.
- Drop heaping spoonfuls of the biscuit dough over the blackberries, spacing them out and leaving small gaps between each mound so steam can escape and the filling bubbles through. Sprinkle the tops with a light dusting of ground cinnamon.
- Bake for 28 to 32 minutes until the biscuit topping is golden brown and the berry filling is bubbling up around the edges.
- Let the cobbler cool for 15 minutes before serving. Serve warm with a dollop of whipped cream or a scoop of keto vanilla ice cream.