Keto Blackberry Cobbler
Delicious Keto Blackberry Cobbler is the perfect treat to take to all your summer gatherings! It’s filled with lots of juicy blackberries and a tender golden cake. This easy dessert is low carb, keto, gluten-free, and grain-free.
Plump, ripe blackberries are the key to this cobbler recipe. It’s hard to believe that this low carb blackberry cobbler recipe is actually sugar free, so you can serve it to everyone (whether they are looking for a low carb recipe or not), and they won’t have a clue. It’s our fun little secret!
If you are new to low carb eating or are a pro at it, you probably already know that berries are the perfect go-to fruit. They are naturally sweet and have low carb counts, so it’s easy to include into your macros. So, naturally, when I am craving for something sweet, I like to reach for this keto blackberry cobbler in the summer.
Ingredients Needed
The ingredients for this easy keto blackberry cobbler are simple, so coupled with the way it tastes, I am certain you are going to want to make it over and over again.
- Butter – You’ll need to use unsalted butter for both the cobbler and the topping. If you opt to use unsalted butter, you may need to add an additional pinch of salt to the batter.
- Cream Cheese – To achieve the best results, the cream cheese should be softened before you begin.
- Sweetener & Powdered Erythritol – The sweetener is for the cobbler batter, and the powdered erythritol is for the topping. Both are necessary to give the dessert the ultimate flavor.
- Eggs – They are what binds the ingredients together beautifully.
- Vanilla – A little bit of vanilla extract results in an extra delicious treat. Whatever you do, don’t skip adding it.
- Almond Flour – The base of the cobbler is almond flour and gives the blackberry cobbler the best texture. Unfortunately, this is one reason you cannot sub in coconut flour. If you have an almond allergy using sunflower seed flour would work.
- Baking Powder – To get the fluffy result that most cobblers have, you will need a little bit of baking powder. I made this once and forgot the baking powder. It still tasted ok but not as good as normal! It is amazing the difference baking powder really does make.
- Blackberries – Fresh blackberries are naturally low carb and pair perfectly with all of the rest of the ingredients. You can use frozen when fresh berries aren’t in season.
How To Make Keto Blackberry Cobbler
Step One: Grease a 9×13 inch pan and preheat the oven to 350 degrees F.
Step Two: Combine the butter, cream cheese, and sweetener together in a bowl. Mix using an electric mixer until creamy.
Step Three: Mix in the eggs and vanilla and combine. Add the almond flour and baking powder and combine until incorporated.
Step Four: Add the batter to the prepared baking dish and drizzle with butter. Add the blackberries and sprinkle on the powdered erythritol.
Step Five: Bake for 30-32 minutes or until the cobbler has begun turning golden brown and doesn’t have any wet spots on top. Be careful not to overtake the cake, or it won’t have the gooey texture it should have.
Step Six: Store the leftover keto blackberry cobbler at room temperature for 2-3 days or refrigerate for even longer. Warm in the microwave before serving, and enjoy!
Can I Swap The Blackberries?
Yep! It’s more than fine to swap them for blueberries, raspberries, or strawberries. It’s also acceptable to use several berries together! Keep in mind the flavor as well as the carb count will change a little bit.
Is It Okay To Add Nuts?
Sure, if you love desserts with nuts, go for it. You can add a few to the top of the keto blackberry cobbler after drizzling on the butter. That way they will toast while it is baking. Add any of your favorites, but I typically prefer pecans and walnuts in this gluten free blackberry cobbler.
Can I Make Single Serving Cobblers?
Yep, you can easily make this keto cobbler into single servings. You’ll need to use a muffin tin or ramekins or even mini cast iron skillets. Grease them and divide the batter evenly. The baking time is going to be less because they are smaller. Start checking the cake around 15 – 20 minutes, so they don’t overbake.
Can I Serve The Keto Blackberry Cobbler With Ice Cream?
Of course! This keto blackberry cobbler is beyond amazing with a scoop of ice cream. Be sure to try out my low carb recipes for Keto Butter Pecan Ice Cream, White Chocolate Raspberry Ice Cream, or a more classic Keto Vanilla Ice Cream. Or serve this with a dollop of fresh whipped cream.
While you are at it, be sure to try my Keto Peach Cobbler, Keto Butter Cake, Keto Blackberry Pie, and my Low Carb Pineapple Upside Down Cake. They are all pretty tasty with ice cream too!
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Keto Blackberry Cobbler
Ingredients
- 4 oz salted butter softened
- 8 oz cream cheese softened
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 eggs
- 1 tsp vanilla
- 2.5 cups almond flour
- 1 tbsp baking powder
Topping:
- 16 oz blackberries
- 4 oz salted butter melted
- 1/4 cup powdered sweetener
Instructions
- Preheat oven to 350. Grease a 9x13 pan.
- Cream together the butter, cream cheese, and sweetener with an electric mixer. Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated.
- Spread in the prepared baking dish. Top with the berries. Drizzle the melted butter over the cake and sprinkle with the powdered sweetener.
- Bake for 35-40 minutes until the cake is barely golden and no longer looks wet on top. Do not over bake, or you will lose the gooey butter cake texture.
- Store at room temperature for 2-3 days. For longer storage, the cake can go in the refrigerator, but pieces need to be warmed before serving for the right texture.
Notes
Nutrition
I’ve made this several times and it’s always perfect!
This was awesome! I’ll certainly mKe it again.
Can you just use Stevia? If so, how much?
No, sorry. You need a bulkier sweetener for the right texture and consistency.
I did it yesterday. Delicious! We loved it. Thank you for sharing!!
When I put all ingredients in my meals it comes up
8.6 for net carbs. We loved the cobbler but so much more carbs than you have listed
Did you subtract the sugar alcohol in the sweetener? That is probably the discrepancy. I manually subtract the sugar alcohol.
Why does it need to be gooey??
Really this rating of the recipe needs to GO Away–lots of us want to ask questions Before we’ve made a recipe and it is bogus to rate it before making it.
I put 5 stars bc your stuff is usually good—but come on–that’s Fake news! LOL
You absolutely do not have to click the stars to comment. I will go ahead and delete the 5 stars you left.
It does not need to be gooey. Keep baking until your desired texture. We like it at the same consistency as my ‘gooey butter cake’ which is what it is based on.
I don’t see the step for the topping. Do you just add it after the cake comes out of the oven?
She has it in the text but not the recipe.
In the recipe …. step 3 … Add the batter to the prepared baking dish and drizzle with butter. Add the blackberries and sprinkle on the powdered erythritol.
I clarified the instructions – sorry about that!
I substituted Blueberries and for the sugar I used half Powdered Swerve and half Sukrin gold. So good!! Will def make again!
Do the berries go under the drizzled butter or do you top the cake after it bakes with the berries?
Yes, sorry about that! Typo fixed.