This low carb keto cobbler recipe is packed with sweet berries and a delicious buttery crumble topping!
The best keto cobbler recipe
Whether you are following a keto lifestyle or not, you will love this simple homemade fruit cobbler.
With just four net carbs per serving, it is a great healthy way to showcase fresh spring or summer berries and is super easy to prepare.
You only need five ingredients!
The recipe can be added sugar free, gluten free, and completely vegan.
And unlike many other keto cobbler recipes, this one calls for no xanthan gum and no eggs, cream cheese, or heavy cream.
Readers also like this Keto Cheesecake
Keto cobbler serving suggestions
The healthy cobbler recipe is great for dessert or snack.
For a fancy evening treat, add a scoop of keto Coconut Ice Cream.
It is packed with antioxidants and nutrition, making the berry crisp delicious for breakfast as well. Just one serving gives you vitamin D, vitamin C, iron, over five grams of protein, and more than 20% of the RDA for fiber.
Try serving the recipe with a low carb yogurt for a high protein morning meal.
Ingredients
To make the easy keto berry cobbler, you will need fresh or frozen berries, almond meal, a no sugar substitute, ground cinnamon, and butter or oil.
Blackberries – The recipe calls for blackberries because they contain fewer carbs and more fiber than many other fruits.
Keeping in mind that the net carb and total carb count may change slightly or significantly, you can substitute another fruit like blueberries, raspberries, peaches, mixed berries, or strawberries.
Almond meal – Instead of flour and oats present in traditional fruit crisp and cobbler recipes, almond meal makes up the flourless buttery crumble.
Look for fine almond meal or almond flour at both health food stores or regular grocery stores. For the best taste and texture, do not substitute wheat flour.
You can experiment with swapping the almond flour for coconut flour. However you will need to add much more liquid because coconut flour soaks up liquid like a sponge.
Sweetener – Use granulated erythritol, xylitol, or a monk fruit blend for a true keto and sugar free cobbler. If you are not counting carbs, white sugar or packed coconut sugar work as well.
Cinnamon – Ground cinnamon adds sweetness without sugar to the keto dessert. Omitting this ingredient will change the flavor but not the texture of the recipe.
Butter – Choose salted butter or salted plant based butter for a vegan keto cobbler.
Or go with an equal amount of cholesterol free melted coconut oil.
Leftover almond flour? Make a Keto Cake or Keto Brownies
Keto cobbler recipe video
Watch the step by step recipe video above.
I chose to bake a keto blueberry cobbler this time. You can use the same base recipe to create peach or blackberry cobbler.
How to make sugar free cobbler
First preheat your oven to 375 degrees Fahrenheit.
Grease an eight inch square pan or any baking pan of a similar size. Set this pan aside.
Pro tip: To feed a large family or overnight guests, simply double all of the ingredients below and bake in a nine by thirteen inch rectangular pan.
If you are using frozen blackberries or fruit, thaw first and blot away excess liquid and ice crystals with a paper towel.
Stir the berries with three tablespoons of the erythritol or sweetener of choice. Spread this fruit mixture evenly into the prepared pan.
Combine the almond meal, remaining sweetener, and ground cinnamon in a medium mixing bowl. Stir until evenly mixed. Then soften or melt the butter, and stir it in with a fork to create small crumbles.
Sprinkle the flourless cobbler dough evenly over the fruit filling.
Place the pan on the oven’s center rack, and bake for thirty minutes or until the berries are bubbly and thick. The almond topping will look lightly brown in color.
Serve hot, or let the pan of keto cobbler cool on the counter before transferring to a covered container and refrigerating.
Leftovers should keep in the refrigerator for up to five days. You may enjoy this cobbler cold or reheat it in the microwave or in a small saucepan on the stove top.
For longer storage, transfer leftovers to an airtight container and freeze for up to three months. Thaw before eating.
The recipe was adapted from this Blueberry Crisp and Peach Crisp.
- 4 cups blackberries or other fruit
- 3/4 cup almond meal or almond flour
- 1/3 cup granulated erythritol or xylitol (or sugar)
- 1/2 tsp ground cinnamon
- 3 tbsp butter or coconut oil
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Start by preheating the oven to 375 F. Grease an 8 inch pan, or double the recipe for a 9×13. If using frozen berries, thaw first and blot excess liquid. Combine the blackberries and 3 tablespoons of the erythritol, then spread evenly into the pan. Combine remaining ingredients except butter in a mixing bowl. Stir in the butter or oil with a fork to form small crumbles. Sprinkle the topping over the fruit. Bake for 30 minutes or until berries are bubbly and thick and the almond topping is lightly brown. Serve either hot or cold, and store leftovers covered in the refrigerator or freezer.View Nutrition Facts
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