This low carb blackberry cobbler is the perfect spring or summer dessert! The juicy and tart blackberries pair so well with the cinnamon spiced almond flour topping! This gluten free cobbler is super easy with just a handful of ingredients.
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Blackberry cobbler is probably my dad’s favorite dessert, so I like to be sure to make it for him every now and then.
With the holiday coming up, I definitely wanted to create a blackberry cobbler recipe that I could make for him and also eat myself.
I have to say – I’ve outdone myself with this one. This low carb blackberry cobbler is beyond easy (no funky ingredients!) and it’s oh so good! It’s also gluten free which makes it a great option for people with gluten allergies!
I’m pretty obsessed with the tart berries paired with the lightly spiced almond flour topping. The combo is perfect!
How to make gluten free cobbler:
To start, we’ll toss some blackberries with a little sweetener, xanthan gum, and lemon juice.
My preferred sweetener for this recipe is Lakanto Monkfruit Sweetener, but you may use any 1:1 sweetener that you prefer. You can buy the sweetener here (affiliate link).
Use code THATLOWCARBLIFE for 20% off your entire order at Lakanto!
The xanthan gum is not strictly necessary, so if you don’t have it, you can still make this recipe. The cobbler will just be a bit more juicy and loose. The xanthan gum helps to thicken the juices, but if you don’t mind it a bit runnier then go ahead and skip it. You can buy xanthan gum here (affiliate link) and it’s also available at Walmart.
I like to bake cobbler in a cast iron skillet because I think it makes for a gorgeous presentation. You could also use a 9×9 baking dish.
Add your berries to the skillet or baking dish and whip up the almond flour topping.
You’ll just stir together almond flour, melted butter, sweetener, and cinnamon. I really love the flavor of the cinnamon paired with the blackberries!
Sprinkle the topping over the berries and pop this all in the oven.
This is delicious served warm from the oven with a scoop of your favorite low carb ice cream on top! Rebel, Breyer’s Carb Smart, Enlightened, or Halo Top are all delicious, in my opinion.
Of course, it’s also delicious cold from the fridge! I admit to eating it cold from the fridge for breakfast the day after making this and it was tasty. 😉
More low carb desserts to try:
Low Carb Thin Mints: How can you resist?
Strawberry Cream Cake: I could eat this one every week!
Cream Cheese Cookies: These look amazing!
Low Carb Blackberry Cobbler
Ingredients
For the filling:
- 4 cups blackberries
- 1/4 teaspoon xanthan gum
- 1/4 cup monkfruit sweetener
- 1 teaspoon lemon juice
For the topping:
- 1 cup almond flour
- 4 tablespoons butter melted
- 3 tablespoons monkfruit sweetener
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees.
- Add the blackberries, xanthan gum, sweetener, and lemon juice to a bowl and stir well to coat the berries.
- Transfer to a 12 inch cast iron skillet or 9x9 baking dish.
- Add the almond flour, melted butter, sweetener, and cinnamon to a small bowl and stir well to form moist crumbs.
- Sprinkle the topping over the berries.
- Bake for 20 minutes.
- Let set for 5 minutes before serving.
Jeff says
Tastes great but the crumble stayed very moist and mushy for me. Is that what th finish texture should be? I expected a firmer buttery crumble after baking. Like I said it tastes great. Wondering if the new Swerve formula is the issue. I know it doesn’t crisp up as well in cookie recipes due to the Allulose in the new fomula
Karly Campbell says
Hmm, I haven’t done much baking with the new Swerve formula so I can’t really say. We almost always use Lakanto products. This turns out a bit like a crumbled biscuit – a bit crisp on top, and buttery/softer in the center of the filling.
Meghan C. says
My family and I LOVED this dessert! Simple, easy and most of all DELICIOUS! Perfect summer treat!
Karly Campbell says
I’m so glad you enjoyed the recipe! Thanks for the review, Meghan!
Elle says
I am diabetic and this recipe is perfect for me. I may try it with other berries too. Thank you!
Karly Campbell says
I’m so glad you enjoyed it! Thanks, Elle!
Gary says
What an amazing keto treat, thanks so much for posting this! Your recipe is perfect. We decided to 1.5 times it and even mixed in a little keto cinnamon granola to your already perfect buttery topping. YUM! The consistency was perfect, not watery at all if using fresh blackberries! Our new go-to dessert with an abundance of fresh blackberries here in Washington!
Karly Campbell says
I’m so glad you enjoyed the recipe! I’m sure it was great with the granola mixed in!
Kathy says
This was a disaster,I spent over an hour picking the berries,followed the recipe to a tee and it came out like liquid and topping just melted into the berries,it was a watery mess and I added the xantham gum, I’m adding more berries and xantham gum and doubled the topping and try and save the berries
Karly Campbell says
Hi Kathy! I’m not sure what could have gone wrong here for the berries to turn to liquid and almond flour to melt. No one else in the comments seems to have had a similar problem and it always turns out as pictured when I make it myself. I hope you were able to save it.
Pamela W says
Mine turned to watery mush as well. I tried to pour all the “juice” off but almond flour went with it.
Karly Campbell says
That’s so strange! Did you use fresh berries and xanthan gum?