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Low Carb Blackberry Cobbler

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. 

blackberry cobbler recipe in cast iron skillet

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.

blackberries in cast iron skillet

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.

low carb cobbler topping in glass bowl

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. 

recipe for low carb blackberry cobbler in skillet

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. 😉 

blackberry cobbler with ice cream

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!

blackberry cobbler in a cast iron skillet

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Low Carb Blackberry Cobbler

This keto friendly and gluten free blackberry cobbler is bursting with juicy berries and topped off with a simple buttery crumble.

Yield 8
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

For the filling:

For the topping:

Instructions

  1. Preheat oven to 375 degrees.
  2. Add the blackberries, xanthan gum, sweetener, and lemon juice to a bowl and stir well to coat the berries.
  3. Transfer to a 12 inch cast iron skillet or 9x9 baking dish.
  4. Add the almond flour, melted butter, sweetener, and cinnamon to a small bowl and stir well to form moist crumbs.
  5. Sprinkle the topping over the berries.
  6. Bake for 20 minutes.
  7. Let set for 5 minutes before serving.

Notes

Serve hot or cold with low carb ice cream on top!

Nutrition information does not include ice cream.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 42mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 4gProtein: 2g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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66 thoughts on “Low Carb Blackberry Cobbler”

  1. Made this with frozen blueberries. Halved the recipe and cooked in my small cast iron skillet. Great for dessert and for a weekend sweet breakfast!

  2. I made this for my family for Easter dessert today. They all loved it and said that it tasted the same as normal cobbler. I used half almond flour and half coconut flour, since I thought it would taste nice, and it came out very well. I served it warm with vanilla bean halo top ice cream. The children liked it a lot too, and they don’t usually like warm desserts. I will definitely be making this for my family again soon. Thank you

  3. This was an absolute treat. Tasted better than I imagined and did not taste like it was low carb in any way. Lucky for me I didn’t have to share it with anyone. I did prefer to heat up in microwave before eating it. Will be making this again today.

  4. This was AMAZING! I was craving the old school Red Lobster Raspberry cobbler but doing low carb and found this low carb recipe. I used a mix of fresh blackberries and strawberries since that’s what we had and WOW! This is a winner…thank you!

    1. Karly Campbell

      We’ve never made this with strawberries, but you can certainly give it try. The nutrition info will change accordingly, though.

  5. Great, I made with thawed frozen cherry berry mix and frozen strawberries, cheapest and they don’t go bad. We doubled almond flour and halved sweetener cuz I love almond flour on keto diet, and it was a bit too sweet 4 us 1st time.

  6. Jessica Johnson

    I am 4 weeks down in keto life and needed something. This was so goood!! I didn’t have xanthan so I made it without. Mine still tastes wonderful and after the first serving I dumped a little of the extra juice!! Will make this again and again and again with plenty of time in between of course !!

    Quick question do you know if the carbs change much with out the xanthan?

    1. Karly Campbell

      I’ve never made this with Splenda, but if it’s a 1:1 sweetener it’d be the same.

  7. Absolutely delicious but I did mine with Fresh Strawberries was so good, great LC dessert
    Thanks so much

  8. GABRIELA KORTSCH

    OMG. So good. Used partially thawed mixed berries. Same bake time. Powdered egg white instead of xanthum gum.
    Question: best way to reheat on day 2 without a microwave.
    THANK YOU SO MUCH FOR A WINNER!

    1. Karly Campbell

      So glad you enjoyed it! I’m not sure what the best way to reheat would be – you could pop it back in the oven on a low setting, but I’m not sure how long it would take or if the topping would end up getting too browned.

  9. I made this tonight. It was delicious., even hubby said so. I had mixed berries (blackberries, raspberries, and blueberries) in the freezer and used that. Thanks for the recipe.

  10. Suzanne Bennett

    I made this tonight & even though my hubby & I are low keto high protein already even he said this one was a keeper! Thank you!

  11. Yummy! I made this tonight and it was awesome. I didn’t change a thing. Thanks for the recipe.

  12. Cindy Mills

    Made this last night as I was desperately looking for a low carb recipe that didn’t taste low carb and boy did this hit the spot!!!! It was the best cobbler I think I have ever made!! I did make a blend of sweetner as I wanted to include Swerve brown in the topping. It was perfect…my hubby and I had 2nds! Please don’t hesitate to try this! I will not disappoint! It is in my regular rotation. I also had trouble printing this recipe from the print button on this page. I had to highlight the recipe and copy and paste into my file. Thanks for an over to top recipe, Karly!

    1. Karly Campbell

      Hi Cindy! I’m so glad you gave this a try and enjoyed it! Love to hear that!

      As for printing, I’m sorry you’re having issues. Can you tell me what browser you’re using? I’d really like to give more info to my tech guys so they can try to get that fixed. 🙂

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