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 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.
Pamela says
For some reason none of your recipes actually print using your print button. Whenever I click on the print it just takes me back to the top of the recipe page. It would be great if you listed the nutrition info separate from the filling so that if I wanted to use it for other things I could just plug in your info. I am excited to try this and really excited to try the crust with the pumpkin cheesecake!!
Karly Campbell says
Hi Pamela! Sorry you’re having issues with the print button. It’s working fine on my end, so I’m not sure what the problem would be. Maybe try a different browser or device. I’m not sure how to separate out the nutrition info – it’s all done automatically for me when I input the recipe. You could add the ingredients to an online calculator and use that info though. 🙂
Candace Cabral says
Oh my!!! Best thing ever!!! The topping is like eating cookie dough. I seriously could just eat the topping uncooked – lol.
I used frozen mixed berries and cooked 25 mins to toast the topping more to my liking. Also, I doubled up the topping because it was so good but not necessary – it certainly added more fat to the dessert – but I was ok with that. Thank you so much for this recipe. I can’t wait to try out more.
Karly Campbell says
So glad you enjoyed this one! The topping is always the best part, so I think doubling it was brilliant. 🙂
Jacqueline Seven says
If I use frozen black berries for this receipt do I bake longer? I’m confused as to how many carbs in 8oz
Karly Campbell says
Hi Jacqueline! You shouldn’t need to bake any longer, but I haven’t tried it myself so I can’t say for sure. You could check the nutrition info on the package of berries for the carb count or do a google search to see how many carbs are in 8 ounces. 🙂
Rose says
I made this last night for a small family dinner with in-laws and it was a huge hit! Only my sister-in-law knew that it was low carb and sugar free. I may add a little more sweetener to the berries next time (I used swerve confectioners). My berries were tart but I think that’s why everyone loved it so much. I also added some chopped walnuts to the topping since I had some leftover from another recipe. My father-in-law has been very ill lately and eats next to nothing since nothing tastes good to him anymore. He had no trouble scarfing a huge bowl down with vanilla ice cream on top! That’s the greatest proof there is that this recipe is a keeper. Thank you so much!!
Karly Campbell says
So glad your family (and especially your father in law!) enjoyed this one! Thanks for sharing. 🙂
Vicky says
I entered all the ingredients using Stevia (which has less Carbs than Monkfruit); I came up with 14 carbs per 1/8 serving of whole recipe…?
Chad Campbell says
Hi Vicky! It will definitely depend on the ingredients you enter and what calculate you’re using…they’re not all accurate.
JOSEFINE says
Yum I love blackberry! These look so simple to make!
Jackie Reast says
Making this for the 3rd time today, glut of blackberries in my garden so this and sugar free jam are staples in my house.
Karly Campbell says
So glad you enjoy the recipe!! Jealous of all your blackberries! 🙂
Shannon Masuoka says
Note to self…. don’t use coconut flour LOL. No crumbs to speak of. 🙁
Karly Campbell says
Aw, yeah, coconut flour soaks up so much moisture. It doesn’t really work as a 1:1 swap, unfortunately.
Lisa Wiley says
Live in oregon blackberries for days. Going to try this tonight fingers crossed. I love blackberries
M says
Thank You! Inspiring
Robin says
Serving size just says “1” , is that 1 cup? 1 pan?
Karly Campbell says
It’s 1/8th of the full recipe. I didn’t measure the servings by volume, just divided into 8 portions.
Michelle Wright says
Can you use frozen blackberries?
Karly Campbell says
I think it would be fine, though I haven’t tried it.
Sheryl says
I have this cooking now! Can’t wait to try it with some low carb ice cream.
Karen says
Made this with frozen blueberries for our July 4th cookout; making again tonight since my son didn’t get any. AWESOME recipe. Thank you so much !!!
Karly Campbell says
So glad it was a hit! 🙂
Jenny says
I mixed everything together and I mean EVERYTHING! Yes I didn’t read the instructions properly. But it still turned out beautifully. Thank you.
Karly Campbell says
Oh geeze, I hate when I do that, but I’m glad it worked out for you! 🙂
Carmela Cancino says
Thanks so much!!! What a yummy summer treat!! My husband has been trying to stick to keto and this hit the spot for him!
Ruth says
How would I store the leftovers?
Karly Campbell says
I just cover and refrigerate. They’re good straight from the fridge or reheated. 🙂
Crystal says
This looks fantastic! Think it would work with frozen berries?
Karly Campbell says
I think so! Might be a little wetter, but should still work okay.
Renne says
You listed monkfruit twice. Is that right? I can’t wait to try this recipe!
Karly Campbell says
Yep, that is right – one for the topping and one for the filling. I just updated the recipe to make it a bit more clear. Thanks for the heads up that it was confusing. 🙂
Vickie Wright says
Be still my heart! LOW CARB BLACKBERRY COBBLER!!! Karly-you have out done yourself! Blackberry cobbler is my favorite dessert. I never make it because I would eat more than any human should. Thanks for bringing this back in my life!
Karly Campbell says
Hope you love it!! 🙂
Sue Ann E. says
Looks yummy but can I use Coconut Flour instead? Couldn’t find Almond flour.
Karly Campbell says
I haven’t tried this with coconut flour and they don’t generally work the same, so I can’t really say how it’ll turn out.
Loye Stevenson says
This looks/sounds so yummy! Do you think it could be made with blueberries and, if so, would the other ingredients remain the same? Thanks so much for all of your help and recipes. I also joined your Facebook group today.
Karly Campbell says
Hi Loye! I do think this would be great with blueberries! You might just go slow with the sweetener, since blueberries are less tart than blackberries…just add it to taste. 🙂
Hope you enjoy – and welcome to the group!
Loye Stevenson says
Thanks so much!
Maggie Martin says
It’s Blackberry and it’s from Karly, what more could you possibly want? I’m making it today!