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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

Follow me on social for more recipe ideas & inspiration!

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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. 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!!

    1. Karly Campbell

      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. ๐Ÿ™‚

  2. Candace Cabral

    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.

    1. Karly Campbell

      So glad you enjoyed this one! The topping is always the best part, so I think doubling it was brilliant. ๐Ÿ™‚

  3. Jacqueline Seven

    If I use frozen black berries for this receipt do I bake longer? I’m confused as to how many carbs in 8oz

    1. Karly Campbell

      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. ๐Ÿ™‚

  4. 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!!

    1. Karly Campbell

      So glad your family (and especially your father in law!) enjoyed this one! Thanks for sharing. ๐Ÿ™‚

  5. 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…?

    1. Chad Campbell

      Hi Vicky! It will definitely depend on the ingredients you enter and what calculate you’re using…they’re not all accurate.

  6. Jackie Reast

    Making this for the 3rd time today, glut of blackberries in my garden so this and sugar free jam are staples in my house.

    1. Shannon Masuoka

      Note to self…. don’t use coconut flour LOL. No crumbs to speak of. ๐Ÿ™

      1. Karly Campbell

        Aw, yeah, coconut flour soaks up so much moisture. It doesn’t really work as a 1:1 swap, unfortunately.

  7. Lisa Wiley

    Live in oregon blackberries for days. Going to try this tonight fingers crossed. I love blackberries

    1. Karly Campbell

      It’s 1/8th of the full recipe. I didn’t measure the servings by volume, just divided into 8 portions.

  8. 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 !!!

      1. I mixed everything together and I mean EVERYTHING! Yes I didnโ€™t read the instructions properly. But it still turned out beautifully. Thank you.

        1. Karly Campbell

          Oh geeze, I hate when I do that, but I’m glad it worked out for you! ๐Ÿ™‚

  9. Carmela Cancino

    Thanks so much!!! What a yummy summer treat!! My husband has been trying to stick to keto and this hit the spot for him!

    1. Karly Campbell

      I just cover and refrigerate. They’re good straight from the fridge or reheated. ๐Ÿ™‚

    1. Karly Campbell

      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. ๐Ÿ™‚

  10. Vickie Wright

    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!

    1. Karly Campbell

      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.

  11. Loye Stevenson

    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.

    1. Karly Campbell

      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. ๐Ÿ™‚

      Hope you enjoy – and welcome to the group!

  12. Maggie Martin

    It’s Blackberry and it’s from Karly, what more could you possibly want? I’m making it today!

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