Description

This Delicious Keto Cobbler is a guilt-free berry dessert perfect for low-carb lifestyles. Featuring fresh or frozen blackberries sweetened with erythritol and topped with a buttery almond flour crumble, this cobbler is baked to golden perfection. It’s an easy, diabetic-friendly recipe bursting with flavor yet low in carbs, suitable for keto dieters seeking a healthy berry treat.

Ingredients

Scale

Berry Filling

4 cups blackberries (fresh or frozen)
3 tablespoons erythritol (sugar-free sweetener)

Crumble Topping

3/4 cup almond flour (low-carb alternative)
1/3 cup granulated erythritol (for sweetening the crumble)
1/2 teaspoon ground cinnamon (enhances flavors)
3 tablespoons butter (can substitute with coconut oil)

Cook Mode Prevent your screen from going dark

Instructions

Preparation Steps: Begin by preheating your oven to 375°F (190°C) and greasing an 8-inch baking pan to prevent sticking.
Prepare Blackberries: If using frozen blackberries, thaw them and blot dry carefully to avoid extra moisture which can make the cobbler soggy. Toss the berries with 3 tablespoons of erythritol in a mixing bowl, coating them evenly to add sweetness.
Make Crumble Topping: In a separate bowl, combine the almond flour, granulated erythritol, and ground cinnamon. Add the butter or coconut oil and use a fork to mix until small, crumbly pieces form, creating the topping texture.
Assemble Cobbler: Spread the sweetened blackberries evenly in the prepared baking pan. Evenly sprinkle the crumble mixture over the top of the berries, covering them as much as possible.
Bake: Place the pan in the preheated oven and bake for about 30 minutes, or until the berries are bubbly and the crumble topping turns a golden brown color.
Serve: Remove from oven and allow it to cool slightly. Serve warm or cold according to your preference. Refrigerate any leftovers to preserve freshness.

Notes

Using fresh blackberries provides the best texture, but frozen are a convenient alternative.
Ensure frozen berries are well thawed and patted dry to prevent a watery cobbler.
Butter can be substituted with coconut oil for a dairy-free option.
Adjust erythritol quantities according to your sweetness preference.
This cobbler keeps well refrigerated for up to 3 days.