Keto blackberry cobbler is a delicious blend of berries in a low carb cake dough. The perfect gluten-free summer dessert with the fresh flavors of blackberry and lemon. Top with whipped cream or your favorite keto ice cream.
When I was in high school, we took a road trip up to see my grandparents near Moscow, Idaho.
We took our time and visited Yellowstone and many places along the way. I remember I even convinced my dad to let me get out and pretend to fish in the Blackfoot River like Brad Pitt in A River Runs Through It.
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The Blackberries in Montana and Idaho
The other main thing I remember on that trip through Wyoming, Montana, and Idaho were the blackberry bushes along the road. I don’t know why, but I was completely surprised by them. They were all wild and ripe, and no one was picking them!
Well, who knows if someone had plans to, but there were so many of them we got out and picked a few by a stream. Of course, we munched on them and I think we took some back to my grandmother. Or she went out near her house and got more later, I can’t recall.
Either way, of course she made a blackberry pie. And a couple of cherry pies. And maybe a blueberry pie? It’s been awhile. But there were many pies, and lentils.
But! Those big wild blackberries were sweet and summery, and ever since then they’ve reminded me of that trip. You can read more about one of my favorite places in Montana here: Things to Do in Fort Benton.
While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe!
Scroll down to the bottom of the page for the printable recipe to make it NOW or PIN it here for later! Add it to your meal plan!
We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.
– Mario Batali
What is a cobbler?
Don’t you love how food can cause debates between families, regions, and even countries? It’s usually a fun debate, although with strong sides advocating for different ingredients and methods.
Cobbler is one of those dishes that’s long been a source of friendly (maybe sometimes not so friendly) “discussion”.
If you know me, I was a history major in college, and I love to study the history of most anything, and that includes food!
The first inception of cobbler is reported in the Oxford Companion of Food to be in 1850s. It’s described as fruit baked in the oven along with some sort of dough.
John Russell Bartlett’s Dictionary of Americanisms defined cobbler in 1859 as: “A sort of pie, baked in a pot lined with dough of great thickness, upon which the fruit is placed; according to the fruit, it is an apple or a peach cobbler.”
So it sounds like a pie or a fruity cake. However, get into a discussion with people from the states in the American south or Montana or Idaho, and you’ll get a plethora of definitions.
Juice or no juice. Fruit on the bottom, top, or in the middle.
As time went on (after the 1850s), cobblers tended to have more shortcake or cake-type dough.
My keto blackberry cobbler is a cakelike dough with fruit. And cream. Or ice cream, of course!
My husband even loves it, and that’s saying something since he’s definitely not keto. Which, on occasion makes life difficult for the rest of us with all his sugar and carbs!
TO MAKE KETO BLACKBERRY COBBLER YOU’LL NEED:
- medium or large-sized bowl
- a spatula
- measuring cups and spoons
- hand-held or standing mixer
- a 9″ x 13″ glass baking dish or pan
If reasons were as plentiful as blackberries,
I would give no man a reason upon compulsion.
– William Shakespeare
This is one of my favorite desserts to make as it’s easy and laid back. However, don’t be fooled! It’s packed with bright summer flavors and is always popular for a dinner party or outdoor meal.
First of all, get out all the ingredients and dishes. For this dessert, a 9″ x 13″ glass baking dish or pan works best, although you can also half the recipe if you like in an 8″ x 8″ dish.
Second, butter the baking dish or pan and set it aside. You can instead line the dish with buttered parchment paper if you’re concerned about it sticking.
Then combine the butter and sweetener in a large bowl using a hand mixer or standing mixer. It’s important for the butter to be at room temperature so that it completely mixes in with the sweetener without clumps.
Next blend in the heavy cream then the eggs one at a time on high speed. Also, add in the lemon extract (or essential oil) and zest.
If you prefer the lemon flavor to be not as strong, choose one or the other, the lemon extract or the zest. Mix in the vanilla.
Add the dry ingredients
Now it’s time to mix in the dry ingredients. Measure in the almond flour, coconut flour, baking powder, and salt and mix it well until everything is evenly incorporated.
Using a spatula, pour and/or scrape the batter into the dish and even it out.
Then sprinkle the top of the batter with two cups of blackberries. The berries can be fresh or frozen, either will work. Push them into the batter gently. You might need a few extra if they’re fresh so you can eat a couple!
Next bake the cobbler at 325 degrees Fahrenheit for 35-40 minutes, or until a toothpick comes out clean. The edges will slightly start to brown.
Let the keto blackberry cobbler cool almost completely
For any gluten-free baked good it’s best to let the cobbler cool completely in the pan. Otherwise it has a tendency to fall apart. Run a knife around the edges to separate it from the dish before serving.
It can stick to the pan, so I like to use a metal spatula to make sure to get out the entire piece from the pan. Or simply pull the entire thing out if you’ve used parchment paper and cut it into servings.
To serve, don’t forget the cream or decide to leave it off! Whipped cream or a keto vanilla ice cream really compliment the berries and cake in this dessert. You won’t want to miss it!
How to store keto blackberry cobbler
The cobbler will keep in the fridge for up to about a week. Or, freeze it in an air-tight container for up to a month.
Favorite summer recipes
Can I tell you something? This is easily one of my favorite summer recipes. Yes, I’m pretty proud of it.
Of course it’s keto, so sugar-free, gluten-free, and higher fat. However, it’s also the taste. I love the fresh flavors of the blackberries and lemon with the fluffy cake dough.
Also, let me emphasize again, I highly suggest not to leave off the whipped cream, ice cream, or even heavy cream drizzled over it. There’s just something magical about berries and cream.
Don’t you agree?
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- ½ cup softened butter
- 1 cup sweetener, (e.g. Swerve or Lakanto Monk Fruit)
- ⅓ cup heavy cream
- 4 large eggs
- 1 tsp lemon extract , (or 4 drops lemon essential oil)
- the zest of one lemon
- 1 tsp vanilla extract
- 2 cups almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 cups blackberries (fresh or frozen)
- Prepare a 9" x 13" glass baking dish or pan. Butter the dish.
- Combine the butter and sweetener in a large bowl with a mixer until no lumps remain.
- Blend in the heavy cream and then the eggs one at a time at high speed.
- Add the lemon extract (or essential oil) and zest, as well as the vanilla. For a less-strong lemony flavor, leave out either the lemon extract or the zest.
- Mix in the almond flour, coconut flour, baking powder, and salt until everything is evenly incorporated.
- Pour the batter into the dish and even it out. Sprinkle the top with the two cups of blackberries and push them into the batter gently.
- Bake at 325 degrees Fahrenheit for 35-40 minutes, or until a toothpick comes out clean.
- Let the cobbler cool completely in the pan, and run a knife around the edges to separate it from the dish.
- Top with whipped cream or keto ice cream.
Servings 12.0 Amount Per Serving 1/12th Calories 167 Total Fat 16 g Saturated Fat 8 g Monounsaturated Fat 2 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 95 mg Sodium 187 mg Potassium 25 mg Total Carbohydrate 3 g Dietary Fiber 2 g Sugars 1 g Protein 4 g Net Carbohydrate 1 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 167Unsaturated Fat: 0g