Keto Blackberry Cobbler
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 lemons. Top it with delicious whipped cream or keto vanilla ice cream. Yum!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
- 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.
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
|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|