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Low-Carb Raspberry & Blackberry Cobbler in a white baking dish on a kitchen table with a wooden spoon serving the berry crumble and fresh berries nearby

Low-Carb Raspberry & Blackberry Cobbler

Ania
A warm low-carb cobbler made with juicy raspberries and blackberries, topped with a golden almond flour crust. A simple keto-friendly dessert that satisfies sweet cravings without the sugar spike.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4
Calories 114 kcal

Equipment

  • 1 Baking Dish 20 cm (8-inch)
  • 1 Mixing Bowl
  • measuring cups
  • measuring spoons
  • 1 Spoon
  • oven

Ingredients
  

  • 1 cup Raspberries fresh or frozen
  • 1 cup Blackberries fresh or frozen
  • 1 tbsp Low-carb sweetener stevia or erythritol-based sweetener
  • 1 tsp Lemon juice freshly squeezed
  • 1 tsp Vanilla extract pure vanilla extract
  • ¼ tsp Xanthan gum for thickening

Cobbler Topping

  • ¾ cup Almond flour fine almond flour
  • 2 tbsp Coconut flour
  • 2 tbsp Low-carb sweetener erythritol or monk fruit blend
  • 1 tsp Baking powder aluminium free
  • 1 large Egg room temperature
  • 3 tbsp Butter melted
  • ½ tsp Vanilla extract pure vanilla extract
  • 1 pinch Salt
Makes: 18cm round, 5cm height

Instructions
 

  • Preheat the oven to 180°C (350°F) and lightly grease a 20 cm (8-inch) baking dish.
  • In a mixing bowl, combine raspberries, blackberries, lemon juice, vanilla extract, and low-carb sweetener. Gently toss to coat the berries.
  • Sprinkle xanthan gum over the berry mixture and gently stir until evenly combined.
  • Transfer the berry mixture to the prepared baking dish and spread it evenly.
  • In another mixing bowl, combine almond flour, coconut flour, low-carb sweetener, baking powder, and salt. Stir until well mixed.
  • Add egg, melted butter, and vanilla extract to the mixture and stir until a soft dough forms.
  • Drop spoonfuls of the cobbler dough over the berry mixture. Do not worry about covering all the berries.
  • Bake for 25 to 30 minutes, until the topping is golden brown and the berry filling is bubbling.
  • Let the cobbler cool for about 10 minutes before serving so the filling can thicken.
  • Serve warm with whipped cream, Greek yoghurt, or low-carb vanilla ice cream if desired.
    • Let the cobbler rest for 10 minutes after baking. This helps the berry filling thicken and improves the texture.
    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Notes

This low-carb raspberry and blackberry cobbler is a simple dessert made with almond flour and fresh berries. It delivers classic cobbler comfort while keeping carbohydrates low, making it suitable for low-carb and keto-style eating.

Nutrition

Serving: 1servingCalories: 114kcalCarbohydrates: 4gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 69mgSodium: 207mgPotassium: 81mgFiber: 2gSugar: 2gVitamin A: 407IUVitamin C: 8mgCalcium: 79mgIron: 1mg
Keyword Almond Flour, Almond Flour Cobbler, Berry Dessert, Blackberry, Cobbler, Easy Dessert, Easy Low Carb Dessert, Gluten Free Berry Cobbler, Keto Berry Cobbler, Keto Summer Dessert, Low Carb Berry Cobbler, Raspberry, Raspberry Blackberry Cobbler, Sugar Free Berry Dessert, Summer Dessert
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