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I love this season. From tomatoes to zucchini to berries, so many varieties of produce are abundant and fresh right now. After some zucchini noodles for dinner, it’s the perfect time of year to make sugar-free low carb blackberry cobbler!
Berries are my go-to fruit to use in low carb dessert recipes. I love them for so many things, from sugar-free cheesecake topping to raspberry ice cream.
I was excited to make a low carb cobbler with berries, too. And since I don’t have a recipe with blackberries yet, healthy blackberry cobbler came to mind. Even though this isn’t identical to old fashioned blackberry cobbler, I think you’re going to love it!
My Other Low Carb Recipes:
My Other Low Carb Recipes:
The Secret To Low Carb Blackberry Cobbler
Traditional cobbler recipes use sugar and cornstarch to thicken them. Of course, these both spike blood sugar and are unacceptable for a low carb blackberry cobbler.
I wanted to make an easy blackberry cobbler without sugar that wasn’t super watery, either.
You probably know by now that I’m a huge fan of Vital Proteins Grass-Fed Beef Gelatin. It has all the benefits of collagen, but also does an amazing job thickening or providing elasticity in recipes. I use it for so many things, from sugar-free gummy bears to keto crepes.
And now, we can use grass-fed gelatin to thicken healthy blackberry cobbler!
No, this doesn’t come out as thick as a traditional cobbler. You still get some sauce left on the bottom, but it’s thicker, thanks to the gelatin.
So, you can easily scoop it up and eat it. It’s totally delicious. It’s thin when you take the sugar-free blackberry cobbler recipe out of the oven, but will thicken as it cools. It’s worth the wait!
The Crust in a Sugar-Free Blackberry Cobbler Recipe
I wanted to create a low carb blackberry cobbler for you that was nut-free. Really, I did. I tried coconut flour, sesame flour and sunflower seed meal. The coconut flour didn’t turn out well at all, but the sunflower seed meal can be an okay option if you are nut-free.
Still, truth be told, almond flour was by far the best. As long as you don’t wait overnight (this sugar-free blackberry cobbler recipe doesn’t store well – sorry!), it actually created the best buttery crust.
If you can get away with almond flour, it can’t be beat for this blackberry cobbler recipe. The crust actually gets lightly crisp on top!
Tips For How To Make Healthy Blackberry Cobbler
The steps for how to make healthy blackberry cobbler are pretty straightforward. Stir together the filling layer of blackberries, lemon juice, sweetener, and gelatin, and line at the bottom of a glass pan.
Mix up the crumbly crust layer and dot it on top. Bake, wait a bit, and you’re ready to dig into delicious, low carb blackberry cobbler.
But, here are a few tips for how to make this easy blackberry cobbler even better…
Sprinkle the gelatin when adding to the blackberry filling.
Don’t just dump it in! It may start to clump when it gets in contact with the moisture of the lemon juice and blackberries, so it’s best to sprinkle it. This will ensure it’s uniformly distributed.
Here is what the berry layer looks like when mixed:
Mix the crumble topping well.
It might seem dry at first, but keep mixing and pressing with the back of a spoon to help it incorporate. It should still be crumbly, but able to be pressed together.
Leave areas of blackberries peeking through the crust.
This is the hallmark of a great sugar-free blackberry cobbler recipe – or any cobbler for that matter. Dot the crust on top, mostly evenly, but let some areas of blackberries peek out.
You can see how nice that looks when done:
Let it rest – and decide how long based on what you want.
This is a trade-off. The gelatin will thicken the filling as it cools. It starts out totally liquid, and partially sets when reaching room temperature.
On the other hand, warm cobbler is so delicious.
The pictures show the cobbler when waiting longer to let it set more, and the video is the warmer version that has more liquid.
You decide if you’re okay with a little more liquid in exchange for a warm cobbler, or if you’d rather wait for your sugar-free blackberry cobbler to cool completely so that it’s thicker.
More Low Carb Recipes To Love
Healthy Sugar free Low Carb Blackberry Cobbler Recipe:
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RECIPE CARD
Healthy Sugar-Free Low Carb Blackberry Cobbler Recipe
This easy sugar-free blackberry cobbler recipe needs just 10 minutes prep! So delicious, no one will know this is a low carb blackberry cobbler.
PrintIngredients
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Blackberry Cobbler Filling
- 1 lb Blackberries
- 2 tbsp Lemon juice
- 1/3 cup Monk fruit erythritol sweetener blend (or 1/4 cup if you want it less sweet)
- 2 tbsp Vital Proteins Grass-fed Gelatin
Cobbler Topping
- 1 cup Blanched almond flour
- 1/4 cup Monk fruit erythritol sweetener blend (or 3 tbsp if you want it less sweet)
- 1/2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1/4 cup Coconut oil (can also use butter or ghee if not dairy-free)
- 1/2 tsp Vanilla extract
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 350 degrees F.
In a large bowl, toss together the berries, lemon juice, and erythritol. Sprinkle (don't dump) a tablespoon gelatin over the mixture and mix to combine, then repeat with the other tablespoon gelatin.
Transfer the berries to the bottom of a glass or non-stick 8x8 inch (20x20 cm) baking pan.
In another large bowl in the microwave, or a saucepan on the stove, melt the coconut oil. Remove from heat.
Stir the vanilla extract into the melted coconut oil. Stir in the almond flour, erythritol, baking powder, and sea salt. The dough should be crumbly, but buttery and a little moist.
Crumble the dough over the top of the berries in the pan, leaving some small spaces of berries shining through.
Bake the cobbler for about 25-30 minutes, until the top is golden. Rest at least 10 minutes before serving, or cool to room temperature for even thicker cobbler.
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
Serving size: 1/9 of entire recipe
If you serve the cobbler in 3 squares by squares in each direction, a serving is a 2.5x2.5" square.
Video Showing How To Make Healthy Blackberry Cobbler:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Healthy Blackberry Cobbler!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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65 Comments
Meda Pittser
Can you substitute Xanthum gum for the gelatin?
Maya | Wholesome Yum
Hi Meda, I haven’t tried that. You could try but it would probably clump easily for this application.
Rosemary
My son asked me to make Apple cobbler. Same recipe? Just switch the fruit?
Maya | Wholesome Yum
Hi Rosemary, I haven’t tried it with apples, but it would probably work.
Sarah
This cobbler turned out perfectly for my book club! The only thing that I changed was leaving it in the oven for 10 extra minutes (accidentally). I do live at 6,200 feet, so it worked out.! I loved the crunchy top, especially!
Erin
Yum! Thanks this is delicious! Totally satisfied my craving!
Ramica
I am going to give this 2 big thumbs up. This cobbler was the only thing my pregnant taste buds could agree with and it even smelled wonderful. Unfortunately my topping sank to the bottom while cooling, not sure what went wrong there…I did use pyure stevia instead of monk fruit juice (baby said NO) so maybe that was it?
Maya | Wholesome Yum
Hi Ramica, I’m glad you liked the taste! Yes, the topping sinking was likely due to the sweetener, if the volume, weight or consistency is different, it could sink.
Nancy
Absolutely wonderful. I put chia seeds in mine as well. Made it for Christmas. The whole family loved it. Topped it with home made whipped cream!!
Verity Eason
I used your recipe yesterday but made some adjustments: I doubled the topping, reduced the sweetener slightly, added mixed spice to the topping and replaced the gelatin with xantham gum. I served this with keto egg custard.
It was yummy. I particularly loved how easy the topping was, and how quick it was from start to finish.
Maya | Wholesome Yum
Thank you for sharing, Verity! I’m glad that worked for you.
Dom
So I made this recipe and it is very tasty, however when I pulled it out of the oven the crust seems to have blended into the filling and the whole thing is pretty liquidy. Is there any reason this could have happened? Thank you
Maya | Wholesome Yum
Hi Dom, Sorry to hear that happened. Did you by chance use a different brand of gelatin? I wonder if there is any difference in absorbency. Other than that, it does thicken more as it cools. I’m glad you still liked the taste!
Laura R Garten
I can not find the recipe. what do I click on.???
Maya | Wholesome Yum
Thanks for stopping by, Laura. If you just scroll up you will find the recipe. Have a great day!
Melodi Whitaker
This is so delicious! I make it all the time. I don’t use gelatin or any thickener in the berries and have not noticed a need for it. I use erythritol and liquid stevia for the sweetner and butter instead of coconut oil. It’s perfect!
I make a double batch of the topping and put half in the fridge…I have used it up to 2 weeks later and it’s still fabulous!
Maya | Wholesome Yum
I am so happy you liked it, Melodi! Please come back soon!
Dianne
Enjoyed this for lunch today. Cobbler topping made with butter. This will be my go to topping for any fruit cobbler from now on. I added a dessertspoon of chia to my berries as suggested in the comments. This worked extremely well to soak up extra juices. Would do this again.
Maya | Wholesome Yum
That sounds like a delicious lunch, Dianne! I’m glad the chia seeds worked for you, too.
Kelly
Easy and Delicious. I actually made it with Strawberries because my hubby doesn’t like Blackberries. I also used Swerve instead of Monk Fruit. It was perfect. We have had this twice in the last week paired with keto vanilla ice cream. I’m going to try this with Blueberries next.
Maya | Wholesome Yum
Adding strawberries is a great idea, Kelly! Thanks for stopping by!
Lisa
This was delicious!! I think next time I make it, I’ll add a test of chia seeds & top with some sliced almonds for additional health benefits! And cut back on the monk fruit. This one is a keeper!
Maya | Wholesome Yum
Yay, I’m so glad you liked it, Lisa! Those sound like yummy additions for next time.
Kate Cordova
Easy and Yummy. Great over your low-carb ice cream!
Maya | Wholesome Yum
Thank you, Kate! Love the idea of serving it with low carb ice cream!
Diane
Do you think you could substitute Xantham Gum for the gelatin? I have so much of it (amazon sent a double order by mistake and told me to just keep it), and don’t know what to do with it all! If you can substitute, how much do you think I should use? Thanks so much….
Maya | Wholesome Yum
Hi Diane, You could try, but I think it might be difficult because you need so much less xanthan gum to work, and it would be hard to mix well enough.
Jenn
I used xantham gum and it turned out just perfect. Mine is in a shaker so I just sprinkled a dusting, stirred, sprinkle, stir, let rest…repeat if you want it thicker.
Maya | Wholesome Yum
Thanks for sharing, Jenn! I’m glad that worked out!
Diane
Thank you Jenn!! Can I ask what kind if shaker you have, (like a salt shaker or an empty spice container?)
Jenn
It’s an empty spice shaker. We have WINCO. They sell empty shakers and I buy the xantham gum in the bulk section. It’s usually on an end cap of spices and the shakers on the bottom shelf
Wendy
Can you substitute the monk fruit/erythritol sweetener for just erythritol?
Maya | Wholesome Yum
Hi Wendy, Yes, you can, but you’d need a little more.
Suzanne Oser
Would love to try this with blueberries.
Maya | Wholesome Yum
Let me know how that goes, Suzanne!
Glory C'Dealva
Can you use agar agar in place of gelatin and xantham gum?
Maya | Wholesome Yum
Possibly, but I haven’t tried. Let me know how it goes if you do!
Calla
Could you use 100% Erythritol? What differences do you see you when you use the monk fruit-erythritol blend?
Maya | Wholesome Yum
Hi Calla, Yes, you can. You’d just need a little more of the sweetener. Some people like the taste of blends more than one sweetener alone, but out of these two I like both!
Karen Thomas
Made it and it is a keeper recipe!! Delicious!!
Maya | Wholesome Yum
Thank you so much, Karen!
Missy Capps
I can’t wait to try this!! But I need gelatin and have never bought it before. Can you get it in any grocery store? Would it be with Jello boxes if so? Thanks
Maya | Wholesome Yum
Hi Missy, Possibly, but I’ve never seen pure gelatin at grocery stores in my area. I always get it online here so haven’t had the need to look, though. Let us know if you find it somewhere else, otherwise you can get it through that link.
Xue
Scaled this down to a single serving, used 1/2 cup blueberries and no lemon needed.
Excellent! the crumble has a rich taste with the vanilla.
Maya | Wholesome Yum
Hi Xue, Thanks for sharing! It sounds delicious with blueberries, too.
Kara Johnson
I just got done making this and it is wonderful!
Kara Johnson
With blueberries.
Maya | Wholesome Yum
Thank you, Kara! That’s great to hear.
Mel Sandhu
Hi, could this be frozen?
Maya | Wholesome Yum
Hi Mel, Sorry, I don’t recommend freezing with this one. The filling would get watery and the crust would be soggy.
Stephanie KL
I have the Great Lakes collagen (green can). Would that be a substitute for the Vital Proteins or do I need to use the orange can?
Maya | Wholesome Yum
Hi Stephanie, This recipe requires gelatin, not collagen.
Heather White
Could you use blueberries instead? I have a freezer full of frozen blueberries!
Maya | Wholesome Yum
Hi Heather, Yes, I think you can! Please let me know how it goes if you do.
Julie
I am also trying this with blueberries. I love your recipes!!
Elaine
Looks great! Instead of the gelatin, I might try glucomannan powder.
Maya | Wholesome Yum
Thank you, Elaine! Let me know how that goes. Hope you’ll get the chance to try both ways sometime.
Marguerite Lindemann
Can you regular gelatin? I don’t have any of the other. I want to make this tonight. I just picked 2 gallons of blackberries today.
Maya | Wholesome Yum
Hi Marguerite, Yes, you can! I just like the benefits of grass-fed. And wow, that’s a lot of blackberries!
Pam
I’m dying to make this, but I don’t have the gelatin. Is there something else I can use? Would chia seeds work? Thanks.
Maya | Wholesome Yum
Hi Pam, The gelatin is needed to thicken. You can try chia seeds, but I haven’t tried, so not sure if they would work. Please let me know how it goes if you try that!
Ginette
CAN I use blueberries for this recipe ?
Maya | Wholesome Yum
Hi Ginette! Yes, you can absolutely use blueberries! I hope you like it!
Marilyn
Would tapioca pearls work for this recipe?
Maya | Wholesome Yum
Hi Marilyn, I haven’t tried that. Possibly, but tapioca is pretty high in carbs.