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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!
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.
Healthy Sugar free Low Carb Blackberry Cobbler Recipe:
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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.
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PrintIngredients
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Blackberry Cobbler Filling
Cobbler Topping
Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F.
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In a large bowl, toss together the berries, lemon juice, and sweetener. Sprinkle (don't dump) a tablespoon gelatin over the mixture and mix to combine, then repeat with the other tablespoon gelatin.
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Transfer the berries to the bottom of a glass or non-stick 8x8 inch (20x20 cm) baking pan.
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In another large bowl in the microwave, or a saucepan on the stove, melt the coconut oil. Remove from heat.
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Stir the vanilla extract into the melted coconut oil. Stir in the almond flour, sweetener, baking powder, and sea salt. The dough should be crumbly, but buttery and a little moist.
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Crumble the dough over the top of the berries in the pan, leaving some small spaces of berries shining through.
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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.
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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:
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101 Comments
Kellie
Looking to make this for Thanksgiving. I already have plain monk fruit in confectioners sugar style and normal. How can I use that instead of what is listed above for sweetner?
Maya | Wholesome Yum
Hi Kellie, Anything labeled “monk fruit” with a label of “confectioner’s” and “granulated” is actually not “plain monk fruit”, it’s a blend of monk fruit and erythritol (check the ingredients on the back). These types of sweeteners will crystallize in the filling as it cools, so I don’t recommend them.
Jeri Holbrook
I put in small glass dished and cooked in the microwave. I added cinnamon to topping mix. Awesome!!!
Cynthia N.
I picked blackberries this weekend and tried this recipe today. It was very easy and so, so tasty. I am very pleased. I used ground, green leaf stevia for the sweetener. Delicious. We will make this recipe again and again.
Joy
Yummy!
Wish I could add a picture
I used frozen blackberries. I was worried it would be thin…it is not
I also increased the crust/topping by 50%.
Enjoying it right now with my very fav keto ice cream.
Wholesome Yum M
Hi Joy, I’m so thrilled you loved the recipe! We would love to see pictures in the Facebook Support Group!
Joy
Didn’t have fresh blackberries, used frozen. It’s in the oven right now.
Added some extra crust/topping.
Hope it turns out yummy. Will let you know.
Thanks
Donna
So I made this recipe with fresh blackberries, and instead of hard coconut oil, I used half liquid coconut oil, half butter. The cobbler came out soupy. Any ideas why? Was it the wrong type of oil?
Wholesome Yum M
Hi Donna, I’m not sure what you mean by using liquid coconut oil. Did you use fractionated coconut oil (oil that stays liquid at any temperature)? If so, that is the reason why your cobbler is soupy. Please use regular coconut oil (the type that is solid) in the recipe.
Kim Hosier
I made 3 substitutions and one change in this recipe and it turned out great! I used blueberries, Swerve for sweetener, and 2 envelopes of unflavored gelatin. Also, I increased the topping by 1/2. I did leave it to cool before eating, so there was very little liquid. I think it would’ve been dry enough to eat warm, but I made it earlier in the day so we weren’t ready to eat it until later. It’s a winner! We also had a scoop of Kroger Simple Truth Keto ice cream (butter pecan) on it, though I thought the butter pecan flavor was a little overpowering…vanilla would’ve been better, or just whipped cream.
Joy
This recipe turned out wonderfully. I did add 2 tablespoons of raw Tapioca and two teaspoons of Chia seed as I did not have gelatin. I’m aware that the tapioca is a carb, but my objective was to accomplish a low sugar low fat dessert recipe. The texture was perfect. The crust was delicious with a buttery finish. Excellent. Thank you for the recipe.
Kira
I haven’t taken a bite yet. Not sure if I can, it’s watery and I even DOUBLED the crust and the crust is non existent. I wanted blackberry cobbler not soup. So disappointing. I can never seem to find a good healthy dessert recipe without it being a complete distasted. Followed directions to a T.
Wholesome Yum M
Hi Kira, If you added the gelatin, the cobbler will continue to thicken and gel as it cools. It should not be soupy once it’s fully cooled.
Ericka
This is delicious! It did turn out a bit thin/liquidy, but I did not have the full amount of gelatin so that was probably the problem. Also, I was aware that it can turn out thin from the recipe explanations, so this wasn’t surprising. I did have some xanthan gum on hand and thought of adding some, but I wasn’t sure how much. When I make this again, I may add a bit more to the crumble topping. The existing amount covers the dish well (with bits of berries peeking out), but it’s super tasty, so more would be nice.
My husband just finished his second serving: “Yep. This is delicious,” he said. =)
Brenda
Sorry, Did not care for this recipe. The filling was too runny while warm, and the topping got very soggy from the moist black berries.
Once it cooled the filling was more like jello which I found unappealing.
I think I would precook the berries and use a different thickener but not sure what will be Keto safe. Topping may do better with butter rather than coconut oil. I am not expert but I know what I don’t care for. ♀️
Wholesome Yum M
Hi Brenda, Sorry this didn’t turn out as expected. If you would rather not have the gelatin texture, you can precook your berries and add xanthan gum to thicken the filling.
Danielle Long
Can I use coconut flour instead of almond flour and do you have any substitution suggestions for the gelatin
Wholesome Yum M
Hi Danielle, Yes, you can use coconut flour instead of almond in this recipe. You may need to adjust the amount of coconut oil to get the right consistency. As for the gelatin, the best substitution is agar agar.
Lore Garcia Escobar
I live In Mexico .. the gelatina you mentioned could be Any flavorless gelatina? Or what kind of gelatina is that?
Wholesome Yum M
Hi Lore, Yes, please use flavorless gelatin. Whatever brand you have will work fine.
April Leger
I made this for the first time for a New Year’s Eve gathering and it was a big hit. I didn’t tell my friends that it was low carb and they loved it – even went back for seconds. My husband, who is diabetic, was so glad to be able to eat a dessert that tasted sweet but wasn’t too bad for him. I will definitely make this again. The easy prep and short list of ingredients makes this a sure go-to for a quick delicious dessert in my house. Thank you!
Tricia
Turned in to soup. When I opened the oven after 30 min, the topping is almost nonexistent…I weighed the berries etc. following the directions exactly.
Wholesome Yum
Hi Tricia, I’m sorry to hear that. If you’d like a thicker cobbler, you can let it cool to room temperature or refrigerate it.
Rebecca
I’ve been reading the comments and am tempted to not use the gelatin. I live in the country and only have a small grocery store at my disposal. I don’t think they carry gelatin. I do have some Sure Jel on hand from making blackberry jelly. Do you think it would work to mix a little of that in with the monk fruit sweetener for to sprinkle over the blackberries?
Wholesome Yum
Hi Rebecca, I’ve never seen Sure Jell used for anything besides making jam so I can’t guarantee that it will work or how much you would need to substitute. Let me know if you try it!
Juli
This is a winner! I used frozen blackberries and let them thaw with the sweetener (lakanto) and lemon juice. I also added 2 TBSP of chia seeds and 1 TEA of xantham gum since I did not have the gelatin. The consistency came out perfect once cooked. I used ghee for the fat in the topping, and I added some chopped walnuts for some crunch. I’m glad I did this as the topping can be a bit mushy compared to a normal crumble (with oats). I’m re-making this for Fathers Day, it was so good!!
Debbie Davis
I like to use Xylitol for the sweetener. Would I use the same amount? Thanks! Haven’t tried this yet but am excited to!!!!
Maya | Wholesome Yum
Hi Debbie, The amount would be a bit less – check the low carb sweetener conversion calculator here.
Cindy
I was making the blackberry cobbler and didn’t have the Monk Fruit with Erithritol sweetener. I only had Xylitol. I dont’ know if you can substitute one sugar free sweetener with another sugar free sweetener? Or would I be better to just use real sugar in this instance if I don’t have what is called for in the recipe?
I ordered what I needed from your website, but that doesn’t help me right now when in the middle of making the cobbler? Help!
Maya | Wholesome Yum
Hi Cindy, You can use the sweetener conversion calculator here if you need to substitute sweeteners.
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.
Teresa
Hi! I used xantan gum and turned out perfect!!! A winner recipe, thank you!
son47
Hello – how much xantam gum do you recommend?
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.
Rosemary
Can you substitute xanthan gum for the gelatin for thickening?
Maya | Wholesome Yum
I don’t think that would work well here. The equivalent amount would be so small that it would be difficult to disperse evenly.
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 tap 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 very 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.
Becky
Hi there, I was confused about the serving sizes. I had all the same quantities and it seemed like 1/9 of my recipe would have only been about 2 TBSP.
Wholesome Yum M
Hi Becky, A serving is 1/9 of the entire recipe. If you serve the cobbler in 3 squares by squares in each direction, a serving is a 2.5×2.5″ square. I hope this helps to clarify.