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Free Printable: Low Carb & Keto Food List
Get It NowI 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! (You can also make keto blueberry cobbler instead if you have blueberries on hand.)
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 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 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! (If you don’t have gelatin, you can find more cornstarch substitutes here.)
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!
About The Crust
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!
My Recipe Tips
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 Blackberry Cobbler
By
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.
Tap underlined ingredients to see the ones I use.
Blackberry Cobbler Filling
Cobbler Topping
Instructions
[ See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya's 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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Healthy Sugar free Low Carb Blackberry Cobbler Recipe
119 Comments
Lindsay Phillips
0So good! Wouldn’t even know it’s sugar free! Love all the Wholesome Yum recipes I have made! Recommend them all the time!
Maya | Wholesome Yum
0Thank you so much, Lindsay! I’m so glad you’re enjoying my recipes, and really appreciate you recommending my site to your friends.
Beth Slover
0My daughter is allergic to most tree nuts. The only nuts she is not allergic to are pecans, pistachios and peanuts. Is there another flour that I could substitute in this recipe?
Wholesome Yum D
0Hi Beth, I recommend sunflower seed meal.
Judee
0What can I sub for beef gelatin?
Wholesome Yum D
0Hi Judee, You could use non beef gelatin.
Charles
0Is there a substitute for the gelatin powder?
Wholesome Yum D
0Hi Charles, If you don’t have gelatin, you can find more cornstarch substitutes here.
Andrea Rottke
0Just wondering – does the gelatin still work if it gets cooked? Usually gelatin cannot tolerate this high temperature.
Maya | Wholesome Yum
0Hi Andrea, It’s not as strong as it would be at room temperature, but in my experience it still helps.
Genie
0I have a friend who is diabetic. I gave clear gel that is used in canning. Could I substitute it for the gelatin? Also, would the Splenda (made for baking) work?
Maya | Wholesome Yum
0Hi Genie, Clear Jel is a processed product I don’t use, so I don’t know, but it’s pretty high in carbohydrates so would not recommend it for diabetics. Splenda would probably work from a recipe standpoint, but if it matters to you, here is why I don’t recommend sucralose and prefer natural sweeteners like Besti.
Debra
0Hi, a cobbler is a savoury dish, this is a blackberry ‘crumble’. (Well, that’s how the British name it, and it’s under British recipe ideas). Definitely going to try this one.
Linda Smith
0Another delicious recipe, Maya! Question: why do you say this one won’t keep? Is it the filling or the topping? I used zanthum gum to thicken since I didn’t have enough gelatin and the filling is nicely thickened… I left mine on the counter overnight
Wholesome Yum D
0Hi Linda, The topping usually gets soggy when left overnight.
Sunday
0This was so good that my 16 year old son said, “It doesn’t even need ice cream!” There’s no higher praise! In the interest of full disclosure, I used quick tapioca instead of gelatin, and let the berry mixture sit for 20 minutes prior to baking.
Denise
0Could you sprinkle arrowroot powder instead of the beef gelatin over the berries in this dessert?
Wholesome Yum D
0Hi Denise, I haven’t tried that. You could try but may clump easily for this application.
Kellie
0Looking 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
0Hi 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
0I put in small glass dished and cooked in the microwave. I added cinnamon to topping mix. Awesome!!!
Cynthia N.
0I 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
0Yummy!
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
0Hi Joy, I’m so thrilled you loved the recipe! We would love to see pictures in the Facebook Support Group!
Joy
0Didn’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
0So 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
0Hi 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
0I 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
0This 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
0I 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
0Hi 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
0This 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. =)