Shop
My
Custom
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
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.
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Blackberry Cobbler Filling
Cobbler Topping
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 350 degrees F.
-
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.
-
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, sweetener, 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead.
Healthy Sugar free Low Carb Blackberry Cobbler Recipe
119 Comments
Xue
0Scaled 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
0Hi Xue, Thanks for sharing! It sounds delicious with blueberries, too.
Kara Johnson
0I just got done making this and it is wonderful!
Kara Johnson
0With blueberries.
Maya | Wholesome Yum
0Thank you, Kara! That’s great to hear.
Mel Sandhu
0Hi, could this be frozen?
Maya | Wholesome Yum
0Hi Mel, Sorry, I don’t recommend freezing with this one. The filling would get watery and the crust would be soggy.
Stephanie KL
0I 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
0Hi Stephanie, This recipe requires gelatin, not collagen.
Heather White
0Could you use blueberries instead? I have a freezer full of frozen blueberries!
Julie
0I am also trying this with blueberries. I love your recipes!!
Maya | Wholesome Yum
0Hi Heather, Yes, I think you can! Please let me know how it goes if you do.
Elaine
0Looks great! Instead of the gelatin, I might try glucomannan powder.
Maya | Wholesome Yum
0Thank you, Elaine! Let me know how that goes. Hope you’ll get the chance to try both ways sometime.
Marguerite Lindemann
0Can 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
0Hi Marguerite, Yes, you can! I just like the benefits of grass-fed. And wow, that’s a lot of blackberries!
Pam
0I’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
0Hi 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
0CAN I use blueberries for this recipe ?
Maya | Wholesome Yum
0Hi Ginette! Yes, you can absolutely use blueberries! I hope you like it!
Marilyn
0Would tapioca pearls work for this recipe?
Maya | Wholesome Yum
0Hi Marilyn, I haven’t tried that. Possibly, but tapioca is pretty high in carbs.
Becky
0Hi 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
0Hi 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.