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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Blackberry Cobbler Filling
- 1 lb Blackberries
- 2 tbsp Lemon juice
- 1/3 cup Besti Monk Fruit Allulose Blend (or 1/4 cup if you want it less sweet)
- 2 tbsp Vital Proteins Grass-fed Gelatin
- 1 cup Wholesome Yum Blanched Almond Flour
- 1/4 cup Besti Monk Fruit Allulose 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
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.
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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