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Low Carb Blackberry Cobbler (Warm, Jammy, and Comforting Without the Sugar Load)
Isla Marie

Low Carb Blackberry Cobbler

A warm, fruit-forward cobbler made with juicy blackberries and a lightly sweet almond flour topping. Comforting, spoonable, and low in carbs without sacrificing texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 cups fresh or frozen blackberries
  • ⅓ cup low-carb granulated sweetener divided
  • 1 cup almond flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • 8×8-inch baking dish
  • Spatula

Method
 

Step 1. Preheat the Oven
  1. Preheat oven to 375°F and lightly grease an 8×8-inch baking dish.
Step 2. Prepare the Blackberry Layer
  1. Add blackberries to the baking dish and toss with half of the sweetener. Spread evenly.
Step 3. Mix Dry Ingredients
  1. In a bowl, whisk together almond flour, baking powder, salt, and remaining sweetener.
Step 4. Add Wet Ingredients
  1. Stir in melted butter, eggs, and vanilla until a smooth batter forms.
Step 5. Assemble the Cobbler
  1. Spoon the topping evenly over the blackberries without mixing.
Step 6. Bake
  1. Bake for 30–35 minutes, until the topping is set and lightly golden and the berries are bubbling.
Step 7. Cool Slightly
  1. Let the cobbler rest for 10 minutes before serving to allow juices to thicken.

Video

Notes

  • Use frozen berries straight from the freezer to avoid excess liquid.
  • Do not overbake or the topping will dry out.
  • Sweetener amount can be adjusted based on berry tartness.
  • Best served warm for ideal texture.