What I love about this recipe is its versatility. While blackberries are a personal favorite, feel free to mix in other berries like raspberries or blueberries for a burst of flavor and color. The combination of almond flour and shredded coconut creates a delightfully crumbly and slightly nutty topping, while the xanthan gum helps thicken the berry juices without adding carbs.
For an extra crunch, I like to add chopped almonds to the topping. They not only complement the coconut and almond flour but also provide a satisfying texture contrast to the soft, juicy berries. If you’re feeling adventurous, a dash of nutmeg or a splash of vanilla extract in the filling can add an extra layer of warmth and complexity to the flavor.
Whether you’re serving this cobbler at a family gathering, a summer picnic, or just a cozy night in, it’s sure to be a hit. The best part? It’s so simple to make that you can enjoy this treat any time the craving strikes. Just a few ingredients, a bit of mixing, and some time in the oven, and you’ve got a keto-friendly dessert that everyone will love.
How to Make Keto Blackberry Cobbler
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Ingredients
- 1 tablespoon cinnamon
- 1 cup almond flour
- 1 teaspoon xanthan gum
- 1/2 cup almonds (chopped)
- 1/4 cup granulated sweetener of choice
- 2 teaspoons lemon juice
- 6 cups blackberries (or a mix with other berries)
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated sweetener of choice
- 1/2 cup coconut oil (melted)
Directions
- Preheat the oven to 350°F and lightly grease a baking dish.
- In a bowl, mix the blackberries, lemon juice, 1/4 cup sweetener, cinnamon, and xanthan gum. Pour the mixture into the prepared baking dish and bake for 10 minutes.
- In another bowl, combine the almond flour, shredded coconut, chopped almonds, 1/4 cup sweetener, and melted coconut oil to make the cobbler topping.
- After the berries have baked for 10 minutes, remove from the oven and evenly sprinkle the topping over the berries.
- Return the dish to the oven and bake for an additional 10-15 minutes, until the topping is golden brown.
- Remove from the oven and serve immediately.
FAQs:
Can I use frozen blackberries for this keto blackberry cobbler?
Yes, you can use frozen blackberries. However, you should thaw and drain them before using to prevent excess moisture from affecting the texture of the cobbler.
What can I use as a substitute for xanthan gum in this recipe?
If you don’t have xanthan gum, you can use an equal amount of arrowroot powder or cornstarch as a substitute. Both work well to thicken the berry filling.
Is it possible to make this cobbler nut-free?
Absolutely! You can replace the almond flour with coconut flour or sunflower seed flour and omit the chopped almonds. This will ensure the cobbler remains nut-free.
How do I store leftover keto blackberry cobbler?
To store leftovers, cover the cobbler tightly with plastic wrap or transfer it to an airtight container. Keep it in the refrigerator for up to 4 days. Reheat in the oven before serving for the best texture.
Can I prepare this cobbler ahead of time?
Yes, you can prepare the berry filling and the cobbler topping separately ahead of time. Store them in the refrigerator. When ready to bake, assemble the cobbler and bake as directed, adding a few extra minutes if needed.
What sweetener works best for this recipe?
A granulated sweetener like erythritol, monk fruit sweetener, or a blend of the two works best for this recipe. These sweeteners provide the right texture and sweetness while keeping the cobbler keto-friendly.
Keto Blackberry Cobbler
Ingredients
- 6 cups blackberries or a mix with other berries
- 1/4 cup granulated sweetener of choice
- 1 tablespoon cinnamon
- 1 teaspoon xanthan gum
- 2 teaspoons lemon juice
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut oil melted
- 1/4 cup granulated sweetener of choice
- 1/2 cup almonds chopped
Instructions
- Preheat your oven to 350F. Lightly grease a baking dish and set it aside.
- In a mixing bowl, combine the blackberries, lemon juice, 1/4 cup sweetener, cinnamon, and xanthan gum. Mix well and pour into the prepared baking dish. Bake in the oven for 10 minutes.
- In a separate bowl, prepare the cobbler topping by mixing the almond flour, shredded coconut, chopped almonds, 1/4 cup sweetener, and melted coconut oil.
- After the filling has baked for 10 minutes, remove it from the oven and sprinkle the topping evenly over the berries. Return to the oven and bake for another 10-15 minutes, or until the topping is golden brown.
- Take the cobbler out of the oven and serve immediately.
