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This low carb blackberry cobbler is the perfect spring or summer dessert! The juicy and tart blackberries pair so well with the cinnamon spiced almond flour topping! This gluten free cobbler is super easy with just a handful of ingredients.
Blackberry cobbler is probably my dad’s favorite dessert, so I like to be sure to make it for him every now and then.
With the holiday coming up, I definitely wanted to create a blackberry cobbler recipe that I could make for him and also eat myself.
I have to say – I’ve outdone myself with this one. This low carb blackberry cobbler is beyond easy (no funky ingredients!) and it’s oh so good! It’s also gluten free which makes it a great option for people with gluten allergies!
I’m pretty obsessed with the tart berries paired with the lightly spiced almond flour topping. The combo is perfect!
How to make gluten free cobbler:
To start, we’ll toss some blackberries with a little sweetener, xanthan gum, and lemon juice.
My preferred sweetener for this recipe is Lakanto Monkfruit Sweetener, but you may use any 1:1 sweetener that you prefer. You can buy the sweetener here (affiliate link).
The xanthan gum is not strictly necessary, so if you don’t have it, you can still make this recipe. The cobbler will just be a bit more juicy and loose. The xanthan gum helps to thicken the juices, but if you don’t mind it a bit runnier then go ahead and skip it. You can buy xanthan gum here (affiliate link) and it’s also available at Walmart.
I like to bake cobbler in a cast iron skillet because I think it makes for a gorgeous presentation. You could also use a 9×9 baking dish.
Add your berries to the skillet or baking dish and whip up the almond flour topping.
You’ll just stir together almond flour, melted butter, sweetener, and cinnamon. I really love the flavor of the cinnamon paired with the blackberries!
Sprinkle the topping over the berries and pop this all in the oven.
This is delicious served warm from the oven with a scoop of your favorite low carb ice cream on top! Breyer’s Carb Smart, Enlightened, or Halo Top are all delicious, in my opinion.
Of course, it’s also delicious cold from the fridge! I admit to eating it cold from the fridge for breakfast the day after making this and it was tasty. 😉
More low carb desserts to try:
Low Carb Thin Mints: How can you resist?
Strawberry Cream Cake: I could eat this one every week!
Cream Cheese Cookies: These look amazing!
- Preheat oven to 375 degrees.
- Add the blackberries, xanthum gum, sweetener, and lemon juice to a bowl and stir well to coat the berries.
- Transfer to a 12 inch cast iron skillet or 9×9 baking dish.
- Add the almond flour, melted butter, sweetener, and cinnamon to a small bowl and stir well to form moist crumbs.
- Sprinkle the topping over the berries.
- Bake for 20 minutes.
- Let set for 5 minutes before serving.
Serve hot or cold with low carb ice cream on top!
Nutrition information does not include ice cream.
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Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 102 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 15mg Sodium: 42mg Carbohydrates: 8g Fiber: 4g Sugar: 4g Protein: 2g
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