Low Carb Blackberry-Blueberry Cobbler is packed with juicy berries and finished with a buttery, low-carb cobbler topping. Serve warm with a scoop of low-carb ice cream for a perfect summer dessert.
This sugar-free black-and-blue cobbler relies on the natural sweetness of the berries with just a touch of low-carb sweetener. I typically use Swerve, but Splenda works well too; both measure cup-for-cup with sugar and hold up in baking.
I prefer fresh berries when they’re in season, but frozen berries are an easy substitute. The combination of blackberries and blueberries is especially tasty, though you can use just one type if you prefer.
A small amount of xanthan gum helps the berry filling thicken so the cobbler isn’t overly runny. The crust uses a mix of almond flour and coconut flour for a tender, buttery topping. While the texture differs from a traditional all-purpose flour crust, it’s rich and satisfying.
More Light Desserts
- Skinny Peach Cobbler
- Skinny Banana Pudding
Low Carb Blackberry-Blueberry Cobbler
Low Carb Blackberry-Blueberry Cobbler is a sugar-free summer dessert with tender berries and a buttery low-carb topping.
Dessert
Southern
gluten free, Paleo
10
minutes
25
minutes
35
minutes
8
186
kcal
Ingredients
- 1 1/2 cups fresh blackberries
- 1 1/2 cups fresh blueberries
- 1/4 teaspoon xanthan gum
- 1 tablespoon lemon juice
- 2 tablespoons Swerve or Splenda
- 1/3 cup coconut flour
- 2/3 cup almond flour
- 1/3 cup Swerve or Splenda
- 1 large egg lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 6 tablespoons butter melted
Instructions
-
Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
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Place the blackberries and blueberries in the prepared dish. Sprinkle with xanthan gum, lemon juice, and 2 tablespoons of Swerve. Gently stir to coat the berries evenly.
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In a medium bowl, combine the coconut flour, almond flour, 1/3 cup Swerve, beaten egg, vanilla extract, and sea salt. Mix until a crumbly batter forms.
-
Sprinkle the flour mixture evenly over the berries, then drizzle the melted butter over the topping.
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Bake for about 25 minutes, or until the topping is golden and the filling is bubbling. Let cool slightly before serving.
Calories from Fat 126
Recipe adapted from Low Carb Yum.
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