Cobbler is a dessert that holds a special place in my heart. My favorite cobbler growing up was peach. But, as an adult, I discovered a real love for blackberries, and so my favorite cobbler fruit shifted away from peaches and firmly to blackberries.
This recipe is an actual cobbler. Now, when I say that, what I mean is that it’s a fruit and batter combination. I know there are some folks out there that think fruit and crumbly stuff is cobbler, but that’s actually a crumble. Crumbles are fine, but they’re not interchangeable with cobbler, and I’m definitely a purist when it comes to my cobblers.
Growing up, my family recipe was super simple: macerated fruit on the bottom, with a simple batter of flour, sugar, and milk. Maybe some butter drizzled on top, and baked until golden. This recipe is an adaptation, although I necessarily used a few more ingredients to try and give it the kind of light, but slightly gooey texture and to cover for the nut taste that’s forever present in the almond flour. I’ve now made this multiple times for my family, and I’m not kidding you when I say it only lasts a full 24-hours because I insist they stop eating it.
Notes: Because of the carb count on berries, this recipe immediately starts out with a good bit of carbohydrate. I tried to mitigate this a bit for our total carb counters (including me!) by going very easy on the sweetener. If you like your cobbler or berries much sweeter, feel free to add sweetener, to taste. I topped mine with some soft whipped heavy cream, but you could go old school and throw on a scoop of your favorite keto-friendly vanilla ice cream on your piece while it’s still a little warm.Print
- 9 oz (255 g) blackberries, fresh or frozen (and defrosted)
- 1 1/4 oz (35 g) Swerve granulated (or equivalent), divided
- 1 packet (approx. 1/4 oz/ 7 g) plain gelatin powder, divided (Knox brand is fine)
- 1-2 tsp lemon juice, as desired
- 2 oz (57 g) fine almond flour (I use King Arthur brand)
- 1/3 oz (10 g) coconut flour
- 1 scoop (approx. 1/3 oz/ 10 g) plain powdered collagen peptides
- 2 tsp baking powder
- pinch salt
- 2 large eggs
- 5-10 drops vanilla liquid stevia, to taste
- splash vanilla extract
- 1/3 c (approx. 2.68 fl oz/ 79 ml ) boxed coconut milk (the thin stuff)
- 1/3 c (approx. 5 1/2 tbsp./ 2.75 oz/ 78 g) unsalted butter, melted
- 1/2 tsp ground cinnamon, if desired
- In a mixing bowl, measure out your sweetener.
- In another small bowl, sprinkle the berries with 1/2 the gelatin, lemon juice (if desired) and 1 tbsp of the sweetener, and combine. Let stand.
- Preheat oven to 350 degrees F, and grease an 8×8 baking dish.
- Add the almond flour, coconut flour, remaining gelatin, collagen peptides, salt, and baking powder to the bowl with the remaining sweetener and whisk to combine.
- Measure out the coconut milk, then crack eggs into it. Add vanilla and liquid stevia to the milk and eggs, then beat with a fork to combine.
- Pour the milk and egg mixture into the dry ingredients and whisk together until smooth.
- Pour the batter into the prepared dish, then drop the blackberries on top evenly. They should sink into the batter a bit.
- Drizzle the butter evenly over the top.
- Bake at 350 degrees F for 40-45 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Sprinkle the top evenly with cinnamon, if desired.
- Let stand to cool, then slice into 8 pieces and serve.
If you use loose gelatin from a canister, it’s about 7 g total. You don’t have to be super precise when you divide that into the two parts of the cobbler, as long as it’s pretty close.
Per serving: 176.3 cal, 5.6 g protein, 14.6 g fat, 11.9 g carbs, 2.7 g fiber, 4.6 g sugar alcohol, 4.6 g NET carbs
- Serving Size: 1/8 recipe
Keywords: Blackberry, Blackberry Cobbler, Cobbler, Dessert, Fruit