Blackberry Cobbler

  • Author: Mandy Pagano
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Baked, Berries, Fruit, Cobbler, Desserts
  • Method: Baked
  • Cuisine: American


  • 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


  1. In a mixing bowl, measure out your sweetener.
  2. 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.
  3. Preheat oven to 350 degrees F, and grease an 8×8 baking dish.
  4. 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.
  5. 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.
  6. Pour the milk and egg mixture into the dry ingredients and whisk together until smooth.
  7. Pour the batter into the prepared dish, then drop the blackberries on top evenly. They should sink into the batter a bit.
  8. Drizzle the butter evenly over the top.
  9. 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.
  10. 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