This post is sponsored by Vital Proteins. All opinions are my own and I only share products I personally love. Thanks for supporting the brands that make this site possible! I love this season. From tomatoes to zucchini to berries, so many varieties of produce are abundant and fresh right now. After some zucchini noodles for dinner, it’s the perfect time of year to make sugar-free low carb blackberry cobbler! (You can also make keto blueberry cobbler instead if you have blueberries on hand.) Berries are my go-to fruit to use in low carb dessert recipes. I love them for so many things, from sugar-free cheesecake topping to raspberry ice cream. I was excited to make a low carb cobbler with berries, too. And since I don’t have a recipe with blackberries yet, healthy blackberry cobbler came to mind. Even though this isn’t identical to old fashioned blackberry cobbler, I think you’re going to love it!
The Secret To Low Carb Blackberry Cobbler
Traditional cobbler recipes use sugar and cornstarch to thicken them. Of course, these both spike blood sugar and are unacceptable for a low carb blackberry cobbler. I wanted to make an easy blackberry cobbler without sugar that wasn’t super watery, either. You probably know by now that I’m a huge fan of Vital Proteins Grass-Fed Beef Gelatin. It has all the benefits of collagen, but also does an amazing job thickening or providing elasticity in recipes. I use it for so many things, from sugar-free gummy bears to keto crepes. And now, we can use grass-fed gelatin to thicken healthy blackberry cobbler! (If you don’t have gelatin, you can find more cornstarch substitutes here.) No, this doesn’t come out as thick as a traditional cobbler. You still get some sauce left on the bottom, but it’s thicker, thanks to the gelatin. So, you can easily scoop it up and eat it. It’s totally delicious. It’s thin when you take the sugar-free blackberry cobbler recipe out of the oven, but will thicken as it cools. It’s worth the wait!
The Crust in a Sugar-Free Blackberry Cobbler Recipe
I wanted to create a low carb blackberry cobbler for you that was nut-free. Really, I did. I tried coconut flour, sesame flour and sunflower seed meal. The coconut flour didn’t turn out well at all, but the sunflower seed meal can be an okay option if you are nut-free. Still, truth be told, almond flour was by far the best. As long as you don’t wait overnight (this sugar-free blackberry cobbler recipe doesn’t store well – sorry!), it actually created the best buttery crust. If you can get away with almond flour, it can’t be beat for this blackberry cobbler recipe. The crust actually gets lightly crisp on top!
Tips For How To Make Healthy Blackberry Cobbler
The steps for how to make healthy blackberry cobbler are pretty straightforward. Stir together the filling layer of blackberries, lemon juice, sweetener, and gelatin, and line at the bottom of a glass pan. Mix up the crumbly crust layer and dot it on top. Bake, wait a bit, and you’re ready to dig into delicious, low carb blackberry cobbler. But, here are a few tips for how to make this easy blackberry cobbler even better…
Sprinkle the gelatin when adding to the blackberry filling.
Don’t just dump it in! It may start to clump when it gets in contact with the moisture of the lemon juice and blackberries, so it’s best to sprinkle it. This will ensure it’s uniformly distributed. Here is what the berry layer looks like when mixed:
Mix the crumble topping well.
It might seem dry at first, but keep mixing and pressing with the back of a spoon to help it incorporate. It should still be crumbly, but able to be pressed together.
Leave areas of blackberries peeking through the crust.
This is the hallmark of a great sugar-free blackberry cobbler recipe – or any cobbler for that matter. Dot the crust on top, mostly evenly, but let some areas of blackberries peek out. You can see how nice that looks when done:
Let it rest – and decide how long based on what you want.
This is a trade-off. The gelatin will thicken the filling as it cools. It starts out totally liquid, and partially sets when reaching room temperature. On the other hand, warm cobbler is so delicious. The pictures show the cobbler when waiting longer to let it set more, and the video is the warmer version that has more liquid. You decide if you’re okay with a little more liquid in exchange for a warm cobbler, or if you’d rather wait for your sugar-free blackberry cobbler to cool completely so that it’s thicker. Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too - I’d love to see it! If you serve the cobbler in 3 squares by squares in each direction, a serving is a 2.5x2.5" square.
