Make this low carb cranberry cobbler the star of your holiday dessert table! A tender sugar-free almond flour batter studded with fresh cranberries. It makes a delicious keto holiday brunch or dessert.
This easy keto cranberry cobbler has become one of my most popular recipes! It’s so easy to make and it’s a delicious low carb breakfast or dessert recipe.
I have many wonderful keto cranberry recipes, including these delicious cranberry pecan biscotti (dipped in chocolate, of course!), and this stunning cranberry white chocolate layer cake. Suffice it to say, I love cranberries. I might have a bit of a problem, actually.
Please tell me that I am not the only one who does this. Please tell me that I am not the only one who gets so excited when she sees certain seasonal produce come back into the stores that she buys a bunch and then lets it languish in the refrigerator?
I do this every year, I swear, and it’s fresh cranberries that get me so worked up. I see them and I grab a bag or two, with every intention of creating some glorious low carb cranberry recipes right away. But my attention is inevitably diverted to more pressing issues, like dinner for my family. And there they sit, day in, day out. Sometimes weeks go by before I get around to using them.
Are cranberries keto friendly?
Many people are surprised to find that cranberries are very low in carbohydrates and high in fiber. Per 100g (about 1 cup of fresh berries), they have only 12g of carbs and almost 5g of dietary fiber.
They’re also chock full of antioxidants.
The problem with cranberries is that they are so tart and sour, you wouldn’t really want to eat them on their own. No one I know snacks on raw cranberries. They are typically used in sweet recipes like cranberry sauce or desserts.
And dried cranberries are usually full of added sugars, simply to make them palatable. However, I do have a wonderful recipe for making your own sugar-free dried cranberries.
But used in another keto dessert, like this cranberry cobbler, these tart little berries are a perfect low carb addition.
How to make Cranberry Cobbler
Fruit cobblers really have no clear definition. I’ve seen them with all the fruit on the bottom, topped with a biscuit-like crust. And I’ve also seen them look more like a light cake-y batter studded with fruit on the top. This keto cobbler was inspired by one I saw over on Cake n Knife. It looked just perfect for a holiday brunch.
So I simply modified her recipe for a keto version.
I lightly tossed the tart fresh cranberries with some sweetener. Then I made a very thin almond flour cake batter that wasn’t overly sweet. The batter went into the pan first, and then the “sugared” cranberries were sprinkled over.
Finally, I topped the cake with another light sprinkling of Swerve Sweetener, after it came out of the oven. The resulting dish was like a light but crunchy cake studded with cranberries, and the whole family loved it.
Be sure not to over-bake the cobbler. You want it just barely set in the middle, so it’s soft and delicious.
How to serve Keto Cranberry Cobbler
You have a number of wonderful options here. Because this isn’t a sickly sweet cobbler, it’s delicious both as brunch or dessert.
It’s amazing on its own, but you can top it with lightly sweetened whipped cream or even just pour some heavy cream over it. A pat of butter melting on top might be wonderful too.
For dessert, it would be absolutely divine topped with some keto vanilla ice cream. Absolutely DREAMY!
No matter when you serve it, I recommend serving it warm. If it’s been out of the oven for a while to cool, simply warm the individual slices in the microwave or a low temp oven.
Seriously, friends, you are going to love this easy keto cranberry cobbler!
More Delicious Keto Holiday Brunch Ideas
Raspberry Cream Cheese Coffee Cake
Low Carb Cranberry Cobbler
Ingredients
- 1 cup fresh cranberries
- 6 tbsp Swerve Sweetener, divided
- 1 cup almond flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp butter, melted
- 2 tbsp heavy cream
- 2 tbsp water
- 1/2 tsp vanilla extract
- More Swerve Sweetener, for sprinkling
Instructions
- Preheat the oven to 350F and grease an 8x8 glass or ceramic pan (can also use a 9-inch glass or ceramic pie pan).
- In a medium bowl, toss the cranberries with 2 tablespoons of the sweetener.
- In a large bowl, whisk together the almond flour, remaining 4 tbsp of sweetener, baking powder, cinnamon, and salt. Stir in the eggs, melted butter, whipping cream, water, and vanilla extract.
- Pour the almond flour mixture into the prepared baking pan. Sprinkle with the “sugared” cranberries. Bake 30 minutes, or until the cobbler is golden brown and just set in the middle.
- Remove and sprinkle with 1 or 2 teaspoons of sweetener, if desired. Serve with lightly sweetened whipped cream.
Nutrition
Categories:
Gluten Free, Keto Breakfast, Keto Christmas Recipes, Low Carb, Other Desserts, Other Holiday Recipes,Free Bonus: Secrets to Keto Baking!
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I love cranberries as a sauce or baked into muffins or cakes. I’m definitely going to make this cranberry cobbler very soon.
I love my homemade sugar free cranberry sauce. But my new favorite is your Cranberry Cheesecake Pie! Oh my! I made it for dessert tonight when my parents come for dinner, but I couldn’t resist testing a piece. I think I’ll be keeping all leftovers for myself. 🙂
Cranberry sauce is my favorite!
I like to use them to flavor drinks.
I make a fresh cranberry relish every year that never has any left. I need to double the recipe 🙂
I make a fresh cranberry relish and a baked cranberry sauce every year, my family has to have both!
Homemade cranberry relish is still my favorite use of fresh cranberries.
I’m
Always looking for ways to use cranberries. Also looking for ways to keep produce fresh!
You’re not alone in this habit, Carolyn. This year I chose not to buy any pie pumpkins because I finally accepted that, as in years before, I’d never get to them before they’d spoil. Not sure if I have a favorite way to use cranberries. I make sauce for the family every Thanksgiving, but I don’t really care for it myself. I want to try some of your cranberry recipes though. Maybe one of those will become my favorite!
Butternut squash makes really good pie. ( true best IMO) If you store then in a cool, dry, dark place they can last for months. In my opinion they get sweeter with age in cool storage. I grow some and wash them, then wipe down with olive oil and store.
cranberry sauce!
We make a cranberry cake that has a warm cream and butter sauce. 1/2c cream, 1/2 c butter and 1 c sugar. Warm the cake and pour some on or put some in the bottom of the bowl. I bet you could use the equivalent sugar substitute and have a warm low carb sauce for this cake. It is DECADENT with the sugar one. Going to try it. Thanks for this recipe!
You don’t say what to do with the other 4 tablespoons of sweetener. You say add water. How much? Not listed in the recipe. Hope it comes with all the guessing I had to do.
Sorry! I must have missed a step, I am fixing the recipe right now.
All I have are frozen berries. Would they work?
Yes. Frozen cranberries don’t change much in texture so it should be fine.
Thanks. Until I started making your sour cream cranberry muffins, my favorite cranberry dish was sauce. But this cobbler is so easy to make and so good that it could rival the muffins.
I love cranberry sauce or cranberry cake and can’t wait to try this recipe! Thanks for the great giveaway!
I only have metal pans. Would that work?
Looks scrumptious!
How much water?
Just fixed it. 2 tbsp
I’ll be making it this week, for testing purposes. Who am I kidding!?!
I love to make a homemade cranberry sauce!
I LURVE cranberries! This looks delicious!!
I love using cranberries to make homemade cranberry sauce. I always make extra and we use the leftovers as jam.
Either with pork or in sweets! When I was having smoothies I loved them in there.
Call me old fashioned, but I’m a sucker for cranberry sauce. It wouldn’t be Thanksgiving without it! (But it must, however, be Grandma’s.)