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 tablespoon Swerve Sweetener divided
- 1 cup almond flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 6 tablespoon butter melted
- 2 tablespoon heavy cream
- 2 tablespoon water
- ½ teaspoon 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 tablespoon 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.
Colleen says
This recipe is fantastic, and I will definitely be making it again next week for our GF and Keto guests at Thanksgiving.
I have been having great success with your baked-goods recipes, but I notice that I generally have to cook them longer than specified, and the texture is still just a bit gummy in the middle. Do you think this is due to my choice in almond flour? I generally use Honeyville or Trader Joe’s (and get the same result), but I know that Bob’s Red Mill Super-Fine is your go-to for almond flour. Have you done a recent comparison on brands? I would love to see that on the blog so I could adjust recipes based on what almond flour I have on hand.
Thanks!!
Carolyn says
Thanks for the feedback, Colleen. I have used both Honeyville and TJs in the past and found them comparable but it’s been a while, I don’t know if that makes a difference. Also could be your oven temps. Given that this keeps happening to you, I’d say cut back on the liquids a bit in your recipes, maybe by a few tbsp. The batter should be spreadable still, but not really pourable.
Colleen says
Thanks for the quick reply! I will definitely try that. It may also be big eggs, now that I think about it … I’ll play with the liquids a bit. It’s also probably time for me to get an internal thermometer for my oven and check on that.
Linda says
I use Honeyville. But I think the issue is probably your oven temp. When I bake Carolyn’s recipes, I always have to SHORTEN the baking time. I need to get a thermometer too for the opposite reason!
kathleen Rainwater says
a large egg is equal to 2 ounces
Colleen says
My favorite way to use cranberries is in cranberry orange relish served with turkey. Mmm.
Rosa DeSensi says
love to make cranberry sauce with fresh cranberries and orange juice.
colleen says
Perfect timing. I just bought cranberries yesterday 🙂
Now the question is…
I need dairy free. I will use ghee for the butter but wondering how coconut cream will work in place of whipping cream. Any thoughts?
Carolyn says
Should be totally fine.
Tonnia Williams says
My grandmother’s hopped cranberry salad. It can be made low-ish carb so I will probably make some this year and limit my amount.
Katy Engholm says
I love homemade cranberry sauce, cranberry orange bread and cranberry scones. This is my first year going low carb so your cranberry cobbler looks amazing! I can’t wait to get some fresh cranberries and make it.
Eugenia Hall says
I love making a fresh cranberry pecan relish, but unfortunately its made with marmalade and isn’t low carb. It is however delicious!
Karen says
Cranberries are waaaay under-rated. I keep some frozen at all times for whenever a craving hits. I love your vanilla bean panna cotta with cranberry coulis, btw! This cobbler looks to, maaaaybe, knock the panna cotta from its number one cranberry dessert position. At least, it will give it a run for its money. =))
Lori Kling says
Honestly, I have never made anything with cranberries before
I did just buy a bag of them to attempt your cranberry cheesecake. I may have to make this cobbler too!
Carol says
Love cranberries! Can’t wait to make this – and include walnuts in it, too!
Penny Reveile says
Before low carb my favorite was cranberry bars. Now I am thankful for all the low carb encouragement and the knowledge that there is a better way to cook it! So the answer is cranberry bars!
Melinda says
In any kind of dessert! Can’t wait to try this one.
Laura Gay says
I use fresh cranberries to make scones.
Cindy Mann says
I have been looking for cranberry recipes, and this looks great. Thank you!
Sherry Corson says
I like to load cranberries up in muffins with an orange glaze.
Eliza Harper says
That sounds so good! Do you have a quick and easy orange glaze recipe you can share?
Terry S says
Can’t wait to make this! Love cranberries in recipes.
Esther A Robison says
I love your cranberry recipes ! I need to dry some .
Roz says
I never used fresh cranberries until last year when I made sugar free cranberry sauce and another recipe I discovered for a bar. I bought a ton of cranberries and put them in the freezer. I’ve moved them from the freezer to the fridge and not used them and they’ve gone bad!
Tanya says
I don’t have much experience cooking with cranberries so I’m thrilled to try your recipe!
This year I am not dreading the holidays and staying on course with healthy eating because of all of your delicious recipes. I look forward to continue surprising my family and myself with healthy and indulgent tasting treats!
Can you recommend the best product to use or method for greasing a pan?
I try to only use silicone or parchment but in the case of my doughnut and other metal pans I have only had a sticky crumbly mess.
Thanks for all you do!
Donna Wolf says
I love dried cranberries in salad, I love to bake with them, they are delicious in oatmeal,I just love cranberries.