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.
Sherry says
I love making my own craisins with swerve sweetner. Thanks for your cranberry cobbler recipe, it’s amazing!
HS says
I like to muse it in making smoothies.
Micki Garren says
I’m so glad to find this recipe. I have two family dinners to attend this week. I’m not following my diet plan for one of those, but want/need to be strict with my eating at the other. This will be the perfect sweet treat for me to take. Bonus points because I have all the iningredients on hand.
Regina Holland says
I buy SO much fresh stuff, the longer it lasts, the better. These containers would be a big help!
Helen says
I love cranberry orange relish. It’s easy to convert my mother-in-law’s recipe to sugar free.
Merit Kirkpatrick says
Thank you so much for sharing this recipe, Carolyn! And thanks for the review of the Freshworks containers too. They sound like such a money saving investment!
jennifer parker says
We are definitely making this! AND getting some of those containers. I’m guilty of sopping with the idea that I have all this free time too!
Darla says
I love, love, love just about anything cranberry. Can’t wait to try this recipe!
Jamie says
I love cranberry sauce!
Lindsay Bade says
We love cranberry orange cookies! We eat them in oatmeal a lot also.
Kathy E. says
I love cranberries in my steel cut oatmeal! They really make a difference!
Ellie says
This looks delicious!
Sharlene says
That looks wonderful. I like cranberry Muffns.
Mary says
Favorite way to use cranberries is fermented cranberry chutney. I typically can’t get my family to touch ferments; but this one has been a hit!
RobinP says
Love throwing cranberries in smoothies, muffins, cookies.
Michelle McCray says
Cranberry Bliss bars are the best! Especially your low carb recipe 🙂
Maggie says
Love your book! It looks like my favorite way to use cranberries is going to be this cobbler!
Kate says
I love cranberries and was SO excited to discover Swerve…works perfectly with cranberries and I love the crunchy addition…and am fortunate not to notice the cooling effect/taste of Swerve. WinWin! 🙂 Thanks Carolyn!
Pat says
I love a good cranberry sauce on my turkey sandwich but I am really anxious to give your cranberry cobbler a try!
Patty in Co says
My favorite cranberry recipe so far is your Cranberry Blender muffins! This may be a new fave! I also like a handful of them in any smoothie I make. I freeze them and add a handful to thicken up the smoothie without additional ice. Gives a nice sweet tart flavor to them as well.
Diane says
I am making this for Christmas. I want to try some dried cranberries.