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.
Anu says
This is probably sacrilege but I made this with blueberries instead of cranberries, as I didn’t have any, and it was delicious! As blueberries are softer than cranberries, the cobbler did have a bit of a bluish tinge at the bottom where some had burst open, but that just made the whole thing even more delicious and moist. This is such a versatile recipe! As some others have done, I can’t wait to try this with citrus zest… The possibilities are endless 🙂 Thank you so much for another great recipe!
Carolyn says
Not sacrilege at all! Delighted people can make it to suit their tastes.
Kristen says
Do you add or discard the remaining sweetener that doesn’t coat the sugared cranberries? Looking forward to sharing this as a dessert with my friend’s first holiday season on a diabetic diet.
Carolyn says
You can just discard it. Or sprinkle it on top. Your choice!
Amanda says
This was great! I just happened to have 1 1/4 cups of frozen cranberries that I had no idea what to do with when I stumbled upon this recipe. Carolyn, you have made the perfect keto friendly cobbler! Thanks so much for sharing your recipes with us! I will be making this over and over and trying out different fruits too. I’m thinking pear and ginger, but maybe after I’ve gotten to my goal weight first. ????
Ellen says
I LOVE this recipe! Have made numerous variations including with orange zest and orange essence and various fruit. Also made a chocolate version with cocoa and raspberries and a couple of handfuls of sugarfree chocolate chips. That one I made in a loaf pan and turned out very well.
Tonite making the lemon version with frozen red currants from my garden. Am going to try tomake a marble loaf sometime by dividing half the batter and adding cocoa to half.
Also I never sweeten whatever fruit I use as the tangyness of the berries whichever I use, eg cranberries, raspberries, blackberries, red or black currants counteract the sweetness of the cake wonderfully.
It always turns out well. Supersimple recipe. Great with unsweetened whipped cream or keto icecream.
Christina says
I’ve never had cobbler, let alone made it! This was delicious, soooo easy to make and tasted like we were eating an incredibly moist, fluffy muffin out of a casserole dish! I added a touch of orange extract, some grated ginger, nutmeg and doubled the cinnamon. It was like a Christmas breakfast in July!
I can’t wait to try other variations of this base, ot’s a home run! Thank you!!
Mima says
This is in the oven. Made it casein free by subbing the cream/water with cashew milk and using ghee. It smells heavenly. Thank you!
Donna @ The Slow Roasted Italian says
I made this for breakfast today. It was so easy to prepare and the entire family loved it! Thanks Carolyn.
Carolyn says
Yay, Donna! Glad you liked it.
Nena Winand says
We enjoyed this recipe, although Iadded a pear because it was ripe and I didn’t want to waste it. Thanks!
Cheryl L Bursch says
Made with lemon zest and a little juice also. Would love to use orange extract and try to make into the cranberry orange muffins I miss!
Ellen Jost says
I love this recipe. Have made it several times over the last month. The first time as shown but since then used lemon zest, a few tsp of lemon juice and lemon oil or concentrate to the batter. So far have made it with fresh cranberries but when I run out plan to try it with fresh or frozen raspberries, blueberries, or blackcurrants. I serve it with whipped cream also with a bit of kemon zest and lemon oil and a touch of sweetener added. Is always well received. I find it gets better the next day so fantastic to make ahead for the flacors to really develop. Has almost a bit of a cornbready consistency. I could see also doung it with orange zest, concentrate. Great , easy, delicious adaptable recipe!
Thanks so much, love your. log and recipes!
Have lost a sgnificant amount of weight and normalized HgA1c which was very high( new dx) with. o meds, no insulin, just dietary changes to keto and intermittent fasting. Its websites like yours that make this WOE so much easier, so many delicious recipes to try! It does not feel restrictive as I eat only delicious, healthy food, mostly prepared by myself.
Debra Beard says
Making this again for the fourth time in a month. My husband keeps requesting it with vanilla nsa ice cream. I better stock up on fresh cranberries while I can get them and toss them in the freezer!!!
Thanks for such a great recipe Carolyn.
Lisa says
This Southern girl loves her some cobbler and I just made this with fresh blackberries!!!! OMG out of this world! Thanks for all of your wonderful recipes. You are my favorite low carb recipe inventor and blogger. I am now making your recipes exclusively and they are the best!
Corinne says
I made this the first time for Thanksgiving and I’m making it again today. So simple and very delicious. Thanks, again, Carolyn for all you do!
Shelby says
I made this recipe yesterday and tonight Grumpy told me that I should definitely make it again! He really loved this one (me too by the way!). I am getting so much enjoyment from your recipes and they have helped us so much!! Thank you! (I can’t say that enough!)
Carolyn says
Thanks, Shelby. I am so very glad to hear it!
Clare says
We don’t get fresh cranberries in Australia so i soaked some dried ones overnight. I can’t have dairy so im trying coconut cream. Do you think that will be okay?
Carolyn says
Sure, I think it will be fine.
JoAnne says
This recipe is a definite keeper for me, I made it twice in a week already! Once for a dessert and once as a coffee cake for a brunch. I cut down on the sweetener on the second one and added more cranberries and it was still wonderful and plenty sweet! It is so easy to toss together with stuff I often have on hand. I was thinking I may also try it with blueberries or raspberries.
Barbara B says
I subbed the sweetener with Sukrin:1 and used slightly less in sugaring the cranberries and in the cobbler. Perfect ! The tart came through nicely with hints of the sweet. I ate 2 pieces with whipped cream ! Delicious !!
Norma says
Could this recipe work with stevia since erythritol is a prebiotic and having sibo it gives me gi upset?
Carolyn says
Yes, it should work with stevia.
Colleen says
Can you substitute powdered Swerve for granulated in this recipe?
Thanks!!
Carolyn says
Yes, except it won’t do much as a topping sprinkled over if you want the glittery look!
Cheryl Wiley says
I love to make the cranberry swirl cheesecake!