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,Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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The first keto dessert I’ve made which my kids liked. Super easy to make and delicious.
Oh my gosh, I made this today and it is so yummy!! I will definitely make this again. Thank you for another wonderful recipe. I didn’t feel the need to add more sweetener on top after it finished baking. It’s perfect the way it is. Could be a tad dangerous tho because I want more.
Made this Cranberry Coffee Cake this morning. It is amazing!
Love your blog! Got your Keto baking book for Christmas….awesome! Must add cranberries to your rum cake……. I buy tons of cranberries fresh at the holidays. They go straight from the shopping bag to the freezer so I have cranberries all year. I make a cranberry/rhubarb crisp with orange extract and zest that is my favorite dessert. ServeD with heavy cream. Now, I must make dried cranberries to add to EVERYTHING!!!
Thanks so much, Lara!
Can this recipe be doubled?
Of course.
Oh my yumm!! This cobbler is soooo good!!!
Glad to hear it!
Love cranberries in muffins, cake etc but don’t like cranberry sauce at all. I have recently had to go dairy free so I am wondering if I can substitute coconut oil for butter and coconut milk for the heavy cream? Or should it be coconut cream for the heavy cream?
Thanks
Yes you should be able to in this recipe. The coconut milk should be fine.
I made this tonight using blueberries since my husband is not a fan of cranberries. It was scrumptious!
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!
Not sacrilege at all! Delighted people can make it to suit their tastes.
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.
You can just discard it. Or sprinkle it on top. Your choice!
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. ????
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.
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!!
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!
I made this for breakfast today. It was so easy to prepare and the entire family loved it! Thanks Carolyn.
Yay, Donna! Glad you liked it.
We enjoyed this recipe, although Iadded a pear because it was ripe and I didn’t want to waste it. Thanks!