This easy keto cobbler is packed with ripe juicy berries and topped with a sweet grain-free biscuit crust. Top it with some keto ice cream for serious summer deliciousness.
Is anything more dreamy than this keto cobbler recipe? No, friends, no there is not. Especially when all the fresh berries are in season and bursting with juicy flavor.
I tend to go a little crazy in the summer when fresh berries are readily available. I grow my own raspberries, which is a constant source of delight all summer. And I load up on strawberries and blueberries every time I hit my farmer’s market.
Coming up with recipes that work in fresh berries is pure joy for me. A few fan favorites include keto blueberry bread, no bake keto strawberry cheesecake, and my famous keto raspberry cream cheese coffee cake.
For this Triple Berry Keto Cobbler, I used strawberries, raspberries, and blackberries. Blueberries weren’t quite in season at the time but you could easily swap those in if so desired!
Topping for keto cobbler
When it comes to making a cobbler style dessert, the filling is the easy part. It’s usually just fruit, sweetener, and a little thickening agent so that it’s not too soupy.
But the topping varies considerably recipe to recipe. I’ve seen recipes that utilize a more cake-like topping, to ones that use sugar cookie dough. All of which can be delicious.
The classic, and most common, topping for cobbler is a sweet biscuit-like dough, and that’s what I used here. I modified my easy keto biscuits, leaving out the cheese and making it thicker and sweeter.
It was absolutely delectable!
How to make keto cobbler
This is an easy keto dessert that comes together in 45 minutes, start to finish. Here’s how it’s done:
The filling
- Use fresh berries. I highly recommend using fresh, as frozen berries get very soft and release more juice, which means a soupy filling. What berries you use is up to you, but keep in mind that blueberries are a bit higher in carbs.
- Spread them in a non-metal baking dish. Berries can be quite acidic and may react to the metal in a baking pan.
- Choose a sweetener. I recommend allulose or BochaSweet for keto cobbler, as it makes the filling more syrupy.
- Mix the sweetener with some thickener. Whisking in some xanthan gum or glucomannan with the sweetener helps distribute it more evenly.
- Sprinkle over the berries.
The topping
- Choose a sweetener. I highly recommend using a brown sugar replacement like Swerve Brown, as it gives the topping more depth of flavor. An erythritol sweetener will also help firm up the topping nicely, whereas allulose will make it very soft.
- Whisk the dry ingredients. Make sure to break up any clumps in the flours and sweeteners as you go.
- Add the wet ingredients. The topping mixture should be like a stiff biscuit dough. It needs to be on the thicker side so that it doesn’t disappear down into the filling.
- Use your fingers to break the dough into pieces and sprinkle over the filling.
- Bake until bubbly and browned.
Frequently Asked Questions
This keto cobbler will work with any fruit but you need to be mindful of carb count. Raspberries and strawberries have some of the lowest carbs, but blueberries and blackberries are a bit higher. Peaches can be used sparingly as well.
You can replace the coconut flour with 3 times as much almond flour, so another 6 tablespoons. Do keep in mind that this will raise the carb count.
Yes but as I mention above, erythritol based sweeteners like Swerve are best for a firm biscuit topping. Allulose or BochaSweet may make it softer and more cake-like. You don’t have to use a brown sweetener, but it does give the cobbler great flavor.
Absolutely! Try replacing the butter with coconut oil and the whipping cream with coconut milk.
Any cobbler style dessert is going to be best made fresh, because it continues to soften as it sits. I did find that the topping was nice and firm the next day but softened a bit as I re-heated it.
Storage instructions
Keto cobbler is best made fresh but you may end up with some leftovers. Simply leave the cobbler in the baking dish and wrap it up tightly. Store in the fridge.
To re-warm, you can dish it out into individual servings, or warm it in the original baking dish. It re-heats nicely in both the oven or the microwave.
More delicious keto dessert recipes
- Keto Lemon Cream Cake
- Easy Keto Cranberry Cobbler
- Strawberry Rhubarb Dump Cake
- The Best Keto Chocolate Cupcakes
- Keto Raspberries and Cream
- Raspberry Crumble
Triple Berry Keto Cobbler
Ingredients
Filling
- 1 ½ cups fresh strawberries, quartered
- 1 ½ cups fresh raspberries
- 1 cup fresh blackberries
- ¼ cup allulose (or BochaSweet)
- ½ teaspoon glucomannan
Topping
- ¾ cup almond flour
- ½ cup Swerve Brown
- 2 tablespoon coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup melted butter
- 1 large egg white
- 2 tablespoon heavy whipping cream
Instructions
Filling
- Preheat the oven to 325F.
- Spread the berries in a 2 quart ceramic baking dish. In a small bowl, whisk together the allulose and glucomannan. Sprinkle over the berries.
Topping
- In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the melted butter, egg white, and whipping cream until a stiff dough forms.
- Using your fingers, break the dough up into small chunks and sprinkle over the filling. Press down lightly to adhere.
- Bake 30 minutes, until the filling is bubbly and the topping is golden brown. Remove and let cool at least 15 minutes before serving.
Margaret Schindel says
Carolyn, I used to make a triple berry cobbler with raspberries, blueberries and blackberries in my pre-keto life and was just saying to my husband earlier today that I wanted to try to “keto-fy” the recipe. Then, tonight, what should pop up in my Facebook but this recipe! I can’t wait to try it.
If I want to make it with frozen berries on occasion, how much would you recommend increasing the glucomannan?
Thanks in advance for your help!
Carolyn says
It’s hard to say but I’d probably double it.
VICTORIA says
I’ve never found a cobbler recipe that has quite worked for me, though yours is the best by far. I must be doing something wrong, because my topping kind of sinks into the cobbler and doesn’t stand up or stay crispy like yours does. If you have any thoughts about what I may be doing that causes this issue, I’d love to know! (Regardless, this is a delectable dessert, and I’m grateful for your recipes!)
Carolyn says
Maybe you need to thicken your berry base a bit more?
Victoria says
Thank you–I’ll do that!