Low-carb blackberry cobbler


10 oz. fresh blackberries
2 tbsp lime juice
1 tsp arrowroot powder (optional)
½ cup almond flour
¼ cup coconut flour
2 tbsp erythritol
1 egg
3 oz. butter
1 cup heavy whipping cream (optional)


1Preheat the oven to 350°F (175°C).
2Put fresh or thawed blackberries in a pie dish or several heat-resistant ramekins. Squeeze lime juice on top. Sprinkle with arrowroot powder (optional but will act as a thickener) and combine well.
3Mix the rest of the ingredients, except the butter, into a crumbly dough. Spread dough over berries and top with thinly sliced butter.
4Bake pie in oven for 15 minutes or until it turns a nice golden color.
5Serve lukewarm—preferably with a dollop of whipped cream.
Chopped walnuts or pecans can be mixed into the topping to add a nutty crunch to the cobbler!

Helpful Hints:

Low-carb blackberry cobbler
In the mood for some juicy berries for dessert? You'll hardly find an easier and quicker option than this delectable blackberry cobbler. It's not only low carb, but also gluten-free, sugar-free and crumbilicious!
4 Servings

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