Keto Berry Cobbler
What better way to kick off the summer than with our low carb, keto friendly berry cobbler?
Packed full of berries and accentuated with a hint of cinnamon this berry cobbler is the perfect dessert for that summer barbecue!
Strawberries, blueberries, blackberries, and raspberries are some of the few allowed fruits when watching your carb and sugar intake as they are higher in fibers and have a lower carb count than most fruits. That being said I do still advise you do your research before eating a very many as everyone’s goals and needs are different. However, for most of you this cobbler is a dessert you can eat guilt free!
Ingredient List
The ingredient for this cobbler is so so simple! Most of it is stuff I keep on hand, except for sometimes the mixed berries. However, I have found our local supermarket and Sam’s Club carry large bags of mixed berries in the freezer section for a pretty great price! Now after making this recipe mixed berries are always going to be stocked in my freezer!
The other thing some of you may not keep on hand is Jocko MOLK. If you’re one of those who haven’t tried it, and are still buying a less than quality protein powder, use our new coupon code KMCGEHEE10 for 10% off your first order of MOLK!
I guarantee after one taste you’ll be hooked!
For The Filling
2 1/2 Cups Frozen Mixed Berries
1 1/2 Cups Frozen Sliced Strawberries
1/4 Cup Erythritol
1 Teaspoon Xantham Gum
For The Topping
3/4 Cup Almond Flour
3 Tablespoons of Vanilla Molk
1 Teaspoon Cinnamon
1/4 Cup Erythritol
1 Teaspoon Baking Powder
3 Ounces Cream Cheese
2 Tablespoons Heavy Cream
How To Make A Keto Berry Cobbler
Did I mention this berry cobbler is also super easy to make? I don’t know about you, but I LOVE being able to whip up something fast for those impromptu weekend get togethers!
To make this scrumptious berry cobbler, start by preheating the oven to 350° Fahrenheit and lightly greasing a 9×11 casserole dish.
Pour your mixed berries in the prepared dish and sprinkle the erythritol and xantham gum over them. Using a spoon, mix everything together until the xantham gum and sweetener have been evenly distributed amongst the berries, then spread the mixture out evenly in the pan.
Once you’re done with this it’s time to move on to the topping. Begin by mixing all your dry ingredients (almond flour, protein powder, cinnamon, erythritol, and baking powder) in a mixing bowl until evenly combined.
Using either a stand or hand mixer blend the cream cheese into the dry mixture, until you have a course dough. Next add the cream and mix again until you have a smooth, delicious looking mixture.
Using a spoon or your hands, break the dough off into small pieces and scatter them on top of your berry mixture.
Once all the dough has been distributed, bake the cobbler for 25-35 minutes, until the topping has begun to turn a golden brown and the filling is bubbling.
Remove from the oven and let it cool completely before serving.
Enjoy on it’s own or with a scoop of your favorite keto friendly ice cream!
If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article or our other articles to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.
Keto Berry Cobbler
Ingredients
For The Filling
- 2 1/2 Cups Frozen Mixed Berries
- 1 1/2 Cups Frozen Sliced Strawberries
- 1/4 Cup Erythritol (Or your favorite sweetner)
- 1 Teaspoon Xantham Gum
For The Topping
- 3/4 Cup Almond Flour
- 3 Tablespoons Vanilla Protein Powder
- 1 Teaspoon Baking Powder
- 1/4 Cup Erythritol (Or your favorite sweetner)
- 1 Teaspoon Cinnamon
- 3 Ounces Cream Cheese
- 2 Tablespoon Heavy Cream
Instructions
- Begin by preheating the oven to 350° Fahrenheit and lightly greasing a 9x11 casserole dish.
- Pour your mixed berries in the prepared dish and sprinkle the erythritol and xantham gum over them. Using a spoon, mix everything together until the xantham gum and sweetener have been evenly distributed amongst the berries, then spread the mixture out evenly in the pan.
- Next mix all your dry ingredients (almond flour, protein powder, cinnamon, erythritol, and baking powder) in a mixing bowl until evenly combined.
- Using either a stand or hand mixer blend the cream cheese into the dry mixture, until you have a course dough. Add the cream and mix again until you have a smooth, delicious looking mixture.
- Using a spoon or your hands, break the dough off into small pieces and scatter them on top of your berry mixture. Once all the dough has been distributed, bake the cobbler for 25-35 minutes, until the topping has begun to turn a golden brown and the filling is bubbling.
- Remove from the oven and let it cool completely before serving.
Notes
Nutrition