If you’re anything like me, then you’ve already had your fill of gingerbread houses and peppermint bark. But what about low-carb cobbler? It’s one of those desserts that can be a little tricky to work with, as crusts tend to ooze and syrup can set up and leave a sticky mess in your pan. Not to worry, though. This recipe calls for a low-carb crust made of crushed up blackberries and cream cheese, which creates a nice sweet and sour note with a rich blackberry flavor to boot. For topping, try using a low-carb sweetener like Swerve instead of regular sugar.

Everyone has their favorite cobbler recipe that they love to make. This recipe came from the 1970’s, when my grandmother was teaching me to cook. I was so excited to be learning to cook and decided to make a low-carb version of one of my favorite cakes, Blackberry Cobbler. This is a very easy recipe and can be made in one bowl. It’s a low-carb, high protein dessert that tastes like the real thing.

Blackberry cobbler is a classic dessert that is perfect for all seasons. The summer months bring busy schedules and holidays that often require a lot of planning and preparation. When the weather cools and the holidays are behind us, the days are often filled with stress, colds and tiredness.

Blackberry cobbler with low carbs

 

 

For dessert, how about some luscious berries? You won’t find a more convenient or time-saving alternative than this delicious blackberry cobbler. Not only is it low in carbs, but it’s also gluten-free, sugar-free, and crumbilicious!

EasyEasyEasyEasyEasyEasyEasy

5g

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Fill a pie plate or many heat-resistant ramekins with fresh or frozen blackberries. Lime juice should be squeezed over the top. Combine well with arrowroot powder (optional, but will serve as a thickening).

  3. Except for the butter, combine the other ingredients in a crumbly dough. Cover the berries with dough and finely sliced butter.

  4. Preheat oven to 350°F and bake pie for 15 minutes, or until golden brown.

  5. Serve lukewarm, with a dollop of whipped cream on top.

 

Over the past few months, I’ve been working my way through all my old recipes, trying to figure out which ones I want to re-share with you. I’ve already shared a low carb version of my Low-Carb Blackberry Cobbler, and I’d love to see it featured in your blog, please feel free to take a look at the recipe.. Read more about sugar free blackberry cobbler bisquick and let us know what you think.

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