Low Carb Blackberry-Blueberry Cobbler is full of juicy berries and topped with a buttery cobbler crust. Serve with some low-carb ice cream for a fantastically delicious summer dessert.
This Black and Blue Cobbler is sugar-free. The berries plus a little low carb sweetener give it all the sweetness it needs. I like to use Swerve, but Splenda could also be used. Both measure cup for cup with sugar so it is super easy to substitute sugar in recipes with them. They both hold up well when baked too.
I use fresh berries when available, but you could use frozen berries. I love the combination of blackberries and blueberries, but you could use all one or the other.
A little xanthan gum is used to thicken the cobbler filling and keep it from being too runny.
A combination of almond flour and coconut flour produce a cobbler crust that tastes just wonderful. It doesn’t have the same texture as an all-purpose-based crust, but it is delicious none-the-less.
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Low Carb Blackberry-Blueberry Cobbler
Low Carb Blackberry-Blueberry Cobbler is a delicious sugar-free summer dessert with lots of juicy berries and a buttery cobbler topping.
- 1 1/2 cups fresh blackberries
- 1 1/2 cups fresh blueberries
- 1/4 teaspoon xanthan gum
- 1 tablespoon lemon juice
- 2 tablespoons Swerve or Splenda
- 1/3 cup coconut flour
- 2/3 cup almond flour
- 1/3 cup Swerve or Splenda
- 1 large egg lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 6 tablespoons butter melted
Preheat oven to 350 degrees and grease a 9x9-inch baking dish.
Place blackberries and blueberries in prepared pan. Sprinkle them with xanthan gum, lemon juice, and 2 tablespoons Sverve. Gently stir the berries some to get them evenly coated.
In a medium bowl, stir together coconut flour, almond flour, 1/3 cup Swerve, egg, vanilla extract, and sea salt. Sprinkle mixture over berries.
Drizzle butter over topping.
Bake for 25 minutes.
Recipe adapted from Low Carb Yum
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