Low-Carb Mixed Berry Cobbler with grain-free topping is a blast of fresh berry flavor and loved by all! Serve it up with your choice of low-carb ice cream for that creamy counterbalance to the tangy berries!
Welcome to the world’s BEST low-carb mixed berry cobbler!!
Okay, I may be still riding the high of consuming five sixths of this berry cobbler recipe to make such a bold assertion, but the essence of the deliciousness is still fresh in my memory, so believe me when I say, this cobbler is SOLID GOLD!
I have a long history of whipping out fruit cobbler recipes for this site. All of which have been vegan and either gluten-free or grain-free; however, I haven’t posted a low-carb option until now!
Highlight Reel: This berry cobbler is grain-free, sugar-free, dairy-free, egg-free, INSANELY EASY TO MAKE (no baking experience needed), and will surely be the talk of your next barbecue!
Pure magic occurs when this cobbler goes into the oven. The raw berries soften up, become sweeter, tangier versions of themselves and thicken into a saucy marriage of flavor and mind-melding greatness.
The simple biscuit topping forms a golden-brown crisp on the outside and remains soft on the inside, creating a neutral, perfectly sweet counterbalance to the assertive berry tang.
Serve it up with your choice of low-carb vanilla ice cream, and hear your 80’s love song playlist begin to play in your mind.
One forewarning before you dig in: I didn’t make this cobbler recipe over-the-top sweet because I love allowing the natural sweetness of the berries and almond flour to shine through.
If your sweet tooth needs some serious quenching, simply add more sweetener to both the berry filling mixture and the cobbler topping. You run the world, you got this!
Let’s chat about this crazy simple list of ingredients we’ve got going on here so you know why each ingredient is present.
If you’re familiar with this rodeo, skip right to the recipe card and get baking!
Ingredients for Low-Carb Berry Cobbler:
Mixed Berries: Select 4 cups of any mix of berries you like! I went with strawberries, blueberries and raspberries, but you can toss in some blackberries as well.
Tapioca Flour (Optional but recommended): In order to get a thick berry filling, you can toss the berries with tapioca flour. It doesn’t take much (just one tablespoon)! This ensures the filling is nice and gooey and thick. If you’re trying to cut carbs as much as possible, leave out the tapioca flour, but I highly recommend you use it since it’s very little and it goes a long way in making the filling amazingly mouth-watering delicious.
Sugar-Free Sweetener: Bringing some sweetness to the cobbler, sugar-free sweetener offsets the berry tang while keeping it low-carb
Almond Flour: Almond flour makes the cobbler portion of this recipe! We make little grain-free biscuits using almond flour and butter (or coconut oil for dairy-free). These little biscuits serve as the topping for the cobbler and become nice and crispy yet soft.
Coconut Oil or Butter: The fat portion of the biscuit. All we need is some melted butter or coconut oil to bring the biscuits together. No eggs or leavening agents needed! I love the flavor of both the coconut oil option and the butter option, and have used both in my cobbler toppings time and again!
Almond Extract (optional): For me, a little almond extract goes a long way in generating a little warm flavor for a little je ne sais quois. If you don’t have it on hand or if you don’t like almond extract, no worries! The cobbler will still be great without it.
Ground Cinnamon: Adding a pinch of cinnamon to the topping livens it up, giving it a little something special. You can skip it if you’d like, but I think it’s a lovely addition 🙂
Sea Salt: A pinch of sea salt goes a long way in enhancing all of the flavors of the berry cobbler and also brings out the sweetness without having to add additional sweetener.
How to Make Low-Carb Mixed Berry Cobbler:
Preheat the oven to 350 degrees F.
Add the ingredients for the berry filling to a mixing bowl and gently toss them together until well combined (note that if you use raspberries they have a tendency to break, so stir cautiously if you want to keep them whole).
Transfer the berry mixture to a small casserole dish (9-inch circular casserole dish, cake pan, 8” x 8” square cake pan, etc.).
In a separate mixing bowl, stir together the ingredients for the cobbler topping until well-combined. Roll a piece of the dough into a ball then flatten it into a disc in order to make a biscuit shape. Repeat for remaining topping, making any size biscuits you like (I typically end up with 6 biscuits).
Arrange the biscuits over the berry filling and bake in the preheated oven 35 to 45 minutes, until the berry filling is bubbly and the biscuits are golden-brown.
Serve berry cobbler with Keto Vanilla Ice Cream (or ice cream of choice), and enjoy!
Can I Make This With A Different Sweetener?:
Wanting to make this paleo? Simply swap the sugar-free sweetener with pure maple syrup. Because you’re adding liquid, you’ll definitely want to add the optional tapioca flour in the cobbler mixture to thicken it up, or else it will be very runny.
You can also swap the sugar-free sweetener with regular cane sugar, powdered sugar, or coconut sugar! Essentially, there are plenty of options for sweetening this cobbler – it doesn’t have to be low-carb if you don’t need it to be.
Is This Cobbler Keto Friendly?:
Depends on who you are. If you’re keeping your carbs under 30 grams per day, one serving is likely too high to be considered keto, as one serving contains 12 net carbs.
I know, it’s a shame. I’ve told berries to be less awesome, but they won’t listen to me.
If, however, you’re an active individual and have more wiggle room with your carb intake, then this may fit your ketogenic needs.
Regardless, this cobbler recipe is a fabulous low-carb alternative to classic cobbler and will surely bring a smile to your face!
More Fruit Crumble Recipes:
- Vegan Strawberry Cobbler (Gluten-Free)
- Gluten-Free Vegan Peach Cobbler
- Paleo Blackberry Cobbler
- Gluten-Free Pear Cobbler
- Paleo Raspberry Crumble
I hope you get as much enjoyment out of eating…err…I mean sharing…five sixths of this cobbler as I do!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Ingredients
Mixed Berry Filling:
- 4 cups fresh mixed berries*
- 2 Tbsp sugar-free sweetener
- 1 Tbsp tapioca flour, optional
Crumble Topping:
- 1 1/3 cups super fine almond flour
- 4 Tbsp coconut oil or butter, melted
- 3 Tbsp sugar-free granulated sweetener
- ¼ tsp almond extract, optional
- ½ tsp ground cinnamon
- 1/4 tsp baking powder, optional
- ½ tsp sea salt
Instructions
- Preheat the oven to 350 degrees F.
- Add the ingredients for the berry filling to a mixing bowl and gently toss them together until well combined (note that if you use raspberries they have a tendency to break, so stir cautiously if you want to keep them whole).
- Transfer the berry mixture to a small casserole dish (9-inch circular casserole dish, cake pan, 8” x 8” square cake pan, etc.).
- In a separate mixing bowl, stir together the ingredients for the cobbler topping until well-combined. Roll a piece of the dough into a ball then flatten it into a disc in order to make a biscuit shape. Repeat for remaining topping, making any size biscuits you like (I typically end up with 6 biscuits).
- Arrange the biscuits over the berry filling and bake in the preheated oven 35 to 45 minutes, until the berry filling is bubbly and the biscuits are golden-brown.
- Serve berry cobbler with Keto Vanilla Ice Cream (or ice cream of choice), and enjoy!
Notes
Nutrition
Cindy
Tuesday 25th of May 2021
Could you use frozen berries in this recipe? If so, would you thaw first?
Julia
Wednesday 26th of May 2021
Hi Cindy,
I haven't tested the recipe using frozen berries, but my guess is it would work great. I would thaw them first and definitely add the tapioca flour (maybe even use 1 1/2 to 2 tablespoons) to be sure the filling thickens up. In my experience, frozen berries tend to give off more liquid than fresh, so the tapioca flour will ensure the sauce gets nice and thick. Hope you enjoy!