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Triple Berry Keto Cobbler

A delightful low-carb dessert featuring a blend of strawberries, raspberries, and blackberries, topped with a crispy almond mixture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Keto
Calories: 170
Ingredients Method Notes

Ingredients
  

Berries
  • 1.5 cups fresh strawberries, quartered Use ripe strawberries for the best flavor.
  • 1.5 cups fresh raspberries Feel free to use frozen if fresh aren't available.
  • 1 cup fresh blackberries Choose plump and juicy blackberries.
Topping
  • 0.25 cup allulose (or BochaSweet) This sweetener is low-carb; alternatives can be used.
  • 0.5 tsp glucomannan Acts as a thickening agent.
  • 0.75 cup almond flour Base for the cobbler topping.
  • 0.5 cup Swerve Brown A low-calorie sweetener alternative.
  • 2 tbsp coconut flour Helps to absorb moisture.
  • 1 tsp baking powder Helps the cobbler to rise.
  • 0.25 tsp salt Enhances the flavor.
  • 0.25 cup melted butter Can be replaced with coconut oil for a dairy-free option.
  • 1 large egg white Provides structure.
  • 2 tbsp heavy whipping cream Adds richness.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 2-quart ceramic baking dish.
  2. Spread the fresh berries evenly in the baking dish.
Mixing
  1. In a small bowl, whisk together the allulose and glucomannan. Sprinkle this mix over the berries.
  2. In another bowl, combine the almond flour, sweetener, coconut flour, baking powder, and salt.
  3. Add the melted butter, egg white, and heavy whipping cream to the dry ingredients, stirring to form a stiff dough.
Assembling
  1. Break the dough into chunks and sprinkle over the berry mixture, pressing lightly.
Baking
  1. Bake in preheated oven for approximately 30 minutes until golden.
  2. Allow to cool for at least 15 minutes before serving.

Notes

Serve warm with whipped cream and fresh mint. Can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.