Easy Mixed Berry Keto Cobbler
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Introduction
Berries are awesome for keto! Plenty of fruit runs high enough in sugar to be tricky on a low-carb diet, but raspberries and blackberries sit lower in carbs than most, which is why they’re the fruit I keep reaching for. Portion still matters — this cobbler splits ¾ cup of each across four servings.
If you want to top your keto cobbler with something to give a little extra sweetness or just for appearance sake, our Best Keto Cheesecake Dip would be perfect! It gives this cobbler a little extra sweetness and a little extra flavor. Or, some unsweetened whipped heavy cream would work perfectly, too!
There are no limits to the toppings or flavors you can add to this keto cobbler! You really can’t go wrong here! Add your favorite toppings to this keto cobbler and enjoy.
Almond flour is definitely the best flour to use for this cobbler because it creates the most flavorful, buttery, crispy crust! Coconut flour will technically do the job, but it can get soggy or spongy very quickly. Almond flour will give you the perfect cobbler crust!
How To Make Mixed Berry Keto Cobbler
What Sweetener to Use For This Keto Cobbler
In this recipe we use powdered sweetener because we found the powdered version of sweetener taste best in this recipe! There are a number of keto-friendly powdered sweeteners out there, but none of them are as good as Lakanto’s powdered monk fruit.
This product has no nasty aftertaste, is zero glycemic, and most importantly, it is delicious! If you want to try this product for the first time, or if you need to reorder to make this yummy recipe, you can order directly from Lakanto’s website and use our code “BUTTERTOGETHER” at checkout to receive 20% off your entire purchase!
Nutrition (per serving) 4 servings
Calories: 363.75 | Fat: 31.75g | Carbs: 13g | Fiber: 4.75g | Protein: 7.5g | Net Carbs: 8.25g *Use less berries to lower carbs if desired
Click Here To Pin Mixed Berry Keto Cobbler
SOME OTHER RECIPES YOU MIGHT ENJOY:
Fluffy Keto Strawberry Muffins
Low Carb Orange Creamsicle Cake
Ingredients
All Ingredients
- 5 tbsp butter, unsalted, separated
- 1x large egg, beaten
- 1 cup almond flour
- 2 tbsp lakanto powdered monkfruit sweetener
- ½ tsp vanilla extract
- ½ tsp almond extract
- ¾ cup whole raspberries
- ¾ cup whole blackberries
Nutrition Facts
4 servings per recipe| Per Serving 350 | Per Recipe 1390 | |||
| 5 servings of butter, unsalted (5 tbsp) @ 100 each | 125 | 500 | ||
| 1 serving of large egg (1 x) @ 60 each | 15 | 60 | ||
| 8 servings of almond flour (1 cup) @ 90 each | 180 | 720 | ||
| ½ serving of vanilla extract (½ tsp) @ 12 each | 1.5 | 6 | ||
| ½ serving of almond extract (½ tsp) @ 10 each | 1.25 | 5 | ||
| ¾ serving of whole raspberries (¾ cup) @ 64 each | 12 | 48 | ||
| ¾ serving of whole blackberries (¾ cup) @ 62 each | 11.63 | 46.5 | ||
| 31g | 40% | 124g | 159% | |
| 5 servings of butter, unsalted (5 tbsp) @ 11 g each | 13.75 g | 55 g | ||
| 1 serving of large egg (1 x) @ 4 g each | 1 g | 4 g | ||
| 8 servings of almond flour (1 cup) @ 8 g each | 16 g | 64 g | ||
| ¾ serving of whole raspberries (¾ cup) @ 0.8 g each | 0.15 g | 0.6 g | ||
| ¾ serving of whole blackberries (¾ cup) @ 0.7 g each | 0.13 g | 0.52 g | ||
| 10g | 51% | 40g | 202% | |
| 5 servings of butter, unsalted (5 tbsp) @ 7 g each | 8.75 g | 35 g | ||
| 1 serving of large egg (1 x) @ 1.5 g each | 0.38 g | 1.5 g | ||
| 8 servings of almond flour (1 cup) @ 0.5 g each | 1 g | 4 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 90mg | 30% | 360mg | 120% | |
| 5 servings of butter, unsalted (5 tbsp) @ 30 mg each | 37.5 mg | 150 mg | ||
| 1 serving of large egg (1 x) @ 210 mg each | 52.5 mg | 210 mg | ||
| 20mg | 1% | 70mg | 3% | |
| 1 serving of large egg (1 x) @ 70 mg each | 17.5 mg | 70 mg | ||
| ½ serving of vanilla extract (½ tsp) @ 0.4 mg each | 0.05 mg | 0.2 mg | ||
| ¾ serving of whole raspberries (¾ cup) @ 1 mg each | 0.19 mg | 0.75 mg | ||
| ¾ serving of whole blackberries (¾ cup) @ 1 mg each | 0.19 mg | 0.75 mg | ||
| 15g | 6% | 62g | 22% | |
| 1 serving of large egg (1 x) @ 0.99 g each | 0.25 g | 0.99 g | ||
| 8 servings of almond flour (1 cup) @ 3 g each | 6 g | 24 g | ||
| ½ serving of lakanto powdered monkfruit sweetener (2 tbsp) @ 30 g each | 3.75 g | 15 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.06 g | 0.25 g | ||
| ½ serving of almond extract (½ tsp) @ 0.5 g each | 0.06 g | 0.25 g | ||
| ¾ serving of whole raspberries (¾ cup) @ 14.7 g each | 2.76 g | 11.02 g | ||
| ¾ serving of whole blackberries (¾ cup) @ 13.8 g each | 2.59 g | 10.35 g | ||
| 5g | 18% | 20g | 71% | |
| 8 servings of almond flour (1 cup) @ 1 g each | 2 g | 8 g | ||
| ¾ serving of whole raspberries (¾ cup) @ 8 g each | 1.5 g | 6 g | ||
| ¾ serving of whole blackberries (¾ cup) @ 8 g each | 1.5 g | 6 g | ||
| 4g | 18g | |||
| 8 servings of almond flour (1 cup) @ 1 g each | 2 g | 8 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.06 g | 0.25 g | ||
| ½ serving of almond extract (½ tsp) @ 0.5 g each | 0.06 g | 0.25 g | ||
| ¾ serving of whole raspberries (¾ cup) @ 5.4 g each | 1.01 g | 4.05 g | ||
| ¾ serving of whole blackberries (¾ cup) @ 7 g each | 1.31 g | 5.25 g | ||
| 4g | 15g | |||
| ½ serving of lakanto powdered monkfruit sweetener (2 tbsp) @ 30 g each | 3.75 g | 15 g | ||
| 7g | 27g | |||
| 1 serving of large egg (1 x) @ 0.99 g each | 0.25 g | 0.99 g | ||
| 8 servings of almond flour (1 cup) @ 2 g each | 4 g | 16 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.06 g | 0.25 g | ||
| ½ serving of almond extract (½ tsp) @ 0.5 g each | 0.06 g | 0.25 g | ||
| ¾ serving of whole raspberries (¾ cup) @ 6.7 g each | 1.26 g | 5.02 g | ||
| ¾ serving of whole blackberries (¾ cup) @ 5.8 g each | 1.09 g | 4.35 g | ||
| 8g | 16% | 33g | 65% | |
| 1 serving of large egg (1 x) @ 6 g each | 1.5 g | 6 g | ||
| 8 servings of almond flour (1 cup) @ 3 g each | 6 g | 24 g | ||
| ¾ serving of whole raspberries (¾ cup) @ 1.5 g each | 0.28 g | 1.13 g | ||
| ¾ serving of whole blackberries (¾ cup) @ 2 g each | 0.38 g | 1.5 g | ||
Directions
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Preheat the oven to 350 degrees.
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In a mixing bowl, combine 4 tbsp of the ghee or butter, a beaten egg, almond flour, Lakanto powdered sweetener, vanilla extract, and almond extract. Beat on high until well combined.
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In a small oven safe skillet, heat 1 tbsp of ghee or butter over medium heat.
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Add the raspberries and blackberries to the skillet, and cook down for 2-3 minutes.
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Remove the skillet with the berries from the heat, and scoop the batter mixture onto the top of it. Spread the batter out in an even layer on the top of the berry mixture.
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Bake for 25-30 minutes or until the crust is a golden brown.
Notes
- Use less berries to decrease carb amount if desired.
Correction — August 15, 2026: We corrected the method, which said to use vanilla or almond extract when the recipe uses both, and replaced a broad claim about fruit and berry carbs with a more specific one.