Easy Mixed Berry Keto Cobbler
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Introduction
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 — they are the fruit I keep reaching for. This cobbler uses ¾ cup of each across four servings, which is enough to give you a proper layer of fruit under the topping rather than a scattering of it.
Cobbler is also a very good place to let the berries do most of the work. They get warm and soft underneath while the almond-flour topping bakes golden on top. Add a little whipped cream and dessert is handled.
A Few Things Worth Knowing Before You Bake It
Use almond flour for the topping. It bakes up buttery and crisp, which is what you want sitting over hot fruit. Coconut flour behaves very differently — it absorbs several times the liquid almond flour does, so a cup of one is not a cup of the other and the topping would have to be rebuilt around it. This one is written for almond flour.
There is also one small detail that is easy to miss: the batter uses both vanilla and almond extract. Not one or the other. Measure both before you start so one does not get forgotten in the shuffle.
For the sweetener we use powdered Lakanto monk fruit rather than the granular version because that is the one we found tasted best here.
Want to Bring the Carbs Down a Little More?
Berries are where the carbohydrate in this one sits, so they are the lever if you want the count lower. The topping amounts do not depend on the fruit, so using fewer berries does not mean reworking the topping. What we cannot tell you is how far the fruit can come down before the dish stops working. And the Nutrition Facts panel is calculated on the quantities as written, so it will not reflect a lighter fruit layer.
Easy Mixed Berry Keto Cobbler
Ingredients
All Ingredients
- 5 tbsp butter, unsalted, separated
- 1 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 tbsp of butter, unsalted | 125 | 500 | ||
| 1 large egg | 15 | 60 | ||
| 1 cup of almond flour | 180 | 720 | ||
| ½ tsp of vanilla extract | 1.5 | 6 | ||
| ½ tsp of almond extract | 1.25 | 5 | ||
| ¾ cup of whole raspberries | 12 | 48 | ||
| ¾ cup of whole blackberries | 11.63 | 46.5 | ||
| 31g | 40% | 124g | 159% | |
| 5 tbsp of butter, unsalted | 13.75 g | 55 g | ||
| 1 large egg | 1 g | 4 g | ||
| 1 cup of almond flour | 16 g | 64 g | ||
| ¾ cup of whole raspberries | 0.15 g | 0.6 g | ||
| ¾ cup of whole blackberries | 0.13 g | 0.52 g | ||
| 10g | 51% | 40g | 202% | |
| 5 tbsp of butter, unsalted | 8.75 g | 35 g | ||
| 1 large egg | 0.38 g | 1.5 g | ||
| 1 cup of almond flour | 1 g | 4 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 90mg | 30% | 360mg | 120% | |
| 5 tbsp of butter, unsalted | 37.5 mg | 150 mg | ||
| 1 large egg | 52.5 mg | 210 mg | ||
| 20mg | 1% | 70mg | 3% | |
| 1 large egg | 17.5 mg | 70 mg | ||
| ½ tsp of vanilla extract | 0.05 mg | 0.2 mg | ||
| ¾ cup of whole raspberries | 0.19 mg | 0.75 mg | ||
| ¾ cup of whole blackberries | 0.19 mg | 0.75 mg | ||
| 15g | 6% | 62g | 22% | |
| 1 large egg | 0.25 g | 0.99 g | ||
| 1 cup of almond flour | 6 g | 24 g | ||
| 2 tbsp of lakanto powdered monkfruit sweetener | 3.75 g | 15 g | ||
| ½ tsp of vanilla extract | 0.06 g | 0.25 g | ||
| ½ tsp of almond extract | 0.06 g | 0.25 g | ||
| ¾ cup of whole raspberries | 2.76 g | 11.02 g | ||
| ¾ cup of whole blackberries | 2.59 g | 10.35 g | ||
| 5g | 18% | 20g | 71% | |
| 1 cup of almond flour | 2 g | 8 g | ||
| ¾ cup of whole raspberries | 1.5 g | 6 g | ||
| ¾ cup of whole blackberries | 1.5 g | 6 g | ||
| 4g | 18g | |||
| 1 cup of almond flour | 2 g | 8 g | ||
| ½ tsp of vanilla extract | 0.06 g | 0.25 g | ||
| ½ tsp of almond extract | 0.06 g | 0.25 g | ||
| ¾ cup of whole raspberries | 1.01 g | 4.05 g | ||
| ¾ cup of whole blackberries | 1.31 g | 5.25 g | ||
| 4g | 15g | |||
| 2 tbsp of lakanto powdered monkfruit sweetener | 3.75 g | 15 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 7g | 27g | |||
| 1 large egg | 0.25 g | 0.99 g | ||
| 1 cup of almond flour | 4 g | 16 g | ||
| ½ tsp of vanilla extract | 0.06 g | 0.25 g | ||
| ½ tsp of almond extract | 0.06 g | 0.25 g | ||
| ¾ cup of whole raspberries | 1.26 g | 5.02 g | ||
| ¾ cup of whole blackberries | 1.09 g | 4.35 g | ||
| 8g | 16% | 33g | 65% | |
| 1 large egg | 1.5 g | 6 g | ||
| 1 cup of almond flour | 6 g | 24 g | ||
| ¾ cup of whole raspberries | 0.28 g | 1.13 g | ||
| ¾ cup of whole blackberries | 0.38 g | 1.5 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the oven to 350 degrees F.
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In a mixing bowl, combine 4 tbsp of the 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 the remaining 1 tbsp of butter over medium heat.
The photographs show a cast iron skillet. We do not have its exact size, so go by fill rather than by a number - the berries and the batter together should come close to the rim of a small skillet, which is what gives you a thick crust over a proper layer of fruit at four servings.
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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.
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Notes
- The topping is measured separately from the fruit. The quantities above - three quarters of a cup each of raspberries and blackberries - are what the Nutrition Facts panel is calculated on.
- Both extracts go in - half a teaspoon of vanilla and half a teaspoon of almond. They are easy to mistake for alternatives to each other.
What to Put on Top
Cobbler is forgiving here. Our Best Keto Cheesecake Dip adds more sweetness, while unsweetened whipped heavy cream keeps things simpler.
For something cold against the warm fruit, a scoop of our keto vanilla ice cream works too. Start it well ahead: it chills for two hours, then freezes until solid.
You can also leave it alone. Warm berries and a crisp topping already have plenty going on.
Updated — September 10, 2026: We removed a duplicate step-by-step section and expanded the useful notes on the berries, topping, sweetener, and serving options.
Correction — August 23, 2026: We corrected the method, which said vanilla or almond extract when the recipe uses both, and the article's per-serving nutrition now comes from the recipe's Nutrition Facts panel.
