Blackberry Cobbler *Nut free*

Here is a simple cobbler recipe that is very versatile and easy to quickly pull together.  I used frozen blackberries just because I had them on hand, but you could use any fresh or frozen fruit you like.  Stone fruit and berries are the most traditional in recipes like this one.  I baked the cobbler in a 5 inch wide mini tart pan and a regular size silicone cupcake liner.  Both turned out equally good, I preferred the tart pan for presentation purposes.  The cobbler is about the thickness of a pancake if cooked in a wider, more shallow dish and both versions are best eaten with a spoon.

This is a 200 calories recipe, cut this in half for a 100 calories snack (use a cupcake liner to bake a snack size) or add a protein & extra fat to make this a meal.  To increase the ratio, add a little whipped cream to the top or just increase the butter.  For lower ratios, my choice would be to increase the coconut flour and egg, reduce the butter to make a larger quantity of batter.  You could add more berries as well. You could also do without the Truvia or any sweetener if desired.  The berries provide a good amount of natural sweetness.

I hope you all enjoy the 4th of July theme recipes posted this week.  If you made something special for your keto kid this 4th, please pass it on.  I can add it to the recipe database and it will be there for next year, making a new keto kids life a little more fun! Wishing you a happy, safe and *seizure free* 4th!

206 calories

3.51:1 Ratio


15g frozen, unsweetened blackberries

19g butter

9g 40% Heavy Cream

8g raw egg, mixed well

5g coconut flour

3g Truvia

0.5g pure vanilla extract

0.2g baking powder

tiny pinch of salt if using unsalted butter


Pre-heat the oven to 350 degrees.

Weigh the berries and set them aside to allow them to thaw slightly.

Weigh the butter in a small microwavable bowl.  Melt the butter in the microwave.

Mix the coconut flour into the melted butter and stir until the coconut flour is completely incorporated.

Add the cream, egg, Truvia, baking powder, vanilla and salt to the coconut flour/ butter mixture.  Mix very well.  Add a teaspoon of water if the batter is a little too thick.  You want a batter that is about the consistency of pancake batter.

Pour the batter into a shallow tart dish or silicone cupcake liner. Make sure you lightly grease the liners with spray oil before adding the batter!

Place the berries and any juices on top of the batter.  You can push them down into the batter if you are using a cup cake liner.

Bake for about 15-20 minutes.  They do not need to brown, look for the batter to puff up all the way into the center, this will indicate it is cooked completely.

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