Low Carb Blackberry Cobbler with Crumble Top

Homemade Low Carb Blackberry Cobbler with Crumble Top is a no-fuss way to enjoy fresh berries with llittle effort. You are able to get fresh blackberries usually all year round so sure to use them in this dish. Otherwise, frozen will work well, but make sure you thaw and drain them Serve this easy Low Carb Blackberry cobbler with homemade whipped cream for a special touch.

Warning: I found the Brown Sugar Swerve on the topping became gritty when refrigerated! When it was warm I do not get that grittiness! You could use a different sweetener!

So lets get started and I will show you how to make it!

 Filling

4 cups (400 grams) fresh blackberries
1/4 teaspoon xanthan gum  (you could add a bit more)
1/3 cup (68 grams) combination of powdered monk fruit and erythritol
1 teaspoon lemon juice

Topping

1 cup (96 grams) almond flour
5 tablespoons ( 1/3 cup) (75.6 grams) melted butter
3 tablespoons ( 37.5 grams) Swerve Brown Sugar ( I found when I ate the crumble warm you could not feel the grittiness of the sweetener. But when cold the topping is gritty)
You can replace with powdered erythritol, xylitol or monkfruit I think it would make a difference.
1/2 teaspoon cinnamon

Preheat oven 375 F

In a bowl mix the berries, xanthan gum, sweetener and lemon, transfer to a 8×8′ ovenware dish.

In a bowl add the almond flour, sweetener, cinnamon mix well, once mixed add the melted butter. Mix until they are like different size crumbs.

Sprinkle the almond flour mixture evenly over the berries.
Preheat oven 375 F on middle rack for approximately 20 to 30 minutes

Servings: 8
Yield: 6.3 net carb

Stay Healthy and Live Well!
Gayle