Cooking Keto with Kristie

Kristie’s Low-carb Fruit Cobbler

My classic Southern peach cobbler was always a hit, and it was also one of the simplest high carb recipes I made. Cup of flour, cup of sugar (shudder), and so on. Finally, I figured out how to make it low-carb!

Please note that I call this low carb and not keto. Depending on the type or amount of berries you use, this recipe is close to 7 grams of carbs per serving, which is a bit higher than many of my dessert recipes.

Also, please note that peaches are much higher in carbs, so I’m using fresh berries in this recipe. Can you use frozen? Yes, but…. Frozen will have more moisture so be sure to drain them well or add less cream.

Also, this is a Southern-style cobbler, not a crumble. The center will be gooey and not set. That’s how God intended cobblers to be. It’s not a “crisp” with a crumbly topping. Nope.

We hope that your family enjoys it as much as our family and friends have.

Kristie’s Low-carb Fruit Cobbler
Makes 9 servings

3 ounces unsalted butter
1 cup almond flour
1/3 cup oat fiber
2 teaspoons psyllium powder
2 tablespoons whey protein isolate or egg white protein powder
½ cup sweetener
1/4 teaspoon salt
1 ¼ cup heavy cream
1 tablespoon vanilla extract
8 ounces blackberries (blueberries or raspberries)

Preheat oven to 350 degrees. Place butter in an 8” square baking dish. Put dish in oven to melt butter.

In a large bowl, mix the almond flour, oat fiber, psyllium, whey protein isolate, sweetener, and salt.

Add the heavy cream and vanilla extract. Stir until smooth.

Pour the batter on top of the hot melted butter. Butter should be bubbling, but not browned. Sprinkle berries evenly over top. Do not stir.
Bake for 40-45 minutes. The top should be a deep brown and the center just set. Cover loosely with foil if the butter begins to brown too much. Let cool at least 10-15 minutes before cutting.

Butter may be floating on top when you remove it from the oven but will absorb as it cools. The center is a bit dough-y like a traditional southern cobbler.

Thanks for all the support we get from all of our fans on each of our channels. If you only follow us on one channel be sure and check out the others too. We have different content on each of them and hope you’ll join us for even more Keto fun.

FACEBOOK: @ketowithkristie/
INSTAGRAM: @CookingKetowithKristie
YOUTUBE: CookingKetowithKristie

17 replies »

    • You won’t want a crumb. This is a Southern style cobbler and the carbs are already pretty high

    • Can you substitute coconut flour for oat fiber, or is there not enough liquid for that? Thanks so much! I can’t wait to try this! 😊

      • I have not made it with any other substitutes. Please keep in mind that coconut flour would increase the carb count

  1. It was so so delicious! All of our non-keto guests loved it too. It really is a great idea to have the dry ingredients mixed up and ready to go for a quick and easy and amazing dessert.

  2. Rhubarb version in the oven now and dry ingredients prepped for a blackberry version when our heatwave breaks. I’m in Canada and looking forward to this style of cobbler. Thank you!

  3. I have made this twice! It is delicious, even my non-Keto family loved it. ! I added baking powder- great results. Thanks for another awesome keto recipe.

  4. Is the recipe for the ice cream (that is shown with the cobbler) in any of Kristie’s books?

    • That’s actually freshly whipped cream and not ice cream. The carbs in the cobbler are pretty high, so I probably wouldn’t add ice cream for my serving. You may be able to eat higher carb than I.

    • I tend to use Now brand or Konsyl. Be sure to get the powder and not the whole husk

Leave a Reply