Lower Carb Blackberry Blueberry Cobbler

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 290
Protein 7g
Fat 20g
Carbs 26g
Total Time


Blackberry Blueberry Cobbler Recipe


blackberry blueberry cobbler

Ingredients for 6 Blackberry Blueberry Cobbler servings

  • Topping/Crust
    • 1 1/4 cups super fine almond flour
    • 1 teaspoon baking powder
    • 1 teaspoon sea salt
    • 1 teaspoon cinnamon (or nutmeg or allspice)
    • 2 tablespoons coconut sugar
    • 4 tablespoons SOFT vegan butter (or coconut oil), room temperature
    • 1 egg, lightly beaten at room temperature (OPTIONAL for vegans – just substitute 1 tablespoon olive oil)
    • 1 vanilla bean (or 1 tablespoon vanilla extract)
  • Filling
    • 200g (~1 cup) blackberries
    • 200g (~1 cup) blueberries
    • 1/4 cup coconut sugar
    • 1 tablespoon arrowroot
    • zest from 1/2 lemon
    • juice from 1/2 lemon
  • cooking spray
  1. Set oven to 375F/191C.
  2. In a 10 or 11 inch cast iron skillet, or casserole dish, mix together the ingredients for the filling.  Set aside while you prepare the topping/crust.
  3. In a mixing bowl, mix together all of the dry ingredients for the crust, then add butter, egg and vanilla bean.  It should be a thick crumbly mix.
  4. Add the topping to the top of the berries.  Lightly spray the top with cooking spray (I recommend olive oil or butter flavored cooking spray).
  5. Bake for 18 – 20 minutes, or until the top is golden brown and the berries have turned into a jam.
  6. Let it cool for 5 – 10 minutes before enjoying!  I enjoyed mine with 2% Greek yogurt.

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