Keto cranberry cobbler with no sugar added black raspberry ice cream


(Makes 1 cobbler, serves 4)

  • 3oz cranberries
  • 1 cup water
  • ¼ tsp cinnamon
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¼ tsp salt
  • 6 tbsp butter, softened
  • ½ tsp vanilla
  • *1 tbsp of almond milk if too dry

Keto cranberry cobbler with black raspberry ice cream scoops recipe.


Step 1: Preheat the oven to 350 degrees.

Step 2: In a saucepan add cranberries and water. Bring to a simmer over medium  heat. When cranberries start to split add in sugar and cinnamon. 

Step 3: Begin to mash the cranberries in the pan and stir in the cinnamon and  sugar. Continue to cook on low until the sauce becomes thick (about 5 additional minutes after you see most cranberries split) then remove from heat. 

Step 4: In a mixing bowl, sift together almond Flour, coconut flour, sugar substitute and salt.

Step 5: Add in the butter and vanilla to the flour. Knead the mixture with your hands until a crumble forms - do not over work. 

Step 6: Grease a 4x6 ceramic serving dish 

Step 7: Use half of the crumble mixture and cover the bottom of the baking dish. 

Step 8: Add in all of the cranberry sauce. Use the rest of the crumble to top the dish.

Step 9: Bake for 20 minutes. 

Step 10: When done baking, let sit for 5 minutes before topping with Keto Pint Ice Cream! 

Step 11: Dig in!

Keto cranberry cobbler with black raspberry ice cream scoops.

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