Craving a warm, comforting dessert without straying from your goals? This Instant Pot Blackberry Cobbler is your answer! It delivers all the classic, bubbly, fruit-filled goodness you love, but in a perfectly portioned, keto-friendly package. The tender, cake-like topping and tart blackberries come together in minutes thanks to the magic of pressure cooking. It’s the perfect guilt-free treat for a cozy night in.
Ingredients
• 1 ½ cups / 355 ml Water (for Instant Pot)
• 5 large Egg Yolks
• 2 tbsp / 30 ml Coconut Oil, melted
• 2 tbsp / 30 ml Heavy Cream
• 2 tbsp / 24 g Erythritol
• 2 tsp / 10 ml Lemon Juice
• 10 drops Liquid Stevia
• Pinch of Sea Salt
• ¼ cup / 30 g Coconut Flour
• ¼ tsp / 1 g Baking Powder
• ½ tsp / 1 g Lemon Zest
• ¼ cup / 35 g Blackberries, fresh or frozen
Instructions
1. Directions
2. Prepare the Instant Pot by pouring the water into the inner pot and placing the trivet inside.2. In a medium bowl, whisk together the egg yolks, melted coconut oil, heavy cream, erythritol, lemon juice, liquid stevia, and sea salt until smooth and fully combined.3. In a separate small bowl, mix the coconut flour, baking powder, and lemon zest. Gradually add these dry to the wet mixture, stirring until a smooth batter forms.4. Grease two 6-ounce ramekins and divide the cobbler batter evenly between them.5. Gently press the blackberries into the top of the batter in each ramekin.6. Carefully place the filled ramekins onto the trivet inside the Instant Pot.7. Secure the lid, set the steam valve to the ‘Sealing’ position, and cook on High Pressure for 10 minutes.8. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam valve to ‘Venting’.9. Using tongs or oven mitts, remove the hot ramekins. Let them cool for a few minutes before serving warm.
Nutritional Information
• Nutrition Per Serving
• Calories: 459
• Total Fats: 44g
• Net Carbs: 4.9g
• Fiber: 5.7g
• Protein: 9g
Pro Tips
• Swap the blackberries for other low-carb berries like raspberries or blueberries. If using frozen berries, do not thaw them before pressing them into the batter.
• For the ultimate dessert, serve the warm cobbler with a scoop of keto-friendly vanilla ice cream or a dollop of fresh whipped cream.
• The cobbler is done when the top is set and a toothpick inserted into the cakey part comes out with moist crumbs, not wet batter.
• Ensure your ramekins are oven-safe and will fit comfortably inside your Instant Pot on the trivet before you begin.
FAQ
Q: Can I use other berries in this keto cobbler
A: Absolutely! You can easily substitute the blackberries with other low-carb berries like raspberries or blueberries. The recipe notes that if you’re using frozen berries, there’s no need to thaw them first.
Q: Is this Instant Pot blackberry cobbler gluten-free
A: Yes, this recipe is naturally gluten-free because it uses coconut flour, which does not contain gluten. To be certain, always ensure your baking powder is also certified gluten-free.
Q: Can I make this cobbler in the oven instead of an Instant Pot
A: While this recipe is optimized for the speed of an Instant Pot, you could adapt it for the oven. Try baking the ramekins at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the topping comes out with moist crumbs.
Q: What can I serve with this keto cobbler
A: For the ultimate dessert experience, serve the warm cobbler with a scoop of keto-friendly vanilla ice cream or a generous dollop of fresh, unsweetened whipped cream.
