Blackberry Cobbler-Style Cake with Lemon Cream Cheese Icing – Low Carb, Keto, Gluten Free
This cake was delicious warm and was epic cold. In fact, hubby was waiting until late that evening just to get a spoonful of this cold cake. It gets even better as it sits in the fridge! To serve, just spoon it out onto a dessert plate, just as you would a berry cobbler. Instead of icing, you could certainly use fresh whipped cream (with powdered sugar substitute), or a low-carb vanilla ice cream. Just remember to adjust your carb count if you substitute. We loved the flavor of the hint of lemon along with the blackberries.
It’s a cobbler, it’s a cake. It’s a cobbler-style cake! When we found some gorgeous looking blackberries nearing the end of the summer season, I just knew we needed to make a low carb dessert out of them. Hubby suggested a cobbler-style cake and I jumped onboard. I love having a cake that keeps both my taste buds and my blood sugars happy.
- 1 stick butter, softened
- 3oz cream cheese, softened
- 1 cup Swerve granulated sweetener sugar substitute (or other Erythritol sweetener)
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups blanched almond flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 c. fresh blackberries – washed & lightly patted dry
- 4oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup Swerve confectioner’s sugar substitute, sifted (or other Erythritol powdered sweetener)
- ½ tsp pure lemon extract
- Preheat oven to 350 degrees F.
- Prepare an 11” round casserole or gratin-style baking dish by buttering sides and placing a round of parchment paper at the bottom. Scatter the blackberries around the bottom of the dish.
- In a large mixing bowl, beat softened butter, cream cheese, and granulated sweetener with an electric mixer. Add eggs and vanilla extract and beat well.
- In medium size bowl add almond flour, baking powder, and salt and stir until combined. Gradually add to cream cheese mixture, beating well.
- Spoon the cake batter on top of the blackberries in the prepared casserole dish lined with parchment paper. Spread the batter, pressing down over the berries.
- Bake for 35 minutes or until nicely set and golden brown. Allow to cool. Prepare icing as directed below and pipe generously over the cooled cake.