Sugar-Free Triple Berry Cobbler: Gluten-Free with Grain-free Option
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This Sugar-Free Triple Berry Cobbler is a family favorite dessert, making it the perfect dessert to bring along on a picnic, to make ahead of time for a camping trip, or to enjoy just because. Whatever your reason, I'm sure you will love it!
It's special diet friendly so almost anyone can enjoy it.
Ingredients
- frozen berries (a triple-berry blend works great)
- arrowroot powder
- cinnamon
- nutmeg
- Vanilla Liquid Stevia (or alternative)
- eggs
- coconut oil
- coconut flour
- salt
- baking soda
- vanilla extract
- lemon zest
Recipe Notes
- Use rhubarb or unsweetened cranberries with added sweetener instead of part or all of the triple berry blend for a lower-carb option.
- Use 3/4 teaspoon organic glucomannan instead of arrowroot for a lower-carb option.
- 1/32 – 1/64 teaspoons stevia extract should work well instead of the low-carb sweetener if making that version of the recipe.
- Use honey or maple syrup instead vanilla liquid stevia for AIP, go here for more info on substituting sweeteners. Also add a small amount of vanilla and use cassava flour instead of the other gluten-free flours. I haven't tried this but I think it would work.
- This cobbler would taste great with this Sugar-free Coconut Pudding or Sugar-free Dairy-free Whipped Cream on top.
More Healthy Desserts
Here are some more healthy desserts you'll love:
- Chocolate Avocado Truffles – loaded with great taste and great nutrition!
- Raw Chocolate Brownies – no need to turn on your oven for these delicious treats!
- Chocolate Avocado Pudding – made after a famous local restaurant's delicious dessert!
Triple Berry Cobbler: sugar and gluten free, with egg and grain-free options
Ingredients
For Filling
- 8 cups frozen triple berry blend
- 3-4 tablespoons arrowroot powder (use 4 for a thicker filling)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon vanilla liquid stevia (about 20-25 drops)
- 1/4 teaspoon salt
For a Grain-Free, Low-Carb Topping
- 4 eggs (room temperature)
- 1/2 cup coconut oil (melted)
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon vanilla extract
- 1/4 teaspoons Vanilla Liquid Stevia (about 20-25 drops)
- 2-3 teaspoons lemon zest (or zest of 1 lemon)
For a Gluten-free Topping with Egg-Free Option
- 3/4 cup sorghum flour
- 3/4 cup brown rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon guar gum
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2-3 teaspoons lemon
- 1/2 cup palm shortening
- 2 1/2 tablespoons low-carb sweetener
- 2/3 cup almond milk
- 1 egg or equivalent replacer
Instructions
- Preheat oven to 400 °F. Lightly grease a 9×13 baking dish.
- Place the frozen berries in a large mixing bowl and thaw at room temperature until just starting to turn soft and juicy. Do not completely thaw. Add in arrowroot starch, cinnamon, nutmeg, and vanilla stevia. Toss until berries are well coated in the mixture. Sprinkle berries evenly in the baking dish.
- In the bowl of an electric mixer, whisk together the eggs, coconut oil, and coconut flour. Stir in sea salt, vanilla extract, vanilla stevia, and lemon zest. Take spoonfuls of dough flatten them to about 1/4 inch thick with your hands. Place the dough evenly over the berries.
- Bake until golden brown and bubbly, about 25-35 minutes. Serve warm or at room temperature with your favorite ice cream or coconut whipped cream.
Notes
- Use rhubarb or unsweetened cranberries with added sweetener instead of part or all of the triple berry blend for a lower-carb option.
- Use 3/4 teaspoon organic glucomannan instead of arrowroot for a lower-carb option.
- 1/32 – 1/64 teaspoons stevia extract should work well instead of the low-carb sweetener if making that version of the recipe.
- Use honey or maple syrup instead vanilla liquid stevia for AIP, go here for more info on substituting sweeteners. Also add a small amount of vanilla and use cassava flour instead of the other gluten-free flours. I haven't tried this but I think it would work.
- This cobbler would taste great with Whipped Coconut Pudding on top.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
This post was written by Megan of Allergy-Free Alaska. Megan has a great assortment of allergy-friendly recipes that are tempting and delicious; sure to make anyone on a special diet feel more comfortable in the kitchen.
Could I substitute green granny apples for the berries? If so, would I freeze them first? Right now that and lemons are the only fruits that I am allowed.
Should be fine and no you don’t have to freeze them first. Hope it works well for you!
Thanks so so much for this recipe. I had no flour or sugar on hand. That’s how fast I go through those ingredients :). So when I stumbled across this recipe I was overjoyed. You can barely tell it’s gluten free. Again, thanks!
Proverbs31
This looks amazing!!! Thank you for the recipe. 🙂
-Erin
This looks absolutely delicious! Thank you so much for sharing! I’m printing this recipe out! YUMMY!
Hi. I am a “Celiac” sufferer and would like to subscribe to your blog, but after looking all around your site, I cannot see where to do so . . . . . Can you help me?
Gah. I am sooo sorry. I am working on getting an obvious subscribe option this coming week. Envelope in the upper right above the search bar….and the big orange box in the right of the blog :). welcome!
I LOVE Megan’s recipes. This looks amazing. Can’t wait to make!!!
Thanks for sharing, Adrienne. 🙂
-Amber
Isn’t her stuff great? Thanks!
This looks so good! I would like to try it with Saskatoon berries!
This looks so yummy! My hubby is gluten intolerant, so this would be perfect for him. I popped over from The Shabby Creek Cottage–thanks for sharing!
~Abby =)
Welcome. Hope he likes it! Almost all of my recipes are GF – so I encourage you to subscribe :). I’d love to have you!
Looks very yummy!!
I know. I have a bunch of rhubarb and berries in the freezer so I am hoping to make this soon!