Triple Berry Cobbler – sugar and gluten free, with egg and grain-free options

If you like berries, you are going to love this healthified version of a favorite dessert–a paleo berry cobbler.

I love making healthier versions of comfort foods like Low-Carb Shepherd’s Pie, Chocolate Truffles, Hamburger Helper, Raw Chocolate Brownies, and Chocolate Pudding. Although I’ve been gluten and refined sugar-free now for several years (among other things), becoming completely sugar-free is somewhat of a new adventure for me.

Based on some recent blood test results, my naturopathic physician, Dr. Amy Chadwick of Soaring Crane Clinic in Palmer, Alaska, discovered my cells aren’t processing sugar correctly. Instead of turning the sugar into energy, my cells turn it into either fat or protein.

I was surprised by the news, but after being completely sugar-free for 3 weeks now I’ve lost nearly 5 pounds, which I find absolutely incredible! Especially since over the last several months I’ve been trying to lose a few pounds and haven’t had any success.

My weight just wouldn’t budge.

However, now I’ve also noticed an increase in energy, and my endless black hole of an appetite has subsided. I can control my hunger now and it is much easier for me to recognize when I’m full.

There were lots of other fascinating things I found out from that one blood test (the Biology of Functions test), and I’m hoping within the next few weeks my doctor will be able to write a guest post for me on Allergy-Free Alaska explaining it all (with my full permission to disclose my medical information).

But onto the main point of this post, the cobbler:

Dessert and Paleo Berry Cobbler Love

I’m an absolute sucker for desserts, or sweets of any kind really.

Some of my favorite refined sugar-free recipes are my Guilt-Free Pecan Pie Cookies (paleo & vegan), Orange Creamsicle Popsicles (paleo & GAPS friendly), Sugar-Free Chocolate Macaroons (grain-free), and one of my absolute favorites – Liquid Gold a.k.a. Dairy-Free Caramel Sauce (paleo & vegan).

The caramel sauce will turn any dessert into an incredible one, but it’s also amazing in coffee (you can thank me later) or this Rich and Nutritious Coffee Substitute :)!)

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 reasoning, I’m sure you will love it!

Of course it’s called Triple Berry because it calls for 3 kinds of berries. But you can just use 3 times as much of one kind if that’s what you would like to do.

Recipe Notes for Paleo Berry Cobbler

• 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 low-carb option.
• Here is a great recipe for making your own liquid stevia. Increase sweetener if using rhubarb.
• 1-2 scoops stevia extract will work well instead of xylitol.
• Here’s my Easiest Almond Milk if you would like to make your own.
• See this post for a great homemade egg substitute.
• 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 tries this but I think it would work.
• This cobbler would also taste great with this Whipped Coconut Pudding on top for sure

Triple Berry Cobbler – sugar and gluten free, with egg and grain-free options

This Triple Berry Cobbler Recipe is gluten and sugar free with a grain and egg-free option. A great comfort food made healthier!

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Course: Dessert

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan

Keyword: paleo berry cobbler

Servings: 6 -8

Calories: 699kcal

Ingredients

For Filling

• 8 cups frozen triple berry blend
• 3 tablespoons arrowroot powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon Vanilla Liquid Stevia (3 drops)

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
• 1/4 teaspoon baking soda
• 1/4 teaspoon vanilla extract
• 1 1/4 teaspoons Vanilla Liquid Stevia (15 drops)
• 2-3 teaspoons lemon zest (or zest of 1 lemon)

For an Egg-Free Topping

• 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 egg substitute)

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 low-carb option.
• Increase sweetener if using rhubarb.Here is a great recipe for making your own liquid stevia.
• 1-2 scoops stevia extract will work well instead of xylitol.
• Here’s my Easiest Almond Milk if you would like to make your own.
• See this post for a great homemade egg substitute.
• 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.

Nutrition

Calories: 699kcal | Carbohydrates: 72g | Protein: 10g | Fat: 44g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 646mg | Potassium: 543mg | Fiber: 12g | Sugar: 19g | Vitamin A: 295IU | Vitamin C: 7mg | Calcium: 197mg | Iron: 3mg | Net Carbs: 60g

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.

From my Alaskan kitchen to yours – I hope you all enjoy this recipe as much as we do!

What topping would you put on your cobbler? 

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.