Triple Berry Cobbler - sugar and gluten free, with egg and grain-free options
Servings: 6 -8
This Triple Berry Cobbler Recipe is gluten and sugar free with a grain and egg-free option. A great comfort food made healthier!
For a Grain-Free, Low-Carb Topping
Preheat oven to 400 degrees (F). Lightly grease a 9x13 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.
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