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

Name: Triple Berry Cobbler - sugar and gluten free, with egg and grain-free options
Yield: 6 -8
Ingredients: 8 cups frozen triple berry blend; 3 tablespoons arrowroot powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon vanilla liquid stevia; 4 eggs; 1/2 cup coconut oil; 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; 2-3 teaspoons lemon zest; 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

User Reviews

0.0

0 reviews

Unrated

Servings
6 -8
Calories
699 kcal
Course
Dessert
Cuisine
Vegan, Keto, AIP

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

Iris Warren

Report

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

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

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)

Add to Shopping List

Instructions

Preheat oven to 400 °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.

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.
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 Information

Show Details

Calories 699kcal (35%) Carbohydrates 72g (24%) Protein 10g (20%) Fat 44g (68%) Saturated Fat 27g (135%) Trans Fat 1g Cholesterol 136mg (45%) Sodium 646mg (27%) Potassium 543mg (16%) Fiber 12g (48%) Sugar 19g (38%) Vitamin A 295IU (6%) Vitamin C 7mg (8%) Calcium 197mg (20%) Iron 3mg (17%) Net Carbohydrates 60g

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 699 kcal

% Daily Value*

Calories	699kcal	35%
Carbohydrates	72g	24%
Protein	10g	20%
Fat	44g	68%
Saturated Fat	27g	135%
Trans Fat	1g	50%
Cholesterol	136mg	45%
Sodium	646mg	27%
Potassium	543mg	12%
Fiber	12g	48%
Sugar	19g	38%
Vitamin A	295IU	6%
Vitamin C	7mg	8%
Calcium	197mg	20%
Iron	3mg	17%
Net Carbohydrates	60g