I have the perfect summertime recipe for you today, that's sugar free and absolutely delicious! This Sugar Free Triple Berry Cobbler (Grain & Nut Free) is the perfect dessert to bring along on a picnic, camping trip, or to make for your 4th of July celebration!
...... or to have for breakfast (not that I would know anything about that)! 😉
If you are worried about using stevia in this recipe, don't be. It blends in wonderfully with the berries. I can't even detect it, and neither can my husband. Course the brand of liquid stevia you use is key. I only recommend the NuNatural's brand of stevia. When used properly, it doesn't have the bitter aftertaste that other stevias do.
This is truly dessert eating at its finest, especially because it's sugar and guilt free!
Enjoy!
xoxo,
Megan
Sugar Free Triple Berry Cobbler (Grain & Nut Free)
Ingredients
Filling:
- 8 cups frozen triple berry blend
- 3 tablespoons arrowroot starch
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon NuNatural’s Vanilla Stevia
Topping:
- 4 eggs, at room temperature
- ½ cup coconut oil, just melted
- ½ cup coconut flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- 15 drops NuNatural’s Vanilla Stevia
- Zest of 1 lemon (about 2-3 teaspoons)
Instructions
- Preheat oven to 400 degrees (F), and lightly grease a 9x13 baking dish.
- Place the berries in a large mixing bowl and thaw at room temperature until they are just starting to turn soft and juicy. Do not completely thaw.
- Add in the arrowroot starch, cinnamon, nutmeg, and vanilla stevia and toss until the berries are well coated in the mixture.
- Place the berries in the baking dish and use a spatula or the back of a spoon to evenly distribute them in the pan.
- In the bowl of an electric mixer, whisk together the eggs, coconut oil, and coconut flour. Stir in the sea salt, vanilla extract, vanilla stevia, and lemon zest. Crumble the dough topping 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.
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This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter, Gluten Free Fridays andWellness Weekend.
amber says
This looks spectacular, Meg! OMG!!!!!
Suzanne Perazzini says
Great recipe. Sugar-free is a good way to go. I am looking forward to reading the post by your doctor.
Sasha says
NICE JOB AUNT! Looks great 🙂 I gotta try it out myself 🙂
Megan says
LOL! Thanks, babe! 🙂
Shirley @ gfe & All Gluten-Free Desserts says
Love that you can make this delicious berry-centric dessert any time of year, Megan! Just shared on All Gluten-Free Desserts. 🙂
xo,
Shirley
Joycer says
So happy to find your blog today. I had a bag of mixed berries last week needed to use up. Bummer I did not see this then. Instead made a triple berry jam. Excellent if I say so myself.
3cups berries, maple syrup,lemon juice, chia seeds for thickener . Keep up the great ideas:)
Arky&Free says
Thank you for these everyday practicle recipes that I can actually place into my kitchen regimen! I, too, am working on healing of autoimmune issues through diet and have eliminated wheat, soy and dairy products. The majority of our grandchildren (biological and adopted) have food issues and it's interesting putting a meal together that works for everyone.
Megan says
You are so welcome! Thanks for stopping by and commenting! 😉
J says
HI Megan,
I am wondering if I can replace the stevia with cane sugar?
Also, what is a frozen triple berry blend? Could I use fresh berries?
I know this is a summer recipe but I am craving something summery in these cold winter Michigan months!
-J
Megan says
Hi J,
I'm sure you probably could, I just haven't made this recipe with cane sugar, so you'll have to experiment with ratios.
The triple berry blend I use is a combination of frozen raspberries, blueberries, and black berries. I would imagine fresh berries would work just as well. 😉
Enjoy!
Megan
Renee says
Can you use powdered stevia instead and if so how much?
Mēgan says
Hi Renee,
I'm sure you could use the powdered stevia, I'm just not sure on how much. You might have to add a little at a time until you like the taste of it.
Roxanne says
Hi Megan. Can your Triple Berry Cobbler be made a day in advance? Looking forward to making it for my diabetic friend!
Mēgan says
Hi Roxanne, yes, it can. I have been known to make this the day before for breakfast the following morning. 😉
Alan says
Hi, Megan. I'm already a subscriber and have been making your awesome gluten-free bread weekly for about a year. I'm looking for a gluten-free strawberry-rhubarb cobbler recipe and didn't see one in your recipe list. Any suggestions? Thanks much. Alan in Idaho.
Megan says
Hi Alan,
Thank you so much for being a loyal follower! 😉 I appreciate that very much!
Unfortunately, I don't have a recipe for strawberry rhubarb cobbler, but I think this recipe from Pinch of Yum looks great (click here for the recipe). Or if you're look for more of a traditional type recipe, my friend Jeanine has a recipe posted on her site, The Baking Beauties (click here for the recipe).
I hope those help! 😉
Megan