Sugar Free Triple Berry Cobbler (Grain & Nut Free)

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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! 


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Sugar Free Triple Berry Cobbler (Grain & Nut Free)
Serves: about 8 servings
  • 8 cups frozen triple berry blend
  • 3 tablespoons arrowroot starch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon NuNatural’s Vanilla Stevia
  • 4 eggs, at room temperature
  • 1/2 cup coconut oil, just melted
  • 1/2 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 15 drops NuNatural’s Vanilla Stevia
  • Zest of 1 lemon (about 2-3 teaspoons)
  1. Preheat oven to 400 degrees (F), and lightly grease a 9x13 baking dish.
  2. 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.
  3. Add in the arrowroot starch, cinnamon, nutmeg, and vanilla stevia and toss until the berries are well coated in the mixture.
  4. Place the berries in the baking dish and use a spatula or the back of a spoon to evenly distribute them in the pan.
  5. 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.
  6. Bake until golden brown and bubbly, about 25 - 35 minutes. Serve warm or at room temperature with your favorite ice cream.

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

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. 


  1. Suzanne Perazzini says

    Great recipe. Sugar-free is a good way to go. I am looking forward to reading the post by your doctor.

  2. 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:)

  3. 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.

  4. 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.

  5. 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! 😉


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