This No Sugar Added Berry Cobbler is a guilt-free indulgence that doesn’t skimp on flavor or texture. Juicy, vibrant berries mingle with a tender, golden crust, creating a dessert that’s both comforting and wholesome. Perfect for those watching their carb intake, it’s a treat that satisfies without compromise. In just 25 minutes of prep, you’ll have this beauty ready to bake, filling your kitchen with the irresistible aroma of warm berries and buttery goodness.
After 45 minutes in the oven, you’ll be rewarded with a dessert that’s delightfully crisp on top and lusciously soft underneath. Each bite bursts with the natural sweetness of berries, balanced by a hint of warmth from the crust. Whether served warm or at room temperature, this cobbler is a crowd-pleaser that proves healthy desserts can be just as indulgent. It’s the perfect way to end any meal or enjoy as a cozy afternoon treat.
Ingredients for No Sugar Added Berry Cobbler (Low Carb)
- For the Biscuits:
- 1 cup (4oz/115g) almond flour
- ½ cup (2 ½oz/71g) tapioca flour
- 2 tablespoons coconut flour
- 2 tablespoons Lakanto brown sugar, coconut sugar, or turbinado sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons coconut oil, chilled
- 1 whole egg plus 1 egg white*
- 2 teaspoons vanilla extract
- For the Berry Filling:
- 5 cups (25oz/710g) mixed fresh berries (e.g., strawberries, blueberries, raspberries)
- Zest of 1 lemon
- 2-3 tablespoons lemon juice
- 2 tablespoons tapioca starch
- ½ cup (4oz/115g) Lakanto sugar, Swerve, or coconut sugar
- ¼ teaspoon ground cinnamon
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C).
- Make the Biscuit Dough: In a large bowl, combine almond flour, tapioca flour, coconut flour, Lakanto brown sugar, baking powder, and salt. Rub the chilled coconut oil into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Add the egg, egg white, and vanilla extract. Use a wooden spoon or your hands to bring the dough together into a ball. Set aside.
- Prepare the Berry Filling: In another large bowl, gently mix the berries, lemon zest, lemon juice, tapioca starch, sugar, and cinnamon until the berries are evenly coated and a sauce forms.
- Transfer the berry mixture to a 9-inch cast iron pan or casserole dish.
- Assemble the Cobbler: Press the biscuit dough into an even layer about ¾ inch thick. Use a biscuit cutter to cut out 6 rounds and place them on top of the berries.
- Loosely cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes, uncovered, until the biscuits are golden brown and the berries are bubbly with a shiny sauce.
- Remove from the oven and let cool slightly before serving. Enjoy with a scoop of vanilla ice cream if desired!
- Storage: Cover and refrigerate leftovers for up to 3-4 days.
Perfect Pairings: Serving Suggestions
This No Sugar Added Berry Cobbler shines when served warm with a scoop of low-carb vanilla ice cream or a dollop of whipped coconut cream. For a lighter option, try pairing it with a drizzle of unsweetened almond milk or a sprinkle of toasted coconut flakes for added texture.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, pop individual portions in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) for 10 minutes. For a crispier biscuit top, use the oven method!
Recipe Variations to Try
Swap the mixed berries for sliced peaches or chopped apples for a seasonal twist. If you’re out of tapioca starch, arrowroot powder works as a great thickener. For a nut-free version, replace almond flour with sunflower seed flour and adjust the sweetness to taste.
Time-Saving Tips for Busy Bakers
Prep the biscuit dough and berry filling the night before, storing them separately in the fridge. When ready to bake, assemble and pop it in the oven. Alternatively, use frozen mixed berries—no need to thaw, just add an extra tablespoon of tapioca starch to absorb the extra liquid.
Equipment Guidance for Best Results
A 9-inch cast iron skillet is ideal for even baking and a rustic presentation, but a glass or ceramic baking dish works just as well. If you don’t have a biscuit cutter, simply drop spoonfuls of dough over the berries for a more rustic look.
No Sugar Added Berry Cobbler (Low Carb)
Ingredients
Biscuits
- 1 cup almond flour 4oz/115g
- 1/2 cup tapioca flour 2 ½oz/71g
- 2 tablespoons coconut flour
- 2 tablespoons Lakanto brown sugar, coconut sugar or turbinado sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons coconut oil, chilled
- 1 whole egg plus 1 egg white
- 2 teaspoons vanilla extract
Berry Filling
- 5 cups mixed fresh berries 25oz/710g
- 1 zest of 1 lemon
- 2-3 tablespoons lemon juice
- 2 tablespoons tapioca starch
- 1/2 cup Lakanto sugar, Swerve or coconut sugar 4oz/115g
- 1/4 teaspoon ground cinnamon
Instructions
- Pre-heat the oven to 350°F (180°C).
- First Make the Biscuits: In a large bowl combine the almond flour, tapioca starch, coconut flour, Lakanto brown sugar, baking powder, and salt.
- Rub the cold coconut oil into the dry ingredients until you’ve reached the texture of coarse breadcrumbs.
- Add in the egg, egg white, and vanilla. Using your wooden spoon or your hands, bring the dough together into a ball. Once the dough has come together set aside to make the filling.
- Berry Filling: In a large bowl combine the mixed berries, lemon zest, and juice, tapioca starch, sugar, and cinnamon. Gently fold everything together until the lemon juice, sugar and tapioca starch have formed a sauce, coating the berries.
- Transfer the berries to a 9 inch cast iron pan or casserole dish of your choice.
- Press the dough into 1 even layer about 3/4 inch thick. Using a biscuit cutter, cut out 6 rounds and place them on top of the berries.
- Loosely cover the cast iron pan with foil then bake for 20 minutes. After 20 minutes remove the foil and bake for another 20-25 minutes uncovered, until the biscuits are golden brown and the berries are burst and have formed a shiny sauce.
- Remove from the oven and allow to cool just slightly before serving with vanilla ice cream!
- Cover and store left over cobbler in the fridge for up to 3-4 days.
