An easy paleo berry cobbler recipe made with fresh or frozen berries. The topping in this low carb blueberry dessert is made with gluten free coconut flour.
This week, we cleaned out our chest freezer as we were replacing it with an upright. Things always seemed to get lost in the chest freezer so I wanted to ditch it.
I found two large bags of frozen blueberries from a berry picking trip we did a couple years ago. There was no freezer burn so I knew they were still good.
Blueberries are usually only good for two years so I plan to use them up over the next couple weeks. I’m hoping that things will be easier to see and use up with the upright freezer.
I came up with a paleo berry cobbler recipe to use up some of the frozen berries. It turned out to be a delicious low carb blueberry dessert!
This is a quick and easy recipe to put together. If you don’t like the taste of coconut oil, I’d suggest using butter instead.
Although I used a monk fruit erythritol blend, any low carb sweetener will work in this recipe. So, I gave the sugar equivalents for those who want to use something else.
If you want a crispier topping, check out my easy blueberry crisp recipe. And, feel free to change up the berries.
Paleo Berry Cobbler Low Carb Blueberry Dessert Recipe
Although I used blueberries in the recipe, you can use any low carb berry. Strawberries, raspberries, blackberries, or any combination works well in this berry cobbler.
Paleo Berry Cobbler Low Carb Dessert
Combine all the filling ingredients and pour in a 1 1/2 quart baking dish.
In a medium bowl, blend together the eggs, oil or butter, sweetener, vanilla (if using), and salt.
Mix in coconut flour and baking powder until batter is smooth.
Spread batter evenly over blueberries.
Bake for 25-30 min at 400 degrees until top is browned.
Any fresh or frozen berries can be used.
For Paleo, sub low carb sweetener with coconut sugar or honey. For low carb, I like to use a monk fruit erythritol blend.