Paleo Mixed Berry Cobbler

Berry cobbler recipe & content provided by Rosie Tran

Berry cobbler is the perfect recipe to ring in fall and use seasonal berries at their freshest. With temperatures cooling, my cravings have gone from salads and sorbets to bone broth and cozy treats. Not only does this sweet berry cobbler fit the bill, it’s also low-carb and packed with protein and healthy fats.

Related: White Chocolate and Raspberry Keto Cake (Paleo)

This berry cobbler has all the flavor you’d expect from a recipe with flour and sugar, with some delicious upgrades. Collagen protein acts as a thickener for the berry filling, while also adding skin-smoothing, gut-healing benefits. Then, that sweet and tart filling gets topped with a buttery, crisp, grain-free crust. Cinnamon and ghee level up the flavor to make this berry cobbler taste downright sinful.

If you can’t find raspberries or blackberries, you can substitute other low-fructose organic berries for this cobbler (such as strawberries or blueberries). And if you can only find one kind of fresh berry, that’s fine too — just substitute in equal parts. The results are still delicious.

Serve your berry cobbler with a heaping scoop of paleo-friendly vanilla ice cream and whipped coconut cream, or enjoy with a dairy-free chai tea latte for a luxurious afternoon treat.

Paleo Mixed Berry Cobbler

Start to Finish: 60 minutes (15 minutes active)

Ingredients:

• 1/2 cup organic raspberries
• 1/2 cup organic blackberries
• 2 scoops collagen protein
• 4 teaspoons birch xylitol or erythritol (keto), raw honey (paleo) or MitoSweet
• 1/4 cup water
• 1/4 cup raw macadamia nuts
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons almond flour
• 1 tablespoon coconut flour
• 2 tablespoons grass-fed ghee, melted
• 1 teaspoon ground ceylon cinnamon

Instructions:

1. Preheat your oven to 300 degrees.
2. In a saucepan on medium heat, add berries and water to warm through.
3. When warmed, add collagen and sweetener to the berry mix and stir until both have dissolved. Set aside to cool.
4. In a food processor, add macadamia nuts and pulse briefly. Make sure to leave some chunks.
5. In a mixing bowl, add crushed macadamia nuts, shredded coconut, almond flour, coconut flour, and cinnamon.
6. Spoon the berry mixture into the bottom of two oven-safe dishes. Top with nut mixture, then drizzle the melted ghee on top.
7. Bake berry cobbler for 45 minutes. If desired, broil for an additional 1-2 minutes, or until the topping is crisp and golden.

Serves: 2

Nutritional Information (Per Serving):

• Calories: 499
• Protein: 28g
• Total Carbs: 25g
• Fiber: 10g
• Sugars: 7g
• Sugar Alcohols: 8g
• Net Carbs: 7g
• Total Fat: 35g
• Saturated Fat: 17g
• Sodium: 184mg
• Cholesterol: 30mg
• Potassium: 199mg
• Iron: 11%
• Calcium: 14%
• Magnesium: 30%
• Vitamin A: 12%
• Vitamin C: 11%

Note on ingredients: When using berries in recipes, always buy fresh (and freeze them yourself, if desired). Packaged frozen berries are more susceptible to mold toxins, and are not recommended on the Bulletproof Diet.