Pre-heat the oven to 350°F (180°C).

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. 

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.