Keto Strawberry Cream Cheese Cobbler
Sweet, creamy, and low in carbs — this Keto Strawberry Cream Cheese Cobbler brings together juicy strawberries, rich cream cheese, and a golden almond flour crust. It’s an easy, guilt-free dessert that tastes just like summer.
Ingredients
- Filling
- 2 cups sliced strawberries fresh or thawed frozen
- 2 tbsp keto sweetener erythritol or monk fruit
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Cream Cheese Layer
- 4 oz cream cheese softened
- 1 tbsp powdered keto sweetener
- ½ tsp vanilla extract
- Cobbler Topping
- ½ cup almond flour
- ¼ cup coconut flour
- ¼ cup keto sweetener
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup melted butter or coconut oil
- 2 large eggs
- ¼ cup unsweetened almond milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- In a bowl, mix strawberries, sweetener, lemon juice, and vanilla. Spread in the dish.
- In another bowl, beat cream cheese, sweetener, and vanilla. Drop spoonfuls over strawberries.
- Mix almond flour, coconut flour, sweetener, baking powder, and salt. Add butter, eggs, almond milk, and vanilla. Stir until thick and smooth.
- Spoon batter over the cream cheese layer. It’s fine if it doesn’t cover completely.
- Bake 30–35 minutes until golden and bubbling at the edges.
- Cool for 10 minutes before serving.
Notes
Top with sugar-free whipped cream or keto vanilla ice cream.
Add fresh mint or sliced almonds for garnish. Storage & Reheating
Refrigerate up to 4 days.
Freeze up to 2 months.
Reheat at 300°F (150°C) for 10–12 minutes or microwave 30–40 seconds.
Add fresh mint or sliced almonds for garnish. Storage & Reheating
Refrigerate up to 4 days.
Freeze up to 2 months.
Reheat at 300°F (150°C) for 10–12 minutes or microwave 30–40 seconds.