Keto Strawberry Cobbler

Why You’ll Love This Recipe

I adore this recipe because it’s simple, wholesome, and full of flavor. The combination of almond flour, cream cheese, and fresh strawberries creates a cobbler that’s rich, slightly tangy, and naturally sweet. I love how it comes together quickly with everyday keto ingredients, and there’s no need for complicated steps or equipment. It’s perfect served warm with a dollop of whipped cream or a scoop of sugar-free vanilla ice cream for a cozy, satisfying dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup almond flour
½ cup unsalted butter, softened
2 medium eggs
½ cup low-carb erythritol sweetener
½ teaspoon baking powder
1 teaspoon vanilla extract
4 grains (a pinch) of salt
4 ounces cream cheese, broken into pieces
8 strawberries, quartered

Directions

1. I preheat my oven to 190°C (380°F).

2. In a mixing bowl, I cream together the softened butter and erythritol until smooth and fluffy.

3. I add the eggs and vanilla extract, whisking until fully combined.

4. I mix in the baking powder, salt, and almond flour, stirring until the batter is smooth and thick.

5. I pour the batter into a greased baking dish, spreading it evenly with a spatula.

6. I scatter the quartered strawberries over the top of the batter.

7. I add small pieces of cream cheese evenly across the surface.

8. I bake the cobbler for 45–50 minutes, until the top is golden brown and the filling is bubbly. After 25 minutes, I remove the foil to let the crust brown nicely.

9. I let it cool slightly before serving—it’s best warm, with the fruit peeking through the golden crust.

Servings and Timing

This recipe makes 6 servings. It takes about 15 minutes to prepare and 50 minutes to bake, for a total time of around 1 hour and 5 minutes.

Variations

I like to play around with this cobbler recipe depending on what I have on hand:

• Berry Mix: I sometimes use a mix of strawberries, blueberries, and raspberries for a colorful twist.

• Nut Topping: I sprinkle chopped almonds or pecans on top for a crunchy texture.

• Coconut Touch: A tablespoon of shredded unsweetened coconut adds a tropical flair.

• Chocolate Version: I stir a handful of sugar-free chocolate chips into the batter for a decadent treat.

• Cinnamon Spice: I add a pinch of cinnamon to the batter for a warm, comforting flavor.

Storage/Reheating

I let the cobbler cool completely before covering it with foil or transferring it to an airtight container. It keeps well in the refrigerator for up to 5 days. When I reheat it, I warm it in the oven at 350°F for 10–15 minutes or in the microwave for 30 seconds. It also freezes beautifully—just thaw overnight in the fridge before reheating.

FAQs

Can I use frozen strawberries?

Yes, I can! I just thaw them and drain any excess liquid before adding them to prevent the cobbler from becoming too watery.

Can I replace almond flour with coconut flour?

Not directly. Coconut flour absorbs more liquid, so I would only use about 2 tablespoons and possibly add an extra egg to balance the texture.

What type of sweetener works best?

I prefer erythritol or monk fruit blend because they bake well and don’t add extra carbs.

Can I make this dairy-free?

Yes, I can use coconut oil instead of butter and dairy-free cream cheese for a lactose-free version.

How do I know when the cobbler is done?

The top should be golden brown, slightly firm to the touch, and the strawberries should be bubbling around the edges.

Conclusion

This keto strawberry cobbler is a quick, easy, and delicious low-carb dessert that feels like pure comfort. I love how the almond flour crust turns golden and buttery while the strawberries stay juicy and sweet. Whether I’m making it for family, guests, or just myself, it’s a satisfying treat that proves keto desserts can be just as indulgent as traditional ones.

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