Keto Strawberry Cream Cheese Cobbler
Keto Strawberry Cream Cheese Cobbler layers juicy strawberries with a tender almond flour topping and a tangy cream cheese swirl. It is a practical low-carb berry dessert for summer gatherings, weekend baking, or make-ahead serving.
Equipment
- 9-inch square baking dish
- Rimmed baking sheet
- 2 mixing bowls
- Whisk
- Rubber spatula or wooden spoon
Ingredients
- 4 cups fresh strawberries hulled and sliced
- 1/2 cup granulated allulose or monk fruit
- 1 tablespoon lemon juice
- 1/4 teaspoon xanthan gum
- 2 cups super-fine almond flour
- 2 tablespoons coconut flour
- 6 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon baking powder
- 1 large egg room temperature
- 4 ounces cream cheese softened
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350°F (175°C), lightly grease a 9-inch square baking dish, and place it on a rimmed sheet pan.
- Toss the strawberries with the allulose or monk fruit and lemon juice, sprinkle in the xanthan gum, and toss again until evenly coated.
- Spread the strawberry mixture and any collected juices in an even layer in the prepared baking dish.
- Whisk the almond flour, coconut flour, and baking powder, then stir in the cooled melted butter and egg until a thick batter forms.
- Beat the softened cream cheese with the heavy cream until smooth and spoonable.
- Drop the almond flour batter over the berries, add cream cheese dollops, and gently marble the top with a knife without stirring into the fruit.
- Bake for 32 to 38 minutes, until the berry juices bubble and the topping is set and golden, then cool for at least 15 minutes before serving.
Notes
Storage: Cover and refrigerate the cooled cobbler for up to 4 days.
Reheating: Warm portions at 300°F (150°C) for 10 to 15 minutes to help preserve the topping.
Best Tips: Dry the strawberries well, scatter the topping in small mounds, and let the cobbler rest before serving.
Variations: Replace up to half the strawberries with raspberries, blackberries, or blueberries while keeping the total fruit amount consistent.
Freezing: Freeze individual cooled portions in airtight containers for up to 2 months and thaw overnight in the refrigerator.
Keto Notes: Use a cup-for-cup granular allulose or monk fruit blend and verify packaged ingredients fit personal carbohydrate targets.