When strawberry season rolls around, I find myself irresistibly drawn to their bright red hue and that perfect balance of sweet and tart. One weekend, while browsing through my fridge looking for a low-carb dessert, I decided to experiment with a Keto Strawberry Cream Cheese Cobbler inspired by those fresh strawberries.
The result was a comforting yet keto-friendly treat that combines juicy, simmered berries with a luscious cream cheese layer and a crumbly almond flour topping. This cobbler feels like a sweet celebration of strawberry season without the sugar crash, and it’s perfect for anyone craving a nostalgic dessert while sticking to a health-conscious lifestyle.
Making this cobbler turned into a delightful adventure in balancing flavors and textures—from the tang of cream cheese to the warmth of cinnamon in the topping. It’s the kind of dessert that fills your kitchen with an inviting aroma and leaves you savoring every bite, knowing you’re nourishing yourself thoughtfully.
If you have experience baking keto desserts or you’re a casual home cook interested in low-carb treats, this strawberry cream cheese cobbler is bound to become a favorite.
Short Description
This Keto Strawberry Cream Cheese Cobbler features fresh strawberries simmered into a sweet, thickened filling, topped with a rich cream cheese layer and a cinnamon-spiced almond flour crumble. It’s a low-carb, gluten-free dessert bursting with fruity flavor and creamy indulgence—perfect for strawberry season and keto lifestyles.
Key Ingredients
For the Filling:
- 1 lb fresh strawberries, hulled and sliced
- 2 tablespoons granulated erythritol (or keto-friendly sweetener)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon xanthan gum (optional, for thickening)
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated erythritol
- 1 large egg
- 1 teaspoon vanilla extract
For the Cobbler Topping:
- 1 cup almond flour
- 2 tablespoons granulated erythritol
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons cold unsalted butter, cubed
- 1 teaspoon vanilla extract
Tools Needed
- 8×8-inch baking dish
- Medium saucepan
- Mixing bowls
- Pastry cutter or fork
- Hand mixer or whisk
- Measuring spoons and cups
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with cooking spray or butter to prevent sticking.
Step 2: Prepare the Strawberry Filling
Place the sliced strawberries, erythritol, vanilla extract, lemon juice, and water into a medium saucepan over medium heat. Stir occasionally as the strawberries soften and release their juices, about 5–7 minutes. If using xanthan gum, sprinkle it evenly over the mixture and stir well. Continue cooking for another 1–2 minutes until the filling thickens slightly. Remove from heat and set aside. The filling should be syrupy but not too runny.
Step 3: Make the Cream Cheese Layer
In a mixing bowl, beat the softened cream cheese and erythritol until smooth and creamy using a hand mixer or whisk. Add the egg and vanilla extract, then mix again until fully combined. The mixture should be fluffy and spreadable.
Step 4: Prepare the Cobbler Topping
In a separate bowl, mix together the almond flour, erythritol, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the vanilla extract to help the topping come together slightly. The texture should be crumbly but hold together when pressed gently.
Step 5: Assemble the Cobbler
Spread the strawberry filling evenly across the bottom of the prepared baking dish. Gently dollop the cream cheese mixture over the strawberry layer, smoothing it out carefully to cover as much surface as possible. Finally, crumble the almond flour topping evenly over the cream cheese layer, making sure to cover it completely.
Step 6: Bake
Place the dish in the oven and bake for 30–35 minutes, or until the topping turns golden brown and the filling bubbles at the edges. If the topping starts browning too quickly, loosely cover the dish with foil to prevent burning while allowing the filling to cook through.
Step 7: Serve
Remove the cobbler from the oven and allow it to cool for 10–15 minutes. Serve warm for the best flavor and texture. Optionally, add a dollop of whipped cream or a scoop of keto-friendly ice cream for extra indulgence.
Why You’ll Love This Recipe
– This cobbler offers a perfect harmony of flavors and textures—juicy, slightly tart strawberries balanced by a rich, creamy layer and a warm, crumbly topping.
– It’s an easy-to-make dessert that’s naturally gluten-free and keto-friendly, making it a great choice for anyone watching carbs without sacrificing taste.
– The use of almond flour and erythritol keeps it low in carbs but still satisfying.
– It’s versatile enough to enjoy year-round with different berries or toppings.
Mistakes to Avoid & Solutions
1. Overcooking the strawberry filling, which can make it too watery
To avoid this, cook just until the berries soften and the juices thicken slightly. Using xanthan gum helps but is optional—if you don’t have it, simply cook a little longer, stirring often.
2. Topping burning before the filling is done
If you notice the topping browning too fast, tent foil over the dish after 20 minutes to protect it.
3. Make sure the cream cheese is softened before mixing, or you’ll get lumps
If lumps appear, use a hand mixer or whisk vigorously to smooth it out.
Serving and Pairing Suggestions
Serve the cobbler warm, perhaps with a spoonful of whipped cream or keto vanilla ice cream to enhance the creamy texture.
It pairs wonderfully with a hot cup of coffee or herbal tea for a cozy afternoon treat.
For brunch, try alongside a light salad or a cup of unsweetened iced tea.
Storage and Reheating Tips
Store: leftovers covered in the refrigerator for up to 3 days.
To reheat: warm individual portions in the microwave for 20-30 seconds or in a 300°F (150°C) oven for 10 minutes until heated through, which helps maintain the topping’s texture.
Avoid reheating multiple times to preserve freshness.
FAQs
1. Can I use frozen strawberries for this recipe?
Yes, but thaw and drain excess liquid before cooking to avoid a soggy filling.
2. What can I substitute for erythritol?
You can use monk fruit sweetener or allulose in the same amounts. Avoid sugar substitutes that don’t bake well.
3. Is xanthan gum necessary?
It’s optional but helps thicken the filling without adding carbs. If you skip it, cook the filling a bit longer until thickened.
4. Can I make this dairy-free?
You could try using dairy-free cream cheese alternatives and vegan butter, but texture and flavor may vary.
5. How do I know when the cobbler is done?
Look for a golden-brown topping and bubbling filling around the edges. The cream cheese layer should be set but still creamy.
Tips & Tricks
Soften cream cheese to room temperature before mixing for a smooth layer.
Use cold butter for the topping to get a crumbly texture.
Stir the filling frequently to prevent sticking or burning.
Let the cobbler rest after baking; this helps the layers set for easier slicing.
Recipe Variations
Berry Medley Cobbler: Swap strawberries with a mix of raspberries, blueberries, and blackberries. Adjust sweetener to taste.
Lemon Zest Twist: Add 1 teaspoon lemon zest to the cream cheese layer for a citrusy brightness.
Nutty Topping: Mix ¼ cup chopped pecans or walnuts into the almond flour topping for crunch.
Chocolate Drizzle: After baking, drizzle melted sugar-free dark chocolate over the cooled cobbler for an indulgent touch.
Final Thoughts
Keto Strawberry Cream Cheese Cobbler has quickly earned a spot in my go-to dessert list during strawberry season. It’s the kind of recipe that feels both indulgent and nourishing—a perfect balance for those mindful moments when you want to treat yourself without straying from your health goals. The layers offer an inviting combination of textures, from juicy berries to a creamy middle and a satisfying crumbly top, making every bite a little celebration.
It’s simple enough to whip up on a weeknight yet impressive enough for weekend guests. If you’re looking for a versatile dessert that captures the essence of fresh strawberries while keeping carbs in check, this cobbler fits the bill beautifully. I hope it becomes a beloved recipe in your kitchen too!
Keto Strawberry Cream Cheese Cobbler
Print ThisIngredients
- For the Filling:
- 1 lb fresh strawberries, hulled and sliced
- 2 tablespoons granulated erythritol (or keto-friendly sweetener)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon xanthan gum (optional, for thickening)
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- For the Cobbler Topping:
- 1 cup almond flour
- 2 tablespoons granulated erythritol
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons cold unsalted butter, cubed
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
Step 2: Cook sliced strawberries with erythritol, vanilla, lemon juice, and water until softened and slightly thickened. Add xanthan gum if using.
Step 3: Beat softened cream cheese with erythritol, then mix in egg and vanilla until smooth and fluffy.
Step 4: Combine almond flour, erythritol, cinnamon, and salt. Cut in cold butter until crumbly. Stir in vanilla extract.
Step 5: Layer strawberry filling in the dish, spread cream cheese mixture on top, then crumble the almond flour topping evenly over all.
Step 6: Bake for 30–35 minutes until topping is golden and filling bubbles. Cover with foil if topping browns too fast.
Step 7: Let cool 10–15 minutes, then serve warm. Optionally, add whipped cream or keto ice cream.
