Keto Strawberry Cream Cheese Cobbler Recipe
A warm, gooey Keto Strawberry Cream Cheese Cobbler with fresh strawberries, creamy filling, and a buttery topping. Low-carb, delicious, and easy to make!
Ingredients
For the Cobbler Base
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol or monk fruit sweetener
- 1 tsp baking powder
- 1/4 tsp xanthan gum optional
- 1/4 cup unsalted butter melted
- 1/2 tsp vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese softened
- 1 large egg
- 2 tbsp granulated sweetener adjust to taste
- 1/2 tsp vanilla extract
For the Strawberry Layer
- 2 cups fresh strawberries sliced
- 1/4 cup granulated sweetener
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the strawberries: In a mixing bowl, toss the sliced strawberries with 1/4 cup granulated sweetener. Set aside.
- Make the cream cheese layer: In another bowl, beat the softened cream cheese until smooth. Add 2 tablespoons sweetener, 1 large egg, and 1/2 teaspoon vanilla extract. Mix until creamy.
- Make the cobbler topping: In a separate bowl, whisk together 1 cup almond flour, 1/4 cup coconut flour, 1/4 cup sweetener, 1 teaspoon baking powder, and 1/4 teaspoon xanthan gum (optional). Stir in 1/4 cup melted butter and 1/2 teaspoon vanilla extract until a crumbly dough forms.
- Assemble the cobbler: Grease a baking dish. Spread the sweetened strawberries evenly on the bottom. Pour the cream cheese mixture over the strawberries and gently spread it out. Crumble the cobbler dough on top.
- Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool slightly before serving.