Keto Strawberry Cream Cheese Cobbler
Ingredients
- Strawberry Base
- 2 ½ cups fresh strawberries hulled and sliced
- ¼ cup granulated erythritol or monk fruit sweetener
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Cream Cheese Layer
- 4 ounces cream cheese softened
- 2 tablespoons powdered keto sweetener
- ½ teaspoon vanilla extract
- Cobbler Topping
- 1 cup almond flour
- 2 tablespoons coconut flour
- ¼ cup granulated keto sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons melted butter
- 1 large egg
- 2 –3 tablespoons heavy cream as needed
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
- In a bowl, combine strawberries, sweetener, lemon zest, vanilla, and salt; mix gently and spread into the baking dish.
- In a separate bowl, beat softened cream cheese until smooth; add powdered sweetener and vanilla and mix until creamy. Drop spoonfuls over strawberries without mixing.
- Whisk almond flour, coconut flour, sweetener, baking powder, and salt. Stir in melted butter and egg. Add heavy cream gradually until batter is thick and scoopable.
- Drop spoonfuls of topping over the dish, leaving small gaps.
- Bake 30–35 minutes, until golden and bubbling. Cool 10–15 minutes before serving.
Notes
Coconut flour helps absorb extra moisture in the topping.
Lemon zest enhances berry flavor.
Add more heavy cream if topping feels too thick.
Sweeteners may be substituted with allulose or monk-fruit blends.