If you’re craving something warm, creamy, and bursting with berry flavor—without derailing your keto goals—this Keto Strawberry Cream Cheese Cobbler is your new go-to dessert. It’s sweet, tangy, and has that irresistible golden-baked top with a rich, creamy filling underneath. Best of all? It’s incredibly easy to whip up with simple keto-friendly ingredients.
Why You’ll Love This Keto Cobbler
This Keto Strawberry Cream Cheese Cobbler isn’t just low in carbs—it’s packed with flavor and texture that will have everyone asking for seconds (yes, even the non-keto folks!). The sweet strawberries pair perfectly with the creamy, tangy layer of cream cheese, while the buttery almond flour topping bakes up golden and slightly crisp. It’s simple enough for a weekday dessert and elegant enough for a dinner party. Plus, it’s gluten-free and customizable to fit your taste buds.
Ingredients
This keto cobbler uses easy-to-find, low-carb staples to keep things simple and satisfying. Here’s what you’ll need:
For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons powdered erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For the Cream Cheese Layer:
- 6 oz cream cheese, softened
- 1 tablespoon powdered erythritol
- 1/2 teaspoon vanilla extract
For the Cobbler Topping:
- 1 cup almond flour
- 1/4 cup melted butter (unsalted)
- 2 tablespoons powdered erythritol
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 egg, beaten
Optional: A pinch of cinnamon for a warm flavor twist.
Instructions
This recipe comes together quickly with just a few simple steps. Let’s get baking!
- Preheat the oven to 350°F (175°C). Lightly grease a small baking dish (around 8×8 inches) with butter or nonstick spray.
- Make the strawberry layer:
In a bowl, toss sliced strawberries with erythritol, vanilla extract, and lemon juice. Spread evenly in the bottom of the baking dish. - Whip the cream cheese layer:
In a separate bowl, mix softened cream cheese, erythritol, and vanilla until smooth and creamy. Drop dollops over the strawberries and gently swirl with a spoon or knife (don’t fully mix—those creamy pockets are delicious!). - Prepare the cobbler topping:
Combine almond flour, melted butter, erythritol, baking powder, salt, and the beaten egg in a bowl. Stir until a thick batter forms. - Assemble:
Spoon the topping evenly over the strawberry and cream cheese layers. It’s okay if it doesn’t completely cover the filling—it will spread a bit while baking. - Bake:
Place in the oven and bake for 25–30 minutes, or until the top is golden and set. The filling should be bubbling slightly at the edges. - Cool & Serve:
Allow to cool for at least 10 minutes before serving. Enjoy warm, or let it chill for a firmer texture.
Servings and Timing
This cozy keto cobbler is perfect for a small gathering or for treating yourself throughout the week.
- Servings: Makes about 6 generous servings
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: About 40 minutes from start to finish
Tips and Variations
Want to make this cobbler your own? Here are some easy ways to switch it up and make it even more delicious:
- Berry Swap: Don’t have strawberries? Try raspberries, blueberries, or a mix of low-carb berries.
- Make it dairy-free: Use a dairy-free cream cheese and coconut oil or vegan butter in place of dairy ingredients.
- Nut-free option: Swap almond flour for sunflower seed flour to keep it low-carb and nut-free.
- Add crunch: Sprinkle a handful of chopped pecans or walnuts on top before baking for added texture.
- Cinnamon swirl: Add a sprinkle of cinnamon to the topping batter for a warm, cozy flavor.
- Extra creamy: Want it creamier? Double the cream cheese layer!
- Single servings: Scoop the mixture into ramekins for adorable, perfectly portioned desserts.
Storage
Leftovers? Lucky you! This Keto Strawberry Cream Cheese Cobbler stores beautifully.
- Refrigerator: Store in an airtight container in the fridge for up to 4–5 days. The flavors deepen over time, making it even more delicious the next day.
- Freezer: You can freeze individual portions wrapped tightly or in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge and reheat gently.
- Reheating Tips: Warm it in the microwave for 20–30 seconds or in the oven at 300°F (150°C) until heated through. Avoid overheating to maintain the creamy texture.
Frequently Asked Questions
1. Can I use frozen strawberries?
Yes! Just thaw and drain them well to avoid excess liquid in the cobbler.
2. Is this cobbler really keto-friendly?
Absolutely. It’s made with low-carb sweeteners, almond flour, and no added sugars—perfect for a keto lifestyle.
3. Can I make this ahead of time?
Yes! You can prepare and assemble it a day in advance. Just bake when ready to serve or reheat before enjoying.
4. What’s the best sweetener to use?
Erythritol or monk fruit blends work best. Avoid liquid sweeteners, as they may affect texture.
5. Can I double the recipe?
Definitely! Just use a larger baking dish (like 9×13) and add 5–10 minutes to the baking time.
6. Is it okay to skip the cream cheese layer?
Sure, but the cream cheese adds a rich, tangy flavor that balances the sweetness—highly recommended!
7. What can I serve with it?
Top with whipped cream, a scoop of keto ice cream, or enjoy it as-is with a cup of tea or coffee.
Conclusion
This Keto Strawberry Cream Cheese Cobbler is everything you want in a dessert—sweet, creamy, comforting, and totally guilt-free. It’s proof that following a low-carb lifestyle doesn’t mean giving up on indulgent treats. With simple ingredients and quick prep, this recipe is perfect for busy weeknights, special occasions, or anytime you’re craving something cozy and delicious.
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Keto Strawberry Cream Cheese Cobbler
Warm, creamy, and bursting with berry flavor—this Keto Strawberry Cream Cheese Cobbler is the perfect low-carb dessert. With sweet strawberries, a tangy cream cheese swirl, and a golden almond flour topping, it’s as delicious as it is keto-friendly.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 6 oz cream cheese, softened
- 1 tablespoon powdered erythritol
- 1/2 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup melted butter (unsalted)
- 2 tablespoons powdered erythritol
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 egg, beaten
- Optional: A pinch of cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish.
- In a bowl, toss strawberries with 2 tablespoons erythritol, 1 teaspoon vanilla, and 1 teaspoon lemon juice. Spread in the dish.
- In another bowl, mix cream cheese with 1 tablespoon erythritol and 1/2 teaspoon vanilla until smooth. Drop over strawberries and swirl gently.
- Mix almond flour, melted butter, 2 tablespoons erythritol, baking powder, salt, and egg until thick batter forms.
- Spoon topping over the filling, allowing some areas to remain uncovered.
- Bake for 25–30 minutes until top is golden and filling bubbles at the edges.
- Let cool for 10 minutes before serving. Enjoy warm or chilled.
Notes
Try with raspberries, make it dairy-free with vegan swaps, or go nut-free using sunflower seed flour. Store in the fridge for up to 5 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: keto, cobbler, strawberry, cream cheese, low-carb, gluten-free
