Strawberry Cream Cheese Cobbler

Here’s a warm, gooey Keto Strawberry Cream Cheese Cobbler—sweet, creamy, and perfect with a scoop of keto ice cream 🍓🍰

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Keto Strawberry Cream Cheese Cobbler

Ingredients

Strawberry Layer

• 3 cups fresh strawberries, sliced

• ⅓ cup keto sweetener (erythritol or monk fruit)

• 1 tsp lemon juice

• ½ tsp vanilla extract

Cream Cheese Layer

• 6 oz cream cheese, softened

• 1 large egg

• ¼ cup powdered keto sweetener

• ½ tsp vanilla extract

Cobbler Topping

• 1 cup almond flour

• ⅓ cup keto sweetener

• 1 tsp baking powder

• Pinch of salt

• ¼ cup melted butter

• ¼ cup heavy cream

• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.

2. Strawberries:
   Toss strawberries with sweetener, lemon juice, and vanilla. Spread evenly in the dish.

3. Cream cheese layer:
   Beat cream cheese, egg, powdered sweetener, and vanilla until smooth. Spoon dollops over strawberries.

4. Cobbler topping:
   Mix almond flour, sweetener, baking powder, and salt. Stir in butter, cream, and vanilla.

5. Assemble:
   Drop spoonfuls of topping over cream cheese layer (it will spread while baking).

6. Bake uncovered for 35–40 minutes, until golden and bubbly.

7. Cool 10 minutes before serving.

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Serving Ideas

• Top with keto whipped cream

• Add sugar-free vanilla ice cream

• Sprinkle with toasted almonds

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Storage

• Refrigerate up to 4 days

• Reheat gently for best texture

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Macros (per serving, 8 servings)

• Calories: ~280

• Fat: 24g

• Protein: 7g

• Net Carbs: ~4–5g

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Tips

• Use frozen strawberries (thawed & drained) if needed

• For firmer layers, chill before slicing