This delightful Keto Strawberry Cobbler is a low-carb, gluten-free dessert that combines the natural sweetness of strawberries with a rich, buttery almond flour crust. Enhanced with pockets of cream cheese, this cobbler offers a creamy texture that complements the juicy strawberries perfectly. It’s an ideal treat for those following a ketogenic lifestyle without compromising on flavor.
Why You’ll Love This Recipe
Keto-Friendly: With only 4.6g net carbs per serving, it’s perfect for those on a low-carb diet.
Gluten-Free: Made with almond flour, it’s suitable for gluten-sensitive individuals.
Creamy and Fruity: The combination of cream cheese and strawberries provides a delightful taste and texture.
Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to all skill levels.
Ingredients
½ cup almond flour
½ cup unsalted butter, softened
½ cup low-carb erythritol sweetener
2 medium eggs
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
4 ounces cream cheese, cut into small pieces
8 strawberries, quartered
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 380°F (190°C).
In a mixing bowl, cream together the softened butter and erythritol until well combined.
Add the eggs and vanilla extract to the mixture and whisk until smooth.
Incorporate the baking powder, salt, and almond flour into the wet ingredients, mixing until a batter forms.
Pour the batter into a greased baking dish, spreading it evenly.
Distribute the quartered strawberries over the batter.
Scatter the cream cheese pieces on top of the strawberries.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the center is set.
Allow the cobbler to cool slightly before serving.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Variations
Berry Mix: Substitute or combine strawberries with other low-carb berries like raspberries or blackberries.
Nut Topping: Add chopped pecans or walnuts on top before baking for added crunch.
Spice It Up: Incorporate a pinch of cinnamon or nutmeg into the batter for a warm spice flavor.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer-safe containers for up to 1 month.
Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave individual servings for 30-60 seconds.
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Ensure they are thawed and drained to remove excess moisture before adding them to the batter.
What sweetener can I use besides erythritol?
Monk fruit sweetener or stevia are excellent low-carb alternatives to erythritol.
Is it necessary to use cream cheese?
While cream cheese adds a creamy texture, you can omit it or substitute with mascarpone or ricotta cheese.
Can I make this dairy-free?
Yes, use dairy-free butter alternatives and a plant-based cream cheese substitute to make the recipe dairy-free.
How do I know when the cobbler is done baking?
The top should be golden brown, and a toothpick inserted into the center should come out clean.
Can I double the recipe?
Absolutely. Double the ingredients and use a larger baking dish. Adjust the baking time as needed, checking for doneness.
What can I serve with this cobbler?
Serve with a dollop of whipped cream or a scoop of keto-friendly vanilla ice cream.
Can I prepare this ahead of time?
Yes, you can prepare the batter and assemble the cobbler ahead of time. Store it in the refrigerator and bake when ready.
How do I prevent the top from browning too much?
If the top browns too quickly, cover it loosely with foil during the remaining baking time.
Is this recipe suitable for diabetics?
This low-carb, sugar-free recipe can be suitable for diabetics, but it’s essential to consult with a healthcare provider regarding individual dietary needs.
Conclusion
This Keto Strawberry Cobbler is a delicious, low-carb dessert that doesn’t compromise on taste. Its combination of sweet strawberries, creamy cheese, and a buttery almond flour crust makes it a perfect treat for those following a ketogenic or gluten-free diet. Easy to prepare and versatile, it’s sure to become a favorite in your recipe collection. Enjoy this delightful cobbler warm, perhaps with a scoop of keto-friendly ice cream, for a satisfying end to any meal.
A low-carb, gluten-free Keto Strawberry Cobbler made with juicy strawberries, a buttery almond flour crust, and creamy pockets of cream cheese—perfect for keto-friendly indulgence.
Ingredients
½ cup almond flour
½ cup unsalted butter, softened
½ cup low-carb erythritol sweetener
2 medium eggs
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
4 ounces cream cheese, cut into small pieces
8 strawberries, quartered
Instructions
Preheat oven to 380°F (190°C) and grease a baking dish.
In a mixing bowl, cream together softened butter and erythritol until combined.
Whisk in eggs and vanilla extract until smooth.
Mix in baking powder, salt, and almond flour to form a batter.
Spread batter evenly in the prepared dish.
Distribute quartered strawberries over the batter.
Scatter cream cheese pieces on top of the strawberries.
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 20-25 minutes, until golden and set.
Allow to cool slightly before serving.
Notes
Use thawed and drained frozen strawberries if fresh are unavailable.
Monk fruit or stevia can replace erythritol as sweeteners.
Substitute cream cheese with mascarpone or ricotta if preferred.
Add cinnamon or nutmeg for a warm flavor variation.
Top with chopped nuts for crunch.
Store in fridge up to 3 days, or freeze up to 1 month.
Reheat in oven at 350°F (175°C) for 10-15 minutes or microwave 30-60 seconds per serving.
Cover with foil during baking if browning too quickly.
