Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.4 g
- Protein: 5 g
- Cholesterol: 90 mg
