Keto Strawberry Cream Cheese Cobbler

• Prep Time: 20 minutes

• Cook Time: 30-35 minutes

• Cooling Time: 15 minutes (recommended)

• Total Time: 1 hour 5 minutes

Ingredients

For the Strawberry Cream Cheese Filling:

• 16 oz (about 4 cups) fresh strawberries, hulled and quartered

• 8 oz full-fat cream cheese, softened to room temperature

• 1/2 cup powdered erythritol or your favorite keto-friendly sweetener (like Swerve Confectioners)

• 1 tsp vanilla extract

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tbsp arrowroot powder or xanthan gum (for thickening)

For the Cobbler Topping:

• 1 1/2 cups super-fine almond flour

• 1/4 cup powdered erythritol

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp ground cinnamon

• 1/4 cup cold unsalted butter, cut into small cubes

• 1 large egg

• 1/2 tsp vanilla extract

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or 8×10-inch baking dish with butter or cooking spray. Set aside.

Step 2: Make the Filling

In a large mixing bowl, combine the quartered strawberries, softened cream cheese, powdered sweetener, vanilla extract, lemon juice, and lemon zest. Use a hand mixer or a sturdy spoon to blend until the cream cheese is well incorporated and the mixture is creamy with chunks of strawberry. (A few lumps of cream cheese are perfectly fine and will melt as it bakes.)

Pro Tip: Sprinkle the arrowroot powder or xanthan gum over the mixture and gently fold it in. This will help thicken the juices released by the strawberries as they bake, preventing a watery cobbler.

Step 3: Create the Cobbler Topping

In a separate mixing bowl, whisk together the almond flour, powdered sweetener, baking powder, salt, and cinnamon.

Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.

Add the egg and vanilla extract to the crumbly mixture. Stir with a fork until a thick, slightly sticky dough forms.

Step 4: Assemble the Cobbler

Pour the strawberry cream cheese filling into your prepared baking dish and spread it into an even layer.

Using a spoon or your hands, drop small dollops of the cobbler topping evenly over the fruit filling. Do not worry about spreading it perfectly; a rustic, “cobbled” look is exactly what we want! Gently press the topping down slightly so it adheres to the filling.

Step 5: Bake

Place the cobbler in the preheated oven and bake for 30-35 minutes, or until the filling is bubbly and the topping is a deep golden brown.

Intensity Note (Baking): Ovens vary. Start checking at the 25-minute mark to ensure the topping is not burning. If the top is browning too quickly, tent the dish loosely with aluminum foil for the last 10 minutes of baking.

Step 6: Cool and Serve

Remove the cobbler from the oven and place it on a wire rack to cool for at least 15 minutes. This crucial cooling time allows the filling to set.

✨ Pro Tips for the Perfect Cobbler

• Sweeten to Taste: The sweetness of strawberries can vary. Feel free to adjust the amount of sweetener in the filling to your preference. Add a pinch of stevia or monk fruit if you prefer it sweeter.

• Frozen Strawberries: If using frozen strawberries, do not thaw them first. You may need to increase the baking time by 5-10 minutes. Be sure to use a thickener like xanthan gum to handle the extra liquid.

• Texture Boost: For a nut-free version, you can substitute the almond flour with a combination of sunflower seed flour and a little coconut flour. (Note: Using sunflower seed flour may cause the topping to turn a greenish hue due to a natural reaction, but the flavor is unaffected.)

• Serving Suggestions: This cobbler is delicious on its own. For an extra treat, top a warm serving with a dollop of unsweetened whipped cream or a scoop of keto vanilla ice cream.

How to Store Leftovers

• Refrigerator: Store any leftover cobbler in an airtight container in the refrigerator for up to 4 days. The flavors meld together and become even more delicious the next day.

• Freezer: This cobbler freezes beautifully. Wrap the baking dish tightly with plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Reheat individual portions in the microwave for 30-60 seconds or in a 350°F oven for 10-15 minutes until warmed through.

Nutrition Information

The following nutritional information is an estimate per serving. This recipe makes 9 generous servings.

• Calories: 285

• Total Fat: 23g

• Saturated Fat: 10g

• Cholesterol: 70mg

• Sodium: 165mg

• Total Carbohydrates: 13g

• Dietary Fiber: 4g

• Sugars: 7g

• Net Carbs: 9g

• Protein: 7g