This keto strawberry cream cheese cobbler is a rich, fruity, and incredibly satisfying low-carb dessert that’s perfect for summer—or anytime you’re craving something sweet but want to stay on track. Made with fresh strawberries, a luscious cream cheese custard, and a golden almond flour biscuit topping, it’s the kind of sugar-free dessert that doesn’t taste low carb.
Whether you’re hosting a barbecue, meal prepping for the week, or just need a comforting dessert that’s keto-approved, this recipe is a winner. The alternating dollops of cream cheese and cobbler topping bake into a beautiful, rustic patchwork that looks as good as it tastes.
This low-carb strawberry dessert is not only easy to make, but it’s also gluten-free, grain-free, and family-friendly. It’s perfect served warm with a dollop of sugar-free whipped cream or a scoop of keto ice cream.
If you’re searching for a healthy strawberry cobbler, a keto cream cheese dessert, or a low-carb treat that uses fresh berries, this one deserves a spot in your recipe rotation.
Why I Love This Recipe
- Uses simple, wholesome ingredients
- Packed with fresh strawberry flavor
- Creamy, gooey, and comforting
- Low in carbs but tastes like the real deal
- Perfect for meal prep or summer gatherings
Ingredient Notes
- Strawberries – Use fresh, ripe strawberries for the best flavor and natural sweetness. If using frozen, thaw and drain well to prevent excess moisture.
- Sweetener – I recommend powdered erythritol or allulose for a smooth blend in both the filling and the topping. Powdered versions dissolve better in batters and custards. You can also use monk fruit blends—just adjust to taste, as sweetness levels vary.
- Cream Cheese – Use full-fat cream cheese for richness and better texture. Make sure it’s softened to avoid lumps when mixing with the egg.
- Almond & Coconut Flour – This combo gives the topping a crumbly biscuit-like texture. If you don’t have coconut flour, you can use all almond flour, but reduce the total liquid slightly, as coconut flour absorbs more moisture.
- Butter – Melted butter gives the cobbler topping its rich, golden finish. Use unsalted butter or
- Eggs – The egg in the cream cheese layer helps create a soft, custard-like texture, while the egg in the cobbler topping binds everything together.
- Vanilla Extract – Adds warmth and enhances the flavor of both the strawberry filling and topping. A splash of lemon zest can also brighten things up, if you like!
- Lemon Juice – Lemon juice brightens up the strawberry layer, balancing the sweetness and enhancing that fresh, fruity flavor. If you’re out of lemon juice, lime juice works just as well, or you can use a splash (about 1/2 tsp) of apple cider vinegar for the same acidity. It’s a small ingredient that makes a big difference in flavor.
- Chia Seeds or Cornstarch – To lightly thicken the strawberry base, you can use chia seeds or a bit of cornstarch. Chia seeds keep the recipe keto-friendly and add a little fiber, while cornstarch creates a glossy filling but adds a few carbs. For a fully low-carb option, you can also use 1/2 tsp xanthan gum, though be cautious—too much can turn gummy. Let the mixture sit a few minutes so the chia seeds or other thickener have time to work.
Instructions & Pro Tips
1. Prep the strawberries
Toss the chopped strawberries with sweetener, lemon juice, vanilla, and cornstarch or chia seeds. Give them a good stir, then set aside while you prep the rest—this lets the berries get juicy and naturally syrupy. It’s like giving them a mini marinade. 🍓
2. Make the cream cheese custard
Mix the softened cream cheese, egg, sweetener, and vanilla until smooth and pourable. No lumps, please! If your cream cheese is still cold and stiff, just zap it in the microwave for 10–15 seconds to soften.
3. Mix the cobbler topping
Whisk together the almond flour, coconut flour, sweetener, baking powder, and salt. Stir in the melted butter, egg, and vanilla. You’ll get a thick, scoopable dough—kind of like soft cookie dough. Don’t overmix—we want tender, not tough.
4. Assemble it all
Pour the juicy strawberries into a greased 8×8″ baking dish. Now, take a spoon and drop random dollops of the cream cheese custard all over the top. Next, do the same with the cobbler dough, nestling it between the cream cheese. Don’t smooth it out—just let the blobs be blobs. Trust me, it bakes up beautifully rustic.
5. Bake!
Pop it in the oven at 350°F (175°C) for 30–35 minutes until the top is golden and the strawberry layer is bubbling up at the edges. The smell? Unreal.
Let it cool for at least 15 minutes so the cream cheese can set. Serve warm—straight from the dish with a spoon and maybe a little keto whipped cream or ice cream on the side. Or let it chill and enjoy it straight from the fridge. (It’s basically cheesecake meets cobbler.)
Variations & Delicious Twists
- Mixed Berry Cobbler – Swap out the strawberries for a mix of raspberries, blueberries, and blackberries. Use the same total amount (2 cups) and adjust the sweetener depending on how tart your berries are.
- Lemon Zest Boost – Add 1 teaspoon of finely grated lemon zest to the cream cheese mixture or topping for a bright, citrusy zing that complements the berries beautifully.
- Cinnamon or Nutmeg Touch – Stir 1/2 teaspoon cinnamon or a pinch of nutmeg into the cobbler topping for a warm, spiced flavor—especially cozy in fall or winter.
- Add Nuts for Crunch – Sprinkle chopped pecans or slivered almonds on top before baking. They toast up beautifully and add a lovely nutty crunch.
- Make It Dairy-Free – Swap in a dairy-free cream cheese (like almond or coconut-based), and use coconut oil or ghee instead of butter. The result is still creamy, rich, and 100% delicious.
Extra Tips for Cobbler Success
- Don’t overbake! Once the top is golden and the berries are bubbling, it’s done. Overbaking can dry out the cream cheese layer.
- Use room temperature ingredients. Cold eggs or cream cheese will make mixing harder and can create lumps.
- Chill for cleaner slices. Want a firmer, cheesecake-style cobbler you can slice? Let it cool fully, then chill for 1–2 hours before serving.
- Freezes well! Portion it into individual servings and freeze for a quick treat. Reheat gently in the microwave or oven.
More Easy Keto Desserts
- No-Bake Keto Cheesecake
- Easy Keto Blueberry Bread
- The Best Keto Vanilla Cake
- Cottage Cheese Brownies
Keto Strawberry Cream Cheese Cobbler
Description
Ingredients
- 2 cups fresh strawberries chopped
- 2 tbsp powdered sweetener erythritol or allulose
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch or chia seeds
Cream Cheese Custard Dollops
- 4 oz cream cheese softened
- 1 large egg
- 2 tbsp powdered sweetener
- 1 tsp vanilla extract
Cobbler Topping
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter melted
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, toss strawberries with sweetener, lemon juice, vanilla, and cornstarch or chia seeds.
- Spread evenly into a greased 8×8” baking dish.
- Mix the softened cream cheese, egg, sweetener, and vanilla until smooth and creamy.
- In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt. Stir in melted butter, egg, and vanilla extract until a thick dough forms.
- Drop spoonfuls of cream cheese custard over the strawberry layer.
- Alternate with dollops of cobbler topping—no need to spread.
- Bake for 30–35 minutes, or until the top is golden and the filling is bubbly.
- Let cool for at least 15 minutes before serving to allow the cream cheese to set.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.