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Close-up of a Keto Strawberry Cream Cheese Cobbler showing the bubbling red fruit and textured golden-brown crust.

Keto Strawberry Cream Cheese Cobbler with a Golden Almond Flour Crust

A decadent, low-carb cobbler featuring bubbling fresh strawberries, rich cream cheese swirls, and a golden-brown almond flour biscuit topping. Perfectly jammy and sugar-free for a guilt-free summer dessert experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Cobbler Ingredients
  • 4 cups fresh strawberries sliced (600g)
  • 1/4 cup granulated monk fruit sweetener (50g)
  • 1/2 tsp xanthan gum to thicken (2g)
  • 1 tbsp lemon juice (15ml)
  • 4 oz cream cheese softened (115g)
  • 1 tbsp granulated monk fruit sweetener (15g)
  • 2 cups almond flour super-fine (224g)
  • 1/4 cup granulated monk fruit sweetener (50g)
  • 1 tbsp baking powder (12g)
  • 6 tbsp unsalted butter cold, cubed (85g)
  • 1 large egg beaten
  • 1 tbsp powdered erythritol for dusting (10g)

Equipment

  • 1 Rectangular white ceramic baking dish 9x13 inch
  • 1 Pastry Cutter Or two forks
  • 1 Medium Saucepan For strawberry compote

Method
 

Prepare the Filling
  1. Simmer strawberries, 1/4 cup sweetener, and lemon juice in a saucepan until juices release. Whisk in xanthan gum until bubbling and jammy. Pour into the ceramic dish.
  2. Mix cream cheese and 1 tbsp sweetener. Dollop thick spoonfuls onto the strawberry layer and swirl gently with a knife.
Prepare and Bake Crust
  1. Mix almond flour, sweetener, and baking powder. Cut in cold butter until crumbly. Stir in egg until a textured dough forms.
  2. Drop spoonfuls of dough over the filling. Bake at 350°F (175°C) for 25-30 minutes until the crust is golden-brown and the strawberries are bubbling.
  3. Let cool slightly, then dust with powdered sweetener and garnish with a fresh strawberry half.

Notes

Ensure the butter is very cold to achieve the crisp, biscuit-like edges described in the recipe.
Don't over-swirl the cream cheese; you want distinct white dollops for the best visual appeal.