Tagline: Juicy strawberries baked with a creamy, cheesecake-like filling and a soft low-carb cobbler topping — an easy keto dessert that feels indulgent but keeps carbs low!
Recipe Card (At a Glance)
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Dietary: Keto • Low-Carb • Gluten-Free
Ingredients
For the Base:
- 2 cups fresh or frozen strawberries, sliced
- 2 tbsp keto-friendly sweetener (erythritol, monk fruit, or allulose)
For the Cream Cheese Layer:
- 6 oz cream cheese, softened
- ¼ cup powdered keto sweetener
- 1 large egg
- ½ tsp vanilla extract
For the Cobbler Topping:
- ½ cup almond flour
- 2 tbsp coconut flour
- 2 tbsp butter, melted
- 2 tbsp keto sweetener
- ½ tsp baking powder
- 1 large egg
Instructions
- Preheat Oven – Set oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Prep Strawberries – Toss sliced strawberries with 2 tbsp sweetener. Spread evenly in baking dish.
- Make Cream Cheese Layer – Beat softened cream cheese, powdered sweetener, egg, and vanilla until smooth. Dollop or spread over strawberries.
- Mix Cobbler Topping – In a separate bowl, combine almond flour, coconut flour, melted butter, sweetener, baking powder, and egg. Mix until a thick batter forms.
- Assemble – Drop spoonfuls of cobbler topping over the cream cheese layer (it doesn’t need to cover completely; it will spread as it bakes).
- Bake – Bake 35–40 minutes, until golden brown on top and set in the center.
- Cool & Serve – Let cool 10 minutes before serving. Delicious warm with a dollop of keto whipped cream!
Tips & Variations
- 🍫 Extra Indulgent: Add sugar-free chocolate chips to the topping.
- 🫐 Berry Swap: Try blueberries, raspberries, or a mixed berry combo.
- ❄️ Make Ahead: Stores in the fridge up to 4 days; reheat gently in oven or air fryer.
Nutrition (per serving, 1/8 recipe)
210 kcal | 18g fat | 5g net carbs | 7g protein
