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Gluten FreeLow Carb
This easy strawberry cream cheese cobbler is a delicious recipe with strawberries and made with almond flour it is also a great low carb and gluten free dessert.
A keto strawberry dessert that is simplicity itself. The addition of the cream cheese gives this an extra creamy texture without it being too smooth as the cream cheese bakes well within the almond flour cobbler mixture.
We both love the berry cobbler I have on my low carb dessert repertoire, so a version with strawberries was a great choice for summer. Add dollops of cream cheese for a nod to cheesecake and I had my perfect strawberry dessert! A comfort dish with strawberries that used my discount cream cheese. A win-win all round!
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- CARBS IN STRAWBERRY CREAM CHEESE COBBLER
- INGREDIENTS
- HOW TO MAKE KETO STRAWBERRY CREAM CHEESE COBBLER.
- VARIATIONS
- STORAGE
- MORE LOW CARB STRAWBERRY DESSERTS
- Strawberry Cream Cheese Cobbler
CARBS IN STRAWBERRY CREAM CHEESE COBBLER
This cobbler recipe makes 6 servings at 3g net carbs per serving. When you are using a low carb flour such as almond flour it reduces the carbs considerably. Swapping sugar with a low carb sweetener is a great way to reduce the carb content too.
INGREDIENTS
The ingredients for this recipe are much the same as our other low carb cobbler recipes but with the addition of cream cheese.
- Almond flour- finely ground almond flour is preferable
- Sweetener - for the low carb sweetener we used allulose but other sweeteners such as monk fruit or Swerve can be used.
- Strawberries - we use fresh strawberries. Frozen can be used too.
- Butter - use at room temperature for ease of mixing and making the cobbler topping a smooth batter
- Eggs - use at room temperature
- Cream cheese - cut into chunks for the topping
The baked strawberry cream cheese cobbler was utterly delicious, and the Chief Taster is lucky that I forced self-control upon myself when I ate a piece. I will confess that after baking, taking photos of it, then serving myself a portion of it, I did think to myself “he’s at work. If you ate it all, he will never know. He won’t look at the website when you publish the recipe. He’ll never know. It’s the perfect dessert crime!”. However, after a review of the wedding video and a note of the vows made, I left him some.
HOW TO MAKE KETO STRAWBERRY CREAM CHEESE COBBLER.
I was looking what I had in the fridge and wondered what recipe with strawberries to make as I had a huge punnet of strawberries that were a rare find on the island that week. When you have a rare find, you need to make that recipe count! I had also purchased a large block of cream cheese as it was reduced (never say no to a low carb bargain) and although I pondered on a few strawberry cheesecake recipes for an easy option my mind went to a strawberry cobbler with cream cheese.
We used a 9 inch circular baking dish for this recipe.
Beat the butter, sweetener, vanilla and eggs. Add the dry ingredients.
Spoon into a baking dish and top with halved strawberries
Scatter chunks of cream cheese on top and bake until golden brown.
Ready to serve!
VARIATIONS
For a berry cobbler with an almond flour topping, try a keto blackberry cobbler recipe.
Other low carb berries such as blackberries or raspberries could be used. Or even a berry mix. Try our low carb peach cobbler recipe too.
STORAGE
Any leftovers can be stored in the fridge and should last up to 3 days. Cover the baking dish with plastic wrap or store in an air tight container.
MORE LOW CARB STRAWBERRY DESSERTS
When it's strawberry season, you can enjoy many low carb strawberry recipes. Here are are few low carb desserts you may enjoy:
Strawberry Cream Cheese Cobbler
Angela Coleby
An easy strawberry recipe with cream cheese for a tasty low carb & gluten free dessert
4.58 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 283 kcal
Ingredients
- ½ cup almond flour
- ½ cup butter, unsalted softened
- ½ cup monkfruit low carb sweetener
- 2 eggs medium
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 oz cream cheese cut into small pieces
- 8 strawberries cut into halves
Instructions
Preheat the oven to 190C/380F
In a bowl mix the butter and monk fruit together until smooth
Beat in the eggs and vanilla extract
Add the almond flour, salt and baking powder until you have a smooth batter.
Pour the batter into a 8 inch baking dish.
Place the strawberries on top of the batter.
Scatter the cream cheese pieces over the top.
Cover the baking dish with foil and bake for 45-50 minutes until firm and golden. Remove the foil after 25 minutes of baking. ( The crust rises up and around the fruit, but fruit may peek out of top).
Eat and enjoy!
Notes
Makes 6 servings
We used a 9 inch baking dish for this recipe. You could use an 8 inch too.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1servingCalories: 283kcalCarbohydrates: 5gProtein: 5gFat: 28gFiber: 1gNet Carbohydrates: 3g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Deb
Any advice on how I might do this recipe as a cupcake or muffin? For example cook time, # of strawberries and cheese chunks in each. I’m going in for knee surgery soon and am trying to organize some single meals and desserts that I can freeze.
Reply
Angela Coleby
I don't think a cobbler transfers to a muffin well but would recommend our strawberry cheesecake crumble muffins instead. Here's the recipe: https://divaliciousrecipes.com/keto-strawberry-cheesecake-streusel-low-carb-muffins/
Wishing you well with your knee surgery.Reply
Jerry Maccario
What size baking dish is used for this recipe?
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Angela Coleby
I used a 8 inch by 8 inch dish.
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Tre
Do you think it would be a problem to add sliced strawberries so the fruit would be more evenly dispersed?
Reply
Angela Coleby
Hi, I can't see any problem with that.
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Pat
What size baking pan is that?
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Angela Coleby
It's 8 x 8 inches.
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TEK
I'm guessing this takes and 8x8 pan. I did not see what pan to use in recipe anywhere.
Reply
Angela Coleby
An 8 x 8 will work.
Reply
Brandi
I didn’t have almond flour so I substitute for coconut flour this recipe is delicious
Reply
Angela Coleby
Glad to know that coconut flour works too. I've not yet tried it!
Reply
Jenny
I really wanted to like this recipe. I followed it exactly and, like another reviewer, I found the end result to be way too greasy. I ended up throwing it away. If I try it again, I may increase the amount of almond flour.
Cindy Meade
I am not fond of almond flour so I always use half lupin flour and it was sooo good. Thank you for sharing such a wonderful summer dessert.
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Angela Coleby
Love the addition of lupin flour! I must try it! Glad you enjoyed the recipe!
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Sonia
I made this as is before and loved it but wanted to make a single serving and microwave it so just melted a tbsp butter in an onion soup bowl, added 3 tbsp almond flour, tbsp lakanto sugar, 1 egg, mixed together then added in some rhubarb and the diced cream cheese, microwaved for 90 seconds…
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Angela Coleby
What a great idea!
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Lisa
I’ve been eating Keto for over 4 years and although I make tons of treats, this recipe is now amount my 3 favorite Keto baked goods ever!! I missed the instructions were you takeoff the foil, so I left a covered for longer than I should have. I simply took off the foil and cook it an extra 10 minutes and it was amazing!! Very excited to try it next time with blueberries. My extended family had no idea this was a keto dessert!! Great served with keto vanilla ice cream or fresh unsweetened whip cream.
Reply
Angela Coleby
Delighted you enjoyed this recipe!
Reply
Tawanna
Omg. So Delicious Thank You So Much For This Recipe
Reply
Angela Coleby
Thank you! Delighted you enjoyed it!
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Mary
can I substitute coconut flour
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Angela Coleby
Although I've not tried that, you can but reduce the quantity of the flour.
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Nancy Rawson
very good my husband is also a diabetic and thought it was very good. it was very thin. i think i am going to try it again with 1/3 cup coconut flour mixed in with the almond flour. I also cut the artificial sweetner in half since we put a little sugar free whip cream on top.
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Angela Coleby
Sounds like a great idea!
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Alyssa w
Hello, I believe this may have happened because your ingredients weren’t brought to room temperature. Butter should be softened and eggs should be room temp. I had the same thing happen and I could only rule that out. Still delicious! I was in too much of a hurry to eat this 🙂 next time I will have to plan ahead!
Reply
Sabrina H.
Are the amount of calories the amount in one piece or the whole dish?
Reply
Angela Coleby
It is one piece.
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nancy
This is DELICIOUS!! I could eat the whole pan! I used fresh strawberries and kerrygold and it is just amazing
Reply
Angela Coleby
Glad you enjoyed it!
Reply
Kristy
Thank you for a wonderful recipie, tastes great, kind of a cross between an upside down cake and a cookie. Lovely!
Reply
Angela Coleby
What a lovely description! Thank you!
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Wendy
This was SO good, thank you 🙂
Reply
Angela Coleby
You are welcome!
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Cheryl
What size baking dish did you use?
Reply
Angela Coleby
An 8 inch square baking dish.
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Myra S.
Hate to seem dumb but what size pan did you use? I’ve assumed a size before with disastrous results. Thanks a bunch. It looks yummy.
Reply
Angela Coleby
An 8 inch square baking dish. I should add the sizes of what dishes/pans I use in the recipes!
Reply
Barb Green
Sinfully good! My husband is diabetic but has a sweet tooth. He loved this. Thank you for being so creative.
Reply
Angela Coleby
My pleasure! Hope you enjoy it!
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Kyra
I’m not sure what I did wrong? But it’s extremely greasy. Looks terrible and the strawberry’s sunk to the bottom.
Reply
Angela Coleby
Awh, that's a shame. I'm not too sure what went wrong. Perhaps a bit too much butter or cream cheese?
Reply
