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
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
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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
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
