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Keto Strawberry Cream Cheese Cobbler

This Keto Strawberry Cream Cheese Cobbler is a low-carb twist on a classic dessert, featuring sweet fresh strawberries, a creamy cheesecake layer, and a buttery almond flour topping—all without added sugar.
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Ingredients
  

For the Filling:

  • 1 lb fresh strawberries hulled and sliced
  • 2 tablespoons granulated erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon xanthan gum optional, for thickening

For the Cream Cheese Layer:

  • 8 oz cream cheese softened
  • ¼ cup granulated erythritol
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cobbler Topping:

  • 1 cup almond flour
  • 2 tablespoons granulated erythritol
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons cold unsalted butter cubed
  • 1 teaspoon vanilla extract

Instructions
 

  • Mix strawberries with erythritol, vanilla, lemon juice, and water. Add xanthan gum if desired. Let sit for 10–15 minutes.
  • Beat softened cream cheese with erythritol, then mix in the egg and vanilla until smooth and fluffy.
  • Combine almond flour, erythritol, cinnamon, and salt. Cut in cold butter until crumbly, then stir in vanilla.
  • Preheat oven to 350°F (175°C). Grease an 8x8" pan. Layer strawberry filling, dollop and swirl cream cheese mixture, then sprinkle topping.
  • Bake for 30–35 minutes until golden and bubbly. Let cool 10 minutes before serving.