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Keto Strawberry Cream Cheese Cobbler
Keto Strawberry Cream Cheese Cobbler

Keto Strawberry Cream Cheese Cobbler
Keto Strawberry Cream Cheese Cobbler
Source
Ingredients:
1
Servings
  • 960
    ml
     fresh or frozen strawberries, hulled and sliced
  • 60
    ml
     granulated erythritol or other keto-friendly sweetener
  • 1
    tbsp
     lemon juice
  • 1
    tbsp
     cornstarch or xanthan gum (for thickening, optional)
  • 8
    oz
     (225 g) cream cheese, softened
  • 60
    ml
     powdered erythritol or other keto-friendly sweetener
  • 1
    tsp
     vanilla extract
  • 1
    item
     large egg
  • 240
    ml
     almond flour
  • 60
    ml
     butter, melted
  • 0.5
    tsp
     baking powder
  • 1
    item
     a pinch of salt
Keto Strawberry Cream Cheese Cobbler
Instructions:
  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare Strawberry Filling: In a large bowl, toss the sliced strawberries with erythritol and lemon juice. If using, mix in cornstarch or xanthan gum to help thicken the filling. Transfer the strawberry mixture to the bottom of a greased baking dish.
  3. Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with powdered erythritol until smooth and creamy. Add vanilla extract and the egg, mixing well until fully combined. Spread this mixture evenly over the strawberry filling.
  4. Prepare Crumbly Topping: In another bowl, combine almond flour, granulated erythritol, melted butter, baking powder, and a pinch of salt. Mix until you get a crumbly texture. Sprinkle this topping evenly over the cream cheese layer.
  5. Bake: Place the dish in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly.
  6. Cool and Serve: Allow the cobbler to cool slightly before serving. It can be enjoyed warm or at room temperature. Top with whipped cream or a scoop of low-carb ice cream if desired.
  • 960
    ml
     fresh or frozen strawberries, hulled and sliced
  • 60
    ml
     granulated erythritol or other keto-friendly sweetener
  • 1
    tbsp
     lemon juice
  • 1
    tbsp
     cornstarch or xanthan gum (for thickening, optional)
  • 8
    oz
     (225 g) cream cheese, softened
  • 60
    ml
     powdered erythritol or other keto-friendly sweetener
  • 1
    tsp
     vanilla extract
  • 1
    item
     large egg
  • 240
    ml
     almond flour
  • 60
    ml
     butter, melted
  • 0.5
    tsp
     baking powder
  • 1
    item
     a pinch of salt
1
Servings
0

Preheat Oven: Preheat your oven to 350°F (175°C).

Prepare Strawberry Filling: In a large bowl, toss the sliced strawberries with erythritol and lemon juice. If using, mix in cornstarch or xanthan gum to help thicken the filling. Transfer the strawberry mixture to the bottom of a greased baking dish.

Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with powdered erythritol until smooth and creamy. Add vanilla extract and the egg, mixing well until fully combined. Spread this mixture evenly over the strawberry filling.

Prepare Crumbly Topping: In another bowl, combine almond flour, granulated erythritol, melted butter, baking powder, and a pinch of salt. Mix until you get a crumbly texture. Sprinkle this topping evenly over the cream cheese layer.

Bake: Place the dish in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly.

Cool and Serve: Allow the cobbler to cool slightly before serving. It can be enjoyed warm or at room temperature. Top with whipped cream or a scoop of low-carb ice cream if desired.

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