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Close up of jammy macerated strawberries and golden keto biscuit topping in a white dish. (Keto Strawberry Cream Cheese Cobbler)

Keto Strawberry Cream Cheese Cobbler: The Ultimate Low-Carb Summer Dessert

A decadent Keto Strawberry Cream Cheese Cobbler featuring a jammy, thick red strawberry syrup base, fluffy golden-brown almond flour biscuits, and creamy melted dollops of cream cheese. Perfect for low-carb summer entertaining.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh strawberries 3 cups sliced for baking, 1 cup halved for garnish
  • 1/2 cup monk fruit sweetener Allulose blend preferred
  • 1 tbsp lemon juice
  • 1/4 tsp xanthan gum
  • 2 cups almond flour superfine blanched
  • 2 tbsp coconut flour
  • 4 tbsp unsalted butter cold and cubed
  • 1/3 cup heavy cream
  • 1 large egg
  • 4 oz cream cheese softened
  • 1 tbsp monk fruit sweetener

Equipment

  • 1 White ceramic oval baking dish
  • 3 Mixing bowls

Method
 

Preparation
  1. Toss 3 cups sliced strawberries with sweetener, lemon juice, and xanthan gum. Let sit for 15 minutes until syrupy.
  2. Whip softened cream cheese with 1 tbsp sweetener until smooth.
  3. Cut cold butter into dry ingredients. Stir in egg and cream until a soft dough forms.
  4. Pour strawberries into dish. Dollop biscuit dough and cream cheese over the top, partially submerging the cheese.
  5. Bake at 350°F (175°C) for 35 minutes until golden brown and bubbling.

Notes

Use room temperature cream cheese for better melting.
Top with fresh raw strawberry halves immediately after baking for a professional look.