Low-Carb Keto Strawberry Cobbler – Comforting, Fresh, and Easy
Sweet, bubbling strawberries under a golden, biscuit-like topping—this cobbler tastes like summer comfort in a dish. It’s simple to make, uses basic pantry ingredients, and won’t kick you out of ketosis. You get that classic cobbler texture without the sugar or heavy carbs.
Serve it warm with a spoonful of whipped cream, and it feels like dessert from a cozy farmhouse kitchen. Best of all, it’s forgiving and comes together fast for weeknight cravings or weekend gatherings.
Ingredients
Method
- Prep the oven and dish: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or an 8x8-inch baking dish with butter or spray.
- Sweeten the berries: In a bowl, toss 4 cups sliced strawberries with 1/3–1/2 cup granulated keto sweetener (adjust to taste), 1 teaspoon vanilla, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. If using frozen berries, don’t thaw.
- Thicken the filling: Sprinkle in 1 tablespoon chia seeds and let sit for 5–7 minutes. If using xanthan gum, whisk in 1/4 teaspoon evenly. You want a glossy mixture that’s starting to cling to the fruit.
- Make the topping: In another bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon (optional).
- Add wet ingredients: Stir in 1 large egg, 1/4 cup melted butter, 2 tablespoons heavy cream (or almond milk), and 1 teaspoon vanilla. Mix just until it comes together into a thick, scoopable dough. If it’s too dry, add 1–2 teaspoons more cream.
- Assemble: Spread the strawberry mixture evenly in the greased dish. Use a spoon to dollop the dough over the top in rustic mounds, leaving a few gaps for steam to escape.
- Bake: Place on the center rack and bake for 28–35 minutes, until the topping is golden and the berry juices are bubbling around the edges. If the top browns too quickly, tent loosely with foil.
- Set and serve: Let the cobbler rest for 10–15 minutes. This helps the filling thicken. Serve warm with a spoonful of lightly sweetened whipped cream or a scoop of keto ice cream.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
This keto strawberry cobbler uses almond flour and a touch of coconut flour to create a soft, tender topping that mimics traditional cobbler biscuits. A low-carb sweetener brings out the berries’ natural sweetness without a sugar crash.
The strawberries are thickened with chia or xanthan gum, which keeps the filling glossy and spoonable. With a few simple steps, you get a reliable dessert that tastes indulgent but fits your macros.
Shopping List
- Strawberries: Fresh or frozen, hulled and sliced
- Granulated keto sweetener: Erythritol, monk fruit blend, or allulose
- Lemon: Zest and juice for brightness
- Vanilla extract
- Chia seeds or xanthan gum (for thickening)
- Almond flour
- Coconut flour
- Baking powder (aluminum-free preferred)
- Salt
- Butter (unsalted), melted and slightly cooled
- Egg
- Heavy cream or unsweetened almond milk
- Cinnamon (optional, for the topping)
- Whipped cream or keto ice cream for serving (optional)
How to Make It
- Prep the oven and dish: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or an 8×8-inch baking dish with butter or spray.
- Sweeten the berries: In a bowl, toss 4 cups sliced strawberries with 1/3–1/2 cup granulated keto sweetener (adjust to taste), 1 teaspoon vanilla, 1 teaspoon lemon zest, and 1 tablespoon lemon juice.
If using frozen berries, don’t thaw.
- Thicken the filling: Sprinkle in 1 tablespoon chia seeds and let sit for 5–7 minutes. If using xanthan gum, whisk in 1/4 teaspoon evenly. You want a glossy mixture that’s starting to cling to the fruit.
- Make the topping: In another bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon (optional).
- Add wet ingredients: Stir in 1 large egg, 1/4 cup melted butter, 2 tablespoons heavy cream (or almond milk), and 1 teaspoon vanilla.
Mix just until it comes together into a thick, scoopable dough. If it’s too dry, add 1–2 teaspoons more cream.
- Assemble: Spread the strawberry mixture evenly in the greased dish. Use a spoon to dollop the dough over the top in rustic mounds, leaving a few gaps for steam to escape.
- Bake: Place on the center rack and bake for 28–35 minutes, until the topping is golden and the berry juices are bubbling around the edges.
If the top browns too quickly, tent loosely with foil.
- Set and serve: Let the cobbler rest for 10–15 minutes. This helps the filling thicken. Serve warm with a spoonful of lightly sweetened whipped cream or a scoop of keto ice cream.
How to Store
- Refrigerate: Cool completely, cover, and store in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave for 20–30 seconds, or reheat the whole dish at 300°F (150°C) for 10–12 minutes.
- Freeze: Freeze in an airtight container for up to 2 months.
Thaw overnight in the fridge and reheat until bubbly.
Benefits of This Recipe
- Low carb and keto-friendly: Made with almond and coconut flours and sugar-free sweetener, so it fits your daily carb goals.
- Fiber and nutrients: Strawberries bring vitamin C and antioxidants, while chia adds fiber if used as the thickener.
- Satisfying texture: The biscuit topping feels like the real deal without being heavy or cakey.
- Customizable: Easy to tweak sweetness, spices, and thickeners based on your taste and pantry.
- Quick and simple: Minimal prep and a short bake time make it weeknight-friendly.
Common Mistakes to Avoid
- Using too much sweetener: Keto sweeteners can taste overly sweet. Start lower, then adjust next time to your taste.
- Skipping the thickener: Without chia or xanthan, the filling can turn watery, especially with frozen strawberries.
- Overmixing the topping: Stir just until combined. Overworking the dough makes it dense.
- Not cooling before serving: It needs a short rest so the juices set and the topping firms up.
- Incorrect flour swap: Don’t replace almond flour 1:1 with coconut flour.
Coconut flour is very absorbent and will make the topping dry.
Alternatives
- Berry swaps: Use raspberries or blackberries, or a mix. Blueberries work too, but you may need an extra pinch of thickener.
- Dairy-free: Replace butter with coconut oil and heavy cream with full-fat coconut milk or almond milk.
- Spice it up: Add a pinch of nutmeg, cardamom, or ginger to the topping. A dash of balsamic vinegar in the filling boosts berry flavor.
- Nut-free topping: Use a fine-ground sunflower seed flour instead of almond flour and omit coconut flour, adding more seed flour as needed for a scoopable dough.
- Crunchy finish: Sprinkle the topping with a little granulated allulose for a lightly crisp crust.
FAQ
Can I use frozen strawberries?
Yes.
Use them straight from the freezer and increase the thickener slightly. Chia works well here—add an extra 1–2 teaspoons if the mixture looks thin.
Which keto sweetener is best?
Allulose gives the softest, least gritty texture and browns nicely. Monk fruit–erythritol blends are great too, though they can crystallize slightly when chilled.
Adjust the amount to your taste.
How many carbs are in a serving?
This varies with ingredients and portion size, but a typical serving (1/8 of the pan) often lands around 6–9 net carbs when made with allulose and chia. Check your labels and calculate based on your exact ingredients.
Can I make it ahead?
Yes. Assemble the strawberry filling and store it in the fridge for up to 24 hours.
Mix the topping just before baking for the best texture.
What if I don’t have chia or xanthan gum?
Simmer the strawberries on the stovetop for 5–7 minutes to reduce excess liquid, then proceed with the recipe. The filling won’t be quite as thick but will still be delicious.
How do I keep the topping from getting soggy?
Leave a few gaps between dough mounds to let steam escape, and bake until the edges bubble. Let the cobbler rest before serving so the topping sets.
Can I make this in ramekins?
Absolutely.
Divide the filling and topping among 4–6 ramekins and bake 18–24 minutes, checking for golden tops and bubbling edges.
Is coconut flour necessary?
No, but a small amount helps with structure. If you skip it, add an extra 2–3 tablespoons almond flour and reduce cream slightly to keep the dough thick.
Can I add a crust under the berries?
You can, but it’s not needed. If you want one, press a thin layer of almond flour “shortbread” (almond flour, butter, sweetener, pinch of salt) into the dish, par-bake 8–10 minutes, then add berries and topping.
How do I know it’s done?
The topping should be golden and set when touched, and the filling should bubble around the edges.
If the center looks pale or doughy, give it 3–5 more minutes.
In Conclusion
This Low-Carb Keto Strawberry Cobbler brings classic comfort without the sugar overload. With a few pantry staples and fresh (or frozen) berries, you can bake a dessert that’s simple, satisfying, and friendly to your goals. Keep it flexible, adjust sweetness to your taste, and enjoy it warm with a creamy topping.
It’s a cozy treat you’ll want to make on repeat all season long.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
