Low-Carb Keto Strawberry Skillet Dessert – Simple, Cozy, and Satisfying
This warm, bubbly strawberry dessert tastes like summer and feels like comfort. It’s quick to make, uses one skillet, and keeps carbs low without sacrificing flavor. Fresh strawberries cook down into a jammy layer topped with a buttery almond crumble that crisps in the oven.
It’s great on its own or with a dollop of whipped cream. If you want something sweet after dinner without derailing your goals, this is your go-to.
Ingredients
Method
- Preheat the oven: Set to 350°F (175°C). Place a 9- or 10-inch oven-safe skillet on the stove.
- Prep the strawberries: Add strawberries to the skillet with sweetener, lemon zest, lemon juice, vanilla, cinnamon, and salt. Stir over medium heat for 3–4 minutes, until the berries start releasing juices.
- Thicken the fruit (optional): Sprinkle xanthan gum lightly over the berries while stirring. Cook another 1–2 minutes until slightly thickened. Remove from heat.
- Make the topping: In a bowl, mix almond flour, shredded coconut, sweetener, baking powder, and salt. Add melted butter and vanilla. Stir until the mixture turns crumbly and moist.
- Assemble: Scatter the crumble evenly over the strawberry layer. Don’t press it down; loose crumbs crisp better.
- Bake: Transfer the skillet to the oven and bake for 18–22 minutes, until the topping is golden and the edges are bubbly.
- Rest: Let it cool for 10 minutes. The filling will thicken as it stands.
- Serve: Spoon into bowls and top with whipped cream or keto ice cream if you like. Garnish with mint.
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What Makes This Recipe So Good
- Low-carb and keto-friendly: Made with almond flour and a zero-calorie sweetener, it keeps sugars low while tasting like the real deal.
- One-pan simplicity: Everything cooks in the same skillet, from the strawberry base to the golden topping.
- Fast and flexible: Ready in about 30 minutes and easy to adapt with different berries or spices.
- Balanced texture: Juicy, soft strawberries under a crisp, buttery crumble—every bite hits different.
- Great for sharing: Serve it family-style right from the skillet for a cozy dessert moment.
Ingredients
- 1 pound (450 g) fresh strawberries, hulled and halved (or quartered if large)
- 3 tablespoons powdered erythritol or allulose (adjust to taste)
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon xanthan gum (optional, for thickening the fruit)
For the topping:
- 1 1/2 cups superfine almond flour
- 1/4 cup unsweetened shredded coconut (optional, for texture)
- 1/3 cup powdered erythritol or allulose
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
To serve (optional):
- Unsweetened whipped cream or keto-friendly vanilla ice cream
- Fresh mint leaves for garnish
Step-by-Step Instructions
- Preheat the oven: Set to 350°F (175°C). Place a 9- or 10-inch oven-safe skillet on the stove.
- Prep the strawberries: Add strawberries to the skillet with sweetener, lemon zest, lemon juice, vanilla, cinnamon, and salt.
Stir over medium heat for 3–4 minutes, until the berries start releasing juices.
- Thicken the fruit (optional): Sprinkle xanthan gum lightly over the berries while stirring. Cook another 1–2 minutes until slightly thickened. Remove from heat.
- Make the topping: In a bowl, mix almond flour, shredded coconut, sweetener, baking powder, and salt.
Add melted butter and vanilla. Stir until the mixture turns crumbly and moist.
- Assemble: Scatter the crumble evenly over the strawberry layer. Don’t press it down; loose crumbs crisp better.
- Bake: Transfer the skillet to the oven and bake for 18–22 minutes, until the topping is golden and the edges are bubbly.
- Rest: Let it cool for 10 minutes.
The filling will thicken as it stands.
- Serve: Spoon into bowls and top with whipped cream or keto ice cream if you like. Garnish with mint.
Keeping It Fresh
- Storage: Cover the cooled skillet or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
- Reheating: Warm in a 300°F (150°C) oven for 10–12 minutes to re-crisp the topping.
Microwave works in a pinch but softens the crumble.
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge, then reheat in the oven for best texture.
Benefits of This Recipe
- Lower carbs, satisfying taste: Uses low-glycemic sweeteners and almond flour for a dessert that fits keto goals.
- Whole-food ingredients: Fresh strawberries provide fiber, vitamin C, and bright flavor.
- Gluten-free by default: Almond flour makes the topping naturally gluten-free.
- Customizable sweetness: Adjust sweetener to match your taste without changing texture.
- Minimal cleanup: One skillet, few bowls, quick wash.
What Not to Do
- Don’t skip the resting time: The filling needs a few minutes to set or it may seem runny.
- Don’t pack the topping: Pressing it down prevents it from crisping properly.
- Don’t overload with sweetener: Too much erythritol can taste cooling or crystallize. Start modest and adjust next time.
- Don’t use very wet frozen strawberries without adjusting: If using frozen berries, thaw and drain first, and keep the xanthan gum.
- Don’t bake at too high a temperature: High heat browns the topping before the fruit bubbles.
Recipe Variations
- Mixed berry skillet: Swap in raspberries or blackberries for half the strawberries.
Keep the same amounts.
- Shortcake twist: Add 1/2 teaspoon almond extract to the topping and serve with extra whipped cream.
- Nutty crunch: Stir 1/4 cup chopped pecans or sliced almonds into the crumble for added texture.
- Spiced version: Add 1/4 teaspoon ground cardamom or a pinch of nutmeg to the fruit for warmth.
- Dairy-free: Use coconut oil instead of butter and serve with coconut whipped cream.
- Chocolate drizzle: Melt a few squares of sugar-free dark chocolate and drizzle over each serving.
FAQ
Can I use frozen strawberries?
Yes. Thaw them first and drain excess liquid. Keep the optional xanthan gum to help the filling set, and expect a slightly longer simmer time on the stove.
Which sweetener works best?
Powdered erythritol or allulose both work well.
Allulose tends to brown more evenly and stays smoother without crystallizing, while erythritol is easier to find and tastes clean.
Is xanthan gum necessary?
No, but it helps the berry juices thicken for a more pie-like texture. If you skip it, the filling will be looser but still delicious.
Can I make this without a cast-iron skillet?
Absolutely. Use any oven-safe skillet or sauté the berries in a pan and transfer them to an 8-inch baking dish before adding the topping and baking.
How many servings is this, and what are the carbs like?
It makes about 6 servings.
Net carbs vary based on your sweetener and the strawberries used, but expect roughly 6–8g net carbs per serving when made as written.
Can I prep it ahead?
Yes. Mix the topping and store it in the fridge for up to 48 hours. Assemble and bake when ready.
The fruit layer is best cooked fresh for the juiciest texture.
How do I keep the topping from getting soggy?
Don’t cover it while it’s hot, allow it to rest uncovered for 10 minutes, and reheat in the oven instead of the microwave.
Wrapping Up
This Low-Carb Keto Strawberry Skillet Dessert brings cozy, homemade comfort without the sugar spike. It’s quick, adaptable, and perfect for weeknights or casual gatherings. Keep fresh strawberries on hand, a good sweetener in the pantry, and this recipe will become a steady favorite.
Serve warm, add a spoonful of whipped cream, and enjoy a dessert that fits your goals and tastes like a treat.
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