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.