Ingredients:

For the Strawberry Filling:

  • 4 cups fresh strawberries, hulled and halved
  • 1/3 cup powdered erythritol (or your preferred keto sweetener)
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut flour

For the Cobbler Topping:

  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup powdered erythritol
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare the Strawberry Filling:
    • In a bowl, combine the fresh strawberries, powdered erythritol, lemon juice, and coconut flour. Mix well to coat the strawberries evenly.
  3. Transfer to Baking Dish:
    • Transfer the strawberry mixture to a greased 8×8-inch baking dish or a similar-sized casserole dish.
  4. Prepare the Cobbler Topping:
    • In a separate bowl, whisk together almond flour, coconut flour, powdered erythritol, baking powder, and salt.
    • Add melted butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
  5. Dollop the Batter:
    • Dollop the cobbler batter over the strawberry filling in the baking dish.
  6. Bake:
    • Bake in the preheated oven for 30-35 minutes or until the cobbler topping is golden brown and the strawberry filling is bubbly.
  7. Cool and Serve:
    • Allow the Keto Strawberry Cobbler to cool for a bit before serving. It’s delicious served warm or at room temperature.
  8. Optional Garnish:
    • Garnish with whipped cream or a scoop of sugar-free vanilla ice cream if desired.