Strawberry Cream Cheese Cobbler
A tender, cheesecake-like dessert topped with roasted strawberries for a deliciously sweet finish.
Ingredients
Main Ingredients
- 2 cups fresh strawberries, sliced Use fresh strawberries for the best flavor.
- 8 oz cream cheese, softened Make sure the cream cheese is very soft for smooth mixing.
- 1/2 cup granulated erythritol or preferred sugar substitute Adjust sweetness to taste.
- 1/4 cup almond flour Provides texture without heaviness.
- 1/4 cup coconut flour This flour is absorbent; do not thin out the batter.
- 2 large eggs Room temperature preferred.
- 1 tsp vanilla extract Enhances flavor.
- 1 tsp baking powder Helps the batter rise.
- 1 pinch salt Balances sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
- In a bowl, mix the softened cream cheese with the granulated erythritol until creamy and mostly lump-free.
- Add the eggs and vanilla, mixing until the batter looks glossy and unified.
- Add almond flour, coconut flour, baking powder, and a pinch of salt. Mix until everything is evenly combined; the batter will be thick.
- Scrape the batter into the prepared baking dish and smooth the top into an even layer.
- Scatter the sliced strawberries over the top and lightly press them into the batter.
Baking
- Bake for 30-35 minutes until the top is lightly golden and the center looks set.
- Let the cobbler cool slightly before slicing to allow the cream cheese base to firm up.
Notes
Store leftovers covered in the refrigerator. For best results, let the cobbler cool before slicing for cleaner squares.