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Low Carb Strawberry Ideas: + Cobbler Recipe

Low Carb Strawberry Ideas: + Cobbler Recipe
Home » Seasonal Recipes » Spring » Low Carb Strawberry Ideas: + Cobbler Recipe

Strawberries add incredible flavor to many, many low carb meals, whether it be breakfast, lunch or dinner. Take advantage of fresh strawberry season with a strawberry-spinach salad, a strawberry panna cotta or this easy recipe for a strawberry rhubarb cobbler.

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More Low Carb Strawberry ideas
Sugar Alternatives

Bowl of strawberry rhubarb cobbler with ice cream and the baking dish of cobbler behind it.
Strawberry Rhubarb Cobbler

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Using a Molcajete

Low Carb Strawberry Dishes for Breakfast, Lunch or Dinner

Strawberries and Cream:

Let’s start with breakfast! Probably the easiest and quickest way to enjoy strawberries in a low carb breakfast is fresh, sliced, with a bit of cream. Simple does not mean it lacks in flavor. Just use the freshest strawberries, a sprig of mint and some fresh cream (whip the cream into soft peaks if you have time).

Parfait glass with fresh sliced strawberries and a sprig of mint with a small pitcher of cream on the side.
Fresh strawberries and cream

Strawberry Spinach Salad with Goat Cheese:

Lunch? The best Spring low carb lunch IMHO is a spinach salad with goat cheese, toasted pecans and fresh strawberries, sprinkled with a bit of balsamic dressing.

Spinach salad with fresh strawberries and goat cheese
Spinach salad with fresh strawberries and goat cheese

Panna Cotta with Red Wine Strawberry Compote

For a special dinner I would opt for this elegant dessert of panna cotta with strawberry sauce. I had never made Panna Cotta before and the name of it alone was a bit intimidating, let alone the use of  “molds”.  It was actually very, very easy, and what a taste treat.  Intimidated no more.  Try it!

Strawberry panna cotta on a white plate with fresh strawberries and strawberry sauce.
Low carb strawberry panna cotta

Strawberry Cobbler

And last but not least is the ubiquitous strawberry rhubarb cobbler (I have this one breakfast, lunch AND dinner).

A cobbler takes the carbs up a notch, but strawberry season is short, so don’t deprive yourself. This cobbler is still healthy and strawberries and rhubarb are two of the lowest carb fruits. The biscuits are really light and fluffy.

**Note: The recipe for the strawberry rhubarb cobbler was adapted from a recipe posted in the Star Tribune by Lucia Watson of Lucia’s Restaurant in Minneapolis.

I poured  a ginger lime syrup over the cobbler instead of Lucia’s citrus syrup, but the recipe for her syrup is also listed below for a DIY version.  

I also added a little cardamom and vanilla to the filling, which took it over-the-top in my opinion.

Plate of strawberry rhubarb cobbler and a small scoop of ice cream with a bowl of strawberries behind it.
Fresh strawberries and cream

Pros & Cons of Various Sugar Alternatives

Strawberries are one of the fruits allowed on most low carb diets (in moderation). Often sugar is added to berries to enhance their flavor and bring it out more. There is quite a range of sugar alternatives and if you are strictly low carb it’s a benefit to know as much as possible about these options.for a detailed analysis of some of the sugar alternatives.

Strawberry Rhubarb Cobbler with Citrus Syrup

Strawberry Rhubarb Cobbler with Citrus Syrup

Bowl of strawberry rhubarb cobbler with ice cream and the baking dish of cobbler behind it.
A rustic, delicious cobbler with a refreshing Citrus Syrup
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8
Calories 331


  • bowls
  • measuring spoons and cups
  • 2-quart baking dish


Filling Ingredients

  • 3 ½ c rhubarb thinly sliced
  • 4 c. strawberries hulled and sliced
  • ½ c. sugar
  • 2 Tbsp all-purpose flour or 1 Tbsp cornstarch
  • 1 Tbsp fresh lemon juice
  • ½ tsp freshly ground cardamom
  • ½ tsp vanilla

Cobbler Biscuit Ingredients

  • ¾ c. sugar divided
  • 1 ½ c. cake flour
  • 2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 8 Tbsp butter 1 "stick at room temperature
  • ½ c. buttermilk
  • 1 egg lightly beaten
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Lemon Verbena Syrup

  • 1 c. packed lemon verbena leaves can substitute mint leaves
  • ½ c. sugar
  • ½ c. water


Strawberry Rhubarb Filling

  • Preheat the oven to 350 degrees F. **note: Freeze the stick of butter if you want to grate the butter into the biscuit mix rather than use a pastry blender.
    In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch (or flour), lemon juice, cardamom and vanilla. Let sit for 30 minutes to bring out the juices.
    3 1/2 c rhubarb, 4 c. strawberries, 1/2 c. sugar, 2 Tbsp all-purpose flour, 1 Tbsp fresh lemon juice, 1/2 tsp freshly ground cardamom, 1/2 tsp vanilla

Cobbler Biscuits

  • In a medium bowl, whisk together dry ingredients (sugar, flour, soda, cream of tartar, and salt. Cut the butter in with a pastry blender or your hands.
    **note: if you don't like using a pastry blender, freeze the butter ahead of time and use a grater to grate the butter into the dry ingredients. It's a bit easier to incorporate this way.
    3/4 c. sugar, 1 1/2 c. cake flour, 2 tsp baking soda, 1 tsp cream of tartar, 1 tsp salt, 8 Tbsp butter
  • Add in the buttermilk , egg, and vanilla and almond extract, stir until just moistened. Don't overmix.
    1/2 c. buttermilk, 1 egg, 1 tsp vanilla extract, 1 tsp almond extract
  • Pour strawberry and rhubarb mixture into a 2-quart casserole dish or individual casserole dishes/ramekins.  
    Drop the cobbler batter on top of the fruit. Sprinkle some sugar over the cobbler topping (brown sugar works well).
    Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling.
  • If desired, serve with whipped cream or vanilla ice cream, drizzled with some of the citrus syrup (DIY syrup recipe in notes or buy ginger lime syrup)
    1 c. packed lemon verbena leaves, 1/2 c. sugar, 1/2 c. water


**Lemon Verbena Syrup:
Blanch lemon verbena leaves in boiling water briefly to brighten color, then immediately plunge into ice water to stop cooking.
Place sugar and water in a small saucepan, bring to a simmer, then remove from heat and cool completely. Put lemon verbena and cooled syrup in blender and puree on high for 2 minutes.
Refrigerate overnight, then strain through a fine mesh strainer. Keep refrigerated.


Calories: 331kcalCarbohydrates: 46gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 678mgPotassium: 470mgFiber: 4gSugar: 7gVitamin A: 444IUVitamin C: 74mgCalcium: 95mgIron: 1mg
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Video Tutorial on 3 Low Carb Strawberry Desserts:

Low Carb Cooking Videos: 3 Strawberry Desserts
Watch this video on YouTube.
Watch the Step by Step Video for More Details
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