Keto Peach Cobbler Recipe

I perfected a Keto Peach Cobbler with an unexpected blueberry twist and a flaky almond-coconut crust, so if you enjoy Low Carb Peach Recipes you’ll be intrigued to see how close it comes to the classic.

I crave desserts that taste like summer but dont blow my macros. This lip smacking Keto Peach Cobbler is the low carb dessert you have been waiting for and yeah its easy and delicious.

I use juicy sliced peaches and almond flour to build a tender topping that somehow feels like the real thing. If youve been scrolling through Keto Peach Cobbler Easy posts or hunting Low Carb Peach Recipes, this one might stop you mid scroll.

It browns up golden, smells ridiculous, and youll want to know the tricks I used. I wont say its flawless, I burned one edge last time but it still disappeared.

Ingredients

• Peaches: juicy, natural sweetness, vitamin C and fiber, add fresh summery flavor.
• Almond flour: nutty, higher in protein than regular flour, low carb, adds moist texture.
• Coconut flour: very absorbent, adds fiber and mild coconut taste, use sparingly.
• Erythritol/monk fruit: sweet without sugar, no blood sugar spike, may cool in mouth.
• xanthan gum: tiny amount thickens filling, helps texture, adds negligible carbs.
• Eggs: binds and lifts, adds protein, makes topping golden and slightly fluffy.
• Butter: rich flavor, adds fat for keto, helps browning, it’s make it tasty.
• Sour cream: tangy adds moisture and richness boosts tenderness and slight tang.

Ingredient Quantities

• 4 cups sliced peaches (about 4 medium peaches)
• 1/2 cup granulated erythritol or monk fruit sweetener
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp xanthan gum
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup powdered erythritol or other keto powdered sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup sour cream
• 1/4 cup unsalted butter melted
• 2 tbsp unsalted butter

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment or spray it lightly with nonstick spray and set aside.

2. Slice peaches to make 4 cups and put them in a bowl. Add 1/2 cup granulated erythritol, 1 tsp lemon juice, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/2 tsp xanthan gum. Toss gently so they’re evenly coated and let sit about 10 minutes to macerate and thicken.

3. In a medium bowl whisk 2 large eggs with 1/4 cup sour cream and 1/4 cup unsalted butter, melted, until smooth.

4. In a separate larger bowl combine 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/3 cup powdered erythritol, 1 tsp baking powder and 1/4 tsp salt. Give it a good stir so there’s no lumps.

5. Pour the wet egg mixture into the dry ingredients and stir until a thick, slightly sticky batter forms. If it seems too dry add 1 tablespoon of water or unsweetened almond milk at a time, just until it comes together.

6. Pour the macerated peaches and any juices into the prepared dish, spreading them evenly and scraping all the syrup out of the bowl.

7. Drop spoonfuls of the batter over the peaches; don’t worry about perfect coverage, you want some fruit peeking through for a rustic look.

8. Cut the 2 tbsp unsalted butter into small pats and dot them over the batter so the top browns nicely. If you like a little extra sweetness sprinkle a tiny pinch more powdered erythritol on top.

9. Bake 30 to 40 minutes until the topping is golden and the filling is bubbling. If the top browns too fast cover loosely with foil. Let cool 10 to 15 minutes so the filling sets, then serve warm. Enjoy, it’s insanely good with a dollop of whipped cream or keto ice cream.

Equipment Needed

1. Oven set to 350°F (175°C)
2. An 8×8 inch baking dish, lined with parchment or sprayed with nonstick spray
3. Two mixing bowls (one medium, one large)
4. Measuring cups and measuring spoons
5. Whisk and a rubber spatula
6. Chef’s knife and a cutting board for slicing peaches
7. Small bowl for macerating the fruit
8. Spoon or small scoop to drop the batter over the peaches
9. Oven mitts and a cooling rack for resting the cobbler

FAQ

Keto Peach Cobbler Recipe Substitutions and Variations

• Peaches: swap with 4 cups thawed, unsweetened frozen peaches or 4 cups sliced nectarines. If using frozen, press out extra juice so the filling doesn’t get soggy.
• Granulated erythritol/monk fruit: use 1:1 allulose for better browning and a more caramelized peach flavor, or a granulated stevia/erythritol blend (adjust sweetness to taste).
• Almond flour: replace with blanched hazelnut flour or finely ground sunflower seed flour at a 1:1 ratio. Heads up, sunflower flour can sometimes turn a greenish color when baked with baking powder, a squeeze of lemon stops that.
• Xanthan gum: use 1 tsp psyllium husk powder, or make a chia gel by mixing 1 tbsp ground chia with 3 tbsp water and letting it sit until thickened; both bind the dough similar to xanthan.

Pro Tips

– Let the peaches macerate but watch the juice, it can drown the topping. If theres too much liquid, pour off about a third of the syrup and simmer it down a few minutes until thick, then fold a few tablespoons back in. If you want a quicker fix add about 1/4 tsp more xanthan gum, but dont go overboard or it gets slimy.

– Toast the almond flour first, it really helps the topping set and gives a nuttier, less raw flavor. Spread it on a baking sheet and bake 5 to 7 minutes at 325°F until fragrant, let cool, then mix — it makes a big difference.

– Keep the 2 tbsp butter for dotting cold, cut into tiny pats and scatter them over the batter. Cold butter creates little pockets and helps the top brown and crisp instead of just soaking in.

– If you use frozen peaches or theyre underripe, thaw and drain well, then either roast them briefly to concentrate flavor or simmer the juices down. This prevents a soggy filling and makes the whole thing taste sweeter without extra sugar.

– Bake in the center of the oven, rotate the pan halfway, and tent loosely with foil if the top is getting too dark. Let it cool 10 to 15 minutes before cutting so the filling firms up, otherwise youll get a runny mess.