Sweet, summery peach cobbler is a classic Southern sweet treat. This keto variation takes everything you know and love about the original dessert and turns it into a gluten free, added-sugar free, baked fruit dish everyone will enjoy. Serve it warm with a scoop of keto vanilla ice cream for the ultimate summertime treat.
What Makes This Recipe So Good
- Unlike a peach crisp, a peach cobbler has doughy, crust topping. Don’t worry, we didn’t skip that here. Instead, we substituted all-purpose flour and white sugar with a blend of almond and coconut flours and granulated erythritol, creating a gluten free and totally keto-friendly version of that classic cobbler crust.
- You can make this cobbler extra rich by using Brown Swerve or golden monk fruit instead of regular erythritol. It’ll act like brown sugar, but keep the dish keto-friendly.
- If the top of the dough is browning too fast, cover the baking dish with foil. A layer of foil will help retain the heat in the dish, making the dough bake evenly throughout.
- Make sure you’re not using peaches that have any added sugars or artificial sweeteners. Pick up plain frozen peaches from the grocery store, or use peaches that you’ve frozen from fresh yourself.
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For the Peach Filling
- 4 cups frozen peaches
- ¼ cup erythritol granulated
- 1 tablespoon cinnamon
- 1 teaspoon xanthan gum
- 2 teaspoons lemon juice
For the Cobbler Topping
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons erythritol granulated
- 1 ½ teaspoons baking powder
- 1 large egg
- 3 tablespoons heavy cream
- ¼ cup butter melted
- 2 large bowls
- Silicone spatula
- 9×13 baking dish lightly greased
- ice cream or cookie scoop with release handle
- Preheat oven to 350° Fahrenheit.
- Add frozen peaches, erythritol, cinnamon, xanthan gum, and lemon juice to large bowl. Stir well, mixing gently until thoroughly combined.
- Transfer filling to lightly greased baking dish and spread out into one even layer. Place baking dish in preheated oven and bake 20-25 minutes.
- Near end of bake time, begin making cobbler crust. Whisk together almond flour, coconut flour, erythritol, and baking powder until thoroughly combined.
- Slowly add in egg, heavy cream, and melted butter, stirring constantly until well combined and lumpy dough forms.
- Remove baking dish from oven. Use ice cream or cookie scoop to scoop even-sized portions of cobbler crust dough on top of peach filling.
- Once all dough has been added to baking dish, return dish to oven and bake another 15 to 20 minutes or until cobbler crust topping is golden brown. Remove from oven and serve warm with keto vanilla ice cream, if desired.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.