One of my fondest summer memories is visiting peach orchards with my family. We would spend the entire day picking the juiciest peaches, their sweet aroma filling the air. These trips always ended with my grandmother baking her famous peach cobbler, its warmth and sweetness encapsulating the essence of summer. Inspired by those cherished times, I’ve crafted a keto-friendly version of peach cobbler that doesn’t compromise on flavor or nostalgia.
This Keto Peach Cobbler combines the sweetness of ripe peaches with the comforting texture of a biscuit topping, all while keeping it low-carb and keto-friendly. The addition of pumpkin not only adds a rich depth of flavor but also keeps the filling wonderfully moist.
One of the things I love about this recipe is its flexibility. If peaches aren’t in season, you can easily substitute them with berries or even a mix of low-carb fruits. Similarly, you can experiment with different keto-friendly sweeteners until you find your perfect match. I personally enjoy using allulose as it caramelizes beautifully, enhancing the cobbler’s golden crust.
As for the biscuit topping, almond flour and a touch of brown sugar substitute create a delightful contrast to the fruity filling. If you’re feeling adventurous, add a pinch of nutmeg or a handful of chopped nuts to the topping for an extra layer of flavor and texture.
Whether you’re making this for a family gathering or simply to satisfy a sweet craving, this Keto Peach Cobbler is sure to become a favorite. Serve it warm with a dollop of keto whipped cream or a scoop of your favorite keto ice cream for an indulgent treat that brings a taste of summer to your table any time of year.
How to Make Keto Peach Cobbler
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Ingredients
- 2 tablespoons heavy cream
- 1 teaspoon baking powder
- 2 teaspoons lemon juice
- 2 cups sliced peaches (about 3 large peaches)
- 1 large egg
- 1 tablespoon ground cinnamon
- 2 tablespoons allulose
- 1 cup almond flour
- 1 teaspoon xanthan gum
- 2 tablespoons melted butter
- 2 tablespoons brown sugar substitute
- 3 cups chopped pumpkin
- 1/4 cup allulose (or any keto sweetener of your choice)
Directions
- Heat your oven to 350°F and grease a large baking dish, setting it aside.
- Steam the pumpkin until it becomes tender, then let it cool down completely. After cooling, combine the pumpkin with the peaches, 1/4 cup allulose, ground cinnamon, xanthan gum, and lemon juice. Place this mixture into the greased baking dish and bake for 10-15 minutes.
- As the filling bakes, start making the biscuit topping. In a large bowl, mix together the almond flour, baking powder, brown sugar substitute, and 2 tablespoons of allulose. Add the egg, melted butter, and heavy cream, stirring until everything is well combined.
- Take the baking dish out of the oven. Using a cookie scoop or a 1/4 cup measuring cup, place portions of the biscuit mixture on top of the baked filling.
- Put the dish back into the oven and bake for another 15-20 minutes, or until the biscuit topping turns golden brown.
- Allow the cobbler to cool at room temperature for about 10 minutes before serving.
FAQs:
Can I use frozen peaches instead of fresh peaches for this keto peach cobbler?
Yes, you can use frozen peaches. However, make sure to thaw and drain them well before adding to the recipe to avoid excess moisture.
Is there an alternative to xanthan gum in this recipe?
If you don’t have xanthan gum, you can use a small amount of arrowroot powder or guar gum as a substitute. These alternatives help thicken the filling just like xanthan gum.
What can I use instead of allulose as a sweetener?
In place of allulose, you can use other keto-friendly sweeteners such as erythritol or stevia. Keep in mind that sweetness levels may vary, so adjust to taste.
How do I know when the cobbler topping is done?
The topping is done when it turns a golden brown color. It should be firm to the touch and slightly crispy on the edges.
Can I prepare this keto peach cobbler in advance?
Absolutely! You can prepare the filling and the topping separately and store them in the refrigerator for up to a day. Assemble and bake just before serving for the best texture.
Is it possible to make this recipe dairy-free?
Yes, you can make this recipe dairy-free by substituting the butter with coconut oil or a dairy-free margarine, and using a dairy-free heavy cream alternative like coconut cream.
Keto Peach Cobbler
Ingredients
- 2 cups peaches sliced, approximately 3 large peaches
- 3 cups pumpkin chopped
- 1/4 cup allulose or any keto sweetener of choice
- 1 tablespoon cinnamon
- 1 teaspoon xanthan gum
- 2 teaspoons lemon juice
- 1 cup almond flour
- 1 teaspoon baking powder
- 2 tablespoons brown sugar substitute
- 2 tablespoons allulose
- 1 large egg
- 3 tablespoons butter melted
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350F. Grease a large baking dish and set it aside.
- Steam the pumpkin until tender. Let it cool completely. Once cooled, mix the pumpkin with the peaches, 1/4 cup allulose, cinnamon, xanthan gum, and lemon juice. Transfer this mixture into the prepared baking dish and bake for 10-15 minutes.
- While the filling is baking, prepare the biscuit topping. In a large mixing bowl, whisk together the almond flour, baking powder, brown sugar substitute, and 2 tablespoons allulose. Add the egg, melted butter, and heavy cream, mixing until combined.
- Remove the baking dish from the oven. Using a cookie scoop or a 1/4 cup measure, scoop portions of the biscuit topping over the filling.
- Return the dish to the oven and bake for another 15-20 minutes, or until the topping is golden brown.
- Let the cobbler sit at room temperature for 10 minutes before serving.
