This lip-smacking Keto Peach Cobbler is the low carb dessert recipe you have been waiting for. Its incredible flavor is irresistible, and it happens to be simple to make too. Filled with lots of juicy peaches and a gluten-free and grain-free cake, what’s not to love?
I realize that typically peaches aren’t overly keto friendly, but in this case, you can enjoy them without filling up on unwanted carbs! As a matter of fact, because the cobbler is for 18 servings, each serving of keto peach cobbler only has 4.6 Net Carbs. So as long as you don’t go crazy and eat half of it at once, you can enjoy your favorite classic dessert without the guilt.
If you have found yourself missing fruits like peaches, don’t worry! You CAN include them in your diet; you just have to use smaller amounts than what you used to before eating low carb. This will satisfy the desire to eat them while giving your sweet tooth some yumminess that it craves.
Another thing I think you will enjoy about this keto cobbler is that it is great even if you don’t have a lot of experience baking. Trust me; it’s ideal for beginners and older children who want to start baking.
There is the actual cake along with the peach topping. All of the ingredients in my gluten free keto peach cobbler recipe are simple, and you probably have most of them already. Let’s take a look at what you’ll be needing:
- Butter - It needs to be softened but not melted. You can set it on the countertop for an hour or so, or you can microwave it in 15-20 second intervals. If it melts, you will need it to cool back down and harden some.
- Cream Cheese - It’s best if you can set the cream cheese out ahead of time too. The cream cheese helps give the cobbler an amazing flavor and texture. It’s rich and delicious!
- Sweetener - I mainly use my homemade blend of xylitol, erythritol, and stevia because it tastes like sugar and you only need half the amount of other sweeteners.
- Eggs - This recipe does needs eggs to bind the custard.
- Vanilla - Just a little vanilla extract enhances the flavors of the peaches.
- Almond Flour - I can’t tell you how much I enjoy the way the cobbler turns out using almond flour. There really isn’t anything else that works as well in this recipe.
- Baking Powder - You may not realize it, but baking powder is a super important ingredient. It keeps the keto peach cobbler fluffy and not dense and weird like it would be if you skipped adding it.
- Peaches - I like to use frozen peaches because they are always delicious. Fresh peaches are hard to find just right unless they are in season. But using frozen, you can make this low carb dessert any time of year.
- Salted Butter - It’s essential to use salted butter to ensure that you get the correct result.
- Powdered Erythritol - I find the combination of salted butter and a powdered sweetener works perfectly as the topping.
- Ginger - If you love the combination of ginger and peaches mix ½-1 teaspoon of ground ginger into the batter before spreading it.
- Cinnamon - Cinnamon also makes a nice contrast to the peachers. Just like ginger you only need ½ to 1 teaspoon for a nice cinnamon flavor. If you'd like it stronger you can shake some on top after it comes out of the oven.
- Berries - Add some frozen raspberries along with the peaches for a peach melba or swap out the peaches for berries entirely to reduce the carbs.
How To Make Keto Peach Cobbler
This cozy low carb peach cobbler is so comforting and easy to make. Only a few steps stand in the way between you and this amazing dessert. Time to get busy!
Step One: Grease a 9x13 inch pan and preheat the oven to 350 degrees.
Step Two: Combine the butter, cream cheese, and sweetener together using an electric mixer.
Then add in the eggs, vanilla and combine. After it’s mixed, add in the almond flour and baking powder until they are incorporated.
Next, spread the batter into the baking pan.
Step Three: Add the frozen peaches on top of the batter.
Expert Tip: You do not need to thaw the peaches first. Adding them frozen keeps them from getting mushy as the cobbler bakes.
Then sprinkle with the powdered sweetener. Drizzle the melted butter on top.
Step Four: Bake the keto cobbler for 45 minutes or until the cake has golden brown edges and no longer jiggles. Enjoy!
Can I Use Fresh Peaches?
Yes, absolutely! Fresh peaches are delicious in my keto peach cobbler when they are in season. You’ll need to peel them and slice them into thin slices. The reason I love frozen is that they always taste great. But if you can catch fresh ones that are juicy and it’s the right time of year, then for sure go with fresh.
Can I Have Peaches on Keto?
I'm a firm believer that almost any fruit or vegetable can be eaten on a keto diet IN MODERATION. If you don't agree feel free to make this with berries instead. Each slice has 4.6 net carbs including the peaches. There end up being about two slices of peach per serving. This is quite a bit different than eating a bowl of fruit salad or gobbling down peach after juicy peach. I believe the same is true for my Keto Cherry Pie Bars.
If you prefer berries that are lower carb try my Keto Blackberry Cobbler instead!
How Do You Store Leftover Keto Peach Cobbler?
Leftovers need to be covered tightly and placed in the refrigerator. This keto cobbler shouldn’t be kept at room temperature, or it will go bad pretty quickly. In the fridge, it will last 4-5 days without any problems. In general, I refrigerate all of my keto desserts so they last longer.
Ice Cream Suggestions
When serving peach cobbler, it just makes sense to include a little bit of ice cream. YUM! Here are some of my favorite keto recipes for ice cream.
- Keto Butter Pecan Ice Cream
- Cannoli Ice Cream
- Maple Ice Cream with Candied Walnuts
- Keto Vanilla Ice Cream
- 4 oz salted butter softened (not melted)
- 8 oz cream cheese softened
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 eggs
- 1 teaspoon vanilla
- 2.5 cups almond flour
- 1 tablespoon baking powder
- 16 oz frozen peaches
- 4 oz salted butter melted
- ½ cup powdered erythritol
- Preheat oven to 350. Grease a 9x13 pan.
- Cream together the butter, cream cheese, and sweetener with an electric mixer. Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated. Spread in the prepared baking dish.
- Place the frozen peaches on top of the batter. Sprinkle with the powdered sweetener and drizzle the melted butter over the cake.
- Bake for 45 minutes until the cake no longer jiggles and is golden around the edges.
- Store in the refrigerator.