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My keto peach cobbler features a gooey fruit base topped with a buttery sweet biscuit. It’s simple to make and uses wholesome ingredients. Each serving has just 3 grams of carbs.
Table of Contents
Why you need to make my keto peach cobbler
When peaches are in season, I love making this low-carb peach cobbler. I know that peaches aren’t low in carbs, so I mix them with pumpkin (a trick I learned in culinary school), allowing you to enjoy the sweet peach flavor still while keeping the carbs at only 3 grams per serving.
It’s easy to make and can even be prepped in advance. I like to serve it warm with a scoop of keto ice cream, but my family enjoys it straight from the fridge.
Key Ingredients
Scroll down to the recipe card below for the full list of ingredients. These are just some highlights:
- Peaches. Cored and thinly sliced. Alternatively, you can also use canned peaches, but ensure they are in their natural juices and not in syrup.
- Pumpkin. I like to swap out most of the peaches for pumpkin. They look similar and have a similar texture.
- Granulated sweetener of choice. I like using allulose, but monk fruit sweetener will also work.
- Biscuit topping. A simple mix of almond flour, baking powder, allulose, egg, butter, and heavy cream.
Find the printable recipe with measurements below.
How to make a keto peach cobbler
Step 1- Make the filling. Combine the filling ingredients in a large bowl. Then, transfer the filling to the prepared baking dish and bake for 10-15 minutes.
Step 2- Make the biscuit topping. In a large mixing bowl, whisk the dry ingredients. Add the egg, melted butter, and heavy cream and mix to combine.
Step 3- Second bake. Remove the filling from the oven. Using a ¼ cup, scoop portions of the biscuit batter over the fruit mixture. Bake for another 15-20 minutes or until golden brown.
Arman’s recipe tips
- Increase the baking time. Depending on the make and model of your oven, you may need to cook your cobbler for a few minutes more. If your filling looks a little too cooked, before adding the biscuit topping, add 2-3 tablespoons of water on top and mix well.
- Know when it’s done. The biscuit should be golden brown, and the fruit should be fork-tender. If the biscuit is golden but the fruit isn’t fully cooked, cover the baking dish with aluminum foil and bake in 5-minute intervals until done.
- Cool, then serve. I recommend letting the cobbler cool for a few minutes before serving. The peach and pumpkin filling thickens beautifully.
Storage and make-ahead tips
To store: The keto cobbler can be stored in the refrigerator, covered, for up to 1 week.
To freeze: Place leftover portions of the cobbler in a shallow container and store in the freezer for up to 6 months.
Make ahead: I like to prepare the filling and biscuit topping in advance, then assemble them just before baking. You can do this up to 48 hours in advance.
More keto pies, cobblers, and tarts
Keto Peach Cobbler
Ingredients
- 2 cups peaches sliced, approximately 3 large peaches * See notes
- 3 cups pumpkin chopped
- 1/4 cup allulose or any keto sweetener of choice
- 1 tablespoon cinnamon
- 1 teaspoon xanthan gum
- 2 teaspoon lemon juice
For the sweet biscuit topping
- 1 cup almond flour
- 1 teaspoon baking powder
- 2 tablespoon brown sugar substitute
- 2 tablespoon allulose
- 1 large egg
- 3 tablespoon butter melted
- 2 tablespoon heavy cream
Instructions
- Preheat the oven to 180C/350F. Grease a large baking dish and set aside.
- Steam your pumpkin until tender. Let it cool completely. Once cooled, mix all the filling ingredients together. Transfer the filling into the baking dish and bake for 10-15 minutes. While baking, prepare the biscuit topping.
- In a large mixing bowl, whisk together the dry ingredients. Add the egg, melted butter, and heavy cream and mix until combined.
- Remove the baking dish from the oven. Using a cookie scoop or ¼ cup, scoop out portions of the biscuit topping over the top of the filling. Bake again for 15-20 minutes, or until golden brown.
- Let the cobbler sit at room temperature for 10 minutes, before serving.
Notes
- Storage: The cobbler can be stored in the refrigerator, covered, for up to 1 week.
- Enhance the flavor. Add one teaspoon of vanilla extract or a sprinkle of coarse sea salt to the fruit mixture.
- Add toppings. For a more luxurious treat, serve each slice with sugar-free ice cream. keto ice cream, or keto whipped cream.
Can I use frozen peaches?
Provided you thaw them out 🙂
This was delicious! Made with all peaches and doubled the sweetener (monk fruit). Also didn’t add the lemon juice. Scooped the filling on with small cookie scoop and flattened it out a bit before baking. Will make again!
This is the 2nd keto peach cobbler I tried and is the best. I was skeptical about the pumpkin but used canned pumpkin and the recipe stilled turned out great (suggest using just half a can). The topping is not dry and spreads nicely over the top. I will use this topping for other desserts.
IT SAYS 3 CUPS OF PUMPKIN !!!
Can you use canned pumpkin?
I don’t recommend it, it doesn’t contain pumpkin pieces.
wish i could see comments !!!!!! pumpkin ??? can use canned ??
I don’t recommend it, it doesn’t contain pumpkin pieces.
Your recipes look very tasty. I would to try them.
would butternut squash pieces sub for the pumpkin since fresh peaches aren’t in season when pumpkins are in season?