Keto Peach Cobbler

This keto peach cobbler is a gooey fruit base topped with a buttery sweet biscuit, you won’t believe it is low carb! Made with simple ingredients, it’s an elegant dessert that is sure to impress! 3 grams net carbs per serving. 

Keto Peach Cobbler

When it comes to cozy keto desserts, my favorite recipes to make are apple crisp, pumpkin pie, and this keto peach cobbler.

As an avid baker, I try my hardest to use seasonal ingredients whenever possible. I love nothing more than strolling through the produce section of the supermarket and letting the fresh fruit and vegetables dictate what I’ll be cooking that week. Over the past few months, my local grocery store has been stocking plenty of strawberries, blueberries, and more recently, peaches! 

Are peaches keto? 

Unlike other stone fruit, peaches in moderate amounts are keto friendly. Per one cup serving, they contain 8 grams of net carbs. While enjoying them on their own would hit your daily carb limit quite quickly, they are fabulous to use in desserts. One of my favorite keto ways to use peaches is in a cobbler! 

I’ve been meaning to share a keto peach cobbler recipe for quite some time. It’s the epitome of keto comfort food and perfect for a cozy dessert. It uses simple ingredients and doesn’t require any fancy prep. The carbs are lowered by subbing half the peaches with pumpkin! It has the same texture and color and extremely mild tasting.

No grains and no sugar are needed, but you’d never tell. The texture of the filling is soft and gooey, and the sweet biscuit topping is cakey and tender. The cobbler is sweet and full of juicy peach flavor, and you won’t taste the pumpkin at all! 

I had some friends over for dinner the other day and NO ONE believed me when I said that it was low carb- They thought it tasted exactly like classic peach cobbler!

Ingredients to make a keto peach cobbler

Here are the ingredients you’ll need to make this cobbler. I recommend you pre-cook the pumpkin before putting the other bits and pieces together, so it has time to cool down. Avoid substituting any ingredients unless otherwise tested.

For the peach filling

• Peaches– Large peaches that have been cored and thinly sliced. Alternatively, you can also use canned peaches (in their natural juices, NOT syrup!).
• Pumpkin– Chopped into bite sized pieces. Any pumpkin can be used, including butternut squash. 
• Granulated sweetener of choice– I used allulose, but monk fruit sweetener and erythritol can also be used. 
• Cinnamon– A must for any good cobbler. 
• Xanthan gum– Thickens the filling without adding any carbs. 
• Lemon juice– The acidity will help thicken the mixture and avoid the peaches and pumpkin from going soft. 

For the biscuit topping

• Almond flour– Blanched almond flour must be used, or else the topping will be gritty instead of tender. 
• Baking powder– Leavening agent to lighten the texture of the biscuits. 
• Granulated sweetener of choice– I used a mix of swerve brown sugar (a keto brown sugar substitute) and allulose. A combination of the two sweeteners yields a more soft and tender topping. 
• Egg– Room temperature eggs. 
• Butter– A must for any good buttery biscuit topping! Use unsalted and melted butter.
• Heavy cream– Balances out the egg and the almond flour. 

How do you make a keto peach cobbler?

Start by steaming your pumpkin until tender, and let it cool to room temperature. Once cool, add it to a mixing bowl, along with the remaining filling toppings, and mix well. Next, transfer it to a large baking dish and bake it in the oven for around 15 minutes. 

Now, while the cobbler filling is baking, prepare the biscuit topping. In a mixing bowl, whisk together the dry ingredients, before adding in the melted butter and heavy cream. 

Finally, remove the filling from the oven and spoon out scant 1/4 cup portions of the biscuit topping all over the peach filling. Place back in the oven for 15-20 minutes, or until golden brown.

Tips to make the best low carb peach cobbler

• Depending on the make and model of your oven, you may need to cook your cobbler longer. If your filling looks a little too cooked before adding the biscuit topping, add 2-3 tablespoons of water over it and mix well. 
• If you don’t follow a strict keto diet, you can use all peaches instead of a mix of peaches and pumpkin. 
• Serve your cobbler with some vanilla ice cream or sugar free ice cream for the ultimate cozy dessert.  

Storing and freezing the peach cobbler

• 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. 

More keto desserts to make

• Chocolate mousse pie
• Tiramisu
• Lemon meringue pie
• Blueberry cheesecake
• German chocolate cake

Keto Peach Cobbler

5 from 88 votes

This keto peach cobbler is made with a gooey fruit base and topped with a sweet, buttery biscuit, you won't believe it is low carb! Made with simple ingredients, this dessert is sure to impress!

Servings: 8 servings

Prep: 5 mins

Cook: 35 mins

Total: 40 mins

Rate This Recipe Pin Print SaveSaved

Ingredients  

1x2x3x

For the cobbler filling

• ▢ 2 cups peaches sliced, approximately 3 large peaches * See notes
• ▢ 3 cups pumpkin chopped
• ▢ 1/4 cup granulated sweetener of choice I used allulose
• ▢ 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 sugar free brown sugar
• ▢ 2 tablespoon granulated sweetener of choice I used 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

* Canned peaches can be used, provided they are in their natural juices.

TO STORE: The 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 it in the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 169kcalCarbohydrates: 10gProtein: 5gFat: 13gSodium: 112mgPotassium: 241mgFiber: 7gVitamin A: 4052IUVitamin C: 7mgCalcium: 88mgIron: 1mgNET CARBS: 3g

Course: Dessert

Cuisine: American

Author: Arman

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!