This keto peach cobbler recipe features fresh peaches slow-baked with a generous amount of cinnamon and a cake-y crumble topping. It's an easy keto dessert that boasts the best of summertime flavors. Best of all, keto peach cobbler is quick to pull together and doesn't require a whole lot of ingredients (or effort!).
Baked until warm and bubbly, keto peach cobbler is basically incomplete without a scoop of keto vanilla ice cream served on top. It's a delicious indulgence that doesn't lack and is very likely to keep reappearing in your dessert rotation until the last of stone fruit season.
are peaches keto friendly?
Since peaches are moderate when it comes to the amount of carbs and natural sugars they contain, a smaller portion of this cobbler can definitely be considered keto diet friendly, while a larger portion is more "low-carb."
I'm of the mindset that most fruits can be included in low-carb and modified keto diets (yes, even those with higher carbs!) as long as you're creative, mindful of the portion size, and including it with a higher serving of fat (in this case, the topping).
why you'll love it
It has taken a few iterations to get the perfect keto peach cobbler.
This one has a sweet almond flour biscuit topping that falls just between a cake and a crumble. Not quite a peach crisp yet not a full Southern-biscuit-style cobbler, either.
Unlike this summer fruit keto cobbler I've shared, this keto peach cobbler recipe is closer to a traditional peach cobbler with a cake-like batter crumbled on top of juicy peaches, then baked until golden.
This easy low carb peach cobbler is:
- easy to make
- a keto-friendly, sugar-free peach cobbler that can easily be made dairy-free and vegan
- a "healthier" peach cobbler (with much fewer grams of carbs!)
- sweet and fruity, with warm notes of cinnamon and vanilla in every bite
Whether you're on a low carb diet, in need of sweet gluten-free or keto recipes, or you're simply trying to curb your sweet tooth with this fruity, seasonal treat, this sugar-free peach cobbler recipe checks all those boxes.
keto peach cobbler ingredients
While this keto and gluten-free peach cobbler is made primarily with almond flour, I also add a little bit of coconut flour for texture purposes.
You will need:
- fresh peaches, sliced thin (they don't have to be peeled but if you prefer to, go ahead)
- vanilla extract
- lemon juice
- arrowroot powder (we use just a little to thicken the peach juices)
- granulated monk fruit sweetener (preferably a "golden" or "brown sugar" alternative)
- almond flour (blanched)
- coconut flour
- baking powder
- butter or coconut oil, melted
- unsweetened almond milk or full-fat coconut milk
You will also need a 9-inch square baking dish (I love this one) and parchment paper or aluminum foil to cover the peach cobbler halfway through the baking process. Please don't skip that step as the cobbler topping will brown too much if left uncovered.
an easy keto peach cobbler recipe
Cobblers are typically an easy and relaxed dessert when it comes to preparation and this one is no different!
Simple ingredients come together for the best keto peach cobbler recipe that should most certainly be in your summertime rotation.
- Prep the peaches. Toss the fresh peach slices with the vanilla, lemon juice, monk fruit sweetener, cinnamon and arrowroot powder and pour the mixture into the baking dish (or use a cast iron skillet).
- Make the cobbler topping. In a medium bowl, stir together the dry ingredients- the almond flour, coconut flour, salt, baking powder, monk fruit sweetener. Mix in the wet ingredients- the vanilla, melted butter or coconut oil, and the almond milk or full-fat coconut milk.
- Bake the keto peach cobbler. Crumble handfuls of the topping mixture over the peaches until all of it is evenly covering the fruit. Bake at 350°F for 35-40 minutes. Cover the cobbler with a sheet of parchment paper or aluminum foil after it bakes for about 20 minutes.
- Serve. Remove the cobbler from the oven and let it cool. Serve warm with a scoop of keto ice cream (I love this one).
tips and frequently asked questions
- When making the crumble topping, start with adding in only 1 tablespoon of the non-dairy milk (I prefer full-fat coconut milk but any kind will do). The mixture should be the consistency of cookie dough- when you press a handful together it should hold its shape.
- If the mixture appears too crumbly, add another tablespoon of the non-dairy milk.
- Cover the low-carb peach cobbler halfway through the baking time. This will prevent the topping from overcooking.
- How do you know if peach cobbler is done? The peach cobbler will be done baking when the peach slices are tender. You can test by piercing a couple of pieces with a fork. The cobbler topping will also turn a lovely golden brown color. If the cobbler is bubbling up too much along the sides, remove it from the oven and test to see if it is done.
- How do you thicken peach cobbler? The arrowroot powder is the thickening agent here, but if you prefer to omit it you can substitute 1 teaspoon of xanthan gum instead.
Possible substitutions for this low-carb peach cobbler recipe:
- Vegan butter. The butter and coconut oil can be swapped out for melted vegan butter (as always with vegan butter, stay away from brands that use high-inflammatory oils).
- Sweeteners. A granulated sweetener is definitely a must for the crumble topping. I you don't have a brown sugar style sweetener, regular granulated monk fruit or erythritol will work fine. You can also use granulated allulose although I would increase the amount by about 25%.
- Almond extract. For a delicious flavor combination, add a splash of almond extract to the cobbler topping. It lends a yummy almond flavor that pairs really well with the peaches.
- Non-dairy milk. If you do not have almond milk or coconut milk, you can also use macadamia milk or another type of non-dairy milk. If dairy is not an issue, feel free to swap in heavy cream or whipping cream.
This is a great recipe for other fruits as well! In fact, it was the inspiration for my keto apple and zucchini crisp and I've also made it with fresh berries.
low-carb peach cobbler recipe video
I can speak from experience that this low-carb peach cobbler is delicious served warm or cold, plain or with ice cream, for breakfast with yogurt or whenever and however you choose. Whatever your way, go make it before summer ends.
If you enjoy this keto peach cobbler recipe as much as I do, please consider leaving a comment and/or a star rating. Thanks so much!
you might also love...
- Keto apple crisp with zucchini, a changing-of-the-seasons recipe with a delicious, maple-pecan crisp topping.
- Summer peach salad with avocado and prosciutto, a cool summer salad and a favorite peach recipe with all the right flavors.
- Keto peach cobbler with strawberries and rhubarb for a twist on a traditional cobbler.
- Keto strawberry shortcake because summer isn't complete without it!
Peach cobbler filling
- 5 peaches, pitted and sliced thin (peeled or unpeeled)
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- 3 tablespoons granulated monk fruit sweetener blend (preferably brown sugar substitute)
- 1-½ tablespoons arrowroot powder
- 2 teaspoons ground cinnamon
- 1-¼ cups blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- pinch of salt
- 3 tablespoons granulated monk fruit sweetener blend (preferably brown sugar substitute)
- 2 tablespoons butter or coconut oil, melted
- 1-2 tablespoons unsweetened almond milk or full-fat coconut milk*
- ½ teaspoon vanilla extract
- Preheat the oven to 350°F. In a bowl, combine the sliced peaches with the vanilla, lemon juice, 3 tablespoons monk fruit sweetener, arrowroot powder and cinnamon.
- Toss to evenly coat the peaches in the mixture.
- Transfer the peaches to a 9-inch square baking dish.
- In a mixing bowl, stir together the almond flour, coconut flour, baking powder, salt and remaining 3 tablespoons monk fruit sweetener.
- Pour in the melted butter and 1 tablespoons of almond milk or full-fat coconut milk. Add the vanilla and stir the mixture. It should have the consistency of cookie dough- if it appears too crumbly, add another tablespoon of the almond milk or coconut milk. The topping should hold when pressed together but break apart easily in your hands.
- Crumble handfuls of the dough over the peach filling until all of it is covering the fruit in an even layer on top.
- Transfer to the oven and bake at 350°F for 35-40 minutes. Cover the cobbler with a sheet of parchment paper or aluminum foil after it bakes for 20 minutes (this prevents the top from browning too much).
- Remove from the oven and allow it to cool for 5-10 minutes before serving.
When making the crumble topping, start with adding in only 1 tablespoon of the non-dairy milk (I prefer full-fat coconut milk but any kind will do). If the mixture appears too crumbly, add another tablespoon of the non-dairy milk.
Use parchment paper or aluminum foil to cover the cobbler after it bakes for 20 minutes.
For a vegan/dairy-free peach cobbler, use coconut oil or vegan butter (preferably a vegan butter that doesn't contain high inflammatory oils).
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gCholesterol: 7mgSodium: 16mgCarbohydrates: 18gNet Carbohydrates: 12gFiber: 6gSugar: 5gProtein: 7g
This nutritional information is approximate and is provided for convenience as a courtesy.