I'm calling this one a keto peach cobbler, mainly because I'm just so thrilled to share a summer-y, stone fruit dessert that is low-carb and keto-friendly! And while I know this isn't really a true peach cobbler since it also has strawberries and rhubarb and is frankly more like an upside-down cobbler, it's pretty darn close and is indisputably YUMMY. Like, the you'll-never-guess-it's-keto kind of yummy.
A fellow food blogger friend recently shared a recipe for a stone fruit tian, a baked dish with thinly-sliced, overlapping peaches. I learned that tians are French and typically made with vegetables, and I was inspired by her post to create a keto-friendly version, one that also incorporates peaches (I should say a single peach, as this recipe only uses one). Pssst: it's entirely possible to enjoy certain higher-carb fruits in moderation, even if you're following a ketogenic or low-carb diet!
This summer fruit cobbler is just that-- somewhere between a sweet tian and a peach cobbler-- not quite a peach cobbler but also not quite a pastry or cake. Intrigued?
why you will love this summer fruit cobbler
What I can tell you with 100% certainty is that this keto peach cobbler will go FAST. You can enjoy it warm, topped with keto ice cream or whipped cream, or eat cold leftovers for breakfast.
Sweet peach slices and strawberries are tossed with tart rhubarb, and then pressed in to a rich and buttery, almond-flavored batter. A drizzle of nice olive oil and a sprinkle of sliced almonds are a simple (yet worthwhile) final touch before sliding the skillet into the oven.
This keto peach cobbler with strawberries and rhubarb is:
- the perfect ratio of sweet to tart with a touch of almond extract
- low-carb, made with almond flour and monk fruit sweetener
- an easy peach cobbler that is incredibly quick and simple to make
- a grain-free and gluten-free peach cobbler that is also dairy-optional (you can swap the butter for extra virgin olive oil or coconut oil-- see recipe notes)
- a healthy, summertime dessert
let's make one!
To make this keto peach cobbler, you actually don't need a ton of fruit. And quite honestly, you could omit the peach altogether and still have a tasty strawberry rhubarb version.
Here is what you will need:
- one peach, sliced
- half a pint of strawberries, sliced
- one stalk of rhubarb, cut small
- granulated monk fruit sweetener
- almond flour
- grass-fed butter, sort of melted (see recipe notes for the dairy-free version using extra virgin olive oil or coconut oil)
- coconut flour
- almond extract
- extra virgin olive oil
- sliced almonds
With only 10 minutes of prep time, this keto peach cobbler comes together so quickly! Here's a brief summary of the process:
- Slice the fruit: Chop the rhubarb into small, bite-sized pieces. Slice the strawberries and the peach pretty thin (I don't peel the peach first but you totally can).
- Mix the batter: In a mixing bowl, combine the almond flour, monk fruit sweetener, coconut flour, salt, and cinnamon. Add the melted butter, egg, and the almond extract. Whisk until the batter is well combined.
- Bake: Line a cast iron skillet or baking dish of choice with parchment paper. Pour the batter into the dish and spread it evenly across. Ladle the fruit onto the batter and gently press it into the top. Sprinkle the almonds over the fruit and drizzle a little bit of olive oil across the top. Bake at 350°F for 40 minutes or until it's slightly browned.
To make a dairy-free version, you can easily omit the butter and use extra virgin olive oil (or coconut oil) instead! However, you may need to decrease the amount. Instead of ½ cup butter, use ⅓ cup olive oil.
If you are following an extra strict keto diet and want to omit the peach in this keto peach cobbler, you can do so without making any other changes. There is enough strawberry and rhubarb in it to carry that flavor throughout the dish.
I hope you love this keto peach cobbler with strawberries and rhubarb! It's an incredible keto, grain-free and gluten-free dessert that makes use of fresh, summertime fruits in season.
you might also love...
- If you have extra strawberries and rhubarb, make jam! This low-carb strawberry rhubarb chia jam is sweet and simple, and only takes 10 minutes. 🙂
- My keto buttermilk biscuits are ridiculously easy to whip up and only require 10 minutes in the oven! Tender and buttery, they'll be on repeat status in no time.
- Grilled shrimp skewers are divine on their own but pair them with a basil avocado dressing and you have reached ultimate #healthydinnergoals.
- 1 ripe peach, pitted and sliced
- ½ pint (8 oz.) strawberries, sliced
- 1 large stalk rhubarb, chopped into bite-sized pieces
- ⅓ cup + 1 tablespoon granulated monk fruit sweetener, divided
- ¾ cup almond flour
- 1 tablespoon coconut flour
- ½ teaspoon cinnamon
- pinch of salt
- ½ cup grass-fed butter, slightly melted (see notes for dairy-free sub)
- 1 egg, pasture-raised when possible
- ½ teaspoon almond extract
- small handful of sliced almonds
- 1-2 tablespoons extra virgin olive oil
- Preheat the oven to 350°F and line a medium-sized cast iron skillet (or square baking dish) with parchment paper.
- In a small mixing bowl, toss together the sliced fruit with 1 tablespoon of the monk fruit sweetener and set aside.
- In a large mixing bowl, combine the almond flour, remaining monk fruit sweetener, coconut flour, cinnamon, and salt. Add the melted butter, egg, and almond extract. Whisk the mixture together until the batter is well combined (it will be fairly thick in consistency).
- Pour the batter into the baking dish or skillet, spreading it across the bottom in an even layer.
- Spoon the fruit mixture on top and then gently press it into the batter, just slightly.
- Sprinkle the sliced almonds on the fruit layer and then drizzle the olive oil across the top.
- Bake at 350°F for 45 minutes or until the batter has turned into a nice, golden brown color.
- Remove from the oven and let it cool for 10 minutes before serving.
To make a dairy-free version, omit the butter and instead use ⅓ cup extra virgin olive oil.
Store leftover peach cobbler in the refrigerator.
To reduce the carbs/sugar even more, you can omit the peach entirely.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 36gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 72mgSodium: 157mgCarbohydrates: 11gNet Carbohydrates: 6gFiber: 5gSugar: 4gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.