Keto Peach Cobbler – A Cozy, Low-Carb Comfort Dessert

Peach cobbler is one of those desserts that just feels like home. Warm fruit, a golden topping, and that sweet, buttery aroma filling the kitchen—what’s not to love? The good news: you can enjoy all of that on a keto or low-carb lifestyle without the sugar crash.

This Keto Peach Cobbler keeps the flavor and comfort while cutting carbs in a big way. It’s simple to make, easy to customize, and perfect for sharing—or keeping all to yourself.

Keto Peach Cobbler - A Cozy, Low-Carb Comfort Dessert

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• For the peach filling:
• 3 cups sliced peaches (fresh or frozen, peeled if fresh)
• 3 tablespoons granulated keto sweetener (allulose, erythritol, or a blend)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 tablespoon lemon juice
• 1 teaspoon xanthan gum (or 1 tablespoon chia seeds) to thicken
• Pinch of salt
• For the cobbler topping:
• 1 1/2 cups blanched almond flour
• 2 tablespoons coconut flour
• 1/3 cup granulated keto sweetener
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted (or coconut oil)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream (or unsweetened almond milk) to loosen batter
• To finish (optional):
• A few drops of liquid stevia or monk fruit for extra sweetness, to taste
• Whipped cream or keto ice cream for serving

Method

 

1. Preheat and prep: Heat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or similar with butter or coconut oil.
2. Make the peach filling: In a bowl, combine peaches, sweetener, vanilla, cinnamon, nutmeg, lemon juice, xanthan gum, and a pinch of salt. Toss until the peaches look glossy and the thickener is evenly distributed. Let sit for 5 minutes to help it thicken slightly.
3. Spread the fruit: Add the peach mixture to the greased baking dish and spread into an even layer.
4. Mix the dry topping ingredients: In a separate bowl, whisk almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
5. Add the wet ingredients: Stir in melted butter, egg, vanilla, and 2 tablespoons of heavy cream. The batter should be thick but scoopable. If it’s too stiff, add another tablespoon of cream.
6. Top the peaches: Drop spoonfuls of batter over the peaches. It doesn’t need to cover completely—the gaps let steam escape and create that classic cobbler look.
7. Bake: Bake for 28–35 minutes, until the topping is golden and set, and the fruit is bubbling around the edges. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
8. Rest and serve: Let the cobbler rest for 10–15 minutes to thicken. Serve warm with a dollop of whipped cream or a scoop of keto vanilla ice cream.

What Makes This Recipe So Good

• Low-carb but satisfying: Almond flour and a keto-friendly sweetener replace traditional flour and sugar without sacrificing taste.
• Real peaches, smart portions: A modest amount of fresh or frozen peaches keeps the flavor authentic while keeping carbs in check.
• Quick prep, simple steps: No fancy equipment or complicated steps—just mix, layer, and bake.
• Perfect texture: The topping bakes up tender with lightly crisp edges, like classic cobbler.
• Great warm or cold: Enjoy it fresh from the oven or chilled the next day. It reheats beautifully.

Ingredients

• For the peach filling:
  • 3 cups sliced peaches (fresh or frozen, peeled if fresh)
  • 3 tablespoons granulated keto sweetener (allulose, erythritol, or a blend)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon xanthan gum (or 1 tablespoon chia seeds) to thicken
  • Pinch of salt
• For the cobbler topping:
  • 1 1/2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup granulated keto sweetener
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted (or coconut oil)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream (or unsweetened almond milk) to loosen batter
• To finish (optional):
  • A few drops of liquid stevia or monk fruit for extra sweetness, to taste
  • Whipped cream or keto ice cream for serving

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C).
   

   Grease an 8×8-inch baking dish or similar with butter or coconut oil.

2. Make the peach filling: In a bowl, combine peaches, sweetener, vanilla, cinnamon, nutmeg, lemon juice, xanthan gum, and a pinch of salt. Toss until the peaches look glossy and the thickener is evenly distributed. Let sit for 5 minutes to help it thicken slightly.
3. Spread the fruit: Add the peach mixture to the greased baking dish and spread into an even layer.
4. Mix the dry topping ingredients: In a separate bowl, whisk almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
5. Add the wet ingredients: Stir in melted butter, egg, vanilla, and 2 tablespoons of heavy cream.
   

   The batter should be thick but scoopable. If it’s too stiff, add another tablespoon of cream.

6. Top the peaches: Drop spoonfuls of batter over the peaches. It doesn’t need to cover completely—the gaps let steam escape and create that classic cobbler look.
7. Bake: Bake for 28–35 minutes, until the topping is golden and set, and the fruit is bubbling around the edges.
   

   If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.

8. Rest and serve: Let the cobbler rest for 10–15 minutes to thicken. Serve warm with a dollop of whipped cream or a scoop of keto vanilla ice cream.

Storage Instructions

• Refrigerator: Store covered in the fridge for up to 4 days. Reheat in the oven at 325°F for 10–12 minutes, or microwave in short bursts.
• Freezer: Freeze in an airtight container for up to 2 months.
  

  Thaw in the fridge overnight, then warm in the oven until heated through.

• Make-ahead: Assemble the filling and topping separately up to 24 hours in advance. Keep both chilled, then assemble and bake when ready.

Why This is Good for You

• Lower sugar, fewer carbs: Using a keto sweetener keeps your blood sugar steadier than traditional cobbler.
• Healthy fats and fiber: Almond and coconut flours add fiber and satiating fats, which help keep you full.
• Real fruit, mindful portions: Peaches provide vitamins, antioxidants, and flavor. This recipe uses enough to satisfy without pushing carbs too high.

Common Mistakes to Avoid

• Using too many peaches: More fruit may seem tempting, but it will raise carbs and make the filling watery.
  

  Stick to the measured amount.

• Skipping the thickener: Without xanthan gum or chia, the filling can turn soupy, especially with frozen peaches.
• Overbaking the topping: Almond flour browns quickly. Check at 25 minutes and tent with foil if needed.
• Not letting it rest: The filling firms up as it cools. Cutting too soon can make it seem runny.
• Using the wrong sweetener: Erythritol can crystallize when cool.
  

  If you prefer a smoother finish, use allulose or a blend.

Variations You Can Try

• Peach-berry cobbler: Swap 1 cup of peaches for 1 cup of raspberries or blackberries to lower carbs and add tartness.
• Spiced chai cobbler: Add cardamom, ginger, and a pinch of cloves to the filling and topping.
• Nutty crunch: Sprinkle chopped pecans or sliced almonds over the topping before baking.
• Dairy-free: Use coconut oil instead of butter and unsweetened almond milk in place of cream.
• Biscuit-style topping: Add 1 extra tablespoon of coconut flour and shape the topping into small biscuits before placing on the fruit.

FAQ

Can I use canned peaches?

Yes, but choose peaches packed in juice with no added sugar, and drain them well. Avoid syrup-packed peaches. You may need to reduce the sweetener slightly since canned fruit can taste sweeter.

What’s the best keto sweetener for cobbler?

Allulose gives the smoothest, least grainy result and browns well.

Erythritol blends work too, but can crystallize a bit as the cobbler cools. Monk fruit is usually blended with erythritol, which also works fine.

Do I have to peel fresh peaches?

No. Peels soften as they bake and add color and fiber.

If you prefer a smoother filling, peel them, but it’s optional.

Can I make this nut-free?

You can try replacing almond flour with a fine sunflower seed flour at a 1:1 ratio. Keep the coconut flour as written, or use a tiny bit more sunflower flour if avoiding coconut. Texture may vary slightly.

How do I keep the topping from getting soggy?

Don’t overload with fruit, use a proper thickener, and let the cobbler rest after baking.

Reheat in the oven instead of the microwave to revive the texture.

Is this truly keto?

It’s low-carb and keto-friendly when portioned sensibly. Peaches have natural sugars, so stick to the amounts listed and watch serving sizes, especially if tracking macros closely.

Wrapping Up

Keto Peach Cobbler proves you don’t have to give up cozy desserts to stay on track. With a buttery almond flour topping and juicy, cinnamon-kissed peaches, it brings all the comfort with fewer carbs. Keep a batch on hand for weeknights, potlucks, or a relaxed weekend treat. Add whipped cream, grab a spoon, and enjoy every warm bite.