These low carb grilled peaches with cinnamon mascarpone are a delicious combination of natural sweetness and indulgent creaminess. Topped with hazelnut crunch!
***I have just updated and re-published this post with new information in May 2020. The recipe was first published in July 2016.***
I like my desserts simple, and these grilled peaches are one of our go to easy summer treats.
How many carbs in peaches?
Peaches are a low glycemic fruit and have a low amount of carbs compared to other fruit. One small peach contains about 10 grams of net carbs. Here's a great infographic on the carbs in fruit.
Grilling adds a smokey flavour to the peaches which is just wonderful.
Before I started eating low carb, I used to liberally pour honey over the peaches. Now I wonder why I ever thought this was necessary. Peaches are so sweet all on their own!
This recipe is higher in carbs than my usual dessert offerings. I calculated 1 small peach per portion. However, if you feel 11.8g net carbs is too high for your liking, you could stick to half a grilled peach and load up on more mascarpone.
There are many delicious grilled peaches recipes out there. You can serve your peaches with chicken or pork chops, in a salad, doused in balsamic vinegar or in a salsa.
Whilst peaches in savoury dishes add a lovely pop of flavour, I think they work best in desserts. You could enjoy these low carb grilled peaches with sugar free vanilla ice cream, with whipped cream, yoghurt or, like in this recipe, with mascarpone.
Choose the best peaches
Choose ripe peaches that are still a little firm when you squeeze them. When they are too soft they will fall apart on the grill!
Another trick for choosing tasty peaches is the sniff test. Smell the peaches around the stem. If they have a sweet, fruity aroma, chances are that they taste good, too!
How to grill peaches
You have two options here. Either you use a proper barbecue grill, or you grill the peaches the cheat's way - using a griddle pan.
Griddle pans are heavy cast iron pans that are normally rectangular in shape. It has a raised surface - the griddles - that provide the charred sear lines we're looking for!
I love my griddle pan because it saves me the effort and time it takes to set up a barbecue.
How to make this low carb grilled peaches dessert:
1.) Mix your mascarpone cheese with 1 tablespoon powdered erythritol, 1 teaspoon vanilla paste or vanilla extract and 1 teaspoon cinnamon. Set aside.
2.) Crush or grind the hazelnuts, then dry-roast in a pan them over a low heat. Move them around frequently until they are browned. Be careful not to burn them! Add 1 teaspoon of cinnamon for more flavour. Set aside.
3.) Cut the peaches along the seam and twist the two halves in opposite directions until they separate. Remove the pit and brush with melted butter. You could also use olive oil or coconut oil if you prefer.
2.) Heat the griddle pan and brush it with more coconut oil. Grill for circa 2-3 minutes until you get those pretty sear marks. Turn halfway through for a criss cross pattern.
6.) Scoop the mascarpone mix over the peaches, sprinkle over the nuts and serve.
You can replace the mascarpone with Greek yoghurt, sour cream or even whipped cream.
Of course, you can also use a regular frying pan or place the peach halves in the oven under the grill or broiler.
Next time, I want to cut the peaches into quarters. This way, you'd get an even more intense grill flavour since you'll sear more of the peach surface.
If you like fruity desserts, you could also try this raspberry coconut fool or my strawberry coconut mousse.
Tried this recipe? Give it a star rating below!
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Low Carb Grilled Peaches With Mascarpone Cream
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 small peaches ripe
- 2 tablespoon butter unsalted, melted
- 200 g / ¾ cup mascarpone or greek yoghurt
- 1 tablespoon powdered erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ cup handful of hazelnuts
Instructions
- Mix your mascarpone cheese with 1 tablespoon powdered erythritol, 1 teaspoon vanilla extract and 1 teaspoon cinnamon. Set aside.
- Crush or grind the hazelnuts, then dry-roast in a pan them over a low heat. Move them around frequently until they are browned. Be careful not to burn them! Add 1 teaspoon of cinnamon for more flavour. Set aside.
- Cut the peaches along the seam and twist the two halves in opposite directions until they separate. Remove the pit and brush with melted coconut oil. You could also use olive oil if you prefer.
- Heat the griddle pan and brush it with more coconut oil. Grill for circa 2-3 minutes until you get those pretty sear marks. Turn halfway through for a criss cross pattern.
- Scoop the mascarpone mix over the peaches, sprinkle over the nuts and serve.
Notes
Nutrition
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Jack
This was such a delicious dessert. We all loved it. So easy.
Martha
I love peaches! I came across this recipe and your wonderful blog while randomly searching. I'm going to try this out as soon as possible! Have to find some nice juicy peaches at the greengrocers.
Katrin
I'm happy you found my blog! This is one of my older recipes and I'd almost forgotten it existed. Let me know how you got on once you've made it!