This keto peach cobbler recipe has juicy, flavourful peach filling and a crisp, buttery crumble topping. Find out my trick how to keep the carbs low for this delicious summer dessert! Just 5.1g net carbs per serve.
I love using fruit that are in season. So, when I spotted some especially juicy peaches at my greengrocer's, I decided to make a favourite of mine: peach cobbler.
A healthy, gluten-free, sugar free peach cobbler!
By definition, a peach cobbler has a peach base topped with a drop biscuit topping. The topping is soft and cake-like, because it contains egg.
I wanted to go for more crunch and therefore opted for an egg free topping. Since it's wonderfully buttery, you're still getting large chunks of topping that have a rich cake-like texture.
Here in the UK you would probably call it a keto peach crumble. Or maybe a keto peach crisp. I just like the sound of "cobbler". Perhaps because I love shoes?
Before we get started, a quick word about peaches. They are actually lower in carbs than blueberries. However, since it's easy to eat more peach than berries due to its size, it's important to keep an eye on the amount.
That's why I have replaced some of the peaches in this low carb peach cobbler with... zucchini! They are neutral in taste and have the same consistency as peaches. Plus, they are very low in carbs.
🌟 Why You'll Love This Recipe
- Sweet and fruity filling
- Crispy topping
- Naturally gluten-free
- Easy recipe
- Tastes delicious hot or cold
- 5.1g net carbs per portion
Let's take a look at the ingredients:
- Peaches - Choose ripe, fresh peaches! The ones with yellow flesh have more flavour.
- Zucchini - must be cored to remove the soft parts.
- Lemon juice
- Sweetener - A brown sugar substitute such as Lakanto Gold works really well in this recipe. This is an erythritol monk fruit sweetener blend. It lends a nice caramel note. Or, use allulose.
- Almond flour
- Coconut flour - or us an additional cup / 100g of almond flour
- Sweetener - again, use a golden erythritol monk fruit blend or allulose, because it browns well.
- Baking powder
- Vanilla extract
- Sea salt
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Peel and core the zucchini. Slice in half lengthways, then chop thinly. Add with the sliced peaches, sweetener, lemon juice and melted butter to your baking dish and toss to combine.
Step 2: Combine all ingredients for the crumble topping in a mixing bowl. Press together some of the dough so you've got large clumps. That way you're getting that drop biscuit texture.
Step 3: Spoon the topping over the base. Sprinkle golden erythritol on top. Bake in the oven until the filling is soft and the topping crisp.
Core the zucchini. I made a test without doing so. This version produced A LOT of liquid and made the crumble topping soggy. Definitely remove the seeds from the zucchini!
Cover. Once the topping is golden brown, loosely cover the cobbler with a sheet of aluminium foil. This way, it does not burn.
Rest. Let the cobbler rest before serving so the filling can thicken.
Yes, peaches are a keto friendly fruit. They contain 8 grams of net carbs per 100 grams (source). In fact, peaches are lower in carbs than blueberries.
For a dairy-free peach cobbler recipe use coconut oil instead of the butter.
Yes, it is possible to use canned peaches. Choose tinned peaches in water. Most peaches are conserved in grape juice or light syrup. Both options add additional sugars, even though grape juice is the better option.
Tesco stocks them in the UK. In the US there is a product called "fruit bowls" by Dole. It contains monk fruit extract instead of artificial sweeteners such as sorbitol or sucralose, which we avoid on a low carb diet.
Use only peaches: If you don't mind adding a few additional carbs, omit the zucchini and use peaches.
Use different fruit: To keep it low carb, I recommend a blend of blueberries, blackberries and raspberries.
How to serve
Keto cobbler is a great sharing dessert. It is quite filling, so I have calculated 10 portions at a heaped ⅓ cup each. It tastes great warm, but it is also delicious at room temperature.
Here's what you could top it with:
- a dollop of Greek yoghurt, coconut yoghurt or sour cream
- sugar free whipped cream or whipped coconut cream
- my keto vanilla ice cream - which is how I served it!
Store the cobbler in the fridge for 3-4 days. To reheat, simply put it back into the oven at 180 C / 350F for about 5-7 minutes or until it is warmed through. This will also crisp the topping back up.
I have not tried it myself, but you should also be able to freeze your cobbler without issues for 4-6 months.
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Tried this recipe? Give it a star rating below!
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Sugar Free Keto Peach Cobblerfrom Sugar Free Londoner
Note: 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.
- 27 x 20 x 4cm oval baking dish
- 2 cups / 300g peaches sliced, skin on, about 3 peaches
- 1 ½ cups / 170g zucchini cored and sliced thinly, 1 zucchini
- 2 tbsp butter melted
- 2 tablespoon lemon juice
- 2 tablespoon granulated sweetener
- 2 cups / 200g almond flour
- ¼ cup / 30g coconut flour
- ½ cup / 114g butter melted
- 4 tablespoon granulated sweetener
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- good pinch of sea salt
- 1 teaspoon cinnamon optional
- 2 tablespoon golden erythritol to scatter over the top of the cobbler
- Preheat the oven to 180C / 350F.
- Peel the zucchini. Slice in half lengthways, scoop out the seeds using a teaspoon and cut into 4mm thick moons. Add with the sliced peaches, sweetener, lemon juice and melted butter to your baking dish and toss to combine.
- Mix all ingredients for the crumble topping in a separate bowl using a fork until a thick batter. Press some together with your fingers to form nice big chunks so it’s thicker than a crumble.
- Spoon the topping over the base. Sprinkle golden erythritol on top. Bake for around 40 -45 minutes till the filling is soft and the topping crisp. Keep an eye on it from about 25 minutes. Once the topping is golden brown, loosely cover the cobbler with a sheet of tin foil so the top doesn’t burn.
- Serve with yoghurt, whipped cream or keto ice cream.
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Could you add frozen blueberries to this? My keto dude loves blueberries… Thanks!
Yes, I think that would taste really lovely.
Thank you! Gonna surprise him w it tonight, we’ll see how it turns out!
I make this regularly, as a not long diagnosed type 2 diabetic my dessert options are limited and I really miss eating apple crumble! I make a big batch and freeze it and have it once a week with natural yoghurt. It tastes absolutely lovely and I look forward to eating it every time. Thank you for providing a recipe I enjoy so much! (P.S. do you think it would work with apples instead of peaches as a change?!)
Yes, absolutely! Apples need longer to soften though, so it may be an idea to cook the apples on the stove before you add them to the cobbler.
We love the recipe, but not the zucchini in this particular recipe. We sub in more peaches or use apple. About a cup of sliced apples is delicious.
Hi Rhonda, apples or more peaches will definitely give a fruitier taste - if you don't mind the additional carbs.
I used apples as well! It was delicious
could you use all almond flour in place of the coconut?
Yes you could - the rule of thumb is to use 3x more almond flour when replacing coconut flour.
Hi, I expect you could use a Chayote, [choko] to replace the zucchini if you had one and no zucchini. I use them a lot in cooking where any fruit is in the recipe.
Yes, chayote is a great choice. It's virtually impossible to get it here in the UK, that's why I used the zucchini.
Could this be made using Stevia liquid drops?
Yes, that should work!
Could zucchini be optional?
You could definitely use more peach instead.
I was wondering if you can use frozen peaches,if they say no added sugar?
Yes, that should work too. You may have to bake it a little longer for them to soften the same.
How funny! I thought I'd read my email before searching for a peach cobbler dessert today, and your recipe was in my inbox. Must be meant to be. Cant wait to try it!
Let me know how you like it!!