This keto peach cobbler is such a lovely low carb dessert for summer. It has juicy, flavourful peach filling and a crisp, buttery crumble topping. Find out my trick how to keep the carbs low for this delicious treat...I've added a secret ingredient! Just 5.1g net carbs per serve.
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I love using fruit that are in season, and after spotting some especially juicy peaches at my greengrocer's, I decided to make an old favourite of mine and healthify it: a gluten free, low carb peach cobbler!
Are peaches keto?
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, which are amongst the most popular keto fruit.
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 keto peach cobbler with... zucchini!
Keto cobbler ingredients
Let's take a look at the ingredients of this low carb keto cobbler recipe.
Base: Contains peaches and zucchini. Choose ripe peaches! The ones with yellow flesh have more flavour.
And do trust me on the zucchini. It is very neutral in taste and goes soft. When cooked in sweet dishes it has the same texture and taste as apple would.
Topping: This is a crumbly mix of 2 cup almond flour, coconut flour, sweetener, cinnamon and a generous amount of butter plus flavouring. (For a dairy free peach cobbler recipe use coconut oil instead of the butter.)
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 keto peach cobbler.
I do know that the original definition of a peach cobbler is a peach base topped with a drop biscuit topping. This would bake up a little softer as biscuit toppings contain egg, whether it's keto biscuit or not.
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. So, I hope you don't mind if we stick with "cobbler"!
How to make keto peach cobbler
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.
I made a test without coring the zucchini. This version produced A LOT of liquid and made the crumble topping soggy. Definitely core the zucchini! If you don't you'd have to add a thickener such as xanthan gum (¼ tsp) or ground chia seeds (½ tsp) to the filling.
Mix all ingredients for the crumble topping in a separate bowl using a fork. Press together some of the dough so you've got large clumps. That way you're getting that drop biscuit texture.
Note - A brown sugar substitute such as Lakanto Gold works really well in this recipe. It lends a nice caramel note.
Spoon the topping over the base. Sprinkle golden erythritol on top. Bake for around 40 minutes till the filling is soft and the topping crisp.
Important: 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.
Allow to rest for 10 minutes for the filling to thicken before serving!
Can I use canned peaches
I would always go for fresh peaches if you can. But if they are not available, it's possible to use canned peaches. Just make sure you read the label. Peaches are conserved in either grape juice or light syrup. Both options add additional sugars, even though grape juice is the better option.
If you can, choose tinned peaches in water. Tesco stocks them here in the UK, and 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.
How to serve keto cobbler
This low carb peach cobbler is a great sharing dessert. It's quite filling, so I have calculated 10 portions at a heaped ⅓ cup each. It tastes great warm, but it's 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.
More keto recipes with peaches or zucchini
Low carb grilled peaches with mascarpone cream.
This easy zucchini bread is a family favourite.
Zucchini muffins make a tasty low carb snack.
Tried this recipe? Give it a star rating below!
Low Carb Keto Peach Cobbler
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
- 1 ½ cups / 170g zucchini cored and sliced thinly
- 2 tbsp butter melted
- 2 tbsp lemon juice
- 2 tbsp granulated sweetener
- 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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