This sugar free peach cobbler recipe has juicy, flavourful peach filling and a crisp, buttery crumble topping. Find out my trick on how to keep the carbs low for this delicious and healthy summer dessert!
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 keto peach cobbler!
This easy cobbler recipe has a sweet and juicy filling that is perfectly complemented by the crispy topping. I make this dessert every year, and it always tastes so good that my kids come back for seconds.
On top of oodles of flavor and the combination of textures that keep the taste buds entertained, the dish is naturally low-carb and gluten-free. And by using a secret ingredient (more about this soon), one serving is only 5.1g net carbs.
If you love peaches, you should also check out my easy grilled peaches with mascarpone!
What Is A Peach Cobbler
Let's get down to the basics.
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 eggs.
I wanted to go for more crunch and therefore opted for an egg-free topping. My version is wonderfully buttery and you're still getting large chunks of topping that have a rich cake-like texture.
Note: 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?
The Secret Ingredient
To ensure the amount of natural sugar in this recipe is kept to a minimum, I have added a secret ingredient: zucchini!
Zucchini is neutral in taste and has the same consistency as peaches. Plus, it is very low in carbs.
That said, peaches are a keto-friendly fruit if enjoyed in moderation. They are actually lower in carbs than blueberries.
However, it is easy to eat more peaches than berries due to their size. That's why is important to keep an eye on the amount - which we are doing thanks to the zucchini.
Let's take a look at the ingredients:
- Peaches - Choose ripe, fresh peaches! The ones with yellow flesh have a sweeter flavour.
- Zucchini - It is important that the zucchini are cored to remove the soft parts. This prevents the cobbler from being soggy.
- 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
See the recipe card for full information on ingredients and quantities.
It is surprisingly easy to make a keto-friendly peach cobbler. Here are the basic steps.
For detailed instructions, scroll down to the recipe card.
Step 1: Peel and core the zucchini. Slice it in half lengthways, then chop it thinly. Add the zucchini pieces, the sliced peaches, sweetener, lemon juice and melted butter to the baking dish and toss to combine.
Step 2: Combine all ingredients for the crumble topping in a large mixing bowl. Press together some of the dough to form large clumps. That way, you're getting that drop biscuit texture.
Step 3: Spoon the topping over the peach filling. Sprinkle golden erythritol on top. Bake in the oven until the filling is soft and the topping crisp.
Core the zucchini. I mentioned this earlier in the post. This is the most important tip of all!
I made this recipe once without coring the zucchini. 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 for the remainder of the baking time in the oven. This way, the biscuit topping does not over-brown or burn.
Rest. Let the cobbler rest before serving so the filling can thicken as it cools.
Use only peaches: If you don't mind adding a few additional carbs, omit the zucchini and use just peaches.
Use different fruit: I sometimes make this recipe with a blend of blueberries, blackberries and raspberries.
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.
The last time I checked, Tesco stocked them. 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.
Of course! Simply defrost the peach slices before using them in the recipe.
How To Serve
Sugar free peach 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!
Storing And Reheating
Store the cobbler in an airtight container 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 Sugar Free Summer Recipes
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Sugar Free 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.
- 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
- 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.