Sugar Free Peach Cobbler

keto peach cobbler and a scoop of vanilla ice cream and a spoon

3 votes

This easy sugar free peach cobbler recipe has it all - a deep, buttery topping with amazing crunch and a fruity, soft peach compote filling. It's a gluten-free, low-carb dessert that your whole family will enjoy.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: British

Servings:

Calories: 247kcal

Author: Katrin Nürnberger

Equipment

27 x 20 x 4cm oval baking dish

Ingredients

Filling

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

Topping

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

Instructions

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.

Notes

5.1g net carbs per portion. Makes 10 portions. One portion is about ⅓ cup.

Option to increase the amount of peaches in the recipe - if you don't mind a few extra carbs.

Store the cobbler in the fridge for 3-4 days (or freeze for up to 6 months). 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.

You can use both white or golden granulated sweetener in this recipe. I like the golden one here because it adds a caramel note.

Nutrition