The BEST keto peach cobbler recipe with a gooey fruit center encrusted with a thick dropped-biscuit dough topping. Bonus, this low-carb peach cobbler recipe is also gluten-free, with a dairy-free option, and contains only 5.5 grams of net carbs per serving!
Are peaches keto-friendly?
Yes, peaches are keto-friendly fruits. They contain a moderate amount of carbs with 8 grams of net carbs per 100 grams, which is less than many popular fruits like blueberries – these contain 12 grams of carbs per 100g!
So peaches may taste very sweet but they are actually not that high in carbs and can be eaten in moderation in a keto dessert.
What’s a keto cobbler?
A keto cobbler recipe has a layer of juicy baked keto fruits topped with a buttery soft biscuit made of keto flours, sugar-free sweetener, and fat.
A keto cobbler is not a keto crisp, so it doesn’t have a crumbly topping!
The topping of a crisp is made of pea-sized crumble. It’s dry and crunchy. Conversely, a cobbler has a thick biscuit topping with a soft, moist center and crispy outer. The biscuit is arranged in large drops onto the fruits.
How to make keto peach cobbler?
To make this easy keto peach cobbler recipe, you need a few ingredients for the fruit layer and some for the keto biscuits. Let’s see what you need.
Cobbler fruit layer
Peach slices – peel, core fresh peaches, and cut into 1 inches slices. If you can’t find fresh peaches in-store, read my next paragraph on choosing keto preserved peaches. You can also use half peaches and half blueberries in this recipe to make a keto blueberry peach cobbler.
Psyllium husk or xanthan gum – to create a jam-like texture when the fruit bake and avoid a runny cobbler.
Keto Cobbler Biscuit
To make your keto biscuit you need:
Almond flour – use ultra-fine almond flour for a lovely golden biscuit. Almond meal works as well, but it is darker in color. Read my Keto Flour Guide to learn everything about keto-friendly flours!
Coconut flour – you can’t replace coconut flour with the same amount of almond flour. Coconut flour properties are different. It’s a very high fiber flour, giving texture to the biscuit and avoiding a wet runny cobbler.
Melted coconut oil or butter – I tend to recommend coconut oil before it makes the biscuit crispier on top. Still, butter tastes amazing as well if you love buttery, softer, fluffy biscuits.
To make the gluten-free keto biscuit batter, combine all the dry ingredients and then stir in beaten egg, melted coconut oil, and vanilla extract. The dough should be buttery, wet, and easy to scoop on top of the peach layer.
Bake your low carb keto cobbler in a preheated oven at 350F (180C) for 30 – 40 minutes with a piece of foil on top of the baking dish to avoid the biscuit to brown too fast.
You know it is ready when the top is golden brown, fruits are bubbly on the dish’s sides. Cool in the baking dish and serve lukewarm with a scoop of keto vanilla ice cream.
Can I make this keto peach cobbler recipe with canned peaches?
You can use canned peaches for keto cobbler recipes if they contain the mention no added sugar.
Unfortunately, most canned peaches are canned in juices or sugar. 99% of the time, canned peaches contain sugar from one of these ingredients:
Which preserved peaches to use on keto?
However, there is one brand called Dole that sells preserved peaches without sugar added and keto-friendly. They are not sold in a can but in individual plastic pots called fruit bowls. They only contain keto-friendly ingredients like peaches, water, flavor, acid ascorbic, stevia extract, and monk fruit extract. This is an option to make this keto-friendly peach cobbler recipe if peaches are not in season.
How to serve keto cobbler?
A cobbler is a spoon dessert; it is served in a shallow bowl with a spoon. One serving of this recipe is 1/3 cup of the whole recipe. There are many keto toppings you can safely add on top of this keto cobbler recipe like:
Keto ice cream – vanilla or coconut goes well with peaches.
Unsweetened whipped cream
Unsweetened coconut yogurt – it is a dairy-free yogurt made of coconut cream and probiotic.
How to store cobbler?
This keto cobbler recipe store very well in the fridge for up to 3 days. You can store it in its baking dish, wrap the dish with plastic wrap to prevent the biscuit from absorbing too much moisture.
Rewarm in hot oven to add some crispiness to your biscuit.
Of course, you can also freeze cobbler in single-serve portions in individual airtight containers. Thaw in the fridge the day before and rewarm in oven-proof ramekin before serving.
More keto dessert recipes
I love easy keto desserts that can be shared with a crowd. Below are other delicious keto desserts for you to try.
3/4cupheavy creamor unsweetened almond milk or coconut cream – at room temperature
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Preheat oven to 350°F (180°C). Grease a round 9-inch pie dish with butter or coconut oil. Don't use a bigger dish or you won't be able to cover it with the quantity of blueberries suggested in this recipe. You can use a smaller baking dish but the biscuit batter will be thicker and it will take longer to bake. Set aside.
In a large mixing bowl, combine the fresh peach slices with erythritol and psyllium husk. Note that you can make this recipe without psyllium husk or xanthan gum but the filling will be more watery and it will soften the bottom of the cobbler biscuit.
Arrange the peach slices into a single layer in the baking dish. Set aside on the counter while you are making the cobbler biscuit.
In another mixing bowl, whisk together the almond flour, coconut flour, erythritol, salt and baking powder.
Stir in beaten egg, melted butter (or coconut oil), and heavy cream until it forms a thick creamy biscuit batter. If your batter is very dry, this may happen if you used almond meal or too much coconut flour, add more cream – 1 tablespoon at a time.
Spoon the batter roughly onto the peaches.
Bake for 35-45 minutes in the center rack of your oven. I recommend you cover the baking dish with a piece of foil if the top browns too fast. It is ready when the top of the biscuit is very crispy and peaches form a jam-like texture and bubbles shows on the side of the baking dish.
Cool 2-3 minutes then serve in individual bowls, 1/3 cup per person, with a dollop of unsweetened whipped cream on top, some coconut cream, or yogurt. These toppings won't add carbs so be generous!
Store the cobbler for 3 days in the fridge in an airtight container.
Rewarm in hot oven, 350°F (180°C) for 10 minutes on top rack, in oven-proof ramekin, until lukewarm and crispy on top. You can switch the oven to broil mode for 1 minute to boost the crispiness.
Can I use canned peaches? Yes, if they are not stored in their juice like this one, but in water and it says no added sugar on the box. Read the ingredient list it should have juice or sugar, only peaches, water, and optionally citric acid, Vitamin C.