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Keto Peach Cobbler - A Cozy, Low-Carb Dessert That Feels Like Summer

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the peach filling: 4 medium ripe peaches, peeled and sliced (about 4 cups; see FAQ for frozen/canned notes)
  • 2–3 tablespoons granular keto sweetener (allulose, erythritol, or monk fruit blend), to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon xanthan gum (or 1 tablespoon chia seeds) to thicken
  • 1 tablespoon butter or coconut oil
  • For the cobbler topping: 1 1/2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup granular keto sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold unsalted butter, cubed (or coconut oil for dairy-free)
  • 1 large egg
  • 3 tablespoons heavy cream (or canned full-fat coconut milk)
  • 1 teaspoon vanilla extract
  • To finish: Optional: a sprinkle of granular sweetener and cinnamon for the top

Method
 

  1. Prep the oven and dish: Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish or a 10-inch oven-safe skillet with butter or coconut oil.
  2. Cook the peaches: In a skillet over medium heat, melt 1 tablespoon butter. Add sliced peaches, sweetener, cinnamon, nutmeg, salt, vanilla, and lemon juice. Cook 5–7 minutes, stirring occasionally, until peaches release juices and soften.
  3. Thicken the filling: Sprinkle xanthan gum evenly over the peaches and stir well. Simmer 1–2 minutes until the juices look glossy and slightly thick. If using chia seeds, stir them in off heat and let sit 5 minutes to thicken.
  4. Make the topping: In a mixing bowl, whisk almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
  5. Add wet ingredients: In a small bowl, whisk egg, cream, and vanilla. Pour into the flour mixture and stir just until a thick, sticky dough forms. It should hold together but be easy to scoop.
  6. Assemble the cobbler: Transfer the peach mixture to your baking dish if it’s not already in a skillet. Dollop the topping over the peaches in 8–10 rustic mounds. Leave a few gaps so steam can escape.
  7. Bake: Bake 25–30 minutes, until the topping is set and lightly golden. If you like a deeper color, bake a few minutes longer, watching closely.
  8. Rest and serve: Let the cobbler rest 10–15 minutes. The filling will thicken more as it cools. Serve warm, optionally with a small spoon of unsweetened whipped cream or a keto-friendly vanilla ice cream.