Keto Peach Cobbler
Everyone raves about Paula Deen's famous peach cobbler and I have turned her beloved recipe into a delicious low-carb version. Now you can enjoy all the peachy goodness with fewer carbs!
10
Servings
200
Calories
16.7g
Fat
5.4g
Protein
3.6g
Net Carb
6.4g
Total Carbs
The Queen of Butter, Paula Deen, is known for her comfort food and her peach cobbler recipe is a fan favorite because it is warm, gooey and peachy sweet! It’s also loaded with sugar and carbs. But I found a way to cut the sugar without sacrificing the flavor or peaches in this well-loved recipe. With only 3.6 net carbs per serving, you can still top your cobbler with a hefty scoop of low carb vanilla ice cream!
What makes this keto?
To turn Paula Deen’s Peach Cobbler recipe into a keto version, I had to make a couple of easy swaps. These made a huge impact on lowering the sugar and carbs but kept this deliciously gooey and sweet.
- Less peaches – Peaches are considered a high sugar fruit, with one peach having around 15 grams of carbohydrates and only 2 grams of fiber. But instead of omitting the peaches completely like some low carb peach cobbler recipes do, I just lowered the amount used. Paula’s recipe calls for 4 peaches. Instead, I found that two peaches are enough to provide that peachy flavor without adding too many carbs to the recipe. To add more peach flavor, I added 1/2 teaspoon of peach flavor extract; although, this is optional.
- No sugar – Paula’s recipe uses 2 cups of sugar. Of course, I didn’t use real sugar in this recipe. Instead, I used a sugar-free sweetener that is zero carbs and zero calories. In addition, I found that I didn’t have to use as much sweetener as Paula Deen did. One cup of sugar-free sweetener provided enough sweetness for this Southern classic twist.
- Replaced the flour – Not only does replacing the self-rising flour in this recipe lower the carbs, but it turns this peach cobbler gluten-free! Instead of wheat based flour, I used a combination of almond flour and oat fiber to give a similar texture and help add structure, keeping the integrity of the dish similar to Paula’s recipe.
- Replaced the milk – Paula uses a cup of milk in her peach cobbler recipe. This adds 11 carbs/sugar to her recipe. I found that using an unsweetened flaxmilk or macadamia nut milk works the same and only adds 1 carb.
Keto Peach Cobbler Recipe Video
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Keto Peach Cobbler Ingredients
2 peaches
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1 cup sugar-free sweetener, divided
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1/2 cup water
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1/2 teaspoon peach flavoring, optional
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1/2 cup salted butter
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1 ¼ cup almond flour
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3 tablespoons oat fiber
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2 tablespoons egg white protein powder
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2 teaspoons xanthan gum
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1 teaspoon baking powder
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1 cup nut milk or milk of choice
Keto Peach Cobbler Directions
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Preheat & peel
Preheat the oven to 350 °F. Peel the peaches and cut into thin slices.
Ingredients
- 2 peaches
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Make peach syrup
In a small saucepan, add sliced peaches, water and ¼ cup sugar-free sweetener. Bring to a boil and let simmer for 10 minutes. Remove from heat. Add peach flavoring. Set aside.
Ingredients
- sliced peaches
- 1/2 cup water
- 1/4 cup sugar-free sweetener
- 1/2 teaspoon peach flavoring (optional)
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Melt butter
Meanwhile, add butter to a 3 quart baking dish. Place dish in the oven to melt the butter.
Ingredients
- 1/2 cup butter, salted
Quick Tip
Don't start next step until butter is melted. -
Mix dry ingredients
To a large mixing bowl, add almond flour, remaining sweetener, oat fiber, egg white protein powder, xanthan gum and baking powder. Stir to combine.
Ingredients
- 1 ¼ cup almond flour
- 3/4 cup sugar-free sweetener
- 3 tablespoons oat fiber
- 2 tablespoons egg white protein powder
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
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Finish cobbler batter
Wait until peaches are done and butter is melted to move onto this next step. Slowly pour and stir nut milk into dry mixture until just combined.
Ingredients
- 1 cup nut milk or milk of choice
Quick Tip
The longer the batter sits, the harder it is to spread into the baking dish. -
Spread dough
Immediately scoop dough on top of melted butter. Do not mix. Just try to spread dough evenly from edge to edge.
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Top with peach syrup
Spoon peaches on top the dough and evenly pour syrup all over.
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Bake the cake
Bake in the oven at 350 °F for 40-45 minutes or until cobbler is golden brown. Remove from oven to cool for a few minutes. Serve with low carb vanilla ice cream or whipped cream.
I baked this for 45 minutes and it came out very soggy with raw batter. I made it in a glass Pyrex dish, maybe that’s the problem?
Maybe…but after 45 minutes you still have raw batter, I wonder if your oven temperature is off. Another reason is the size of the dish. A smaller dish, the batter will take longer to cook through. Also, it’s supposed to be a little doughy inside (most peach cobbler is)…where the fruit sits on the cobbler, it will steam and the dough underneath can be gummy. As the cobbler cools, the liquid soaks into the dough and will firm up.
I really liked the texture the almond flour gave the crust and the peach flavoring added a nice boost. The peach syrup was a great touch and not too sweet. Next time I’ll try baking it in a metal dish to see if it comes out crisper.
This cobbler was a huge hit at our family dinner and I was impressed by how the xanthan gum helped the texture come together perfectly. The peach flavoring added a wonderful boost that made it taste like summer in a bowl. Fantastic recipe with just the right sweetness!
Can I use an egg white instead of powder, and can I use ground up rolled oats instead of oat flour? Just don’t like the extra expense of buying these things plus the peach extract.
Thanks.
I think you could use egg whites as a substitute for the powder…try 2 egg whites. The oat flour is higher in carbs. I would think it would work in the recipe but haven’t tried it.