Keto Peach Cobbler
Published July 16, 2024 • Updated March 6, 2026
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I turned Paula Deen's famous peach cobbler into a low carb version with only 3.6 net carbs per serving. Same warm, gooey, peachy sweetness without all the sugar.
Paula Deen’s peach cobbler is one of those comfort food recipes that people lose their minds over, and for good reason. It’s warm, gooey, loaded with peaches, and swimming in butter. The problem? Her original has over 60 grams of carbs per serving. I spent a solid week testing my way to a version that keeps everything I love about her recipe while cutting the sugar completely.
The trick wasn’t just swapping sweeteners. I had to rethink the flour, the milk, and even how many peaches to use. Two peaches turned out to be the sweet spot (pun intended) for the whole batch. That gives you real peach flavor in every bite without blowing your carb count. I also add a half teaspoon of peach extract to boost that flavor, though you can skip it if your peaches are ripe and in season.
What makes this a real keto peach cobbler (not just a crumble with peaches on top) is the self-rising flour blend I built from scratch. Paula’s recipe calls for 2 cups of sugar, regular flour, and a full cup of milk. I replaced all of it. The zero-carb sweetener only needed one cup instead of Paula’s two because the peaches bring their own sweetness. For the milk, I swapped in unsweetened flaxmilk, which adds just 1 carb for the whole recipe. The result comes in at only 3.6 net carbs per serving.
What I love about this cobbler is how it handles. The batter puffs up around the peaches just like the original. The top gets golden and slightly crispy while the inside stays soft and almost cakey where the fruit steams underneath. I’ve made it for people who aren’t keto and they had no idea. One reader, Marie, told me she added cinnamon and ginger to her peach mixture and couldn’t stop eating it. I tried her variation and she’s right.
If you’re into keto baking that actually tastes like the real thing, this cobbler sits right alongside my summer berry trifle and strawberry shortcake kebabs as a go-to when stone fruit is in season. I also use the same almond flour base in my keto coffee cake, so if you like how the cobbler turns out, that one’s worth trying too. Need it dairy-free? Swap the butter for coconut oil and the milk for full-fat coconut milk. I’ve tested it both ways and the coconut version adds a subtle sweetness I actually like.
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Ingredients
2 peaches -
1 cup sugar-free sweetener, divided
-
1/2 cup water
-
1/2 teaspoon peach flavoring, optional
-
1/2 cup salted butter
-
1 ¼ cup almond flour
-
3 tablespoons oat fiber
-
2 tablespoons egg white protein powder
-
2 teaspoons xanthan gum
-
1 teaspoon baking powder
-
1 cup nut milk or milk of choice
Step by Step Instructions
Step by Step Instructions
Preheat & peel
Preheat the oven to 350 °F. Peel the peaches and cut into thin slices.
- 2 peaches
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.
- sliced peaches
- 1/2 cup water
- 1/4 cup sugar-free sweetener
- 1/2 teaspoon peach flavoring (optional)
Melt butter
Meanwhile, add butter to a 3 quart baking dish. Place dish in the oven to melt the butter.
- 1/2 cup butter, salted
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.
- 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
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.
- 1 cup nut milk or milk of choice
Spread dough
Immediately scoop dough on top of melted butter. Do not mix. Just try to spread dough evenly from edge to edge.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use frozen peaches instead of fresh?
I've made this cobbler with both fresh and frozen peaches. Frozen work fine, but I always thaw them first and drain off the extra liquid. If you skip that step, you'll end up with a soggy bottom. Fresh in-season peaches give you the best flavor, but frozen let you make this year-round, which is how I get my fix in January.
Can I use egg whites instead of egg white protein powder?
I've tested this swap and it works. I use 2 egg whites in place of the protein powder. The texture comes out slightly different (a little more cake-like and less structured) but it still holds together and tastes great. I only use the protein powder because I keep it stocked for other keto baking recipes.
Can I substitute coconut flour for almond flour?
I wouldn't do a straight swap here. Coconut flour absorbs way more liquid than almond flour, so you'd need to completely rework the ratios. I tried it once and the cobbler came out dry and crumbly. If you have a nut allergy, I'd try sunflower seed flour at a 1:1 ratio instead. One of my readers, Tasha, used monkfruit sweetener and had great results, so the recipe is flexible on sweetener, but I'd stick with almond flour for the base.
Why is my cobbler still raw after 45 minutes?
I've gotten this question a few times and it usually comes down to two things. First, check your oven temperature with an oven thermometer because most ovens run 10-25 degrees off. Second, the size of your baking dish matters. I use a 3 quart dish. If yours is smaller, the batter is thicker and needs more time. The area right under the peaches will always be a little soft and doughy (that's normal for cobbler). As it cools, the liquid absorbs into the batter and firms up. I also do a toothpick test in the center, away from any fruit. If it comes out with wet batter, give it another 5-10 minutes.
Do I have to peel the peaches?
I've made this recipe both ways. Peeling gives you those perfectly golden-orange peach slices. When I skip peeling, the skin turns the cobbler a reddish tint, but the flavor is exactly the same. If I'm being lazy (which happens), I leave the skins on. Your call.
Can I use other fruits instead of peaches?
I've swapped in nectarines and they work almost identically since they're so close to peaches. I've also done a version with mixed berries when peaches weren't in season, and it was great, just a different cobbler at that point. If you want a dedicated berry dessert, my berry bundt cake is built for that. Apples would work too but you'd want to slice them thinner so they soften in the syrup step. I'd keep the same sweetener amount regardless of the fruit.
Can I use canned peaches instead of fresh or frozen?
I've tested this with canned peaches packed in water (not syrup) and they work. Drain the liquid and skip the simmering step since canned peaches are already soft. I still add the sweetener and peach extract to the drained liquid and pour it over the batter as the syrup layer. The texture comes out a little softer than fresh, but the flavor is solid. Just make sure the can says "no sugar added" or you'll undo all the low carb work. I keep a few cans stocked so I can make this any time of year.
Is there a dairy-free version of this cobbler?
I've made it dairy-free by swapping the butter for coconut oil and using full-fat coconut milk instead of flaxmilk. The coconut oil gives you the same crispy edges (melt it in the baking dish exactly like butter), and the coconut milk adds a subtle sweetness I actually like in this recipe. If coconut isn't your thing, I've heard from a reader who used ghee successfully. My blueberry shortcake mug cake uses a similar dairy-free swap if you want to test the method on something smaller first.
Swapped in frozen peaches since fresh ones in March are a lost cause, and the syrup still cooked down thick and sweet.
Peaches aren't in season yet so I used frozen, thawed and patted dry before making the syrup. The filling still held together and the almond flour topping browned just right. If you're making this before summer, frozen works.
That pat-dry step is what makes frozen work. Skip it and the filling goes watery. Nice.
I almost skipped the oat fiber because I figured almond flour alone would hold it together fine. Got some anyway just to test the recipe as written, and that combination actually nails the dough texture in a way I haven't hit with any other keto bake. Nothing else comes close for that real cobbler bite.
Made this on a cold Sunday because my husband has been craving peach cobbler for months. He took one bite and went quiet for a second (with him, quiet means impressed). I'm still figuring out xanthan gum so mine came out a little more bubbly than I expected, but the peach flavor came through completely and he asked if it was from a mix. I'll take it.
Quiet is the highest praise. The extra bubbling usually means the xanthan gum got overworked (just stir until barely combined next time). And 'from a mix' from someone who's been craving the real thing for months is basically a standing ovation.
Used monkfruit instead of erythritol and it worked fine.
Monkfruit works great here. I switch between that and erythritol depending what I have.
I’ve made this twice now and I can’t get over how much it tastes like actual peach cobbler. I added cinnamon and ginger to the peach mixture. It was so good!
Cinnamon and ginger with peaches is perfect. I've done a version with nutmeg too and it tastes like peach pie filling.
I was so excited to see a keto peach cobbler recipe, especially this one by my favorite celebrity chef Paula Dean!! This recipe was so good. It turned out just as described and I didn't have any issues. Will make again soon. You are my favorite keto recipe website!
Her original peach cobbler is what made me want to crack the keto version. Took me forever to get the butter ratio right but I'm happy with how it turned out.
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.
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.