Keto Peach Cobbler
Published July 16, 2024 • Updated October 17, 2024
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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!
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.
Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
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
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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.
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!
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!
Oh wow! I have to say, this peach cobbler is absolutely stellar! From the moment I took the first spoonful, I was blown away by how much it tastes like the classic Southern version. I can’t believe it’s keto. I was really impressed that it wasn’t overly soggy or raw by any stretch. That comment about it ending up like that didn’t hold true for me. Instead, the dough held its structure perfectly, even under the fruit topping.
The almond flour and oat fiber combination gave the cobbler a pleasantly hearty texture that complemented the soft peach filling well. I appreciated how the egg white protein powder helped the dough set up—with just the right bounce after baking. The peach flavoring added a subtle boost that enhanced the natural sweetness without overwhelming it. Baking it for 45 minutes gave the top a nice golden brown finish, though I might try a few minutes less next time for a softer crust.
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.