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This Sugar-free Keto Peach Cobbler Recipe with an almond flour crust has all the flavor of traditional peach cobbler, but each serving is just 5g net carbs. It features an easy peach cobbler filling that uses frozen, sliced and peeled peaches as well as a quick and easy gluten-free top crust. Make this easy low carb peach cobbler in Spring or for holidays like Memorial Day, Mother’s Day, Thanksgiving, and Christmas.
This post is sponsored by Bob’s Red Mill, an employee-owned company that provides high-quality, minimally-processed products to satisfy vegan, paleo, keto, and gluten-free friendly cooking and baking needs. Thanks in advance for supporting the brands that help keep content on Dr. Davinah’s Eats free to you. All opinions are my own.
Why Make This Keto Peach Cobbler Recipe
There are so many reasons to love this low-carb peach cobbler recipe. Here are my top three:
- Easy recipe: Most peach cobbler recipes require you to peel and slice peaches. This keto peach cobbler recipe uses simple ingredients like frozen peaches that already come sliced and peeled to save time.
- Sugar-free Peach Cobbler: If you have a sweet tooth and have been searching for easy keto-friendly desserts that don’t have added sugar, then this recipe is perfect for you. Any one-to-one sugar substitute like stevia and monk fruit work well in this recipe.
- Gluten-free crust: This healthy peach cobbler recipe not only cuts carbs by skipping refined sugar and added sugars, but it is also gluten-free. I made this peach cobbler crust with almond flour. After you make this perfect summer dessert, it will be one of, if not, the best keto peach cobbler recipe that you’ll have! Add it to your list of keto cobbler recipes.
Peach Cobbler Filling
- Peaches: To save time, I purchased frozen and sliced peaches because they come peeled. If you prefer, you can use fresh peaches.
- Keto Sugar: I’m using the granular kind and prefer to use a blend of monk fruit and erythritol.
- Spices: I’m using cinnamon and nutmeg
- Butter: You can use salted or unsalted butter. I prefer salted since I do not include salt in the recipe anywhere else and a little salt helps to bring out the sweet flavors.
- Vanilla Extract
- Xanthan Gum: This serves as a low-carb replacement for cornstarch.
- Liquid: this sugar-free peach cobbler recipe can use brandy and/or water in the peach cobbler filling.
Almond Flour Crust
- Bob’s Red Mill Almond Flour: I’m using blanched and superfine almond flour in this recipe
- Xanthan Gum: Traditional Peach Cobbler requires a flour-based crust. Since you cannot substitute almond flour 1:1 with regular flour, you need Xanthan Gum. It replaces the gluten that allows regular flour to have hold.
- Baking Powder
- Keto Sugar
- Ground Cinnamon
- Almond Milk: I’m using cold unsweetened almond milk. However, you can use any cold regular or dairy-free milk that you prefer, such as oat milk and coconut milk (but they will change the carb count).
- Butter: I’m using salted butter that was melted in the microwave. No need to cool the butter before using it.
- Oil spray: I’m using an avocado oil spray for greasing the baking pan and spraying the top before putting the keto peach cobbler in the oven
How to Make Sugar-free Peach Cobbler
- Make the peach filling: Add the peach cobbler filling ingredients to a saucepan on medium-low heat. Stir and cook so that the peaches look like they are in a light syrup. This is basically the time it takes for both the sweet peaches to warm and the butter to melt. Remove from the heat.
- Make the crust: I do this by mixing the dry ingredients and wet crust ingredients separately and then folding them together in a medium bowl or large mixing bowl.
- Layer: Add the peach cobbler filling to the bottom of a greased baking dish. Then, put dollops of the crust on top
- Bake: until the crust has some golden brown parts.
Top Cooking Tips & FAQs
- Heat the cobbler filling until it is incorporated: you are heating the filling to melt the peaches and butter. You don’t have to worry about cooking it until it is thick. It will reduce (or become thicker) as it bakes.
- Bake until the almond flour crust is golden: baking allows the crust to brown and the ingredients to meld together. So, you can remove the crust from the oven as early as 15 minutes.
- Optional: For extra flavor and indulgence for your taste buds, it may be a good idea to add a little bit of lemon juice to your preference. Also, top your serving of low carb keto peach cobbler with a scoop of keto vanilla ice cream.
How to Store this Homemade Keto Peach Cobbler
If you have any leftovers of this easy keto peach cobbler recipe, the best way to store them is in an airtight container or a dish with plastic wrap for next time (up to 5 days).
Canned peaches typically come with juice. The extra juice adds both sugar and carbs. I personally use frozen peaches to keep the carbs as low as possible.
Yes. This keto peach cobbler recipe uses an all-natural sugar replacement. I personally prefer to use a blend of monk fruit sweetener and erythritol that I pick up packaged from the market. But, you can use your favorite sugar replacement like stevia. Be sure to follow the directions for how to substitute it 1:1 with regular sugar.
Recipes to Enjoy This With
I imagine this recipe as part of a keto comfort food meal. So, some of my favorite keto soul food recipes to enjoy this with are:
- Oven Baked BBQ Chicken Wings
- Keto Cauliflower Mac and Cheese
- Ninja Foodi Pressure Cooker Pot Roast Recipe
- Pressure Cooker Cabbage [+VIDEO]
- Crockpot Collard Greens
More Sugar-free Almond Flour Dessert Recipes
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Keto Peach Cobbler with Almond Flour
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Peach Cobbler Filling
Almond Flour Crust
- 1.25 cup Super Fine Almond Flour (Bob’s Red Mill), blanched and superfine
- 1.25 tsp Xanthan Gum (Bob's Red Mill),
- 1 tbsp Baking Powder,
- 1/3 cup Granular Sweetener
- 1/4 tsp Ground Cinnamon
- 1/3 cup Unsweetened Almond Milk, unsweetened, cold, plus 1 tbsp more to thin out the batter if needed
- 4 tbsp Butter, salted and melted
- Avocado oil spray, for greasing the baking pan and spraying the top before putting it in the oven
- Preheat the oven to 350 degrees.
- While the oven preheats: Add the peach cobbler filling ingredients to a saucepan on medium low heat.
- Stir and Cook for 10 minutes so that the peaches look like they are in a light syrup. This is basically the time it takes for both the peaches to warm and the butter to melt. Remove from the heat.
- Mix the dry crust ingredients (almond flour, xanthan gum, baking powder, keto sweetener, and cinnamon) in a bowl.
- Whisk the wet crust ingredients (almond milk and melted butter) in a bowl.
- Fold the dry ingredients into the wet.
- Spray a 9×9 square or similarly sized baking dish with avocado oil spray. Pour the peach cobbler filling into the bottom.
- Add dollops of the crust on top (spread it as evenly as possible). You can smooth it out with a spoon or silicone spatula.
- Bake for 22-24 minutes, or until the crust has some golden brown parts.
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!