Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
Yes! You CAN have Low Carb Peach Cobbler on a low carb diet.
This baked beauty boasts the bursting Summerific flavor of peaches and has 6 net carbs per serving.
It's really simple and is a must make recipe for peach lovers.
Hey there...
Wondering what the heck a peach recipe is doing on a low carb recipe website?
Are your Keto / Low Carb loving hackles standing on end yet?
This dessert has 6 net carbs per serving.
You can read more about why I chose this recipe for my low carb recipe site in the Tips & FAQ's if you are interested..otherwise, lets get to the good part.
🥘 Ingredients:
Crust
- 1.5 cups of Carbquick
Carbquick is a low carb eaters "bisquick". It's amazing but it does contain gluten.
If you are gluten free we have a ton of gluten free dessert recipes here...
- 1 cup unsweetened almond milk
- ¼ cup allulose
Allulose is by FAR the best low carb sweetener that has hit the market. No weird aftertaste and it doesn't upset most peoples stomachs.
- ¼ teaspoon nutmeg
- ¼ cup butter melted
- 1 teaspoon cinnamon
Filling
- 1 lb peaches fresh or frozen & sliced - not canned
The more I learn about low carb eating and nutrition, the more on board I am with seasonal eating.
In August/ September...peaches steal the show in SW Colorado. So, that's really the only time we eat them.
Frozen peaches will work in the recipe but you should stay away from canned peaches. They are laden with added sugar.
- ½ teaspoon citric acid or lemon juice
Citric acid is best because it won't add a lemony taste to your gorgeous peaches.
- 1 teaspoon cinnamon to taste
- 2 tablespoon Golden Monkfruit * or preferred brown sugar replacement
- 1 teaspoon Vanilla Extract
Optional Topping
👨🏻🍳 How to make the Peach Cobbler:
- Preheat oven to 350 degrees and slice peaches. You can leave the skin on or peel them.
I like the rustic look and taste of leaving the skin on the peaches.
- In a bowl, mix together Carbquick, almond milk, nutmeg and cinnamon.
It will be dry-ish mixture.
- Melt butter and pour into the bottom of a 8x8 in baking dish.
Spoon the Carbquick mix over the top and spread out evenly but do not mix. Let the butter pool around the edges.
- In another bowl, mix sliced peaches with sweetener, citric acid, cinnamon and vanilla, then spoon over batter.
( This is not a mistake. Spoon the peaches evenly over the batter so that the batter will bake up around the peaches.)
Sprinkle with additional cinnamon if desired.
- Bake in preheated oven for 50-60 minutes or until top is golden. Cool for 15 minutes and serve immediately or chill.
Homemade Low carb whipped cream is excellent with this dessert.
📋 Tips & FAQ's:
I thought Peaches were off the table on a low carb diet?
Yeah, so did I for a while.
This dessert has 6 net carbs per serving. If that fit's into your macros and you want to spend them in a most magnificent way, eat up.
Fresh peaches are like the nectar of the gods when they are in season and each peach contains about 12 net carbs. You can read about their benefits here.
Can I freeze the Low Carb Peach Cobbler?
Yes. Seal the whole dessert or individual servings in an airtight container for up to two months.
Should I serve this dessert warm or cold?
It's really up to you. Ada like's cold peach cobbler for breakfast.
I like warm Low Carb Peach Cobbler for dessert with some chilled whipped cream on top.
Thom will eat it any way he can.
There really is no wrong answer.
That's it for the Low Carb Peach Cobbler!
I hope you love it and most of all...enjoy it.
As always...please leave your questions and comments in the space below.
See ya next week and ciao for now friend!
Readers checked out these recipes next:
The Low Carb Peach Cobbler Recipe is below!
📖 Recipe
Low Carb Peach Cobbler Recipe
Equipment
Ingredients
Crust
Filling
- 1 lb peaches fresh or frozen & sliced - not canned
- ½ teaspoon citric acid or lemon juice
- 1 teaspoon cinnamon to taste
- 2 tablespoon Golden Monkfruit * or preferred brown sugar replacement
- 1 teaspoon Vanilla Extract
Optional Topping
Instructions
- Preheat oven to 350 degrees and slice peaches. You can leave the skin on or peel them.
- In a bowl, mix together Carbquick, almond milk, nutmeg and cinnamon.
- Melt butter and pour into the bottom of a 8x8 in baking dish. Spoon the Carbquick mix over the top and spread out evenly but do not mix. Let the butter pool around the edges.
- In another bowl, mix sliced peaches with sweetener, citric acid, cinnamon and vanilla, then spoon over batter. ( This is not a mistake. Spoon the peaches evenly over the batter so that the batter will bake up around the peaches.) Sprinkle with additional cinnamon if desired.
- Bake in preheated oven for 50-60 minutes or until top is golden. Cool for 15 minutes and serve immediately or chill. Low carb whipped cream is excellent with this dessert.
Notes
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Nutrition
The nutritional information for the Low Carb Peach Cobbler is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Brenna
Hi Leanne! Thanks for the reminder! I am going to add a substitute to the recipe...I'll work on figuring it out today. We still have some fresh peaches and I really do need to add this. It's on my list. As for the Allulose...I have looked into it and I'm so sorry to tell you that it has disappeared from Amazon because it isn't yet legal to sell in Canada. It has to be approved through a pre-market assessment and there is currently no timetable for release in Canada or the EU. This worries me because the United States fast tracks these things because of our super commerce based system (sigh). With that being said...the preliminary studies say it's safe and even beneficial for food use. I am going to ask Thom (the sciency person in this outfit) to keep an eye on this and see if there are any new developments. I'll also ask him to shoot you and email about his findings. I really love this product and hope that precaution is the only holdup in it not yet being approved in your beautiful country. Cheers!
Leanne
Wow!! This sure looks like a simple and quick recipe to make, plus it looks divine! My mouth is literally watering and the funny thing is I happen to have carbquick on hand! I purchased it from Amazon.ca because it was the only place I could find it in Canada, same with allulose. I totally agree with you allulose is a totally game changer it’s a fantastic sugar substitute and doesnt crystallize the way erythritol can. I sometimes use half allulose and erythritol if it’s something that doesn’t require refrigeration because I find it makes the recipe a little less sweet and uses less of my highly valued allulose. I purchased two bags immediately after trying it and I’m soooo glad I did because I can no longer purchase it on Amazon.ca I’m hoping that will change once the current world situation is over. I’ve tried two different brands so far and both have been absolutely awesome! Thanks again for the amazing recipe. One question, for anyone that may not have carbquick, do you know what could be used as a recipe substitute, maybe lupin flour with coconut oil and baking powder mixed in?