Keto Peach Cobbler with Fluffy Keto Biscuit
By Carine Claudepierre
Published on 11/30/2020 - Last updated on 11/25/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Keto Peach Cobbler recipe has a gooey fruit center encrusted with a thick dropped-biscuit dough topping.
Bonus, this low-carb peach cobbler recipe is also gluten-free, with a dairy-free option, and contains only 5.5 grams of net carbs per serving!
Are Peaches Keto-Friendly?
Yes, peaches are keto-friendly fruits.
They contain a moderate amount of carbs with 8 grams of net carbs per 100 grams, which is less than many popular fruits like blueberries – these contain 12 grams of carbs per 100 grams!
Learn more about keto-friendly fruits.
So peaches may taste very sweet, but they are actually not that high in carbs and can be eaten in moderation in a keto dessert.
What’s A Keto Cobbler?
A keto cobbler recipe has a layer of juicy baked keto fruits topped with a buttery soft biscuit made of keto flours, sugar-free sweetener, and fat.
A keto cobbler is not a keto crisp, so it doesn’t have a crumbly topping!
The topping of a crisp is made of pea-sized crumble. It’s dry and crunchy. Conversely, a cobbler has a thick biscuit topping with a soft, moist center and crispy outer.
The biscuit is arranged in large drops onto the fruits.
How To Make Keto Peach Cobbler
To make this easy keto peach cobbler recipe, you need a few ingredients for the fruit layer and some for the keto biscuits. Let’s see what you need.
Cobbler fruit layer
- Peach slices – peel, core fresh peaches, and cut into 1 inches slices. If you can’t find fresh peaches in-store, read my next paragraph on choosing keto-preserved peaches. You can also use half peaches and half blueberries in this recipe to make a keto blueberry peach cobbler.
- Erythritol – or any keto sweetener you like. Use my Keto Sweetener Converter to swap one for another!
- Psyllium husk or xanthan gum – to create a jam-like texture when the fruit bakes and avoid a runny cobbler.
Keto Cobbler Biscuit Ingredients
To make your keto biscuit, you need:
- Almond flour – use ultra-fine almond flour for a lovely golden biscuit. Almond meal works as well, but it is darker in color. Read my Keto Flour Guide to learn everything about keto-friendly flours!
- Coconut flour – you can’t replace coconut flour with the same amount of almond flour. Coconut flour’s properties are different. It’s a very high fiber flour, giving texture to the biscuit and avoiding a wet runny cobbler.
- Egg
- Melted coconut oil or butter – I tend to recommend coconut oil to make the biscuit crispier on top. Still, butter tastes amazing as well if you love buttery, softer, fluffy biscuits.
- Heavy cream or almond milk – Heavy Cream is perfectly keto-friendly. Learn more about dairy on keto.
- Erythritol
- Cinnamon
- Vanilla extract
- Baking powder
- Salt
Making The Cobbler Batter
To make the gluten-free keto biscuit batter, combine all the dry ingredients and then stir in beaten egg, melted coconut oil, and vanilla extract.
The dough should be buttery, wet, and easy to scoop on top of the peach layer.
I recommend watching my keto low-carb blueberry cobbler recipe video to see how I spoon the biscuit on top of the fruits.
Baking The Cobbler
Bake your low-carb keto cobbler in a preheated oven at 350°F (180°C) for 30 to 40 minutes with a piece of foil on top of the baking dish to prevent the biscuit from browning too fast.
You know it is ready when the top is golden brown and the fruits are bubbly on the dish’s sides.
Cool in the baking dish and serve lukewarm with a scoop of keto vanilla ice cream.
Serving Keto Cobbler
A cobbler is a spoon dessert; it is served in a shallow bowl with a spoon.
One serving of this recipe is 1/3 cup of the whole recipe. There are many keto toppings you can safely add on top of this keto cobbler recipe like:
- Keto ice cream – vanilla or coconut goes well with peaches.
- Unsweetened whipped cream
- Unsweetened coconut yogurt – it is a dairy-free yogurt made of coconut cream and probiotics.
How To Store Cobbler
This keto cobbler recipe stores very well in the fridge for up to 3 days.
You can store it in its baking dish, and wrap the dish with plastic wrap to prevent the biscuit from absorbing too much moisture.
Rewarm in a hot oven to add some crispiness to your biscuit.
Of course, you can also freeze cobbler in single-serve portions in individual airtight containers.
Thaw in the fridge the day before and rewarm in oven-proof ramekin before serving.
Frequently Asked Questions
Can I make this keto peach cobbler recipe with canned peaches?
You can use canned peaches for keto cobbler recipes if they don’t contain added sugar.
Unfortunately, most canned peaches are canned in juices or sugar. 99% of the time, canned peaches contain sugar from one of these ingredients:
- Fruit juices
- Sorbitol
- Sucralose
Which Preserved Peaches Can I Use On Keto?
However, there is one brand called Dole that sells preserved peaches without sugar added and is keto-friendly.
They are not sold in a can but in individual plastic pots called fruit bowls.
They only contain keto-friendly ingredients like peaches, water, flavor, acid ascorbic, stevia extract, and monk fruit extract.
This is an option to make this keto-friendly peach cobbler recipe if peaches are not in season.
More Keto Dessert Recipes
I love easy keto desserts that can be shared with a crowd. Below are other delicious keto desserts for you to try.
Have you made this easy keto peach cobbler recipe? Share a review or comment below. I love to read your feedback on my recipes.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Keto Peach Cobbler
Ingredients
- 1 pound Peaches cored, peeled, sliced (about 3 peaches)
- 2 tablespoons Granulated Sweetener
- ½ tablespoon Whole Psyllium Husk or 1/4 teaspoon xanthan gum (7g)
Cobbler drop biscuit
- 1 large Egg at room temperature (or see vegan note)
- ¾ cup Almond Flour
- ½ cup Coconut Flour
- ¼ cup Granulated Sweetener
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ cup Coconut Oil or melted butter, measure melted
- ¾ cup Heavy Cream or unsweetened almond milk or coconut cream – at room temperature
- ½ teaspoon Ground Cinnamon
Instructions
- Preheat oven to 350°F (180°C). Grease a round 9-inch pie dish with butter or coconut oil. Don't use a bigger dish, or you won't cover it with the quantity of peach suggested in this recipe. You can use a smaller baking dish, but the biscuit batter will be thicker, and it will take longer to bake. Set aside.
- In a large mixing bowl, combine the fresh peach slices with erythritol and psyllium husk. Note that you can make this recipe without psyllium husk or xanthan gum, but the filling will be more watery, and it will soften the bottom of the cobbler biscuit.
- Arrange the peach slices into a single layer in the baking dish. Set aside on the counter while you are making the cobbler biscuit.
- In another mixing bowl, whisk together the almond flour, coconut flour, erythritol, salt, cinnamon and baking powder.
- Stir in beaten egg, melted butter (or coconut oil), and heavy cream until it forms a thick creamy biscuit batter. If your batter is very dry, this may happen if you used almond meal or too much coconut flour, add more cream – 1 tablespoon at a time.
- Spoon the batter roughly onto the peaches.
- Bake for 35-45 minutes in the center rack of your oven. I recommend you cover the baking dish with a piece of foil if the top browns too fast. It is ready when the top of the biscuit is very crispy, and peaches form a jam-like texture, and bubbles show on the side of the baking dish.
- Cool 2-3 minutes then serve in individual bowls, 1/3 cup per person, with a dollop of unsweetened whipped cream on top, some coconut cream, or yogurt. These toppings won't add carbs so be generous!
Storage
- Store the cobbler for 3 days in the fridge in an airtight container.
- Rewarm in a hot oven, 350°F (180°C) for 10 minutes on top rack, in an oven-proof ramekin, until lukewarm and crispy on top. You can switch the oven to broil mode for 1 minute to boost the crispiness.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Posted In:
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Can I use just almond flour, I don’t have any coconut flour at the moment.
I gets wet and softer with only almond flour. You can increase almond flour by 1/4 cup to balanced that
Forgive me for writing this message to you Carine, on this review page, but I don’t know how else to get hold of you.
I need to know what I could use to replace white flour (too high in carbs) when I make a classic white sauce.
I use it often as my base for curries or stews, so I do need it.
Please would you mind suggesting an alternative.
Thanking you in advance,
Marilyn.
You can try my keto alfredo sauce, I am using this as a low carb keto bechamel all the time
Hello. My biscuit layer did not hold together and is basically dry mush when it is cooked. Can you recommend a fix? Maybe an additional egg?
Thanks!
If the topping is too dry it’s probably because your egg are smaller so adding an extra one will Definity help next time. Enjoy the recipe.
Thank you for a great recipe! I made it today with strawberries and nectarine instead of peaches and it turned out to be a fantastic dessert!
I cannot find your vegan note about the egg. I have an egg allergy.
You can use a flax egg, I updated the recipe card note with the details for you. Enjoy!
In the recipe you mention a vegan replacement for the egg, but I do not see the vegan note anywhere in the recipe or in your notes.
I updated the recipe card for you, a flax egg works here, Enjoy
This was delicious! Although the top didn’t turn out to be cobbler-like, more of a nice buttery almond layer. I added a few raspberries and 1T of Grand-Marnier (shhh, don’t tell)
This peach cobbler is delicious! The first time I made it there was a lot of topping for the amount of peaches, so I added extra peaches the next time and it was perfect! I also used less of erythritol and increased the xantham gum.
Step 2 you imply there is a crust under the peaches.
There’s no crust under the peach. The filling are the peaches combined with husk. The step 2 tells you that without husk, the bottom part of the cobbler biscuit, placed on top of the peach, stay soft and watery
Can I use stevia instead of erythritol? If so, how much?
You can but stevia is very sweet compared to erythritol so you will only need a tiny amount of it.
Could you do this with frozen peaches?
Sure
This is officially my cobbler topping go-to recipe! I love me some cinnamon so I sprinkled some into the peach mixture, as well as sprinkling erythritol & more cinnamon onto the top of the cobbler mixture before popping into the oven. SO GOOD!! Can’t wait to make cherry, mixed berry, chayote “apple” versions of keto cobbler once stone fruit season ends. THANK YOU!!
Does the cinnamon go in with the peaches or does it go in the biscuit mix?
Can’t wait to make this!
In the biscuit, enjoy
This is delicious. I didn’t see where to add the cinnamon so I added to the biscuit part. Also I used half white and half brown swerve in the batter as well. Definitely a keeper. Think I’ll have some with my coffee.
It was too late to go buy stuff, so….instead of peaches, I used strawberries, 1lb, instead of 3/4 cup milk or cream, I used 1/2 cup cream cheese and 1/4 cup milk. And I used 2 eggs. And twice as much sugar…next time I’ll add more. But all loved this for Christmas Dinner!!! Thank you!!!
The cream cheese idea sounds brilliant! I might do ¼c cream cheese, ¼c sour cream, and ¼c buttermilk… How clever of you to make that substitution!
Thanks for sending this recipe to my email , I love peach cobbler,I will try soon
Hi Carine – this sounds yummy! Have you tried this with frozen peaches when the real deal are not in season?
You can use frozen peaches yes but thaw before or they will release too much water in the pan, turning the cobbler very runny. Or, use some no sugar added canned peaches, the brand dole have some keto friendly ones. Enjoy, XOXO Carine
Hi Carine,
If using the Dole Peaches, how many “bowls” would you recommend using for the recipe?
Here in New Zealand the Dole peaches bowl contains 4 oz net fruits so 4 bowls comes to 1 lb as per recipe. I always pat dry them in absorbent paper to remove the excess moisture and avoid a runny cobbler. I hope it helps, Enjoy the dessert, XOXO Carine