This is the perfect example of a recipe that satisfies my desire for comfort food and at the same time allows me to modify the keto/low-carb approach as a long-term lifestyle. I mean, is there anything better than a fragrant, and naturally sweet peach eaten with juice running down your hand? I think not. But – for those of us with metabolic syndrome/insulin resistance/type II diabetes, peaches are not on the low-carb eating program because they are high in natural sugars and can, therefore, spike blood sugar. But, I also don’t like to demonize any kind of whole foods, so my approach is to:
- eat only top quality
- eat in moderation
- eat at the peak of the season
- make a low-carb version of the recipe
So, I decided that once a year or so in the early summer if I come across high-quality, perfectly ripe, juicy, and sweet peaches that I’ll allow myself to enjoy them in my favorite recipe: a cobbler! But I don’t really want a high-sugar high-carb traditionally-made cobbler because I know it will spike my cravings, derange my digestive hormones, leave me wanting to take a nap because I’ll feel bloated and my heart will race, not to mention that it will kick me WAY out of fat burning mode.
So, part of my agreement with myself is to bake a low-carb cobbler that tastes even better than the high sugar version. My low-carb cobbler has 17 grams of net carbs per serving, which all come from the natural sugars in the peaches. Pretty good considering most peach cobblers run about 88 grams of carbs per serving!
This dessert is just fine if you are on low-carb/keto maintenance mode. The biscuit topping on my cobbler is decidedly less heavy and more delicate than the traditional cobbler topping. I can’t wait for you to try it!
If you want to go over the top; serve this with my homemade low-carb whipped cream or my keto ‘better than Breyer’s’ vanilla ice cream.
prep tips:
You’ll need a few key low-carb baking ingredients to keep the carbs low in this recipe – stock up on these beforehand! They are hyperlinked to Amazon in the ingredients list for convenient shopping.
- guar gum
- Z sweet low-carb granulated sugar
- Sukrin gold brown sugar low-carb sweetener
- finely ground almond flour
- coconut flour
Low-carb Peach Cobbler
INGREDIENTS
Biscuit Topper:
- 1 C finely ground almond flour I like bob’s Red Mill
- 2 tbsp coconut flour
- 2 TBSP low-carb granulated sugar I use Z Sweet
- 2 TSP aluminum-free baking powder
- 1/4 TSP finely ground sea salt I use Redmond
- 4 TBSP cold organic butter, diced
- 1 egg, slightly beaten
- 1/4 c organic half & half
For Filling:
- 1/2 c Sukrin Gold low-carb brown sugar sweetener, packed
- 1 tsp Guar gum
- 1/4 tsp ground nutmeg
- 1/2 C filtered water
- 4 c sliced fresh peaches (about 4-5) you can leave skin on or remove
- 1 tbsp fresh lemon juice
INSTRUCTIONS
PREPARE THE BISCUIT TOPPING
Preheat oven to 375ºF
Place almond flour, coconut flour, sugar, baking powder, sea salt, & butter in the bowl of a food processor fitted with the steel blade. Pulse until the mixture resembles coarse crumbs.
In a small bowl whisk together the egg & half & half and add to the dry ingredients.
Cover & pulse again until just combined & moistened. Set aside wile you prepare the filling.
PREPARE THE FILLING
Combine the brown sugar, guar gum, nutmeg, & water in a medium saucepan over medium heat. Whisk together & cook until thickened and simmering.
Add sliced peaches & lemon juice & cook; stirring until heated through & bubbling.
Turn hot filling into a 8×1.5″ round baking dish or a 1.5 qt. casserole dish.
Using a tablespoon; spoon biscuit topper in about 8 mounds on top of filling.
Bake in oven for approximately 20 minutes until biscuit topper is cooked through & nicely browned on top.
Serve warm in a bowl with my keto whipped cream or my keto vanilla ice cream.
macro comparison
Epicurious Peach Cobbler: 517 calories, 18g fat, 6g protein, 88g carbohydrate, 5g fiber
My low-carb peach cobbler: 241 calories, 17g fat, 7g protein, 18g carbohydrate, 4g fiber
