Looking for more keto desserts? Try my keto apple pie, keto cheesecake, and keto Boston cream pie. When peaches are in season, I love making this low-carb peach cobbler. While peaches aren’t keto-friendly on their own, I add a secret ingredient to make it taste like the real thing (seriously!).
Why I love this recipe
Uses fresh OR canned peaches. Even if peaches aren’t in season, you can still enjoy this keto cobbler. Surprisingly low carb. Peaches aren’t super low in carbs, so we mixed them with pumpkin (my secret ingredient!), so you still get that sweet peach flavor but with only 3 grams of carbs per serving. The perfect texture. The peach and pumpkin duo make for a tender fruity base, while the biscuit topping adds a subtle crunch and buttery richness. Naturally gluten-free. We use almond flour instead of traditional flour, so it’s a dessert that everyone can enjoy.
Ingredients needed
For the peach filling
Peaches– Large peaches that have been cored and thinly sliced. Alternatively, you can also use canned peaches (in their natural juices, NOT syrup!). Pumpkin– Chopped into bite-sized pieces. Any pumpkin can be used, including butternut squash. Granulated sweetener of choice– I used allulose, but monk fruit sweetener and erythritol can also be used. Cinnamon– A must for any good cobbler. Xanthan gum– Thickens the filling without adding any carbs. Lemon juice– The acidity will help thicken the mixture and avoid the peaches and pumpkin from going soft.
For the biscuit topping
Almond flour– Blanched almond flour must be used, or else the topping will be gritty instead of tender. Baking powder– Leavening agent to lighten the texture of the biscuits. Granulated sweetener of choice– I used a mix of swerve brown sugar (a keto brown sugar substitute) and allulose. A combination of the two sweeteners yields a more soft and tender topping. Egg– Room temperature eggs. Butter– A must for any good buttery biscuit topping! Use unsalted and melted butter. Heavy cream– Balances out the egg and the almond flour.
How to make a keto peach cobbler
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 350F/180C and grease a large baking dish. While the oven is preheating, steam the pumpkin until tender and let it cool completely. Step 2- Make the filling. Combine the filling ingredients in a large bowl. Then, transfer the filling to the prepared baking dish and bake for 10-15 minutes. Step 3- Make the biscuit topping. While the filling is baking, make the biscuit. In a large mixing bowl, whisk the dry ingredients. Add the egg, melted butter, and heavy cream and mix to combine. Step 4- Second bake. Remove the filling from the oven. Using a cookie scoop or ¼ cup, scoop portions of the biscuit batter over the fruit mixture. Bake for another 15-20 minutes or until golden brown. Let the cobbler sit at room temperature for 10 minutes before serving.
Recipe tips and variations
Prep in advance. When I’m short on time, I’ll steam the pumpkin the night before and let it cool in the fridge. Increase the baking time. Depending on the make and model of your oven, you may need to cook your cobbler longer. If your filling looks a little too cooked, before adding the biscuit topping, add 2-3 tablespoons of water on top and mix well. Know when it’s done. The biscuit should be golden brown, and the fruit should be fork-tender. If the biscuit is golden but the fruit isn’t fully cooked, cover the baking dish with aluminum foil and bake in 5-minute intervals until done. Enhance the flavor. Add one teaspoon of vanilla extract or a sprinkle of coarse sea salt to the fruit mixture. Add toppings. For a more luxurious treat, serve each slice with sugar-free ice cream. keto ice cream, or keto whipped cream.
Storage instructions
To store: The keto cobbler can be stored in the refrigerator, covered, for up to 1 week. To freeze: Place leftover portions of the cobbler in a shallow container and store in the freezer for up to 6 months.
More keto pies, cobblers, and tarts
Keto blackberry cobbler– Another one of my favorite keto cobbler recipes Keto panna cotta– A low-carb and sugar-free twist on the classic Italian dessert. Keto pavlova– My favorite low-carb dessert when I REALLY want to impress. Keto pumpkin pie– Made with a homemade low-carb crust and creamy pumpkin filling.
Originally published February 2021, updated March 2024
