Gluten-Free Peach Cobbler

keto peach cobbler delish
Andrew Bui

It’s as if peaches existed solely to be topped with this fluffy buttermilk biscuit topping. Seriously. With almond flour and Swerve granular, this recipe is gluten-free and keto-friendly. If you want to sub in frozen peaches, make sure they’re defrosted first! (You can zap them in the microwave for 30-second intervals if you need to do so quickly.)

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Cal/Serv: 220
Yields: 9
Total Time: 0 hours 55 mins
6 c.

sliced peaches

Juice of 1/2 lemon

3/4 c.

Swerve, granular, divided

1 tsp.


1 1/2 c.

almond flour

1 1/2 tsp.

baking powder

4 tbsp.

butter, melted


large egg

1/2 c.


1 tsp.

pure vanilla extract

  1. Preheat oven to 350°. In a large saucepan, combine peaches, lemon juice, 1⁄2 cup sweetener, and cinnamon. Heat peaches over medium- high heat until juices come to a boil. Reduce to a simmer and let reduce until juices are slightly syrupy, about 3 to 5 minutes. Set aside. 
  2. In a large bowl, whisk together almond flour, baking powder, and 1⁄4 cup remaining sweetener until fully combined. Add butter, egg, buttermilk, and vanilla and mix until a slightly thick batter has formed.
  3. Pour peaches into a 9x9-inch baking dish. Using a large spoon or ice cream scoop, dollop batter over peaches. Bake until fruit is bubbling and biscuits are golden, 40 to 45 minutes.

Nutrition (per serving): 220 calories, 6 g protein, 35 g carbohydrates, 8 g fiber, 10 g sugar, 16 g fat, 4 g saturated fat, 118 mg sodium, 16 g sugar alcohol

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