Peach Cobbler RecipePrint
Peach Cobbler Recipe From CarbSmart Grain-Free, Sugar-Free Living Cookbook
Feel free to make this with blueberries or blackberries, instead. Try serving this warm with a scoop of CarbSmart vanilla ice cream on top!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 9 1x
- Cuisine: Low-Carb, Gluten-Free, Paleo (optional), Vegetarian, Contains Nuts
- 4 cups sliced peaches
- 1/4 cup plus 1 tablespoon powdered Swerve
- 1/2 teaspoon plus 1/4 teaspoon liquid stevia extract-plain is good, but lemon would be good, too.
- 1 1/2 tablespoons lemon juice
- 8 tablespoons butter, divided
- 1/2 cup almond meal
- 1/2 cup vanilla whey protein powder
- 2 1/2 teaspoons corn-free baking powder
- 1 teaspoon salt
- 1/2 cup heavy cream or full fat coconut milk
- Preheat oven to 375° F. Spray an 8” x 8” baking pan with non-stick cooking spray, or grease with coconut oil.
- In a mixing bowl, combine the sliced peaches (I use unsweetened, frozen peach slices–saves lots of time and trouble, and since they’re going to be cooked, it makes no difference in the final texture), with ¼ cup Swerve. Stir the liquid stevia extract into the lemon juice, then sprinkle it over the peaches. Toss everything together, and spread evenly in the pan. Dot with 2 tablespoons of the butter.
- In another mixing bowl (or heck, go ahead and use the same one if you like) combine the almond meal, vanilla whey, baking powder, the one tablespoon of Swerve, and the salt. Stir together to evenly distribute ingredients.
- Melt the remaining 6 tablespoons of butter. Measure the cream, and stir the butter into it, along with the second stevia extract. Pour into the dry ingredients, and mix with a few swift strokes of your whisk or a spoon–you just want to stir enough to insure that there are no pockets of dry ingredients lurking.
- Spread the batter evenly over the peaches, and bake for 30 minutes, or until the crust is crisp and evenly golden brown. Serve warm.
Bonus Recipe From CarbSmart Grain-Free, Sugar-Free Living Cookbook. For ingredients, please visit our Resources page.
- Serving Size: 1/9 Recipe
- Calories: 250
- Fat: 17g Fat (60.0% calories from fat)
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 14g
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Think you can’t have pancakes, brownies, pies or chocolate chip cookies on a low-carb, gluten-free diet? Think again!
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I made this and it was good except the crust burned after 30 minutes and was soggy still. It wasn’t crisp. Any recommendations? Maybe reduce the temperature for my oven?
I also thought it was too salty from too much baking powder, but I add a bit of nutmeg to each serving I eat and it saved it… so next time I will add some nutmeg (to taste) to the peaches when adding the lemon mix. I forgot that peach cobbler is the bomb with nutmeg. 🙂
This recipe calls for way too much butter, and the crust is soggy and wet. I reduced the butter to just 2 tablespoons, melted, and added an egg to firm up the crust ingredients. Perfect!
This recipe was absolutely delicious! I used six peaches from a local farmstand and it turned out amazing. I served the juice over the cobbler and my husband raved about it.
Super salty! We liked the contrast of the saltiness next to the sweetness, especially since we ate it with sugar-free ice cream, but it was a bit much. Next time I will reduce the salt to 1/4 or 1/2 teaspoon. I only needed to bake it around 20 minutes. But it was a good crust for the peaches and we enjoyed it. Thank you!
Thank you for your nice comments!