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Skillet Low Carb Peach Cobbler

Laura Smyth

Posted on August 14 2019

Skillet  Low Carb Peach Cobbler
Now if your here to tell me that Peaches are not keto you can turn around and leave, bye keto police! What if I told you that peaches have 10g carbs per 100g and that blueberries have 14g carbs per 100g. Mind blown? Mine was! I have been keto for 2 years next month and I was shocked to know that I could quite easily fit some peaches into my 20g carb allowance!

This recipe is a bit of a mash up of a cobbler and a crumble- best of both worlds! If you are short on carbs sub out the crumble topping it is still just as good and you can use any (keto approved) fruit- I plan to try this recipe with raspberries next!

This dessert (or breakfast I’m not going to judge you) is paired perfectly with mason jar ice cream (I will put a simple recipe below the cobbler)
Alos just note this doesn't have to be made in a skillet, you can make it in a pie dish or ramekins for a single serve option 

Recipe
Serves 4

Crumble topping
1 TBSP Desiccated coconut
1 TBSP Almond Flour- Available Here
2 TBSP SweetNZ Golden Sweetener- Available here
1 tsp cinnamon
1.5 TBSP cold butter

Cake Layer
1 C Almond Flour- Available here
1 egg
1 tsp vanilla extract
2 TBSP SweetNZ Classic Blend- Available here
100g Melted butter (cooled)
20g milk of choice (I used un-sweetened cashew milk)
Method-
  • Pre heat oven to 180 degrees
  • Peel and dice peaches
  • Combine peaches with 3T sweetener, cinnamon and xanthan gum and set aside
  • Combine in a bowl the crumble topping (coconut, almond meal golden sweetener) and mix. Add butter and cut it in or rub between fingers until it resembles bread crumbs
  • Set aside
  • Now for the cake, combine egg, milk substitute, sweetener, vanilla and butter and mix.
  • Slowly add almond meal and mix
  • Scatter peaches on the bottom of your skillet (pan, ramekin, whatever)
  • Pour your cake mix on top of the peaches- you may think what is she taking about just spoon it over and smear it round- the cake mixtures is supposed to be more dough like than cake like
  • Scatter over your crumble topping.
  • Cover with tin foil and back for 25 mins
  • Remove foil until topping is golden and fruit is bubbling at the sides.
  • Serve warm with mason jar ice cream or whipped cream

Simple Mason jar ice cream


150ml cream
3/4t vanilla bean paste
2T SweetNZ Not Icing Sugar- Available here

Add all ingredients into a jar.
Shake the crap out of it until it thickens (about 8-10 mins)
Pop in freezer
Get out of freezer about 5 minutes before using

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