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Low-Carb Single Serve Peach Cobbler

5 stars, average of 6 ratings

Low-Carb Single Serve Peach CobblerPin itFollow us 136.0k

Have you heard? Even peaches can be part of a healthy low-carb diet! In these Low-Carb Peach Cobblers you'll only need half a peach to make one serving.

The base is made with caramelised peaches baked with butter, cinnamon, nutmeg and a sprinkle of low-carb sweetener. The topping is a simple grain-free almond crumble. If you're nut-free you could use ground sunflower seeds instead.

I like to make these in single-serve ramekins which is better for portion control. You can easily scale this recipe up and make an 8-serve low-carb peach cobbler in a regular pie dish.

I enjoy this cobbler with a generous dollop of clotted cream which is very creamy and has the most amazing texture. If you can't find clotted cream, mascarpone cream will be the closest alternative. You can also use whipped cream, sour cream, full-fat yogurt, coconut yogurt or coconut cream. Enjoy!

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Serving size 1 cobbler

Allergy information for Low-Carb Single Serve Peach Cobbler

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
Vegan
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Nutritional values (per serving, 1 cobbler)

Net carbs7.3 grams
Protein6 grams
Fat24.8 grams
Calories273 kcal

Calories from carbs 11%, protein 9%, fat 80%

Total carbs10.7 gramsFiber3.4 gramsSugars6.3 gramsSaturated fat8.2 gramsSodium6 mg(0% RDA)Magnesium73 mg(18% RDA)Potassium279 mg(14% EMR)

Ingredients (makes 4 servings)

Peach base:
  • 2 medium peaches, stones removed and sliced (225 g/ 8 oz)
  • 2 tbsp Sukrin Gold brown sugar substitute, Erythritol or Swerve (20 g/ 0.7 oz)
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tbsp fresh lemon or lime juice (15 ml)
  • 2 tbsp unsalted butter or virgin coconut oil (28 g/ 1 oz)
Topping:

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Halve the peaches and remove the stones. Slice the peaches into small wedges and then cut each wedge in half.
  2. Divide the peaches between four 1-cup ramekins. Low-Carb Single Serve Peach Cobbler
  3. Sprinkle with 2 tablespoons of the sweetener and cinnamon. Low-Carb Single Serve Peach Cobbler
  4. Add lemon or lime juice and 2 tablespoons of butter (or coconut oil). Bake for 20 minutes, mixing half way to ensure even cooking. Low-Carb Single Serve Peach Cobbler
  5. Meanwhile, prepare the crumble topping. Place the almond flour (or ground sunflower seeds for nut-free), remaining butter and remaining sweetener into a bowl and mix using a fork or hand until cookie-like dough is formed. Low-Carb Single Serve Peach Cobbler
  6. After 20 minutes, once the peaches are soft, add the crumble on top, and place back in the oven for 5 to 8 minutes. Low-Carb Single Serve Peach Cobbler
  7. Remove from the oven and let them cool down for a few minutes. Low-Carb Single Serve Peach Cobbler
  8. Optionally, dust with powdered low-carb sweetener and cinnamon. The cobblers will crisp up as they cool down. You can optionally serve these with whipped cream, sour cream, full-fat yogurt, clotted cream or coconut cream. Low-Carb Single Serve Peach Cobbler
  9. Let the cobblers cool down to room temperature and store in the fridge for up to 5 days. Low-Carb Single Serve Peach Cobbler

Ingredient nutritional breakdown (per serving, 1 cobbler)

Net carbsProteinFatCalories
Peach, fresh
4.5 g0.5 g0.1 g22 kcal
Sukrin Gold, brown sugar substitute
0.1 g0 g0 g0 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Nutmeg, spices
0 g0 g0 g0 kcal
Lemon juice, fresh
0.2 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Sukrin Gold, brown sugar substitute
0.1 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Total per serving, 1 cobbler
7.3 g6 g24.8 g273 kcal

Low-Carb Single Serve Peach CobblerPin itFollow us 136.0k

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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