Sweet juicy peaches and a biscuit topping with a touch of cinnamon combine to make a delicious keto peach cobbler made in your cast iron skillet. Peach cobbler says summertime is still here. There is nothing better than warm cobbler with either keto whipped cream or vanilla ice cream on top!
Some simple ingredients are needed:
- Barely ripe peaches- they should be somewhat firm and have a light peach fragrance. Don’t choose peaches that are soft or have bruises.
- Brown sugar substitute
- lemon juice
- water
- xanthan gum, coconut flour (for thickening the filling)
- nutmeg, cinnamon, vanilla, salt
To peel or not to peel…
For this recipe I peeled some peaches and left others with the skin on. It’s really a personal preferance.
An easy way to remove the skin from the peaches is to bring a pot of water to a boil and place the peaches in the water for approximately 30-45 seconds or until you begin to see the skin pull away from the peach. Then you can easily peel the peach and cut them in medium thick slices.
If you get a craving for peach cobbler when peaches are not in season, you can use frozen or canned. Make sure to drain them well and choose unsweetened peaches if possible. For every peach, you would need about one cup of sliced peaches.
The biscuit topping has almond and coconut flours, sour cream, heavy cream, (not pictured) butter, an egg, sugar substitute, cinnamon, baking powder and salt.
How to make keto peach cobbler in a cast iron skillet
- Use whisk or wooden spoon to mix the butter, flours, sugar, baking powder, salt and cinnamon.
- Add in the heavy and sour creams and egg and mix until just combined. Don’t overmix. It should look like the dough shown below. Set aside while you make the peach filling.
- In a cast iron skillet, combine the sugar, xanthan gum, salt, coconut flour and water and heat on medium high heat until it becomes thickened and syrupy, approximately 3-5 minutes.
- Add in the peaches, spices, vanilla and lemon juice and stir for about 2-3 minutes until peaches are fully coated with the syrup.
- Put about 2 tablespoons of batter onto the peach filling in the skillet. You should have about 8 mounds of biscuits on top.
Cook the cobbler in a 375° oven for 20-25 minutes. Use a wooden skewer or toothpick to check that the biscuits are fully cooked and not doughy. If they need to cook a bit longer, you can lightly cover with foil to prevent the cobbler from getting too brown.
The peaches are nicely caramelized and the biscuits are lightly sweetened. So delicious warm from the oven and even better with any keto ice cream over top.
If you tried this recipe, please let me know in the comments. Perhaps you’d like to try some of my other desserts. My Keto Lemon Cake is a special treat to serve to family and friends.
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Cast Iron Keto Peach Cobbler
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 –10 servings 1x
Description
Sweet, juicy peaches and a cinnamon flavored biscuit topping are combined to make a delicious cobbler dessert in your cast iron skillet. Nothing says it’s still summer than a scoop of melting ice cream over a fresh from the oven keto peach cobbler!
Ingredients
Biscuits
- 1 cup almond flour, sifted
- 2 TB coconut flour, sifted
- 1 1/2 tsp. baking powder
- 2 TB granulated sugar substitute
- 1/4 tsp salt
- 1/2 tsp. cinnamon
- 2 TB softened butter
- 2 TB heavy cream
- 2 TB sour cream
- 1 egg
Filling
- 1/2 cup brown sugar substitute ( I used Swerve)
- 1/4 cup water
- 1 TB lemon juice
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. coconut flour
- 1 tsp. xanthan gum (for thickening the syrup)
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 4 barely ripe peaches, cut into slices ( I chose to peel half and leave the skin on for the other).
Instructions
- Preheat oven to 375°.
- Make the biscuit topping-combine all dry ingredients.
- Mix in the butter, creams, egg until fully combined. Set aside.
- Make the cobbler syrup- in a cast iron skillet mix the sugar, salt, water, coconut flour, xanthan gum. Stir until syrup begins to simmer and cook for 3-5 minutes until it is thickened.
- Add peaches, spices and vanilla. Stir until peaches are fully coated with the syrup, about 2-3 minutes.
- Drop 2 TB of dough onto peach mixture in cast iron skillet. You should get about 8 biscuits.
- Bake for 20-25 minutes.
- Test with toothpick or wooden skewer to make sure biscuits are cooked all the way through. You can lightly cover with foil and cook a few minutes longer if needed.
Notes
*To peel or not to peel…I have made this cobbler with the skin on and also peeled. I prefer without, hubby likes the skin.
**The cobbler also is best when the peaches are not too ripe. You don’t want them to get mushy in the oven. I believe peaches are ripe when you can just about smell their lovely fragrance. You shouldn’t be able to leave an indentation on them when you press down on them.
*** Keto Peach Cobbler will keep in the refrigerator for 3-4 days.
****This cobbler dessert is a bit higher in carbs for some who are following a strict keto diet. In order to lower the carb count, I would make the serving size a bit smaller. Peaches are one of the fruits that are lower in carbs, but they still have sugar in them. My thoughts are that this is an occasional treat that I would adjust my macros for the day. It is worth it!
- Category: Baking
- Method: Stovetop & Oven
- Cuisine: American
Keywords: Cast Iron Keto Peach Cobbler
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