Recipe Notes

A warm, crispy pumpkin-spiced topping sits on top of delicious gooey fruit filling, bringing comforting southern flavors together in this low-carb dish.

This peach cobbler has a bit of a twist to lower the carbs– zucchini! But wait, hear me out. When mixed with the peaches and spice and then baked it actually tastes like apples! It provides a bit of a crunch and makes the cobbler go much further. 

Ingredients

Peaches – Fresh peaches are the best if you can get them and take the time to slice and squish them. Frozen peaches are next best, just microwave them til they’re soft so you can squish them. For this recipe, the frozen version being a little mushy doesn’t matter. Canned/vacuum sealed plastic bowl peaches will do if you must but are often less healthy due to the packaging process. However, it’s great if you don’t have freezer space or fresh available. Try to get a type without sugar added, sugar will add to the carb count A LOT. Your best bet is to get canned peaches in 100% juice and then rinse the juices off. Even the fruit juices can double or even triple the carbs in a can!

You may be used to large chunks of peach in your cobbler but it’s pureed and distributed throughout this cobbler to give the most impact for the least amount of carbs.

Zucchini – For this recipe, you want the widest possible green zucchini. The skinnier ones tend to have less flesh and are harder to work with for this recipe. If you feel like 2 cups of zucchini takes too much of the peachy impact out of your cobbler you can cut it down to 1 cup to bring out the flavor. However, it will make the cobbler less filling–you’ll get less per carb.

Sweetener – Sweetness is really a personal thing, and the further you are in the keto journey the less you tend to need. I prefer not to use any additional sweetener because the peaches and lemon juice can bring a lot to the dish. But if you need this dish sweeter or more gooey a granular sweetener mixed into the filling would work. You could also sprinkle some on the topping before baking. I would suggest Lakanto Golden for a brown sugar caramel note. Lakanto’s fruity aftertaste won’t matter in this recipe. Erythritol desserts do tend to taste better after sitting in the fridge overnight, so you may want to wait if you use Lakanto Golden and serve it the next day. If you’re completely avoiding sugar alcohol you could also go with adding a few monk fruit drops into the filling– it won’t really make the filling gooier but you’ll be way less likely to get an upset stomach. You can also just try making it without sweetener and just sprinkle some on after you bake it, then stir. Cobbler is usually kind of a “messy” dessert anyway so you won’t lose too much flavor this way.

Equipment

• 2 Cup Glass Pyrex Measuring Cup
• Glass Pie dish – In general a shallow container with a wide top allows it to be gooey at the bottom and crispy up top. If you don’t have one any pan of similar size will do.
• Rubber Spatula  – You can’t really take the rubber out of a rubber spatula, but this at least has a steel handle to reduce it. It’s also gorgeous.
• Vegetable Peeler – make peeling the zucchini easy and fast. This is an all-metal peeler so no plastic here.
• Large Mixing Bowl – For mixing the topping. I like these because they come with lids.
• Microwave – To melt the butter. If you don’t have one you can just melt it in the oven or on the stove.

Pair With

• BBQ – Peach cobbler is a traditional southern dessert that goes great after a big BBQ meal. Just make sure you’re using a keto BBQ sauce. My favorite for taste is the GHughes Smokehouse Sugar Free Hickory BBQ Sauce. It’s the most southern-style sauce I’ve found, however it is sweetened with sucralose which is my least favorite keto sweetener health-wise. The Primal Kitchen series of BBQ isn’t quite as tasty but the ingredients are fully paleo. Primal kitchen has quite a few BBQ sauces now too with their other BBQ Pack. Try making an easy BBQ bowl by getting cauliflower mash, putting shredded pork or brisket, keto BBQ sauce, and cheese on top. Then treat yourself to this for dessert with some iced keto sweet tea and you’ll be having a real southern feast. 
• Vanilla Ice Cream – My favorite keto brand is Rebel Ice Cream. Place a scoop on top of fresh out of the oven peach cobbler and you’ll have a to-die-for dessert. Just keep in mind this ice cream does contain sweetener so if you’re currently avoiding sweetener you should skip it.

Keto Peachy Keen Cobbler (No Sweetener)

For the filling

• 2 tablespoons butter
• 1 Cup of Peaches or 1 Can of Peaches (15 oz / 425g) 
• 1.5 cups prepped zucchini (about 1-2 large green zucchini)
• 1/2 Cup Heavy Cream
• pinch salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon pumpkin spice
• Optional: Sweetener (see ingredient notes)

For the topping/crust

• 2 Cups Almond Flour
• 1/2 Cup Coconut Flour
• 1 tablespoon pumpkin spice 
• 1 tablespoon baking powder
• 6 tablespoons melted butter
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 3 eggs
• Optional: Sweetener sprinkled on top (see ingredient notes)

1. Start with the filling. Melt 2 tablespoons of butter in the glass pie dish in the microwave.
2. Rinse the zucchini, then peel the skin off into a plate. Zucchini is soft so you can even just use a butter knife for the next parts. Chop off the ends of the zucchini to remove the hard parts. Next, use a spoon to scoop out all of the seeds onto the plate. You can throw the skin, ends, and seeds into your yard/garden to compost. Rinse your plate.
3. You should have scooped out zucchini now. Flip it over and you can easily cut vertically and then horizontally to dice the zucchini into small cubes, about 1/4th inch x 1/4th inch. Think of desserts where you’ve had small apple chunks, it’s like that size. Add the diced zucchini to the measuring cup, you need about 2 cups of this diced zucchini. If there’s extra you can put it in a bag and throw it in the freezer for next time.
4. If you’re using canned peaches– remove the lid and pour them into a strainer. Rinse them with cold water to remove all the high-carb juice. 
5. If using fresh or frozen peaches you’ll need to cut up the peaches and then puree them. You can do this in a blender, squishing it by hand, putting it into a ziploc bag and squshing it, or putting it into a bowl and mashing it with a fork. You should have 1 cup of peach puree when you’re done. Pour this into the pie dish on top of the zucchini. 
6. Add the heavy cream, lemon juice, vanilla extract, pumpkin spice, and salt to the pie dish for the filling. Stir it all up.
7. Turn on the oven to 350F so it can preheat while you make the topping.
8. In a separate large mixing bowl, mix the almond flour, coconut flour, pumpkin spice, and baking powder.
9. Put the 6 tablespoons of butter into the glass measuring cup and then microwave it until it’s fully melted. (about 30 seconds – 1 minute)
10. Pour the butter on top of the dry ingredients in the mixing bowl.
11. Measure out your heavy cream into the measuring cup and then add it to the mixing bowl.
12. Add the vanilla extract. Stir until well combined.
13. Lastly, add the eggs. Adding these last prevents the eggs from cooking from the heated butter. Stir until well combined, you will have a “sticky cookie dough” type texture. The topping mix is now complete.
14. You’ll be adding “dollops” of the topping mix to the top of the filling. This helps give it texture and creates air pockets to give extra crispiness. To do this take a big scoop of the mix onto the rubber spatula and then use a spoon to just tear off a tiny bit of dough and let it drop onto the top of the filling. Repeat making these dollops or “little chunks of dough” until you’ve used up all the topping mix. Try not to have them be flat, it’s the “tearing” that gives it the crumbly texture.
15. Bake in the oven for 30 minutes, or until the entire topping is golden brown. You may want to set a timer for 25 minutes and then keep an eye on it so you can find out how long it takes for YOUR oven.