For those on a ketogenic diet, the words "cake" and "cobbler" might seem like forbidden pleasures. However, with a few clever ingredient swaps, it's entirely possible to enjoy a warm, comforting peach cobbler without derailing your low-carb lifestyle. This article explores a simple and satisfying keto peach cobbler dump cake recipe that captures the essence of this classic dessert while keeping the carb count in check.
The Allure of Peach Cobbler
Peach cobbler is a beloved dessert, celebrated for its warm, gooey, and peachy-sweet flavor. The traditional version, however, is often loaded with sugar and carbohydrates, making it unsuitable for those following a keto diet. The goal is to recreate the comforting flavors of peach cobbler while minimizing the carb content.
Transforming a Classic: Key Keto Swaps
To create a keto-friendly peach cobbler, several key substitutions are necessary:
- Reduced Peach Quantity: Peaches, while delicious, are relatively high in sugar. Reducing the amount of peaches used is crucial. Instead of the four peaches typically called for in traditional recipes, using just two peaches provides enough peachy flavor without excessive carbs. Each slice has 4.6 net carbs, including the peaches. There ends up being about two slices of peach per serving. This is quite a bit different than eating a bowl of fruit salad or gobbling down peach after juicy peach on a low carb diet.
- Sugar-Free Sweeteners: The most significant change is replacing sugar with a sugar-free alternative. Using a zero-carb, zero-calorie sweetener allows you to maintain the sweetness without the carb overload. I mainly use my homemade sweetener blend of xylitol, erythritol (or allulose), and stevia. Powdered Sweetener - I find the combination of salted butter and a sugar free powdered sweetener works perfectly as the topping.
- Flour Replacement: Traditional peach cobblers use flour, which is high in carbs and often contains gluten. Almond flour is an excellent low-carb, gluten-free substitute. Not only does replacing the self-rising flour in this recipe lower the carbs, but it turns this peach cobbler gluten-free!
- Milk Alternatives: Milk contributes carbs and sugar to the recipe. Replacing it with a low-carb alternative can further reduce the overall carb count.
Keto Peach Cobbler Dump Cake Recipe
This recipe is adapted from traditional peach cobbler recipes, modifying the ingredients to be keto-friendly.
Ingredients
- 2 peaches, sliced
- ¼ cup sugar-free sweetener (such as erythritol or a blend)
- ½ teaspoon peach flavoring (optional)
- 4 tablespoons butter, melted
- ¾ cup almond flour
- ¼ cup sugar-free sweetener
- ½ teaspoon cinnamon
- 1 ½ cups almond flour
- Coconut flour
- Baking powder
- ¾ cup erythritol
- Eggs
- 8 tablespoon melted butter
- Vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick spray.
- Prepare the Peach Mixture: In a saucepan, combine sliced peaches, water, and ¼ cup sugar-free sweetener. Bring to a boil and simmer for 10 minutes. Remove from heat and add peach flavoring, if using.
- Make the Dough: In a large mixing bowl, combine almond flour, remaining sweetener, oat fiber, egg white protein powder, xanthan gum, and baking powder. Stir to combine.
- Assemble the Cobbler: Add butter to a 3 quart baking dish. Immediately scoop dough on top of melted butter. Do not mix. Just try to spread dough evenly from edge to edge. Spoon peaches on top the dough and evenly pour syrup all over.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the cobbler is golden brown.
- Cool and Serve: Remove from the oven and let cool for a few minutes before serving.
Variations and Tips
- Fresh or Frozen Peaches: Fresh peaches are ideal when in season. You’ll need to peel them and slice them into thin slices. The reason I love frozen is that they always taste great. Frozen peaches can also be used; there is no need to thaw them first.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the peach mixture or the dough for extra warmth and flavor. Cinnamon also makes a nice contrast to the peachers. Just like ginger you only need 1/2 to 1 teaspoon for a nice cinnamon flavor.
- Add Berries: For a lower-carb alternative to peaches, consider using berries. Add some frozen raspberries along with the peaches for a peach melba or swap out the peaches for berries entirely to reduce the carbs.
- Sweetener Options: Experiment with different sugar-free sweeteners to find your preferred level of sweetness and flavor. I used some Swerve and some allulose to keep the topping from recrystallizing.
- Serving Suggestions: Serve warm with a scoop of keto-friendly vanilla ice cream or whipped cream for a truly decadent experience.
Storing and Reheating
Peach cobbler is best served warm and right away. Top with the some cold vanilla ice cream or whipped cream to have the creaminess melt into the warm, gooey no-sugar added cobbler. Leftovers should be stored in the refrigerator in an airtight container for up to 4-5 days. To reheat, microwave individual portions for 10-15 seconds, or warm in the oven until heated through.
Read also: Easy Low-Carb Cheese Crackers
Common Questions
- Are peaches keto-friendly? While peaches are not considered strictly keto-friendly due to their carbohydrate content, they can be enjoyed in moderation within a keto diet.
- Can I omit the peach flavoring? I think that adding 1/2 teaspoon peach flavoring enhances the peach flavor in the recipe since we are using less peaches than the original recipe; however, you can omit it completely if you don't want to have to purchase an extract that might not use very often. The peaches alone in the recipe should provide enough peach flavor especially if using ripe, in-season peaches.
- Do I have to peel the peaches? I have made this recipe both ways, with peeled peaches and without. Peeling the peaches gives the cobbler the perfectly orange peaches. If you don't peel the peaches, it can turn the cobbler a reddish tint, but doesn't affect the flavor.
Peach Cobbler Dump Cake
Dump cakes commonly include a boxed cake with fruit. You can use canned peaches, peach pie filling, or other fruit filling, but it really is so much better with fresh peaches. However, if you do use canned pie fillings omit the sugar. For that matter, you can also swap out the cake flavor. Get creative and have fun with it.
Ingredients:
- Peaches: One large can of peaches in heavy syrup. You can use peaches in lite syrup, but it won’t be as sweet. If using fresh or frozen peaches, you will need 2 cups that have been mixed with 2 to 3 Tablespoons of white sugar or brown sugar.
- Cake mix: I use one box of classic yellow cake, but white cake mix, butter or vanilla cake mix all work. A yellow cake mix is what I use, but you can technically use whichever you’d like. Instead of peaches, you can use any pie filling you like.
- Butter: Use cold butter.
- Add ground cinnamon or chopped nuts as optional garnishes.
Instructions:
- Preheat oven. Preheat the oven to 350°F.
- Add peaches to baking dish. In the bottom of a 9×13-inch baking dish, add the 28 ounce can of peaches.
- Add cake mix and better. Dump the 18 ounce dry cake mix evenly over the peaches. Slice 12 Tablespoons butter into thin pieces (about 24 slices) over the cake mix (I do 6 rows across and 4 down, so it melts evenly.) Top with cinnamon or chopped nuts, if desired.
- Bake. Bake 40 to 45 minutes or until golden brown and bubbly. Remove from oven and let the cake cool slightly before serving. Serve warm.
Keto Peach Upside Down Cake
Make the most of fresh summer produce with this Keto Peach Upside Down Cake! A small batch recipe that makes 6 delicious servings.
Ingredients:
- Sweeteners: I used some Swerve and some allulose to keep the topping from recrystallizing. Be sure to read the Expert Tips section for a better understanding of your sweetener options.
- Butter: Both the topping and the cakes take melted butter. I am not entirely certain that any dairy-free options would work as well.
- Peaches: 1 medium peach is all you need for 6 upside down cakes.
- Almond flour: This is an almond flour recipe and won’t work with coconut flour. You can try sunflower seed flour for a nut-free option, but you will need to add 1 tablespoon of lemon juice or vinegar to offset the green reaction.
- Protein powder: Protein powder helps keto cakes rise nicely and gives them better texture. If you skip it, expect the cakes to be more dense.
- Egg: Use 1 large egg for this recipe.
- Pantry staples: Baking powder, vanilla, salt, cinnamon.
Instructions:
- Preheat the oven to 350ºF and grease 6 wells of a standard metal muffin pan very well (butter or coconut oil works best).
- Prepare the topping: In a medium microwave safe bowl, melt the butter. Stir in the two sweeteners until well combined, then spoon into the bottoms of the prepared muffin cups. Arrange the peach slices over the sweetener mixture and set aside.
- Make the batter: In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, cinnamon, and salt. Add the egg, melted butter, and vanilla and stir until well combined. Add just enough liquid to make a thick but scoopable batter. Divide among the muffin cups, filling almost to the top.
- Bake the cakes: Bake 18 to 22 minutes, until the tops are puffed and firm to the touch.
- Flip out: Remove and let cool 5 minutes, then take a knife and loosen around the edges of each cake. Flip out onto a wire rack and cool another 15 minutes or so. Serve warm or room temperature.
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