In another lifetime, I was famous for my traditional peach cobbler. For over 9 years that cobbler has been but a memory.
Are peaches low carb?
Recently, by some twist of fate, it became apparent to me that 100 grams of peaches was about 9.5 total carbs. An apple, which I’ve used in small amounts in other desserts, holds about 12.8 grams of carbs in a 100 gram serving. Gram for gram, or ounce for ounce, peaches are actually a bit lower in carbs than apples.
Cream, but not cheesecake
After a quick trip to the farmers’ market, I grabbed my food scale and carefully measured out 100 grams of thinly sliced peaches. It was more than I imagined and that’s when my thoughts turned to cobbler.
What if, instead of a lot of doughy base, I stretched the dish with a layer of creamy goodness? Not cheesecake. I didn’t want this recipe to have the peaches compete with the tang of cream cheese, but I wanted the peaches to rest in a luxurious layer of lightly sweet cream against a doughy base.
This recipe is one of a number of tries to get the vision of a truly low-carb peach cobbler-like dessert as low in total carbs as possible. It’s not the texture of my previously famous traditional cobbler and the base is still more cakelike (especially if overbaked) than I’d like, but it’s met rave reviews already. I’ll take it. And I bet you will too!
A few things to remember
Be sure to swirl the cream layer with the batter layer. Slice the peaches thinly. Trust the oven timer rather than the look. This cobbler won’t brown up to test for doneness. It will be done when browned around the edges and when it’s still jiggly in the center. Let it rest straight out of the oven (7-8 minutes) and then enjoy it warm with someone you love.
Low Carb Peaches and Cream Cobbler
Ingredients
Base Layer
- ¾ cup almond flour
- ¼ cup sweetener
- 3 tablespoons oat fiber
- 1 tablespoon unflavored gelatin
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 3 large eggs
- 2.5 ounces butter melted
- 1/4 cup heavy cream
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract optional, but trust me
Cream Layer
- 3 ounces of cream cheese softened
- ⅓ cup sour cream
- ⅓ cup heavy cream
- 3 tablespoons sweetener
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 175 grams thinly sliced peaches
- 2 tablespoons melted butter optional
Instructions
- Preheat oven to 350°F. Grease a 9” square pan with butter.
- Mix the almond flour, sweetener, oat fiber, gelatin, baking powder, and salt in a bowl just until combined.
- Measure in the eggs, butter, and heavy cream, sour cream and extracts. Mix until smooth and pour into the prepared baking dish. Use a spatula to spread the batter over the bottom of the baking dish.
- In another bowl, use a hand mixer to whip the cream cheese, sour cream, heavy cream and sweetener until smooth. Mix in the vanilla extract and salt. Pour the cream mixture over the batter mixture. Use a knife or spatula to swirl the cream into the batter.
- Lay the thin slices of peaches over the top of the dish, distributing evenly. Pour the melted butter, if using, over the peaches.
- If using a glass or ceramic baking dish, bake for 40-42 minutes. If using a dark, metal pan, bake for 38-40 minutes. Do not overbake. The center should be slightly jiggly and may not brown as much as a traditional cobbler. Let cool for at least 7-8 minutes before serving.
Nutrition
Categories: Recipe
