Low Carb Peach Cobbler (grain free and dairy free)
When spring comes around there is nothing that I crave more than a good peach cobbler. This peach cobbler features layers of crispy and buttery crumbles with sweet, tender peaches. What makes this recipe so special, you ask? It's made grain, dairy and added sugar free, so naturally it's lower in carbs than a typical peach cobbler. It's so simple and easy to make. Keep reading for the full recipe!
3 Cups frozen sliced peaches (about 1 lbs)
2 Cups almond flour
1/2 Cup coconut flour
1 ¼ Cup monkfruit sweetener (or coconut sugar)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup liquid coconut oil
2 Large eggs
Preheat your oven to 350F and set aside a greased rectangle baking dish.
Add the frozen peaches and 1/4 Cup monkfruit to a sauce pot over medium heat.
Cook down for about 3 minutes, stirring occasionally, until the peaches have thawed and the monk fruit has dissolved in the juices. Then reduce the heat to low-medium and simmer for an addition 3-4 minutes until the syrup has thickened up a bit.
In a large mixing bowl, whisk together the almond flour, coconut sweetener, the remaining 1 cup monk fruit sweetener, baking powder, cinnamon and salt. Then add the liquid coconut oil and eggs. Use your clean hands to kneed the mixture until a crumbly dough forms.
Add about half of the dough to the base of a greased baking dish and use a spatula or your clean hands to firmly press the dough into the dish to create an evenly packed base layer.
Pour the peaches and excess juice over the base layer and spread out evenly.
Crumble the remaining dough over the peach layer to create an even crumble layer.
Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes or until golden brown. Serve with a scoop of iced cream and enjoy!
Storage: store in the fridge of up to 5 days. For best results, enjoy within the first 2 days of making.