Peach Cobbler (Keto Style)

Instructions

1. Step 1

   Preheat the oven to 180°C.

   Cookware: oven

2. Step 2

   Peel and pit the peaches, then cut them into even slices.

   Ingredients used: 600.0 gr Peach

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the sliced peaches in the large mixing bowl. Add 3 ¼ tbsp (40 gr) erythritol, ⅝ tsp (2 gr) cinnamon, the lemon juice, and xanthan gum, then toss until evenly coated.

   Ingredients used: 40.0 gr Granulated Erythritol, 2.0 gr Ground Cinnamon, 15.0 ml Lemon Juice, 1.0 gr Xanthan Gum

   Cookware: flexible spatula, Large Mixing Bowl

4. Step 4

   Spread the peach mixture evenly in the baking dish.

   Cookware: flexible spatula, Square Baking Dish

5. Step 5

   In the medium mixing bowl, whisk the almond flour, coconut flour, baking powder, salt, remaining 4 ¾ tbsp (60 gr) erythritol, and remaining ⅜ tsp (1 gr) cinnamon until evenly combined.

   Ingredients used: 180.0 gr Almond Flour, 6.0 gr Baking Powder, 20.0 gr Coconut Flour, 1.5 gr Fine Salt, 60.0 gr Granulated Erythritol, 1.0 gr Ground Cinnamon

   Cookware: Medium mixing bowl, whisk

6. Step 6

   Whisk the melted butter, eggs, heavy cream, and vanilla extract in the large mixing bowl until smooth.

   Ingredients used: 85.0 gr Butter, 2.0 piece Egg, 60.0 ml Heavy Cream, 5.0 ml Vanilla Extract

   Cookware: Large Mixing Bowl, whisk

7. Step 7

   Fold the dry mixture into the wet mixture just until a thick, scoopable dough forms.

   Cookware: flexible spatula, Large Mixing Bowl

8. Step 8

   Drop small portions of dough over the peaches, leaving a few gaps for steam to escape.

   Cookware: flexible spatula, Square Baking Dish

9. Step 9

   Bake at 180°C until the topping is golden and the filling bubbles around the edges, 30–35 minutes.

   Timer: 35 min (fixed)

   Cookware: oven, Square Baking Dish

10. Step 10

    Set the baking dish on a wire rack and rest the cobbler for 15 minutes before serving.

    Timer: 15 min (fixed)

    Cookware: Square Baking Dish, wire rack