When fresh local peaches come into season, I like to celebrate with a batch of these Keto Peach Cobbler Bars. They are a wonderful way to enjoy that summer flavor without blowing your carb count. And that buttery crumb crust is absolutely divine!
If you love this classic dessert, try Triple Berry Keto Cobbler next!
Keto-Friendly Peach Dessert
Fresh peaches were always one of my favorite summer fruits, but I avoided them for a long time. I loved that sweet, juicy flesh so much, it was just too easy to over-do it.
Then I realized that if I used them in a larger recipe, I could still enjoy that wonderful flavor. So I created Keto Peach Ice Cream and no-bake Keto Peach Cheesecake. I even used some to flavor Keto Sweet Tea for a refreshing summer sipper.
So yes, you can have peaches on a keto diet. In moderation, of course!
★★★★★
Lydia says: “One of the best desserts I’ve made so far. My non-keto family was begging for a slice. I’ve made it several times since the first time and it always comes out perfectly.“
Ingredients and Substitutions
- Peaches: Choose ripe peaches for these bars, so that the filling is soft and flavorful. You can also make them with frozen peaches, as those are usually picked at the peak of ripeness.
- Sweeteners: I use several different sweeteners for this recipe, including allulose and erythritol. Please see the Sweetener Options section for more information.
- Glucomannan: Most cobbler bars take cornstarch to help thicken the filling, but a little glucomannan or xanthan gum does an admirable job for this keto version.
- Almond flour: Blanched almond flour produces the ideal crumbly texture. If you need to be nut-free, you could try sunflower seed flour but the color will be more grayish.
- Coconut flour: A little coconut flour in the crust mixture helps offset the moisture. But you can replace it with an additional 3/4 cup almond flour.
- Pantry staples: Butter, heavy cream, vanilla, and salt.
How to Make Keto Peach Cobbler Bars
- Prepare the filling: Simmer the peaches with the sweetener until the sweetener dissolves. Whisk in a little thickener and set aside.
- Make the crust: Whisk together the dry ingredients, then stir in the melted butter and vanilla.
- Bake the bottom crust: Press a little over half of the crust mixture into a square metal baking pan and bake until golden around the edges. Let cool completely.
- Assemble: Spread the peach filling over the bottom crust, then sprinkle the remaining crust mixture overtop to cover the filling.
- Bake: Place the bars in the oven and bake until the topping is golden brown. Remove and let cool completely, then refrigerate 1 hour to firm up.
- Drizzle: Whisk the powdered sweetener with the cream and a bit of water, and then drizzle over the cooled bars.
Carolyn’s Tips for Success
Choose peaches that are soft and juicy, so that you get a delicious syrupy filling. If using frozen peaches, let them thaw in the pan so you don’t lose any of the juice.
I recommend using a metal baking pan for these bars, as it conducts heat better and will allow the crust to firm up properly.
Make sure the peach filling is cool and has thickened before adding it to the bars. Otherwise it can make the crust soggy. If it’s watery, whisk in another 1/4 teaspoon of glucomannan.
If you want to sub out the fruit, these Keto Cobbler Bars would also be delicious with a berry filling.
Sweetener Options
It’s important to understand how different sweeteners will affect the outcome of these Keto Peach Cobbler Bars. For the filling, allulose or xylitol is the best option. You can use erythritol but it may recrystallize some as it cools.
The crust will only firm up properly with an erythritol-based sweetener. It does not need to be a “brown sugar” version, as granular works too. If you wish to cut back on the erythritol, you can try using 1/4 cup and then adding additional sweetness with some pure stevia or monk fruit extract. But any amount of allulose or xylitol will make the bars overly soft and possibly too brown.
The sweetener for the drizzle can be any variety you like best, as long as it is powdered.
More Tasty Keto Dessert Bars
Peach Cobbler Bars Recipe
Ingredients
Filling
- 1 lb (453.59 g) peeled, chopped peaches
- 1/4 cup (50 g) allulose, or BochaSweet
- 1/2 tsp (0.5 tsp) glucomannan, or xanthan gum
Crust
- 2 1/4 cups (252 g) almond flour
- 1/2 cup (100 g) brown sugar replacement, erythritol recommended
- 1/4 cup (30 g) coconut flour
- 1/2 tsp (0.5 tsp) salt
- 1/2 cup (113.5 g) butter, melted
- 3/4 tsp (0.75 tsp) vanilla extract
Drizzle
- 1/4 cup (47.5 g) powdered sweetener
- 1 1/2 tbsp (1.5 tbsp) heavy cream
- water to thin
Instructions
Filling
- In a medium saucepan over medium-low heat, combine the peaches and sweetener. Bring to a simmer, then reduce the heat to low and stir until the sweetener is dissolved and the peaches begin to release their juices.
- Remove from heat and whisk in the glucomannan. Let cool until thickened.
Crust
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the almond flour, brown sweetener, coconut flour, and salt. Stir in the melted butter and vanilla until the dough begins to clump together.
- Press a little over half of the dough into a 9×9-inch metal baking pan and bake 10 to 12 minutes, until the edges are just turning golden. Remove from the oven and let cool.
- Spread the peach filling evenly over the crust. Then take the remaining crust and crumble it over the filling, pressing lightly to adhere.
- Bake another 20 to 25 minutes, until the filling is bubbly and the topping is golden brown. Remove and let cool completely in the pan. Then refrigerate 1 hour to firm up the filling.
Drizzle
- Whisk the sweetener with the cream until well combined. Thin it out with enough water for a thick drizzling consistency. Drizzle over the cooled bars.
Notes
Nutrition
Frequently Asked Questions
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
They were scrumptious! I also made them with blueberries and they were wonderful. Thank you!
Decades ago I used to make peach pie for my father. Glad to have an alternate Keto recipe. Thank you, Carolyn!
One of the best desserts I’ve made so far. My non-keto family was begging for a slice. I’ve made it several times since the first time and it always comes out perfectly. thank you Caroline!
Made these today. Delicious!
yummy!
used bochasweet in tge crust and the peaches….added sliced almonds to the topping. skipped the drizzle.
Phenomenal! Guest quality! I added a few blueberries and some chopped nuts, which added a nice touch. Carolyn is amazingly creative!
A great tasting recipe, and one I will make many times while peaches are in season.
I was wondering, can I use frozen peaches? I live in So. Oregon and I buy flats of Medford peaches. I have used frozen peaches for your peach ice cream, buy the way, is the best ice cream! But, I didn’t know with all your baked peach recipes. Thanks for all your hard work!
So good! I used coconut oil instead of butter and coconut cream instead of cream to make it dairy free. I added nutmeg and peach extract to the crust, and nutmeg to the peach filling. I used 1/4 cup Swerve instead of allulose. Brought these bars to my book club and they DISAPPEARD. Fan favorite for sure!
These are very good! Thank you Carolyn!
These are good. I doubled the recipe and made them in small quarter sheet pans. The kind that fits into a toaster oven. We prefer the taste of these when they are cold for some reason vs. room temp. For those interested, the easiest way to peel fresh peaches is to cut a small X on the bottom and tops of clean peaches. Drop in boiling water for approximately 30-60 seconds or until you see the peel starting to lift at the bottom X. Then use tongs to remove peaches one at a time into an ice bath. Allow to cool and the skins will peel right off.