Enjoy the best flavors of the summer with Keto Peach Cobbler Bars. They feature a tender crumbly crust, a fresh peach filling, and a sweet cream drizzle. And they have only 4.4g net carbs per serving!
It is my great joy to bring you yet another delicious low carb peach recipe. Especially one as mouthwateringly delicious as these Keto Peach Cobbler Bars.
Fresh peaches were always one of my favorite summer fruits, but I avoided them for a long time. I loved the sweet, juicy flesh so much, it was just too easy to over-do it.
Then I realized that if I worked a reasonable amount into a larger recipe, I could still enjoy that wonderful flavor. So I created Keto Peach Ice Cream and Peach Cobbler Muffins. And I even flavored some Keto Sweet Tea with them too.
So yes, you can have peaches on a keto diet. In moderation, of course!
Why you need to try this recipe
But these bars, oh these bars! So tender and crumbly, and they taste just like peach cobbler, with a fraction of the carbs.
They have a full pound of ripe, fresh peaches in the center. Cooked with a little allulose, the fruit becomes sweet and syrupy, just like the filling of a pie.
And the crust is heavenly too. It’s similar to the topping from my Triple Berry Keto Cobbler, but made a little sturdier to hold its shape as bars.
I topped the whole thing off with a sweet cream drizzle. You simply can’t beat peaches and cream!
Ingredients you need
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- Peaches: Try to choose ripe peaches for these bars, so that the filling is soft and flavorful.
- Allulose: A sweetener like allulose or BochaSweet is essential for a nice, syrupy sweet peach mixture.
- 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.
- Swerve sweetener: I prefer Swerve Brown for these keto peach cobbler bars, as peaches and brown sugar go so well together. But use Swerve Confectioners for the drizzle so it’s not gritty.
- Coconut flour: A little coconut flour in the crust mixture helps offset the moisture in the almond flour.
- Pantry staples: Butter, heavy cream, vanilla, and salt.
Step by step directions
1. Prepare the peach filling: Combine the peaches and allulose in a medium saucepan. Bring to a simmer, and then reduce the heat and cook until the sweetener has dissolved. Whisk in a little thickener and let it cool completely.
2. Make the crust mixture: Whisk together the almond flour, sweetener, coconut flour and salt. Then stir in the melted butter and vanilla extract until the dough begins to clump together.
3. 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.
4. Assemble the bars: Spread the peach filling over the bottom crust. Then sprinkle the remaining crust mixture overtop to cover the filling.
5. 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 the filling.
6. Drizzle: Whisk the powdered sweetener with the cream and a bit of water, and then drizzle over the cooled bars.
Expert tips and FAQ
I recommend using a metal pan for these bars, as it conducts heat better and will firm up the bottom crust more.
Make sure the peach filling is cool and nicely 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.
Dairy-free Option: Use coconut oil for the crust and coconut milk or almond milk for the drizzle.
If you want to sub out the fruit, these Keto Cobbler Bars would also be delicious with a berry filling.
In small quantities, peaches are appropriate for the keto diet. Surprisingly, 100g of peaches has fewer carbs than 100g of blueberries. While I don’t recommend eating a whole peach, you can eat a few slices or use them in recipes with multiple servings.
The crust of these keto peach cobbler bars is made with almond flour, coconut flour, brown sugar substitute, and butter. It is a delicious sugar-free and gluten-free alternative to most cobbler crusts.
Store these bars in a covered container in the fridge for up to a week. Do note that the crust does tend to become softer the longer they sit.
More tasty keto dessert bars
Peach Cobbler Bars Recipe
Ingredients
Filling
- 1 lb (453.59 g) peeled, chopped peaches
- 1/3 cup (78.86 g) allulose, or BochaSweet
- 1/2 tsp (0.5 tsp) glucomannan, or xanthan gum
Crust
- 2 1/4 cups (252 g) almond flour
- 2/3 cup (121.33 g) Swerve Brown
- 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 (45.5 g) powdered Swerve 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
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.
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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.