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Caramel Drizzle Peach Cobbler

I bet you thought a caramel drizzle peach cobbler is something you can’t have on keto, wrong!  These single serve ramekins more than fit the bill.

Peach cobbler is one of the first desserts I tried to make as an adult.  Since my grandmother and aunties knew how to throw down in the kitchen, I had good teachers.   And I got plenty of practice because this dessert was always part of all our holiday celebrations.   

Some time back, a friend and I got into a debate about my peach cobbler.  Because I prefer my peach cobbler thick with lots of crust, I’d always draped a lattice layer of crust on top.  However, my friend thought because there was no crumb topping that it wasn’t a peach cobbler but a peach pie.  So as I began to research the history of cobblers imagine my surprise when I came across an interesting tidbit.  As it turns out, a traditional cobbler is made with a thick crust and then enclosed.  Actually the crumble topping actually comes from the British.  I can’t wait to rib him with this finding.

Now I still have a love for peach cobbler but making it the way I used to doesn’t fit with my keto lifestyle.  Thank goodness another friend that also likes peach cobbler shared a recipe with me.  So I should thank her and Martina from the ketodietapp for inspiring me to put my spin on this caramel drizzle peach cobbler recipe.  Since this recipe contains more carbs than my average desserts, I’ll enjoy it occasionally and that’s better than not at all.


Caramel Drizzle Peach Cobbler

  • Author: Andie Cumber
  • Prep Time: 13 minutes
  • Cook Time: 60 minutes
  • Total Time: 73 minutes
  • Yield: 4 1x



Peach Base
2 peaches
2 tbsp monk fruit golden
1/8 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1 tbsp lemon juice
2 tbsp unsalted butter

Crumble Topping
1 cup almond flour
2 tbsp monk fruit golden
2 tbsp unsalted butter

Caramel Drizzle
1 1/2 cup almond milk
1/4 cup swerve powdered sugar
1/4 cup bocha sweet
1 tsp vanilla extract
1/8 tsp of guar gum powder (for thickening the sauce)


  • Preheat oven to 425°F or 220°C
  • In a small heavy bottom saucepan (or double boiler), scald the almond milk until it reaches 83°F or 29°C.  Then add the vanilla extract, swerve powdered sugar and bocha sweet, simmer on low heat for 1 hour stirring occasionally
  • Cut the peaches in half and remove the pit.  Slice each half into small pieces
  • Divide the peaches between four 1 cup ramekins (a half peach per ramekin)
  • Mix the monk fruit, allspice, cinnamon, and nutmeg in a small bowl then sprinkle equally between all four ramekins
  • Add lemon juice, vanilla extract, and butter equally
  • Bake for 20 minutes mixing half way to ensure peaches all thoroughly cooked
  • In the meantime prepare the crumble topping.  Place the almond flour, butter, and monkfruit into a small bowl.  Cut the butter in with a pastry knife until the dough forms a crumble
  • After the peaches are done sprinkle the crumble on top of each ramekin and bake for another 5-8 minutes until golden brown.
  • After the caramel has cooked whisk the guar gum powder into the sauce until dissolved then let cool
  • Once the cobbler has cooled down, drizzle with caramel sauce


As the almond milk simmers it will darken in color.  Also keep in mind the caramel drizzle will cook down to about ½ or ⅓ a cup.  You can store any leftover drizzle in an airtight container and place in the fridge.
*A heavy bottom or double boiler pan cooks evenly and will prevent the milk from boiling over.

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  • Serving Size: 1 ramekin
  • Calories: 123
  • Sugar: 1.5g
  • Sodium: 63.9mg
  • Fat: 12.0g
  • Saturated Fat: 7.0g
  • Unsaturated Fat: 0.8g
  • Trans Fat: 0
  • Carbohydrates: 13g Net
  • Fiber: 3.6g
  • Protein: 0.4g
  • Cholesterol: 30.0mg