Old Fashioned Peach Cobbler - Low Carb & No Added Sugar

I'm reposting one of my favorite desserts for summer when peaches are at their best and naturally sweet, ripe and juicy. I had received many requests for a grain free peach cobbler recipe...so I created a recipe for Old Fashioned Peach Cobbler that I shared on a guest post a couple of years ago. This recipe is very similar to one that I used to make from Southern Living years ago, except this version is grain and gluten free as well as sugar free. It's very easy to make and there is simply nothing better in the summertime when peaches are at their peak as far as I'm concerned. I love it topped with a scoop of sugar free vanilla ice cream or a dollop of whipped cream. It's also amazing with a simple drizzle of heavy cream. You can use this same basic recipe to make a variety of other fruit cobblers as well by swapping the peaches for other fruits. Check out the photos and recipe below. This is definitely one to try. Enjoy!

Peach Cobbler

Serves 8 to 10

Ingredients:

6 Tablespoons butter

1 1/2 cups Blanched Almond Flour

1 cup confectioners style Swerve, divided (or other powdered sweetener)

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 cup buttermilk

4 cups fresh ripe peach slices, peeled and pitted (approximately 4 large peaches)

1 Tablespoon lemon juice

2 teaspoons ground chia seeds

1/2 cup chopped pecans, optional

Directions:

Preheat oven to 375 degrees F. Melt butter in a 9 x 13 baking dish. 

In a medium bowl, whisk together almond flour, 1/2 cup powdered sweetener, baking powder, baking soda and cinnamon. Add buttermilk and stir just until combined. Pour batter over top of butter (do not stir together).

In a saucepan over medium-high heat, add remaining 1/2 cup powdered sweetener, peaches and lemon juice. Heat just until boiling; stir in ground chia seeds and return to a boil. Remove from heat and allow to sit for about 5 minutes to thicken slightly. Spoon peach mixture over top of batter (do not stir into batter). If desired, top with chopped pecans.

Bake in preheated oven for 40 to 45 minutes or until golden brown. Serve warm topped with whipped cream, vanilla ice cream, or drizzle of heavy cream, if desired.