What is a substitute for white sugar in cobbler?

For a sugar-free peach cobbler, natural sweeteners like erythritol, monk fruit, or allulose are perfect substitutes. They provide sweetness without spiking blood sugar and work well in both the filling and topping, especially golden blends that offer a rich, caramel-like flavor.

What is the secret to a juicy peach cobbler?

The key to a juicy sugar-free peach cobbler is using ripe peaches and a little lemon juice to bring out their natural sweetness. Adding cored zucchini also boosts moisture and texture without changing the flavor or increasing the sugar content.

Is peach cobbler high in sugar?

Traditional peach cobbler can be quite high in sugar due to added sweeteners in both the filling and topping. A sugar-free peach cobbler, however, skips refined sugar and uses low-carb ingredients, making it a great option for those watching their sugar intake.

What’s the difference between a peach cobbler and a peach crumble?

Though similar, a peach cobbler usually has a biscuit-like topping, while a peach crumble features a streusel topping made from flour, butter, and sugar. In this sugar-free peach cobbler, the almond flour topping delivers a crisp, crumbly finish that’s closer to a crumble but still deeply satisfying.

Sugar-Free Peach Cobbler Recipe – 7 Reasons It’s a Healthy Hit Sugar-Free Peach Cobbler: A Guilt-Free Summer Delight

Name: Sugar-Free Peach Cobbler
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 servings
Cuisine: British
Ingredients: 2 cups sliced peaches; 1 ½ cups cored and thinly sliced zucchini; 2 tbsp melted butter; 2 tbsp lemon juice; 2 tbsp golden erythritol; 2 cups almond flour; ¼ cup coconut flour; ½ cup melted butter; 4 tbsp golden erythritol; 1 tsp baking powder; 1 tsp vanilla extract; Pinch of sea salt; 1 tsp cinnamon (optional); 2 tbsp erythritol to sprinkle on top

Description

This sugar-free peach cobbler has a juicy peach and zucchini filling with a golden almond flour crumble. It’s low-carb, gluten-free, and perfect for a healthy summer dessert.

Ingredients

2 cups sliced peaches

1 ½ cups cored and thinly sliced zucchini

2 tbsp melted butter

2 tbsp lemon juice

2 tbsp golden erythritol

2 cups almond flour

¼ cup coconut flour

½ cup melted butter

4 tbsp golden erythritol

1 tsp baking powder

1 tsp vanilla extract

Pinch of sea salt

1 tsp cinnamon (optional)

2 tbsp erythritol to sprinkle on top

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Instructions

1. Preheat oven to 180°C / 350°F.

2. Peel and core zucchini, slice thinly.

3. Mix zucchini, peaches, lemon juice, 2 tbsp sweetener, and 2 tbsp melted butter in baking dish.

4. In a bowl, mix almond flour, coconut flour, 4 tbsp sweetener, baking powder, cinnamon, sea salt.

5. Add melted butter and vanilla to dry ingredients; mix until crumbly.

6. Press topping chunks together and spoon over peach mixture.

7. Sprinkle with extra erythritol.

8. Bake for 40–45 minutes. Cover with foil halfway if browning too quickly.

9. Let rest 5–10 minutes before serving.

Notes

Use ripe yellow peaches for best flavor.

Coring the zucchini is key to avoiding a soggy filling.

Store in the fridge for 3–4 days or freeze up to 6 months.

Pairs perfectly with keto vanilla ice cream or Greek yogurt.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 portion (⅓ cup)
Calories: 247
Sugar: 4.1g
Sodium: 86mg
Fat: 22.6g
Saturated Fat: 8.4g
Unsaturated Fat: 12.5g
Trans Fat: 0g
Carbohydrates: 8.3g
Fiber: 3.1g
Protein: 5.4g
Cholesterol: 30mg