This cake could not be simpler to make. You start by blending diced peaches, either frozen or fresh, with some erythritol (or sweetener of choice), cinnamon, as well as xanthan gum. You will certainly after that permit this blend to rest while you prepare the remainder of the dish.
The cake batter is a standard keto yellow cake and can be mixed either by hand or with the mixer. When peaches are ready and still hot, move them to a baking dish. Now when the cake batter is well combined, you need to add butter on top of the peaches.
Cover the baking form with aluminum foil after that cook for around 40 mins. Get rid of the aluminum foil and also cook an added 10 mins up until the covering is gold. You can use the same recipe to make keto cherry cobbler or keto blueberry cobbler.
Here is a detailed step by step recipe:
- 1 cup finely ground almond flour (coconut flour will work as well)
- 2 TBSP coconut flour
- 1/4 cup half & half
- 1/4 TSP salt
- 4 TBSP cold butter
- 1 egg
- 2 TBSP sweetener of your choice
- 2 TSP baking powder
- 4 cup sliced fresh or frozen peaches (about 4-5) with or without skin
- 1/4 tsp ground nutmeg
- 1 tsp guar gum or xantham gum
- 1/2 cup filtered water
- 1/2 cup sweetener
- 1 tbsp lemon juice
Preheat oven to 375ºF
Mix together almond flour, coconut flour, sugar, baking powder, salt, & butter in the bowl. Mix until the butter looks like thick crumbs.
Add egg & half & half to the mixture
Combine guar gum, water, nutmeg, & brown sugar, in a pan over medium heat. Mix together, keep simmering until thickened.
Add lemon and sliced peaches, and continued to cook
Put hot filling into a casserole dish.
Sprinkle butter and spread it on top of filling.
Bake in the oven for about 20 minutes until butter is cooked through and golden brown
Serve warm in a bowl keto ice cream or whipped heavy cream with sweetener.