Keto Peach Breakfast Cake

Keto Peach Breakfast Cake:  Looking for a guilt-free dessert option? Try making a sugar-free keto peach cobbler cake! This recipe uses fresh, juicy peaches and a buttery topping that will satisfy your sweet tooth without any added sugar. Enjoy a slice (or two) without any guilt!

Indulge in the deliciousness of peach cobbler without guilt with this low-carb keto recipe. The combination of juicy peaches and a sweet, buttery topping will leave your taste buds satisfied. And don’t worry about sacrificing flavour for health – this gluten-free, sugar-free version will please everyone at the table. It’s just as easy to make as my healthy keto blueberry cobbler recipe and pairs perfectly with a scoop of keto vanilla ice cream.

Ingredients required for Keto Peach Breakfast Cake:


5 medium Peaches (peeled, cored, and sliced; ~4 cups)

1 tbsp Besti Brown Monk Fruit Allulose Blend

1/4 tsp Cinnamon (optional)

6 tbsp Best Monk Fruit Allulose Blend (or more to taste – see instructions)

1/8 tsp Sea salt

1/4 tsp Xanthan gum


1 cup Wholesome Yum Blanched Almond Flour

1/4 cup Besti Monk Fruit Allulose Blend

One tsp Baking powder

1/4 tsp Sea salt

1/4 cup Unsalted butter (cold)

One large Egg

2 tbsp Heavy cream

1 tsp Vanilla extract

 How to prepare Keto Peach Breakfast Cake:

1    Make sure to preheat your oven to 375 degrees F (176 degrees C). This will ensure that your baked goods cook evenly and come out perfectly every time.

2   Start by grabbing a large saucepan. Add in your sliced peaches, along with some Besti sweetener (both regular and brown), a dash of cinnamon, and a pinch of sea salt. Cook everything over medium heat for about 15 minutes, stirring occasionally, until the peaches have softened and released some of their juices. Give it a taste and adjust the sweetness as needed, depending on how ripe and sweet your peaches are.

3   Sprinkle a thin layer of xanthan gum over the peaches and stir until the mixture thickens. Be careful not to dump too much xanthan gum at once.

4   Place the peach filling evenly in the bottom of a 9×9 baking dish using a saucepan.

5   Start by adding almond flour, Besti, baking powder, and sea salt into a food processor. Give it a good whirl until everything is evenly mixed.

6   To make a crumbly mixture, add cold butter and pulse intermittently until the desired texture is achieved.

7   Simply add in the egg, cream, and vanilla, and pulse until everything is well combined.

8   Using a spoon, scoop up tablespoons of batter and place them on top of the peaches in the baking dish. Make sure to cover most of the surface area, but leave a few spots uncovered.

9   Allow it to bake for approximately 15 minutes or until the top has turned a beautiful golden brown color.

10  Enjoy!

 Nutritional Information for Keto Peach Breakfast Cake:




Total Carbs11.6g

Net Carbs8.9g





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