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The Best Low Carb Gluten Free Peach Cake Recipe
When peach season arrives, it’s time to celebrate one of my favorite fruits and one of nature’s most delightful gifts with The Best Low Carb Gluten Free Peach Cake!
The sweet and juicy peaches are a favorite fruit for many, and incorporating them into a delicious cake seems like the perfect way to honor their delectable flavors.
You may be wondering how in the world I am going to make a peach cake low carb as peaches are high in carbs.
Well, I will show you how to create the perfect summer cake that captures the essence of fresh peaches using only one actual peach.
Get ready to indulge in a moist and flavorful cake that will transport you to the peak of peach season wether it is the middle of July or the middle of winter!
This gluten-free cake will become your favorite cake for summer you will want to make for every event, its that impressive!
Keep reading as I go over tips, ideas for substitutions, as well as ways you can transform this recipe into cupcakes and a two layer cake!
You will never need another boxed cake mix again once you get this main cake recipe down!
Let me tell you more about this Gluten-Free Peach Cake Recipe
Creating a cake that is both low carb and gluten-free can seem like a daunting task, but you can make it happen with the right ingredients, like adding in Keto Chow Protein Powder!
This protein powder comes complete with vitamins and minerals plus its a great way to add in the most wonderful flavors you can imagine!
All of this is delivered without carbs and helps to provide an extra flavor boost to your desserts where you normally wouldn’t find it.
This peach cake recipe combines the richness of coconut flour and the subtle sweetness of sugar free honey substitute from Natures Hollow to meld with the Keto Chow Peaches and Cream Protein Shake.
It provides a low-carb and gluten-free alternative to a traditional fresh peach cake so you can enjoy a slice of this moist cake with only 3.2 g net carbs each.
We’ll be using peach protein powder to infuse the cake with the essence of peaches, making it an ideal choice for keeping those carbs low.
The flavor is like you have added fresh peaches, although you have not.
Later we will make some of my popular Gluten Free Buttercream Frosting and add in one small fresh peach.
What you will need to make this Low Carb Gluten Free Peach Cake
- Bob’s Red Mill Coconut Flour
- Heavy Cream (or Coconut Milk)
- Sugar Free Liquid Sweetener (sugar free maple syrup or sugar free honey substitute)
- Coconut Oil; melted (or melted butter /or olive oil)
- Large Whole Eggs
- Large Egg Whites
- Baking Powder
- Baking Soda
- Apple Cider Vinegar or lemon juice
- Sea Salt
- Vanilla Extract
- 1/2 packet of Keto Chow Peaches and Cream Meal Replacement Shake
Let’s make my favorite gluten free peach cake!
Preheat to 350 degrees F and grease one 8-inch or 9-inch cake pan.
I used an 8-inch round baking pan instead of a 9-inch springform pan so it is a bit thicker, but either will work.
I prefer to take the time to cut out a circle of parchment paper to fit into the bottom of the cake pan.
I will grease the bottom of the pan, add parchment, then grease that!
You will thank me later when your cake slides right out of your pan later after cooling!
Now in a large bowl of an electric stand mixer with the whisk attachment, or a hand mixer add in the melted coconut oil and liquid sweetener you chose.
I prefer to use the whisk attachment versus the paddle attachment so we can effectively whip air into the batter.
For this one I chose to use Natures Hollow sugar free honey substitute or this vanilla syrup by RxSugar.
I also use this sugar free honey substitute in my favorite muffin recipe!
Whip them together very well to incorporate air into them.
Each step incorporates air into the batter and results in a very light cake in the end.
In a medium bowl, whisk up the egg whites until they are broken down and frothy.
Now add in the large eggs one at a time into the mixing bowl.
Make sure you are mixing well after each, followed by adding in the frothed egg whites.
Finish adding the rest of the liquid ingredients to the egg mixture
Let it mix on low speed as you measure the dry ingredients in a small bowl.
It is important to mix dry ingredients in a separate bowl before adding them to the wet ingredients because coconut flour tends to clump.
If you do not whisk out the clumps in the flour mixture ahead of time, they will stay clumped in the cake batter.
Take the time to scrape down the sides of the bowl as you are mixing.
I do this a couple of times to make sure all of the ingredients are incorporated and not stuck to the bottom.
Now spread your cake batter into your greased cake pan evenly.
This batter does not spread a lot so make sure the top of the cake is in an even layer.
Now bake your delicious gluten free peach cake for 25 minutes until golden brown like this.
Check it at the 20 minute mark and test with a toothpick.
When you poke a toothpick at an angle into the middle and pull it out, there should be a few crumbs.
If it is still gooey cake batter, put it in for the additional 5 minutes, then test again.
Remove from the oven and put it on a cooling rack.
Once it has cooled in the pan for at least 10 minutes, turn it over upside down onto the wire rack.
This allows it to cool completely through before frosting.
I usually plan ahead to put it in the fridge overnight so it sets better.
If you do not have time to wait overnight, a few hours at room temperature should do the trick!
What you will need to make the Low Carb Peach Frosting
- Sugar free white chocolate chips
- Coconut oil; room temperature
- Cream cheese; room temperature
- Butter; softened to room temperature
- Confectioners erythritol (or regular powdered sugar if you wish)
- Keto Chow Protein Powder: Peaches and Cream Flavor (or plain whey, or other protein powder but will not be as peachy)
- Vanilla extract
- Liquid stevia or Powdered stevia
- 1 small fresh peach, peeled and diced
Let’s make the Low Carb Peach Frosting now!
To start, you need to make sure all of your ingredients are at room temperature.
If you need to get your butter and cream cheese to room temperature quickly, check out my post here where I give you tips on how to do that.
The secret ingredient in this frosting is the sugar free white chocolate chips!
It adds a stability to the gluten free frosting that will allow it to stay firm and keep its shape at room temperature for more than a day or two.
In a small saucepan put your sugar free white chocolate chips over the lowest heat setting on your stovetop.
I have a melt setting on mine I use just for this purpose.
It is important to not rush this melting step because if you do it will seize up and turn grainy.
It may seem silly to babysit the melting chocolate, but matter of fact, sugar free white chocolate chips are so finicky that you have to stand and slowly stir it while it melts.
A way to get along with the recipe without standing at the stove top the whole time is to put it on the lowest setting and set a timer for 3 minutes.
Then when the timer goes off, you can return to give it a little stir with a whisk.
Set the timer again, and repeat until it is creamy and smoothly melted like this.
After you get it all melted and smooth, set it aside.
Now, you will start making your perfect buttercream frosting!
You must start out with room temperature butter and room temperature cream cheese.
This ensures you get a fluffy frosting that will be ultra smooth.
I always start by whipping the butter and cream cheese together at high speed to get some air into the fats.
Make sure you scrape the sides of the bowl as you go through the recipe so every ingredient is properly mixed.
After the cream cheese and butter are combined smoothly, then add in the coconut oil.
Mix until smooth again.
If for some reason your coconut oil is runny and melted, put it in the fridge for a little bit to stiffen up.
If it is hard as a rock, then put it in a small ziploc bag and knead it with your hands.
Your body temperature will soften it up enough without melting it.
If the coconut oil melts, then put it in the freezer again to harden up to the consistency of room temperature butter.
Now is when you will add in the confectioner’s erythritol, stevia, vanilla extract and the rest of the Keto Chow Protein Peaches and Cream Powder.
The Keto Chow Peaches and Cream Protein Powder helps take the place of some of the confectioners sugar’s job of thickening the frosting and adding in a nice bit of salt to counter balance the sweetness.
Mix the ingredients very well until it is smooth. Don’t forget to stop and scrape down the sides a few times while mixing it.
Now take your diced ripe peach and cook it down on low heat in a small saucepan.
It only takes a few minutes of stiring and pressing with a spoon to break it down.
Once it heats up, you should be able to mash it well with a mallet, or other flat surface tool.
Set it aside to cool.
By this point in time your sugar free white chocolate chips should be melted to a creamy consistency.
If you are using a stand mixer, put it on low speed and stream it into the beater as it mixes.
If you are using a handheld electric mixer, then just scrape it all into your large mixing bowl and mix it up.
You will need to stop and scrape the sides at least once to make sure all of the melted sugar free white chocolate chips are mixed in well.
If it seems like it needs to be sweeter, then add a few drops more of stevia, or a pinch of stevia.
Do not add any more confectioners sugar as this will stiffen it up too much and dry it out.
Going with a pinch of stevia instead ensures you get the little bit more sweetness for a sweet frosting without messing up the recipe.
Now take your peach mixture from earlier and fold it into the finished frosting.
At first it may seem like you ruined the frosting as it will not blend well.
For the best result, just keep folding it in and it will turn smooth just as it was.
Now you can frost your cooled cake with the Low Carb Peach Frosting.
This recipe will frost the top and sides of the cake plus give you enough to pipe decorative additions if you want.
It is enough frosting for 12 cupcakes if you turn the cake recipe into cupcakes.
How to best store your prepared Low Carb Gluten Free Peach Cake
Always store your frosted prepared cake in an airtight container.
Since the frosting uses cream cheese and fresh ripe peaches, you want to store it in the fridge if you are going to keep more than a few days.
Once you put it in the fridge, the frosting will harden.
Just remember you need to let it sit at room temperature a few minutes to thaw so it will return to the soft and fluffy frosting texture from before!
It can also be frozen and saved for later.
Freeze in a single layer on a sheet cake pan for an hour so it can be wrapped.
Then once its flash frozen, you can cover it with plastic wrap, then put in a freezer ziploc bag.
This is good if you want to make a cake ahead for an upcoming celebration up to a week in advance.
You can also cut into individual slices and prepare for freezing like I did here with my Keto Coconut Cream Pie!
Extra tips and tricks to jazz up the recipe or bake in a different form.
- If you want to make cupcakes, you can just portion into greased muffin paper lined tins. Place them apart from each other leaving an empty well inbetween for extra cake rise. Proceed with all of the rest of the directions as stated.
- Make two cake layers when you double the recipe. I recommend that you make two separate single batches, although it takes extra time, to ensure it turns out right! Make sure to grease and line both 8-inch cake pans. I would also can add a strawberry reduction as the middle layer for added strawberry flavor!
- You can always throw everything into a food processor if you want to make the batter quickly!
- This cake would be perfect for many special occasions from birthday parties, baby showers, or celebrations including a Fourth of July cookout!
- Remember that coconut flour cannot be substituted with any other flour like almond flour, gluten free all purpose flour, almond meal or oat flour. Check out my other recipes for cakes that use almond flour if you only have that.
- Make this an almond cake with peach frosting when you add in 1/4 tsp of almond extract to the cake batter.
The Best Low Carb Gluten Free Peach Cake Recipe
Ingredients
Low Carb Gluten Free Peach Cake
- 1/2 cup Bob’s Red Mill Coconut Flour
- 2 tbsp Heavy Cream or Coconut Milk
- 1/2 cup Sugar Free Liquid Sweetener sugar free maple syrup or sugar free honey substitute
- 1/3 cup Coconut Oil; melted or melted butter /or olive oil
- 3 large Whole Eggs
- 3 large Egg Whites
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Apple Cider Vinegar or lemon juice
- 1 tsp Vanilla Extract
- 4 tbsp Keto Chow Peaches and Cream Meal Replacement Shake
Low Carb Peach Frosting
- 2 oz Sugar free white chocolate chips (or 56 grams)
- 1 tbsp Coconut oil; room temperature
- 2 oz Cream cheese; room temperature
- 1/2 cup Butter; softened to room temperature
- 2/3 cup Confectioners erythritol or regular powdered sugar if you wish
- 3 tbsp Keto Chow Protein Powder: Peaches and Cream Flavor or plain whey, or other protein powder but will not be as peachy
- 1 tsp Vanilla extract
- 10 drops Liquid stevia or Powdered stevia
- 1 small fresh peach peeled and diced
Instructions
Low Carb Gluten Free Peach Cake
- Preheat to 350 degrees F and grease one 8-inch or 9-inch cake pan.
- I will grease the bottom of the pan, add parchment, then grease that!
- You will thank me later when your cake slides right out of your pan later after cooling!
- Now in a large bowl of an electric stand mixer with the whisk attachment, or a hand mixer add in the melted coconut oil and liquid sweetener you chose.
- Whip them together very well to incorporate air into them.
- Each step incorporates air into the batter and results in a very light cake in the end.
- In a medium bowl, whisk up the egg whites until they are broken down and frothy.
- Now add in the large eggs one at a time into the mixing bowl.
- Make sure you are mixing well after each, followed by adding in the frothed egg whites.
- Finish adding the rest of the liquid ingredients to the egg mixture
- Let it mix on low speed as you measure the dry ingredients in a small bowl.
- After you mix the dry ingredients, slowly add to the mixing bowl.
- Take the time to scrape down the sides of the bowl as you are mixing.
- I do this a couple of times to make sure all of the ingredients are incorporated and not stuck to the bottom.
- Now spread your cake batter into your greased cake pan evenly.
- This batter does not spread a lot so make sure the top of the cake is in an even layer.
- Now bake your delicious gluten free peach cake for 25 minutes until golden brown like this.
- Check it at the 20 minute mark and test with a toothpick.
- If it is still gooey cake batter, put it in for the additional 5 minutes, then test again.
- Remove from the oven and put it on a cooling rack.
- Once it has cooled in the pan for at least 10 minutes, turn it over upside down onto the wire rack.
- This allows it to cool completely through before frosting.
- I usually plan ahead to put it in the fridge overnight so it sets better.
- If you do not have time to wait overnight, a few hours at room temperature should do the trick!
Low Carb Peach Frosting
- To start, you need to make sure all of your ingredients are at room temperature.
- If you need to get your butter and cream cheese to room temperature quickly, check out my post here where I give you tips on how to do that.
- In a small saucepan put your sugar free white chocolate chips over the lowest heat setting on your stovetop.
- It is important to not rush this melting step because if you do it will seize up and turn grainy.
- It may seem silly to babysit the melting chocolate, but matter of fact, sugar free white chocolate chips are so finicky that you have to stand and slowly stir it while it melts.
- A way to get along with the recipe without standing at the stove top the whole time is to put it on the lowest setting and set a timer for 3 minutes.
- Then when the timer goes off, you can return to give it a little stir with a whisk.
- Set the timer again, and repeat until it is creamy and smoothly melted like this.
- After you get it all melted and smooth, set it aside.
- In a large mixing bowl, add your butter, cream cheee and coconut oil.
- You must start out with room temperature ingredients to get the smoothest frosting.
- Make sure you scrape the sides of the bowl as you go through the recipe so every ingredient is properly mixed.
- Mix until smooth.
- If for some reason your coconut oil is runny and melted, put it in the fridge for a little bit to stiffen up.
- If it is hard as a rock, then put it in a small ziploc bag and knead it with your hands.
- Your body temperature will soften it up enough without melting it.
- If the coconut oil melts, then put it in the freezer again to harden up to the consistency of room temperature butter.
- Now is when you will add in the confectioner’s erythritol, stevia, vanilla extract and the rest of the Keto Chow Protein Peaches and Cream Powder.
- The Keto Chow Peaches and Cream Protein Powder helps take the place of some of the confectioners sugar’s job of thickening the frosting and adding in a nice bit of salt to counter balance the sweetness.
- Mix the ingredients very well until it is smooth. Don’t forget to stop and scrape down the sides a few times while mixing it.
- Now take your diced ripe peach and cook it down on low heat in a small saucepan.
- It only takes a few minutes of stiring and pressing with a spoon to break it down.
- Once it heats up, you should be able to mash it well with a mallet, or other flat surface tool.
- Set it aside to cool.
- By this point in time your sugar free white chocolate chips should be melted to a creamy consistency.
- If you are using a stand mixer, put it on low speed and stream it into the beater as it mixes.
- If you are using a handheld electric mixer, then just scrape it all into your large mixing bowl and mix it up.
- You will need to stop and scrape the sides at least once to make sure all of the melted sugar free white chocolate chips are mixed in well.
- If it seems like it needs to be sweeter, then add a few drops more of stevia, or a pinch of stevia.
- Do not add any more confectioners sugar as this will stiffen it up too much and dry it out.
- Going with a pinch of stevia instead ensures you get the little bit more sweetness for a sweet frosting without messing up the recipe.
- Now take your peach mixture from earlier and fold it into the finished frosting.
- For the best result, just keep folding it in and it will turn smooth just as it was.
- Now you can frost your cooled cake with the Low Carb Peach Frosting.
- This recipe will frost the top and sides of the cake plus give you enough to pipe decorative additions if you want.
- It is enough frosting for 12 cupcakes if you turn the cake recipe into cupcakes.
- Keep any leftovers in the fridge up to 5 days in an airtight container. Thaw on the counter 10 minutes when you are ready to east it as it will have stiffened from the cold.
Frequently Asked Questions about this Easy Gluten Free Peach Cake
- Where can I find peach protein powder? Keto Chow Peaches and cream Protein powder can be found online. Order some Keto Chow Peach Protein Powder here at 10% off.
- Can I use a different sweetener instead of sugar free honey substitute? Yes, you can use other sugar free liquid sweeteners, or natural sweeteners. Just make sure that the sweetener substitution you choose has the same consistency.
- Can I make this cake dairy-free? Absolutely! You can replace the butter with vegan butter or additional coconut oil. You may want to consider a vegan protein powder though as Keto Chow is not dairy free.
- How do I know when the cake is fully baked? You can perform a toothpick test by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. Avoid overbaking, as it can result in a dry cake.
- Can I freeze the cake for later consumption? Yes, you can freeze the cake for future enjoyment. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw it in the refrigerator overnight before serving.
- Can I make this cake without eggs? The recipe calls for eggs since the primary flour is coconut flour. Coconut flour is unlike any other flour so the moisture ratio gets thrown off when you substitute in a flax egg or applesauce. You can experiment with vegan egg replacements such as flax eggs or applesauce but know that I have no idea of how it will turn out or if it will.
- Do I have to add in the fresh peach to the frosting to get the peach flavor? No, you can leave the peach filling addition to the frosting out if you want. It will save you 1 g carb per slice.
- Do I need to add in any xanthan gum or tapioca starch for the cake to not have a crumbly texture? No, you do not. That is the beauty of using coconut flour as it produces a lovely texture to the cake when paired with the fluffy eggs. In gluten free baking, it is sometimes nescessary to add in a starchy flour like tapioca flour or cassava flour, but not with coconut flour and a liquid sweetner.
- If I want to make this out of the season of fresh sweet peaches, can I use canned peaches instead? Yes, you can. I would recommend only 3 slices from a can of peaches to make the equivalent of a small fresh peach. Usually they are made from larger peaches so that makes a difference. Dice up the peaches and fill a 1/2 cup measuring cup to not add too much moisture to the frosting.
This low carb gluten-free peach cake is a delightful way to savor the flavors of peach season without relying on a whole ton of fresh peaches or sugar.
By incorporating Keto Chow Peaches and Cream protein powder, we capture the essence of the fruit while adhering to a low-carb and gluten-free lifestyle.
Whether you’re following a specific dietary plan or simply looking for a delicious and moist cake to enjoy, this recipe is sure to become one of your favorites.
Gather your ingredients, preheat your oven, and get ready to indulge in a scrumptious peach cake that will bring a taste of summer to any occasion.
Don’t forget to PIN the pinnable recipe card to your Pinterest board or print out the complete recipe card.
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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!
If you love cakes with a fruity flavor, check out these other recipes!
- The Best Sugar Free Lemon Cake Recipe (gluten free)
- Keto Gluten Free Strawberry Cake
- The Best Keto Banana Pudding Cake
