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low carb gluten free peach cake with decorative sliced peaches on top

The Best Low Carb Gluten Free Peach Cake Recipe

www.melissaraecarr.com
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.
It provides a low-carb and gluten-free alternative to a traditional fresh peach cake so you can enjoy this moist cake with only 3.2 g net carbs each.
5 from 1 vote
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Prep Time 1 hour
Cook Time 20 minutes
Cooling time 2 hours
Total Time 3 hours 20 minutes
Course baking, gluten free desserts, keto cake, keto desserts
Cuisine American
Servings 8 slices
Calories 250 kcal

Equipment

  • 8" round cake pan
  • parchment paper
  • Electric Mixer with Whisk Attachment
  • large mixing bowl
  • Wire Rack

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.
  • 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.
  • 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.
  • Now spread your cake batter into your greased cake pan evenly.
  • 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

  • Make sure all of your ingredients are at room temperature. 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. After you get it all melted and smooth, set it aside.
  • In a large mixing bowl, add your butter, cream cheese and coconut oil. You must start out with room temperature ingredients to get the smoothest frosting. 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.
  • Add in the confectioner’s erythritol, stevia, vanilla extract and the rest of the Keto Chow Protein Peaches and Cream Powder. 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 stirring 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.

Notes

  1.  
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. Use the remaining peach slices as a decoration on the top of the cake.

Nutrition

Calories: 250kcal
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