Peaches and Cream Cobbler Cake for Two

Super quick post tonight, folks, but I thought I’d share this neat little peach cobbler cake for two I put together in just a few minutes tonight. This would also work well with diced pears, apples, pineapples or even blueberries. The cake is delicately sweet but not overly so, and the whipped cream is sweetened with just a hint of organic maple syrup. This could easily be converted to a larger cake if you’re looking to feed a crowd, and it’s grain free, sugar free and gluten free. So grab your favorite person and enjoy this delicious little dessert!

Peaches and Cream Cake for Two


1/4 cup almond flour
1 T whey protein powder
1 T ground flax seeds
1/2 tsp. ground cinnamon
Dash of salt
1 tsp. vanilla extract
1/2 tsp. baking soda
1 T xylitol honey (or sugar free maple syrup)
5 drops liquid stevia extract
1 T coconut oil, melted
1/4 cup diced peaches (unsweetened; about half of a small peach)
1 egg white (for vegan, use 1 T chia gel or egg replacer)
Primal whipped cream topping (see notes)


1. Preheat the oven to 325.
2. In a medium sized bowl, combine all ingredients except peaches and whipped cream topping until a smooth batter forms.
3. Grease a small “individual” sized tart or cake pan (mine is about 5 inches wide) and pour the batter in. If you do not have this type of fan, split the batter into two greased muffin wells.
4. Drop the peaches (no juice) all over on top of the unbaked batter.
5. Place the pan onto the middle rack and bake for about 12 minutes or until cake puffs up and becomes golden brown. Check the middle to make sure it’s done with a toothpick.
6. Allow cake to cool slightly. Top with a dollop of primal whipped cream or whipped coconut cream.

Whipped Cream: Whip 3 T heavy organic cream until it reaches soft peak stage. Add two teaspoons of sweetener and 1/4 tsp. of vanilla extract. Whip until stiff peaks form.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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