Food, particularly desserts, is often used for celebrations. I developed this low-carb, keto-friendly recipe for blackberry peach kuchen to celebrate my 10-year wedding anniversary with my husband, Chris. I chose two fruits that are seasonal for the time of year in BC so that I can make this an annual tradition every September 4. To complement those summer fruits, I did a ton of research on flavour pairings to make sure they came together well in this special recipe. I hope you like it as much as Chris did. :)
Keto Blackberry Peach Kuchen Recipe
Fruit Layer Ingredients:
- ¾ cup peaches, peeled and thinly sliced (around one medium-sized peach)
- ⅛ teaspoon brandy extract (*Or 1 tablespoon of brandy.)
- ⅔ cup blackberries
Cake Ingredients:
- ½ cup unsalted butter, melted (*Or homemade vegan butter
- 3 tablespoons Lakanto granulated monk fruit sweetener
- 2 large eggs
- ½ tsp pure almond extract (*Or vanilla for nut-free.)
- ¾ cup homemade sour cream or homemade high-fat yogurt (*Or homemade creamy coconut milk yogurt for dairy-free.)
- 2 tablespoons coconut flour
- ½ cup almond flour(*Or ground lupin for nut-free.)
- ¼ cup vanilla-flavoured whey isolate (*Or vegan vanilla protein powder for dairy-free
- ¼ cup oat fibre
- ¼ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- ½ teaspoon fine sea salt
- 1 tablespoon baking powder
- 1 tablespoona raw cider vinegar
Streusel Ingredients:
- 3 tablespoons butter, softened (*Or refined coconut oil for dairy-free.)
- 3 tablespoons Swerve Brown
- ¼ teaspoon coconut flour
- 2 teaspoons almond flour(*Or ground lupin for nut-free.)
- 2 teaspoons vanilla-flavoured whey isolate (*Or vegan vanilla protein powder for dairy-free.)
- 2 teaspoons oat fibre
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon flaky sea salt (like Maldon or Fleur de sel
Garnish Ingredients:
- 1 tablespoon slivered almonds, chopped (*Or shelled pistachios for nut-free.)
- 2 teaspoons lemon zest
- 1 tablespoon fresh basil, sliced into ribbons
- ½ teaspoon Confectioner’s Swerve
Directions:
Mix sliced peaches and brandy extract in a medium bowl and let sit until peaches release their juices.
Grease a 9"inch springform pan. Preheat oven to 350F degrees. In a large bowl cream together ½ cup butter and the 3 tablespoons Lakanto sweetener. Blend in the egg, almond extract and sour cream. Sift in the remaining dry ingredients for the cake the. Stir together until just incorporated. Spread the dough in the prepared pan.
In a small bowl, using a fork, cream together the softened butter, flaky sea salt and Swerve brown. Sift in all the remaining streusel ingredients then fork together until it forms crumbs.
Sprinkle half of the topping over the cake dough, place the peach slices and blackberries over the entire surface, and sprinkle the remaining topping to cover the kuchen.
Bake on the center rack in the oven for 35-45 minutes. Check the cake with a toothpick at 35 minutes. It should be golden and a little crusty on the outside edge but softer, and more moist, with a custard-like texture on the inside. It can be served right out of the oven, but if you let it sit for 3-4 hours before serving, the clove flavours will blend more. Leftovers should be refrigerated in an air-tight container.
Did you make this keto blackberry peach kuchen recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
