Please note that this recipe can be scaled easily. To give you a visual idea, pictured is a Lodge 5" skillet with half a batch (one peach and 1/2 the batter)... and that's perfect for me (I'm doing more 'low carb' than keto right now). But when I want less carbs, it's still incredibly satisfying with less peach- a sort of upside down fluffy peach cake, iykwim. i.e. adjust the peach to your macros, it's still yum-to-boot!
Preheat oven to 400°F/ 200°C. Mix the peach with the sweetener, lemon juice and cinnamon (to taste!). Say, if your peaches are at their prime, you wanna let them shine and a little less added help is needed.
Transfer peach filling to a small skillet (or bakeware of choice) and dot the tablespoon of butter throughout. Bake for 15 minutes while while you prepare the topping, to get it nice and hot so it fluffs up nicely!
Whisk the egg(s) thoroughly in a medium bowl until light and foamy (a min or two if by hand). Add in the sweetener, vanilla extract and baking powder. Whisk in your nut butter of choice until nice and smooth.
Remove skillet from the oven after 15 minutes, and pour the cobbler topping on top (aim for about a finger deep, as it fluffs quite nicely). Bake for another 15-17 minutes or until a toothpick inserted comes out clean. I've noticed that bake time here can vary quite a bit depending on how juicy your fruit is and the radius of your bakeware, but once its nice and golden it should be done.
Serve right away with a generous scoop of vanilla ice cream!
My top (aesthetic) tip: I found that leaving some peach slices on top lead to a much prettier outcome, as well as a "less is more" approach when it comes to the topping: adding a finger height should be more than enough. Say, I had one fluff up too much, then collapse post bake and look all wrinkly (still yum though!).
The nut butter
While I found that almond butter works best here taste wise, I can also see macadamia and cashew butters working very nicely too. (Avoid peanut butter though, as it will overpower the peaches). Most almond butters come unsalted, but if you get the chance to pick go for the salted. It being pre-seasoned nice and thoroughly allows us to skip the step of guesstimating how much salt to add (and this is a lot more important than you might think given that we’re working with nuts and eggs, and no one likes bland cakes).Which brings me to, if the nut butter in your pantry is unsalted, no need to panic i.e. rush to the store. Just add a very generous pinch (scant 1/4 tsp) and give everything an extra whisk.p.s. the carb count was calculated for an entire (large!) peach per serving, but I found that you can also bake this up using half a peach and it feels quite generous (as the topping is quite filling). It's a *very* satisfying dessert either way!