The tik tok viral Peach Upside Down Cookies are a fun twist on the classic cake. We are making them low carb, gluten free, which still delivers caramelized peaches with a cookie-like topping. You'll learn how to make them, what swaps to use, and how to keep the bottoms from getting soggy.
Only one peach slice is used per cookie to keep these cookies lower in carbs than the current viral recipe. We wanted to enjoy these cookies without the sugar overload and we did just that. If you enjoy a peach on occasion, you might also enjoy this Sugar Free Peach Cobbler or this Sugar Free Peach Ice Cream recipe made in the Ninja Creami.
If you enjoy cookies made with fruit, you have to check out my most popular Sugar Free Lemon Cookie recipe. You might also enjoy these Low Carb Strawberry Cookies. Plus, these Low Carb Chewy Ginger Molasses Cookies are the most requested on the blog.
Jump To:
- What makes these peach upside-down cookies low-carb?
- Ingredients Needed
- Step by step instructions
- How to make peach upside down cookies?
- How to Tell When Peach Upside Down Cookies Are Done
- Recipe Tips
- Variations
- Storage
- Low Carb Flours & Sweeteners: How They Behave
- Frequently Asked Questions
- Other low carb dessert recipes
- Recipe Card
What makes these peach upside-down cookies low-carb?
- We use an almond flour base instead of wheat flour.
- For caramelization, we used a sugar free brown sweetener (not sugar).
- These swaps create a tender cookie that is a little crispy on the outside, still soft on the inside and less sweet but rich in flavor.
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Ingredients Needed
These simple, low-carb ingredients come together to make soft, peachy cookies with a caramelized finish.
- Almond flour: gluten-free and lower in carbs than traditional flour, creates a slightly nutty crumb.
- Peach slices: the star topping caramelizes with the brown sweetener to create that upside-down effect.
- Golden monk fruit sweetener (brown style): We use this as it mimics brown sugar for caramelization and molasses-like flavor, helping peaches caramelize and giving depth to the dough.
- Egg whites: help bind and lift the dough without adding heaviness from yolks.
- Unsalted butter (melted): helps with browning and keeps the texture moist.
- Vanilla extract: rounds out the sweetness and enhances the flavor of the dough.
- Salt: sharpens flavors and balances sweetness.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make peach upside down cookies?
- Step 1: Make the dough.
- Step 2: Sprinkle brown sweetener on the baking sheet.
STEP 1: Preheat your oven to 350°F. Then whisk the dry ingredients in a large bowl, mix in the wet ingredients until fully combined.
STEP 2: Sprinkle about a ½ teaspoon of brown sweetener onto a parchment-lined baking sheet. Repeat to make 12 mounds on two baking sheets. Or do 6 cookies at a time if you only have one baking sheet.
- Step 3: Prepare the fruit layer.
- Step 4: Scoop cookie dough on top.
STEP 3: Place a peach slice onto the brown sweetener mounds.
STEP 4: Using an ice cream scoop or your hands, transfer about 3 tablespoons of the cookie dough batter onto each of the sliced peaches on the baking sheet.
- Step 5: Press down.
- Step 6: Bake and allow to cool.
STEP 5: Using your hands, firmly press down on the cookie dough onto and over the peaches to ensure it sticks.
STEP 6: Bake in a preheated oven at 350°F until edges or golden and cookies are set. About 20-24 minutes. Allow to cool on the pan for 15 minutes before gently moving them to a cooling rack. Cookies will fall apart if you don't allow them too cool completely.
* See the recipe card for a complete list of ingredients and measurements.
How to Tell When Peach Upside Down Cookies Are Done
Since low-carb flours and sugar substitutes don't always brown the same way as regular sugar and wheat flour, visual and texture cues are more reliable than time alone:
- Edges turning golden: The outer edges should look lightly golden and feel set to the touch.
- Fruit bubbling: The peach slices will release a little juice and you'll see a gentle bubble of caramelized sweetener around the edges.
- Lift test: Gently lift one cookie edge with a spatula. If the bottom is golden brown and not wet, they're ready.
Pro Tip: Start checking at the 20-minute mark. Low-carb cookies can go from perfect to overbaked quickly, so keep an eye on the edges and bottoms instead of relying only on the clock.
Recipe Tips
- Cool completely before moving: These gluten-free peach upside-down cookies are fragile when hot. Let them cool on the pan for at least 15 minutes so they set, lifting them too soon will cause them to fall apart.
- Use thin peach slices: Cut peaches about ⅛-¼ inch thick. Thinner slices caramelize evenly and stick to the cookie dough better.
- Press dough firmly over peaches: After scooping the dough onto the fruit, press it down so the dough fully covers the slice. This helps the peach adhere during baking.
Variations
- Coconut Flour and Pecans: Replace the almond flour with coconut flour (use about one-third less, as it absorbs more liquid) and stir in chopped pecans for added crunch. This variation yields nutty, rich cookies that are still low-carb and gluten-free.
- Berry Upside Down Cookies: Replace the peach slices with blueberries for a colorful twist.
- Cinnamon Walnut: Add 1 teaspoon ground cinnamon and fold in chopped walnuts to the cookie dough before baking.
Storage
- These peach upside down cookies are best served warm on the same day, but you can store them loosely covered at room temperature for up to 24 hours.
- To refresh the bottoms, reheat at 300°F for 5-7 minutes. For quick prep, the dough balls can also be frozen for up to 1 month.
Low Carb Flours & Sweeteners: How They Behave
| Ingredient | How It Works | Pros | Cons |
|---|---|---|---|
| Almond Flour | Ground almonds with high fat, low starch | Tender, moist crumb; gluten free | Doesn’t hold shape like wheat; can brown quickly |
| Coconut Flour | Very absorbent, dense texture | Low carb, high fiber; adds body | Needs extra liquid/eggs; can be dry if mismeasured |
| Erythritol | Sugar alcohol, doesn’t melt well | Adds sweetness without carbs | Can recrystallize, gritty texture, weak caramelization |
| Monk Fruit (blends) | Often mixed with erythritol | Good sweetness, low carb | Same crystallization issues as erythritol |
| Allulose | Rare sugar, melts and caramelizes like sugar | Smooth texture, golden finish, no grit | Slightly less sweet; may brown faster |
| Stevia | Plant extract, very concentrated | Zero carb, potent sweetness | Bitter aftertaste, not a bulk sweetener |
Frequently Asked Questions
Yes, thaw completely, drain, and pat dry. Add 1 teaspoon coconut flour to absorb liquid.
If you can find brown allulose, it caramelizes most like sugar. However, I use Golden Monk Fruit or Brown Sugar Swerve as I am not able to access brown allulose.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb Peach Upside Down Cookies (Gluten Free)
Ingredients
- 2 ¼ cups almond flour
- ½ cup brown sweetener
- ¼ teaspoon salt
- 2 large egg whites
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 tablespoons brown sweetener
- 1 medium medium peach sliced
Instructions
- Preheat the oven to 350°F (175°C). Line one or two baking sheets with parchment paper.
- In a large bowl, whisk together the dry ingredients. Add the wet ingredients and mix until fully combined into a dough.
- On the prepared baking sheet, sprinkle about ½ teaspoon of golden monk fruit sweetener into 12 small mounds (use two sheets for 12 cookies, or bake 6 at a time if using one sheet).
- Place one or two peach slices (about ⅛-¼ inch thick) on top of each sweetener mound. Thinner slices adhere better after baking.
- Using an ice cream scoop (about 3 tablespoons) or your hands, place a portion of cookie dough on top of each peach slice.
- Press the dough firmly down with your hands so it sticks to and fully covers the peach slice.
- Bake for 20-24 minutes, or until the edges are golden and the cookies are set.
- Let the cookies cool on the pan for at least 15 minutes before carefully transferring to a cooling rack. (If moved too soon, the cookies will fall apart.)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
I made these peach upside down cookies and they turned out golden, soft, and perfectly caramelized, the peaches stuck beautifully and they tasted amazing warm.