keto Peach Cobbler Cheesecake Cones

Ingredients

For the Cheesecake Filling:

• 1 cup cream cheese (softened)
• 1/2 cup heavy whipping cream
• 1/4 cup powdered erythritol or sweetener of choice
• 1 tsp vanilla extract

For the Peach Cobbler Mixture:

• 1/2 cup sliced fresh peaches (or use 1/4 cup of low-carb canned peaches for fewer carbs)
• 1 tbsp unsalted butter
• 1 tbsp powdered erythritol
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (optional)

For the Cones:

• 6 low-carb tortillas or keto crepes
• 1 tbsp melted butter
• 1/2 tsp cinnamon
• 1 tbsp granulated erythritol

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Instructions

Step 1: Prepare the Cones

1. Preheat the oven to 350°F (175°C).
2. Brush each keto tortilla or crepe with melted butter.
3. Mix cinnamon and granulated erythritol in a small bowl. Sprinkle the mixture over the buttered tortillas.
4. Roll the tortillas into cone shapes and place them on a baking tray seam-side down (use foil to help hold the shape if needed).
5. Bake for 10-12 minutes or until golden and crisp. Let cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add the heavy whipping cream, powdered erythritol, and vanilla extract.
3. Whip the mixture until light, fluffy, and well combined. Set aside.

Step 3: Prepare the Peach Cobbler Mixture

1. In a small skillet, melt butter over medium heat.
2. Add sliced peaches, powdered erythritol, cinnamon, and nutmeg. Cook for 2-3 minutes until peaches are softened and caramelized. Remove from heat.

Step 4: Assemble the Cheesecake Cones

1. Fill each cooled cone with the cheesecake filling using a piping bag or spoon.
2. Top with the peach cobbler mixture.
3. Optional: Garnish with a sprinkle of cinnamon or a dollop of whipped cream.

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Tips

• If fresh peaches are too high in carbs for your preference, use a smaller amount or swap with other keto-friendly fruits.
• Add a crunchy texture with crushed keto-friendly nuts like pecans or almonds.