Baked Peaches with Mascarpone and Golden Balsamic Reduction -| Low Carb, Sugar-Free
Juicy, sun-ripened peaches meet a buttery low-carb almond crumble in this elegant yet simple dessert. Each peach half is baked until tender, allowing its natural sweetness to deepen, then crowned with a creamy, lightly sweetened mascarpone topping. A drizzle of golden balsamic reduction adds a tangy-sweet finish that perfectly balances the warm spices and nutty crumble. This recipe is refined enough for entertaining yet quick enough for a weeknight indulgence—proof that low-carb can still be utterly luxurious.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
17
Serves: 4
Ingredients
For The Peaches
- 2 whole2 whole2 whole Peaches
- 111 Pecans, the Low-Carb Pecan Crumble below
- 1 Tbsp1 Tbsp1 Tbsp Butter, Salted, cut into 4 pieces
For The Sweetened Mascarpone
- 2 oz2 oz2 oz Mascarpone Cheese
- 2 tsp2 tsp2 tsp Classic Monkfruit Sweetener (with Allulose) - Lakanto, (or preferred sweetener)
- 0.125 tsp0.125 tsp0.125 tsp Vanilla Bean Paste
For the Golden Balsamic Reduction
- 0.5 cup0.5 cup0.5 cup Balsamic Vinegar, golden
- 2 tsp2 tsp2 tsp Allulose
Low-Carb Pecan Crumble (makes enough for 4 peach halves)
- 0.33 cup0.33 cup0.33 cup Almond Flour
- 2 Tbsp2 Tbsp2 Tbsp Flaxseed Meal, (optional, adds texture and fiber)
- 2 Tbsp2 Tbsp2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto, (or preferred sweetener)
- 2 Tbsp2 Tbsp2 Tbsp Butter, Salted, melted
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Extract
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make the Pecan Crumble Topping: In a small bowl, mix almond flour, flaxseed meal, nuts, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until crumbly. Set aside.
- Prepare the sweetened mascarpone by mixing mascarpone, sweetener, and vanilla bean paste in a small bowl.
- Make the balsamic reduction by combining golden balsamic vinegar and sweetener in a small saucepan over medium-high heat. Bring to a simmer, then reduce heat to medium. Simmer 7–10 minutes until it coats a spoon, stirring occasionally. Watch closely in the last minutes to prevent burning.
- Preheat oven to 375°F (190°C).
- Slice peaches in half and remove the pits.
- Place peaches cut side up in a small baking dish.
- Spoon Low-Carb Pecan Crumble into the center of each peach half.
- Top each with a pat of butter.
- Bake for 12–15 minutes, or until peaches are tender and crumble is golden brown.
- Serve peaches warm, topped with a dollop of sweetened mascarpone and a drizzle of golden balsamic reduction.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Egg Free Gluten Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 254 |
| Fat: | 16 g |
| Carbohydrates: | 35 g |
| Protein: | 2 g |
| Cholesterol: | 23 g |
| Sodium: | 90 mg |
| Fiber: | 0 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Baked Peaches with Mascarpone and Golden Balsamic Reduction -| Low Carb, Sugar-Free”
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Yum! I’ll be trying this one. I have a peach tree with tons of peaches ready to be picked.