Ingredients

Scale

(Serves 9–12)

Cake base:

1½ cups all-purpose flour (or 1¼ cups almond flour + ¼ cup coconut flour for GF)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened (you love buttery richness!)
¾ cup brown sugar substitute (e.g., monk fruit brown sugar blend—you love blood sugar friendly!)
2 large eggs
1 tsp vanilla extract
½ cup buttermilk or unsweetened almond milk
2 cups fresh peaches, peeled & diced (about 3 medium—you want ripe but firm!)

Cinnamon swirl topping:

3 tbsp brown sugar substitute
1 tsp cinnamon
1 tbsp melted butter

Instructions

1. Prep:

Preheat oven to 350°F (175°C). Grease a 9×9″ baking pan.

2. Make batter:

Whisk flour, baking powder, baking soda, and salt.
Beat butter and brown sugar substitute until light (~2 min).
Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk; mix until just combined.
Fold in diced peaches.

3. Swirl topping:

Mix brown sugar substitute, cinnamon, and melted butter. Sprinkle evenly over batter; use a knife to gently swirl.

4. Bake:

Bake 35–40 minutes until golden and a toothpick comes out clean. Cool 10 minutes before slicing.

💡 Pro Tips for Perfection:
✅ Peel peaches easily: Blanch in boiling water 30 sec, then ice bath—skins slip right off!
✅ Don’t overmix—keeps cake tender (not dense).
✅ Blood sugar friendly (you love this!):
→ All sweeteners are zero-glycemic
→ Net carbs: 8g per slice
✅ Low-carb/keto option (you love this!):
→ Almond/coconut flour base keeps it keto
→ Add 1 scoop unflavored collagen peptides to batter (+20g protein total)
✅ Make ahead:
→ Keep in airtight container 3 days at room temp, 5 days refrigerated, or freeze 3 months

Storage & Serving Ideas

→ Fridge life: 5 days | Freezer life: 3 months
→ Serving ideas:
→ Warm with a dollop of whipped cream or Greek yogurt
→ As a summer brunch centerpiece
→ Drizzled with sugar-free caramel for dessert

Prep Time & Nutrition (per slice, blood sugar friendly version):