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Raspberry and Roasted Vanilla Peach Cups

by August 15, 2014

Baked peaches give you the same taste as a pie, but without the heavy, calorie-rich crust.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:




  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons coconut sugar
  • 1 tablespoon melted coconut oil
  • 1 teaspoon gluten-free pure vanilla extract
  • 4 peaches, halved and pitted
  • 6 oz. fresh raspberries


  1. Preheat oven to 400F and line a baking sheet with parchment paper or silicon baking mat.
  2. Combine lemon juice, coconut oil, sugar, and extract in a small bowl. Set aside.
  3. Place peaches in a large bowl and pour the sugar mixture on top. Make sure all peaches are covered.
  4. Lay peach halves face down on prepared baking sheet with lots of sauce underneath.
  5. Place in preheated oven and bake for 20-25 minutes until sauce begins to thicken and peaches are fork-tender.
  6. Serve in small ramekins with a sprinkle of fresh raspberries.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

2 g

Saturated Fat:

1.5 g


184 mg


11 g

Dietary Fiber:

2.1 g

Net Carbs:

8.9 g


8.7 g


0.8 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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