Servings: 4

Weight Watcher Smart Points: 8

Preparation Time: 5 Minutes

Cooking Time: 28 Minutes

Ready In: 33 Minutes


  • 7 tablespoons blanched almond flour (I'm assuming almond meal would work too)
  • 1 tablespoon coconut flour
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons cornstarch or arrowroot for grain-free
  • 2 tablespoons maple syrup
  • 4 peaches (mine were 150 grams each), sliced into ¼" slices
  • 2 teaspoons powdered ginger
  • a pinch of salt
  • 2 teaspoons coconut sugar or white sugar (I've also tried with maple syrup and it was too runny)


  1. Preheat your to 350°F / 175°C
  2. Spray four ½ cup ramekins with non-stick cooking spray or butter them
  3. In a medium bowl, combine the first three ingredients and then add the peaches
  4. Set aside
  5. In another medium bowl, combine the dry topping ingredients, and then add the wet
  6. Stir until combined
  7. Divide the peach mixture among the four ramekins, and then do the same with the topping
  8. Bake for 25 - 28 minutes until bubbling and lightly browned
  9. As they cool, the bottom will set a little more
  10. They are a bit runny if you dig into them right away, but I certainly didn't mind
  11. :)

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