Caramel Peach Cups


After I made the low carb apple pie filling the other day, I decided I wanted more, but didn’t have any apples left. I did, however, have a bunch of peaches in the freezer from the time I made my Caramelized Peach and Oatmeal Gooey Cookie. I decided those would be perfect for the low carb filling sauce. I also still had a bunch of egg roll wrappers that I still needed to use and thus the peach egg roll cup was born.

I will say, I was pretty proud of these. They were easy to make and tasted so good. Even the hubby gave it a thumbs up.

The recipe is almost the same as the apples, with the exception of water – mostly because I forgot to add it. It worked out for the best though because the sauce was thicker, which I felt worked better for these cups.

Caramel Peach Cups
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
A low carb peach dessert that will make wow your guests.
  • 3 medium size peaches, peeled and cut into cubes
  • ⅓ cup granulated stevia
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • ½ lemon, juiced
  • 1 tablespoon coconute flour
  • 3 tablespoons butter
  • wonton wrappers
  1. Slice your peaches into bite sized pieces (if they were froze, defrost the first).
  2. In a medium saucepan, heat your butter and coconut flour over medium heat. Add in your peaches and stir until coated with the butter/flour mixture.
  3. Add in your lemon juice, sugar, vanilla and cinnamon and stir. Let simmer over low heat until your sauce thickens.
  4. Pre-heat your oven to 350 degrees. Spray your cupcake tin with non-stick spray. Spray your egg roll wrappers with butter spray and carefully place them in the cupcake tin. Fill about ⅔ of the way with your peach mixture (about 2 tablespoons) and bake for 8-10 minutes, until your wrapper is golden and crunchy.
  5. Let cool for 2-3 minutes and serve with either a dollop of whipped cream or a scoop of sugar free ice cream.
  6. Enjoy!


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