Preheat your oven to 350°F and grease an 8x8 inch baking dish or 9x9 inch baking pan with butter or cooking spray. This gives the oven time to reach temperature while you prepare the batter, and prevents sticking.

In a large mixing bowl, combine the softened Kerrygold butter, room temperature cream cheese, and monk fruit sweetener. Beat together on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale. This creaming process incorporates air into the batter, which helps the cobbler rise and creates a better texture.

Add the eggs one at a time to the creamed mixture from Step 2, beating well after each addition. Then pour in the vanilla extract and mix until fully incorporated. I like to use room temperature eggs here because they blend in more smoothly and create a more cohesive batter.

In a separate bowl, whisk together the King Arthur super-fine almond flour, baking powder, and salt. Fold this dry mixture into the wet mixture from Step 3 until just combined—don't overmix. Pour the batter into your prepared pan and smooth it into an even layer. The almond flour creates the cake-like base of the cobbler.

Arrange the frozen peach slices directly over the batter in an even layer—no need to thaw them. In a small bowl, stir together the powdered erythritol and ground cinnamon, then sprinkle this mixture over the peaches. Drizzle the melted butter evenly over the top. The frozen peaches will release their juices as they bake, creating a cobbler-like filling.

Place the pan in your preheated 350°F oven and bake for 45 minutes, or until the top is golden brown and the cake portion feels firm when gently pressed. The batter will rise around the peaches and create that classic cobbler appearance. I recommend letting it cool for at least 10 minutes before serving—this allows the structure to set and makes it easier to portion.