This keto peach and blueberry slab pie has some of my favorite flavors of a New England summer in a low carb pie format! Sweet peaches, juicy blueberries, and a cinnamon glaze, all layered on top of a buttery shortbread pie crust. Need I say more?
When we were in Connecticut last month our AirBnb host left us all kinds of goodies, including some enormous ripe peaches. Since I wasn’t eating keto on the trip, I indulged in a fresh one and it was A-mazing. That first bite immediately brought me back to my childhood growing up in New England, when summer ripe peaches were one of my favorite things. My other favorite was blueberries, and July is the best time of year to enjoy those fresh too.
Eating an entire peach is going to blow through your entire carb budget for the day on keto, so I wanted to find a way to enjoy some of my favorite summer fruits in a keto friendly dessert. Enter this keto peach and blueberry slab pie! Because slab pies have only a thin layer of fruit on the crust, it’s the perfect keto fruit pie.
Inevitably there will be someone who will say how can this be keto with peaches in it, “peaches aren’t keto.” So I’ll briefly address that a small wedge of this keto peach & blueberry slab pie, including the thin layer of peaches and blueberries, at 7g net carbs is no worse for you than a few squares of dark chocolate, keto friendly ice cream, or a cup of berries.
While I’m not recommending that you eat half of it in one sitting, or even a piece every day – like any keto friendly dessert, this keto peach and blueberry slab pie is perfectly fine for you in moderation, and as long as you stay under your carb budget for the day to maintain ketosis.
That being said, it’s a personal choice obviously, and if fruit is a trigger for you maybe you should pass on this and choose something else.
I chose to peel my peaches before slicing so the skins didn’t cause a texture issue in this keto peach slab pie, but you can skip that step if the skins won’t bother you. You can drop the peaches in boiling water for about 30 seconds and then transfer them into a bowl of ice water to cool. After that the skins should slip right off.
Or you can do it the lazy way (ahem 🙋🏼♀️) and just slice them in half, remove the pit, and then quickly cut the skins off with a paring knife. I always do it this way because I can be done by the time the water comes to a boil to blanch them.
Peeling with a knife definitely wastes more of the fruit though, so you do you!
If you’ve got room in your carb budget for some keto friendly ice cream, then I recommend my vanilla ice cream recipe from my book “Keto for Life.” Any store-bought keto ice cream would also work if you have access to some where you live. Rebel is one of my current favorites, but new brands are hitting the market all the time so feel free to experiment.
A tasty and easy alternative to ice cream would be some lightly sweetened fresh whipped cream. And of course, this keto peach and blueberry slab pie is quite delicious on its own too!
I really hope that you have access to some ripe peaches where you live, so you can make and enjoy this keto peach and blueberry slab pie at its best. BUT if you can only get frozen fruit that will work too, just thaw and drain your fruit first so it doesn’t make your crust soggy during baking!
Keto Peach & Blueberry Slab Pie – Low Carb
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
This keto peach and blueberry slab pie is my favorite things about summer in low carb pie format! Sweet peaches, juicy blueberries, and a cinnamon glaze, all layered on top of a buttery shortbread pie crust. Gluten free and Atkins diet friendly.
Ingredients
- 1/2 cup butter, melted
- 2 1/4 cups super fine almond flour
- 1/2 cup brown granulated erythritol (I used Swerve)
- 1 teaspoon almond extract
- 4 cups sliced peaches (about 1/2 inch thick)
- 1 cup blueberries
- 2 tablespoons butter
- 1/4 cup brown swerve
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine the melted butter, almond flour, erythritol, and almond extract in a medium-sized bowl.
- Stir with a fork until combined and a dough is formed.
- Turn the dough out onto a small cookie sheet (about 13 x 10.)
- Press the crust, firmly and evenly, into the bottom of the pan and up the sides to form a small rim.
- Bake 8 minutes, then remove from the oven.
- Spread the peaches out in a thin layer.
- Sprinkle with blueberries.
- Melt the remaining butter, swerve and cinnamon together and stir.
- Drizzle the butter mixture over the top of the fruit.
- Bake the pie for 35 – 40 minutes, or until the peaches are soft, and the juices are bubbling up through the fruit.
- Remove from the oven and cool completely before slicing.
- Serve warm with ice cream, or chill for a firmer crust.
- Store in an airtight container in the refrigerator for up to one week or freeze for up to 3 months.
Notes
Approximate net carbs per serving = 7g.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: keto pies
- Method: baking
- Cuisine: new england
Nutrition
- Serving Size: 1 /12th square
- Calories: 222
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
Can’t get enough Keto pie recipes? We’ve scoured the internet for the best keto pie and pie crust recipes and put them all into this handy reference!
Kelly C says
I just made this recipe tonight. Both my husband and I loved it. I added a good pinch of ground cloves as I can remember my grandmother using cloves with her peaches when she canned or baked with fresh ones. It really elevated it. And I used an almond flavored emulsion instead of extract which really brought out that almond flavor. It was so easy to make and since I am handicapped easy bakes are a must for me. Thanks for the wonderful recipe! Cheers everyone!
Alicia says
I made this despite some of the negative reviews. I only had peaches and nectarines available and used granular white erythritol not the brown version. I kept it in the oven the second time only 25 mins and the peaches cooked and there was no burning. The crust tasted like marzipan and overall it was a huge success. Loved the taste and so did my marzipan loving husband.
Mellissa Sevigny says
Thanks for taking the time to let us know this worked out well for you, and that you and the hubby both enjoyed it!
Wendy B says
Hello from Michigan! I have some fresh georgia peaches that I want to make this recipe with – can I use the bottom crust as a crumble topping instead? Can’t wait to make this.
Hayate Panda says
This was a miss for me, unfortunately. The crust got stuck to the bottom of my pan and it was impossible to remove without breaking it to pieces, I ended up with crumbles of a pie. It also was very soggy since the peach juices/butter just got absorbed into a crust. The flavor was okay, but nothing mind blowing. I think I also made borders too high and they got burnt in 30 min. Overall, not worth the hassle and expensive ingredients. I recommend using parchment paper/greasing your pan if you make this recipe, but there’s no mentioning of it in the recipe?
Mellissa Sevigny says
There are over TWENTY NINE THOUSAND comments on the posts on this blog, and while I would love to respond to all of them, I simply don’t have that kind of time.
Kam says
We have a peach tree. In summer, we get tons of peaches. Literally. We have to give so many away. I freeze some of them. Since being on keto I’ve been eating them slice by slice every other day. So I don’t eat a whole one every day. This cake looks so delicious I am going to be adding it to my repertoire. Thanks so much. Xo.
Kristi says
I made this as directed and at 30 minutes it was burnt to a crisp. Should the over be turned down when you put it back in the oven with the peaches?
Mellissa Sevigny says
No, and I can’t imagine it burning in 30 minutes with all of the liquid from the peaches soaking into the crust. If your pan was really thin and you had it on the bottom rack, or if you oven temperature isn’t calibrated correctly and was actually higher maybe, but otherwise that shouldn’t have happened.
Stephanie KL says
I can’t use butter at this time due to a church fast. Would substituting coconut oil for all of the butter called for in the recipe work? I need to make it for this Saturday.
Stephanie says
Which Brown erythritol do you recommend?
Blair,Kim says
She used Swerve.
Norma Tumberg says
This looks delicious! What is the ice CREAM?
Thanks
S says
I love Rebel keto ice cream. I know it’s sold at Walmart and is really delicious and comes in great flavors unless you want to make your own.