Keto Peach & Blueberry Slab Pie – Low Carb

Keto Peach and Blueberry Slab Pie on a blue and white plate with a scoop of mixed berry ice cream on top

5 from 1 reviews


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.




  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine the melted butter, almond flour, erythritol, and almond extract in a medium-sized bowl.
  3. Stir with a fork until combined and a dough is formed.
  4. Turn the dough out onto a small cookie sheet (about 13 x 10.)
  5. Press the crust, firmly and evenly, into the bottom of the pan and up the sides to form a small rim.
  6. Bake 8 minutes, then remove from the oven.
  7. Spread the peaches out in a thin layer.
  8. Sprinkle with blueberries.
  9. Melt the remaining butter, swerve and cinnamon together and stir.
  10. Drizzle the butter mixture over the top of the fruit.
  11. Bake the pie for 35 – 40 minutes, or until the peaches are soft, and the juices are bubbling up through the fruit.
  12. Remove from the oven and cool completely before slicing.
  13. Serve warm with ice cream, or chill for a firmer crust.
  14. Store in an airtight container in the refrigerator for up to one week or freeze for up to 3 months.


Approximate net carbs per serving = 7g.


Keywords: keto peach pie, keto slab pie, keto fruit pie, keto blueberry pie