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.
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:12 servings 1x
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
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.
Approximate net carbs per serving = 7g.
Serving Size:1 /12th square
Keywords: keto peach pie, keto slab pie, keto fruit pie, keto blueberry pie