Low Carb Peach Slab Pie – KETO
This keto peach slab pie has my favorite flavors of Canadian autumn in a low-carb pie format! Sweet peaches on top of a buttery shortbread pie crust. Need I say more?
Lower Carb Peach Slab Pie – KETO
Course: DESSERTSCuisine: AmericanDifficulty: Easy
Servings
9
servingsPrep time
10
minutesCooking time
30
minutesCalories
220
kcal Cook Mode
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Ingredients
- For crust:
½ cup almond flour
¼ cup coconut flour
1 tablespoon baking powder
100 grams room temperature butter
2 eggs at room temperature
- Top:
Two peaches sliced
Directions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl combine butter and erythritol sweetener.
- Whisk the mixture until it becomes creamy.
- Add almond flour, coconut flour, and baking powder.
- Transfer the crust into an 8” pan and press firmly and evenly, into the bottom of the pan.
- Spread the peaches out in a thin layer.
- Bake for 25-30 minutes.
- Remove from the oven and cool completely before slicing.
- Store in an airtight container in the refrigerator for up to one week or freeze for up to 3 months.
Recipe Video
Notes
- I really hope that you have access to some ripe peaches where you live, so you can make and enjoy this keto peach 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!
- 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 slab pie, including the thin layer of peaches, at 7g net carbs. Like any keto-friendly dessert, this keto peach slab pie is perfectly fine for you in moderation
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Low Carb Peach Slab Pie
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