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!
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!
- 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.