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This peach and blueberry cake has some of my favorite New England summer flavors in a low-carb cake form! Sweet peaches, juicy blueberries and cinnamon glaze on a butter shortbread crust. Need I say more?
When we were in Connecticut last month, the AirBnb host left us all kinds of goodies, including giant ripe peaches. Since I didn’t eat any ketogenic food during the trip, I bought myself something fresh, and it was great. The first bite immediately took me back to my childhood in New England and ripe peaches in the summer were one of my favorite things. My other favorite was blueberries, and July is the best time of year to enjoy fresh berries too.
So I wanted to find a way to enjoy my favorite summer fruits in a dessert that was adapted to the needs of those on keto. Get into this peach and blueberry keto cake! Since cream pies have only a thin layer of fruit on the crust, this is the perfect fruit pie.
There will inevitably be someone who will say how can it be keto when it has peaches in it, peaches are not keto. So I’d like to take a moment to tell you that a small slice of this peach and blueberry keto cake with a thin layer of peaches and blueberries with 7 grams of net carbs is just as good for you as a few squares of dark chocolate, keto-ice ice cream or a cup of berries.
While I don’t recommend eating half at once, or even one bite a day – like any ketosis-friendly dessert, this peach and blueberry pie is perfect for you in moderation, and as long as you stay under your daily carbohydrate budget to maintain ketosis.
That said, it’s clearly a personal choice, and if fruit is a trigger for you, you may want to pass on it and choose something else.
I chose to peel my peaches before cutting them so that the skin doesn’t cause texture issues in this keto peach pie, but you can skip this step if the skin doesn’t bother you. The peaches can be placed in boiling water for about 30 seconds and then transferred to a bowl of ice water to cool. Then the skin should slide off.
Or you can do it lazily and cut them in half, remove the core and then quickly slice off the skin with a paring knife. I always do, because when the water boils, I can use it to bleach.
Peeling with a knife will cause you to lose even more fruit, so do it!
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If you have room in your carbs for Keto ice cream, I recommend my vanilla ice cream recipe from the book Keto for Life. Any store buying keto ice cream will work even if you have access to it where you live. Rebel is one of my favorite brands, but there are new ones coming out all the time, so feel free to experiment.
A delicious and easy alternative to ice cream would be a lightly sweetened and freshly whipped ice cream. And of course, this peach and blueberry pie is delicious on its own!
I really hope you have access to ripe peaches where you live so you can make and enjoy these peach and blueberry cookies at their best. But if you can only get frozen fruit, that works too. Thaw and drain the fruit first, so it doesn’t become doughy when you cook it!
Peach and Keto Blueberry Pie – Low Carbon
- Author: Mellissa Sevigny
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Total time: 45 minutes
- Yield: 12 servings 1x
- Category : Keto-cake
- Method: Cooking
- Kitchen: New England
This peach and blueberry pie is my favorite pie of the summer, in a low carbohydrate format! Sweet peaches, juicy blueberries and cinnamon glaze on a butter shortbread crust. Gluten-free diet and Atkins diet.
- 1/2 cup melted butter
- 2 1/4 cups superfine almond flour
- 1/2 cup granulated brown erythritol (I used Swerve).
- 1 teaspoon almond extract
- 4 cups sliced peaches (about 1/2 inch thick).
- 1 cup blueberries
- 2 tablespoons oil
- 1/4 cup brown twist
- 1 teaspoon ground cinnamon
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, mix together melted butter, almond flour, erythritol and almond extract.
- Stir with a fork until a dough forms.
- 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 down the sides, creating a small rim.
- Bake for 8 minutes and then remove from oven.
- Spread the peaches in a thin layer.
- Sprinkle with blueberries.
- Melt the rest of the butter, stir and mix with the cinnamon.
- Cover the fruit with the butter mixture.
- Bake the pie 35 to 40 minutes, or until the peaches are tender and the juice is bubbling through the fruit.
- Remove from oven and let cool completely before slicing.
- Serve warm with ice or refrigerator for a firmer crust.
- Store in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.
Estimated amount of pure carbohydrate per serving = 7g.
- Service scope: 1 /12th square
- Calories: 222
- Fat: 12 gr
- Carbohydrates: 10g
- Fiber: 3г
- Protein: 5 g
Keywords : Keto peach pie, keto tile pie, keto fruit pie, keto blueberry pie
Not enough keto cake recipes? We’ve searched the internet for the best cake and pie recipes and compiled them into this handy guide!
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