Imagine sinking your teeth into a mouthwatering dessert that's not only incredibly delicious but also completely keto-friendly! This Keto Peach and Blueberry Slab Pie is the ultimate low-carb treat that proves you don't have to sacrifice flavor while maintaining a healthy lifestyle. With a buttery almond flour crust and a burst of fresh summer fruits, this dessert will make you forget you're even on a diet. Get ready to wow your taste buds and impress your friends with a dessert that's as beautiful as it is nutritious!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Keto
Serves: 12 servings
Ingredients
- 2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 cups fresh peaches, sliced
- 1 cup fresh blueberries
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 tbsp cornstarch (optional for thickening)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium mixing bowl, combine almond flour and erythritol. Pour in melted butter and mix thoroughly until a crumbly dough forms.
- Press the almond flour mixture evenly into the prepared baking pan, creating a uniform crust. Use the back of a spoon or spatula to compact the crust firmly.
- In a separate bowl, gently toss sliced peaches and blueberries with lemon juice, cinnamon, and optional cornstarch until fruits are evenly coated.
- Spread the prepared fruit mixture evenly over the almond flour crust, ensuring a consistent layer of fruits across the entire surface.
- Bake in the preheated oven for 35-40 minutes, or until the crust turns golden brown and the fruit begins to bubble slightly at the edges.
- Remove from oven and let cool completely in the pan for at least 30 minutes to allow the filling to set and become firm.
- Use the parchment paper overhang to lift the slab pie out of the pan, transfer to a cutting board, and slice into 12 equal portions.
- Optionally, dust with additional erythritol or serve with a dollop of keto-friendly whipped cream before serving.
Tips
- Use fresh, ripe fruits for the most intense flavor. If fresh peaches aren't in season, you can substitute with frozen fruits (just thaw and pat dry first).
- Make sure to press the crust firmly and evenly to create a solid base that won't crumble when serving.
- The optional cornstarch helps thicken the fruit filling, but for a strict keto version, you can omit it or use a keto-friendly thickener like xanthan gum.
- Allow the slab pie to cool completely before cutting to ensure clean, neat slices and a properly set filling.
- For extra richness, serve with a dollop of homemade keto whipped cream made with heavy cream and a touch of erythritol.
- Store leftovers in the refrigerator for up to 3-4 days, covering loosely with parchment paper to maintain the crust's texture.
- For best results, use a kitchen scale to measure ingredients precisely, especially the almond flour, to ensure the perfect crust consistency.
Nutrition Facts
Calories: 235kcal
Carbohydrates: 8g
Protein: 6g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 40mg
