Keto peach cream pie is the perfect low-carb indulgence for summer or anytime you crave something sweet and fruity. Bursting with juicy peaches, creamy mascarpone, and a buttery almond-coconut crust, this dessert keeps your macros in check without sacrificing flavor. Whether you’re hosting a summer gathering or treating yourself to a delicious slice after dinner, this keto peach cream pie offers a guilt-free way to satisfy your sweet tooth. It’s rich, refreshing, and so simple to make that you’ll want to keep it in your regular dessert rotation. Let’s dive into why this pie is a keto must-try!
Why You’ll Love This Keto Peach Cream Pie
This dessert is everything a keto enthusiast could wish for—indulgent, flavorful, and low in carbs. It combines the lush creaminess of mascarpone with the natural sweetness of peaches and a nutty crust that offers the perfect crunch. Plus, it sets up beautifully in the fridge, making it an ideal make-ahead treat. Each serving delivers only 5g net carbs, so you can enjoy a decadent dessert without straying from your goals.
Ingredients
Keto Crust:
- 1.5 cups blanched almond meal (150g)
- 3 tablespoons coconut flour (24g)
- 1/4 cup erythritol or preferred low-carb sweetener
- 7 tablespoons butter (cold or softened, 105g)
- Pinch of salt
- Zest of 1 organic lemon
Peach Cream Filling:
- 1/2 cup powdered erythritol
- 1 cup heavy whipping cream (200ml)
- 2 large eggs
- 1 cup mascarpone cheese (250g)
Peach Puree:
- 2 cups peeled and cubed peaches (220g)
- 2 tablespoons erythritol
- 1 tablespoon powdered gelatin
- 1 teaspoon vanilla extract
- 1 teaspoon peach extract
Topping:
- 1 cup heavy whipping cream (200ml)
- 1 teaspoon vanilla extract (optional)
- 1-2 tablespoons powdered erythritol (optional)
- Fresh peach slices for garnish
Step-by-Step: How to Make Keto Peach Cream Pie
- Make the Crust: Preheat your oven to 350°F (180°C). In a bowl or food processor, combine almond meal, coconut flour, erythritol, salt, and lemon zest. Add butter and mix until dough forms. Press the dough evenly into a greased 10-inch (25 cm) pie dish. Bake for 10-20 minutes until golden brown. Let it cool completely.
- Prepare the Filling: In a saucepan over medium-high heat, whisk eggs, cream, and sweetener. Bring the mixture to a gentle boil, then lower the heat to medium and stir continuously until it thickens, about 2-3 minutes. Remove from the heat and blend in mascarpone cheese until smooth and creamy.
- Make Peach Puree: Blend peeled, cubed peaches until smooth. Heat in a saucepan until boiling, then remove from heat. Stir in erythritol, gelatin, vanilla, and peach extracts. Mix the puree into the creamy filling.
- Assemble: Pour the filling into the cooled crust. Refrigerate for at least 2-3 hours or overnight until firm.
- Add the Topping: Whip the cream with optional vanilla and sweetener until soft peaks form. Spread over chilled pie and garnish with peach slices. Serve cold.
Helpful Tips
- Use ripe, sweet peaches for the best flavor.
- For a smoother texture, strain the peach puree before adding it to the filling.
- Keep an eye on the crust while baking; almond flour burns easily.
- Refrigerating overnight ensures the pie sets firmly.
- To enhance the flavor, sprinkle in a touch of cinnamon or nutmeg.
Substitutions And Variations
- Peaches: Swap with raspberries or strawberries for a fruity twist.
- Mascarpone: Use cream cheese for a more tangy taste.
- Sweetener: Substitute with monk fruit, stevia, or allulose as desired.
- Crust: Experiment with walnuts or pecans for a rich, nutty base.
- Topping: Use whipped coconut cream for a dairy-free alternative.
Storage Instructions
Refrigerate the keto peach cream pie in an airtight container for up to 5 days. To store longer, wrap individual slices and freeze for up to a month. When ready to enjoy, thaw in the refrigerator overnight.
Nutritional Information
- Yield: 12 slices
- Serving Size: 1 slice
- Calories: 500
- Total Fat: 30g
- Net Carbohydrates: 5g
- Protein: 6g
Serving Suggestions
Enjoy chilled, topped with extra whipped cream or a sprinkle of chopped nuts. It pairs beautifully with a glass of iced tea or a cold brew coffee for the ultimate summer treat. Garnish with fresh mint or edible flowers for a festive presentation.
Frequently Asked Questions About Keto Peach Cream Pie
Can I make this pie ahead of time? Absolutely! It actually improves with time as the flavors meld and the filling sets perfectly.
Can I use frozen peaches? Yes, just be sure to thaw and drain them well before blending. However, fresh peaches provide the best flavor and texture.
Is this recipe dairy-free? Not as written, but you can easily adapt it by using coconut cream in place of heavy cream and a non-dairy cream cheese alternative for mascarpone.
How do I know when the filling is thick enough? The mixture should coat the back of a spoon and slightly resist when stirred, indicating it’s ready.
Can I omit the gelatin? While gelatin helps the pie firm up, you can substitute it with agar-agar for a plant-based version, though the texture might differ slightly.
Conclusion
Thank you for trying out this delicious keto peach cream pie! It’s one of my all-time favorite low-carb desserts, especially during peach season. I love how the creamy texture pairs with the bright, fruity flavor, all while being completely keto-friendly. It’s quick to prepare and perfect for sharing with friends and family who may not even realize it’s sugar-free. I hope this pie brings a little extra joy to your table. Happy baking and thanks for being part of this wonderful food-loving community!
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Keto Peach Cream Pie
- Total Time: 3 hours 40 minutes
- Yield: 12 servings 1x
Description
Keto Peach Cream Pie is a creamy, low-carb dessert with fresh peaches, mascarpone, and a nutty almond-coconut crust. Perfect for summer and keto-friendly
Ingredients
For the Crust:
1.5 cups blanched almond meal (150g)
3 tbsp coconut flour (24g)
1/4 cup erythritol
7 tbsp butter (cold or softened, 105g)
Pinch of salt
Zest of 1 lemon
For the Filling:
1/2 cup powdered erythritol
1 cup heavy whipping cream (200ml)
2 large eggs
1 cup mascarpone cheese (250g)
Peach Puree:
2 cups cubed, peeled peaches (220g)
2 tbsp erythritol
1 tbsp powdered gelatin
1 tsp vanilla extract
1 tsp peach extract
Topping:
1 cup heavy whipping cream (200ml)
1 tsp vanilla extract (optional)
1–2 tbsp powdered erythritol (optional)
Fresh peach slices
Instructions
Preheat oven to 350°F (180°C). Mix crust ingredients and press into greased 10-inch pie dish. Bake 10–20 minutes until golden. Cool completely.
Whisk eggs, cream, and sweetener over medium-high heat until gently boiling. Reduce to medium and stir until thickened (2–3 mins). Remove from heat, stir in mascarpone.
Blend peaches smooth. Boil puree, remove from heat, add erythritol, gelatin, extracts. Mix into cream filling.
Pour filling into crust. Chill 2–3 hours or overnight until firm.
Whip topping ingredients. Spread over pie. Garnish with peach slices and serve cold.
Notes
Use ripe peaches for best flavor. Strain peach puree for extra smoothness. For a dairy-free version, use coconut cream and non-dairy cheese alternatives. Refrigerate overnight for best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 3g
- Carbohydrates: 7g (5g net)
- Protein: 6g