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:
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1.5 cups blanched almond meal (150g)
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3 tbsp coconut flour (24g)
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1/4 cup erythritol
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7 tbsp butter (cold or softened, 105g)
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Pinch of salt
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Zest of 1 lemon
For the Filling:
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1/2 cup powdered erythritol
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1 cup heavy whipping cream (200ml)
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2 large eggs
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1 cup mascarpone cheese (250g)
Peach Puree:
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2 cups cubed, peeled peaches (220g)
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2 tbsp erythritol
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1 tbsp powdered gelatin
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1 tsp vanilla extract
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1 tsp peach extract
Topping:
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1 cup heavy whipping cream (200ml)
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1 tsp vanilla extract (optional)
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1–2 tbsp powdered erythritol (optional)
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Fresh peach slices
Instructions
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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.
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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.
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Blend peaches smooth. Boil puree, remove from heat, add erythritol, gelatin, extracts. Mix into cream filling.
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Pour filling into crust. Chill 2–3 hours or overnight until firm.
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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.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 3g
- Carbohydrates: 7g (5g net)
- Protein: 6g