Keto Peach Cream Pie

Craving something sweet without breaking your keto streak? This keto peach cream pie is your dream dessert—creamy, fruity, and utterly satisfying. With its buttery almond crust, silky mascarpone filling, and vibrant peach topping, it’s a luscious treat that fits perfectly into a low-carb lifestyle. Each slice packs flavor with only 5g net carbs and takes just 30 minutes to make from start to finish. Whether you’re prepping for a picnic, entertaining guests, or treating yourself midweek, this easy-to-make pie proves you don’t have to sacrifice taste to stay keto-compliant.

Why You’ll Love This Recipe

• Low-carb indulgence: Only 5g net carbs per slice.
• Lusciously smooth filling: Creamy mascarpone and heavy cream deliver decadent texture.
• Fresh, fruity goodness: Real peaches enhance natural sweetness.
• Simple and fast: Ready in just half an hour.
• Aesthetic appeal: Topped with peach slices and whipped cream for a stunning presentation.
• Versatile for any occasion: Ideal for celebrations or casual treats.

Ingredients

Keto Crust:

• 1.5 cups blanched almond meal (150 g)
• 3 tbsp coconut flour (24 g)
• 1/4 cup erythritol (or other keto sweetener)
• 7 tbsp cold or softened butter (105 g)
• Pinch of salt
• Zest of 1 organic lemon

Keto Peach Cream Filling:

• 1/2 cup powdered erythritol (or preferred keto sweetener)
• 1 cup heavy whipping cream (200 ml)
• 2 eggs
• 1 cup mascarpone cheese (250 g)

Peach Puree:

• 2 peeled peaches, cubed (220 g)
• 2 tbsp erythritol
• 1 tbsp powdered gelatin
• 1 tsp vanilla extract
• 1 tsp peach extract

Topping:

• 1 cup heavy whipping cream (200 ml)
• 1 tsp vanilla extract (optional)
• 1-2 tbsp powdered erythritol (optional)
• Fresh peach slices (for garnish)

How to Make Keto Peach Cream Pie

For the Crust:

1. Preheat your oven to 350°F (180°C).
2. Mix almond meal, coconut flour, erythritol, salt, and lemon zest in a bowl.
3. Add butter and blend with your hands or a food processor until dough forms.
4. Firmly press the dough into a greased 10-inch (25 cm) pie pan.
5. Bake for 10-20 minutes until golden brown.
6. Set aside to cool while you make the filling.

For the Filling:

1. In a saucepan over medium-high heat, combine the eggs, cream, and sweetener, whisking constantly.
2. When the mixture begins to bubble, lower the heat to medium and continue stirring for 2-3 minutes until it thickens.
3. Remove from heat and whisk in mascarpone until the mixture is smooth. Set aside.

For the Peach Puree:

1. Blend the cubed peaches until smooth.
2. Bring the puree to a boil, then remove from heat.
3. Stir in erythritol, gelatin, vanilla, and peach extracts.
4. Mix into the creamy filling until well combined.
5. Pour over the crust and chill in the fridge for at least 2-3 hours or overnight.

For the Topping:

1. Whip the cream with vanilla and sweetener (if using) until stiff peaks form.
2. Spread over the chilled pie.
3. Decorate with fresh peach slices.
4. Serve cold and enjoy.

Helpful Tips

• Avoid curdling: Stir constantly while cooking the egg mixture.
• Room temperature mascarpone: Ensures smoother blending.
• Chill overnight: For best texture and flavor.
• Use fresh, ripe peaches: For maximum sweetness and flavor.

Substitutions and Variations

• Crust: Swap almond flour with ground pecans for a nuttier flavor.
• Dairy-free: Use coconut cream and dairy-free cream cheese.
• Fruit-free: Replace peach puree with pumpkin or berries for seasonal twists.
• No erythritol? Use monk fruit sweetener or stevia.

Frequently Asked Questions

Can I use canned peaches? No, canned peaches often contain added sugar. Use fresh or frozen peaches for keto compliance.

Is this pie freezer-friendly? Absolutely—wrap each slice individually and freeze for up to one month.

What if I don’t have mascarpone? You can substitute with full-fat cream cheese.

Storage Instructions

• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Freeze individual slices tightly wrapped for up to a month. Thaw in the fridge before enjoying.

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Conclusion

This keto peach cream pie brings together the creamy richness of traditional desserts and the vibrant flavor of fresh peaches, all while keeping your carbs in check. Give this easy, crowd-pleasing recipe a try and delight in every luscious bite. Don’t forget to share your thoughts in the comments and check out our other keto-friendly favorites!

Keto Peach Cream Pie

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• Author: Lisa
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

Keto Peach Cream Pie is a creamy, low-carb dessert made with an almond flour crust, smooth mascarpone filling, and fresh peach puree. This easy 30-minute recipe is perfect for summer and only 5g net carbs per slice. Try it today and enjoy a fresh, fruity keto treat!

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Ingredients

Scale 1x2x3x

Keto Crust:

1.5 cups blanched almond meal (150 g)

3 tbsp coconut flour (24 g)

1/4 cup erythritol (or keto sweetener)

7 tbsp butter, cold or softened (105 g)

Pinch of salt

Zest of 1 organic lemon

Keto Peach Cream Filling:

1/2 cup powdered erythritol

1 cup heavy whipping cream (200 ml)

2 eggs

1 cup mascarpone cheese (250 g)

Peach Puree:

2 peeled peaches, cubed (220 g)

2 tbsp erythritol

1 tbsp powdered gelatin

1 tsp vanilla extract

1 tsp peach extract

Topping:

1 cup heavy whipping cream (200 ml)

1–2 tbsp powdered erythritol (optional)

1 tsp vanilla extract (optional)

Fresh peach slices for garnish

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Instructions

For the Crust:

1. Preheat your oven to 350°F (180°C).
2. Mix almond meal, coconut flour, erythritol, salt, and lemon zest in a bowl.
3. Add butter and blend with your hands or a food processor until dough forms.
4. Firmly press the dough into a greased 10-inch (25 cm) pie pan.
5. Bake for 10-20 minutes until golden brown.
6. Set aside to cool while you make the filling.

For the Filling:

1. In a saucepan over medium-high heat, combine the eggs, cream, and sweetener, whisking constantly.
2. When the mixture begins to bubble, lower the heat to medium and continue stirring for 2-3 minutes until it thickens.
3. Remove from heat and whisk in mascarpone until the mixture is smooth. Set aside.

For the Peach Puree:

1. Blend the cubed peaches until smooth.
2. Bring the puree to a boil, then remove from heat.
3. Stir in erythritol, gelatin, vanilla, and peach extracts.
4. Mix into the creamy filling until well combined.
5. Pour over the crust and chill in the fridge for at least 2-3 hours or overnight.

For the Topping:

1. Whip the cream with vanilla and sweetener (if using) until stiff peaks form.
2. Spread over the chilled pie.
3. Decorate with fresh peach slices.
4. Serve cold and enjoy.

Notes

Use fresh, ripe peaches for best flavor.

Mascarpone at room temperature blends more easily.

For a dairy-free version, substitute with coconut cream and non-dairy cream cheese.

Chill overnight for a firmer set and deeper flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: No-Bake + Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 500
• Sugar: 3 g
• Carbohydrates: 7g (Net Carbs: 5g)
• Protein: 6g