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Keto Peaches and Cream Pie – Easy No-bake Sugar-free Dessert

This Keto Peaches and Cream Pie recipe takes the classic combination of peaches and cream and turns it into the most delicious low carb and sugar-free summer dessert! This no bake keto recipe is super easy and only requires a handful of minutes to prepare!

Keto Peaches And Cream Pie - Easy No-bake Sugar-free Dessert

KETO SUMMER RECIPE

If you haven’t noticed yet, Peach season is here!!

And if you are following a sugar-free, keto or low-carb diet, you have probably been walking right by these juicy pieces of fruit. For every 100 grams of peaches, there are only 8 net grams of carbs.

Not as bad as you probably thought, right?!

By using only 1 peach, combining it with sugar-free peach-flavoured jello and then sandwiching it between layers of whipped cream cheese and whipping cream, this easy keto summer recipe will satisfy all your peach cravings!

Keto Peaches And Cream Pie - Easy No-bake Sugar-free Dessert

EASY KETO DESSERT INGREDIENTS

Although this no-bake sugar-free dessert may look slightly intimidating, it is actually one of the easiest make-ahead keto dessert recipes you will ever find!

Easy Keto Dessert Ingredients

Here is a list of the ingredients you will need to make this easy keto dessert:

Butter – I used unsalted butter but you can use salted butter if you prefer and eliminate adding any salt.

Almond flour – The almond flour is the base of this crust and keeps this recipe gluten-free and low in carbs

Sweetener – I used a combination of Lakanto Golden (erythritol-based) sweetener in the crust and allulose in the cream layers. Erythritol-based sweeteners will crystalize slightly when cold. This is great when making “crunchy” crusts but not so great when trying to make “creamy” keto desserts. By using allulose (which does NOT crystalize when cold) in the creamy sections of this keto peaches and cream dessert, a smooth texture is produced.

Almond slices – Adding some toasted almond slices to the crust adds some texture to the crust. Additional almonds are added as a garnish.

Simply delish peach gel – The ingredients found in Simply Delish Natural products are certified Non-GMO and ethically sourced from all over the world. Their sugar-free jels and puddings set without gelatin derived from meat products, making them vegan and plant-based.

Peaches – This ingredient is purely optional as it does add some carbs to this dessert. 100 grams of chopped peaches will add about 8 grams of net carbs to this keto peaches and cream dessert. Since this dessert serves 10, adding 100 grams of chopped peaches (which helps to add some extra peach flavour and texture) will add about 0.75 grams of net carbs per slice. If you choose to add the peach, you can use frozen peaches that have been thawed and chopped (hint: it is easier to chop the peaches when they are frozen than when they have thawed) or fresh peach with the skin on or off.

Heavy cream – Heavy whipping cream (also known as Heavy cream) is used in this keto peaches and cream pie. I like to place my bowl and beaters in the freezer before adding the heavy cream. The colder the bowl and beaters, the faster the heavy cream turns into pillows of light and airy whipping cream.

Xanthan gum – Xantham gum is used as a stabilizer for whipped cream. You can read more on how to make stabilized whipped cream by clicking here. If you do not have xanthan gum, you can omit this ingredient but you will have to make and serve this keto peaches and cream pie on the same day or the whipping cream will slowly start to break down.

Cream cheese – I used full-fat cream cheese and if you are not a huge fan of cream cheese, you will still love this recipe as it does not really have a very strong cream cheese taste.

Sour cream – Adding sour cream to the cream cheese layer helps to make this keto summer dessert extra creamy. Sour cream also helps to add some tartness to this keto peaches and cream pie recipe as the rest of the ingredients are fairly sweet. If you do not have any sour cream, you swap out the sour cream with 1 tablespoon of heavy cream.

Keto Peaches and Cream

INSTRUCTIONS FOR KETO PEACHES AND CREAM PIE

Prepare the Graham Cracker Crust:
  • Preheat the oven to 325° and grease the bottom and sides of an 8-10″ springform pan with butter. Line the sides of the pan with strips of parchment paper.
  • In the bowl of a food processor, add all the ingredients and pulse until a wet, crumbly “sand” mixture is produced
  • Press the mixture evenly into the bottom of the pan and bake until the edges are golden brown, about 20 minutes. Transfer pan to a wire rack and let cool.
Prepare the Graham Cracker Crust
  • Press the mixture evenly into the bottom of the pan and bake until the edges are golden brown, about 20 minutes. Transfer pan to a wire rack and let cool.
Prepare the Graham Cracker Crust

PREPARE THE PEACH FILLING

  • Stir the peach jel jelly powder into ⅓ cup of cold water and stir until dissolved.  Add 1 ⅓ cups boiling water and stir.  Allow the jel to cool for about 30 minutes at room temperature.

MAKE THE WHIPPED CREAM TOPPING

  • While the peach filling is cooling, whip the cream, powdered sweetener and xantham gum until stiff peaks form, about 1-2 minutes.
Make Cream Cheese Layer
  • Place the whipped cream topping and the peach filling in the fridge

MAKE CREAM CHEESE LAYER

  • In a medium-sized bowl on medium speed, beat cream cheese, powdered sweetener, and sour cream until combined and fluffy, about 30 seconds. Fold one-half of the whipped cream into the cream cheese mixture. Chill until ready to use.
Make Cream Cheese Layer

ASSEMBLE THE CAKE

  • Once the crust and peach filling have cooled and set, spread the cream cheese mixture on the crust, spreading all the way to the edges.  Spoon the peach filling over the cream cheese mixture. 
Keto Peaches and Cream Pie - Assemble The Cake
  • Add a diced peach (if you are adding this ingredient)
Keto Peaches and Cream Pie - Assemble The Cake
  • Top with the remaining whipped cream and sprinkle with almonds.  Wrap the entire pan in plastic wrap and chill at least 4 hours before serving. 
Keto Peaches and Cream Pie - Assemble The Cake

MAKE AHEAD KETO DESSERT

This easy keto peach dessert can be made a day ahead as long as you keep it chilled, however, the longer you leave it the more the peach gelatin will break down so I strongly suggest that you make it the day you are wanting to eat it. Keep all the leftovers in the fridge for about 3 days.

Serve this easy keto dessert directly from the fridge.

Recipe: KETO PEACHES AND CREAM PIE

This Keto Peaches and Cream Pie recipe takes the classic combination of peaches and cream and turns it into the most delicious low-carb and sugar-free summer dessert! This no-bake keto recipe is super easy and only requires a handful of minutes to prepare!

Ingredients

For the Crust

For the Peach Filling

For the Whipped Cream Topping

  • 2 cups heavy cream, cold
  •  cup allulose
  • 1 tsp xanthan gum

For the Cream Cheese Filling

  • 8 oz cream cheese, softened
  • ½ cup powdered allulose
  • 2 tbsp sour cream

For Optional Garnish

  • ¼ cup sliced almonds
  • 1 tbsp golden sweetener

INSTRUCTIONS

Prepare The Crust

  1. Preheat the oven to 325° and grease the bottom and sides of an 8-10″ springform pan with butter. Line the bottom and the sides of the pan with parchment paper. Add all the crust ingredients to the bowl of a food processor.  Pulse until crumbly.
  2. Transfer dough to prepared pan. Working quickly so as not to melt butter in dough, press evenly into the bottom of the pan. Bake until edges are golden brown, about 20 minutes. Transfer pan to a wire rack and let cool completely.

Prepare The Peach Filling

  1. Stir the Peach Jel jelly powder into ⅓ cup of cold water and stir until dissolved.  Add 1 ⅓ cups boiling water and stir.  Allow the gel to cool for about 30 minutes at room temperature.
  2. Place the gel in the fridge to cool and thicken for about 30 minutes.  

Make The Whipped Cream Topping

  1. Whip the cold cream, powdered sugar, and xanthan gum until stiff peaks form, 1 to 2 minutes. Place the bowl in the fridge.

Make The Cream Cheese Layer

  1. In a medium-size bowl whip on medium speed, the cream cheese, powdered sweetener, and sour cream until combined and fluffy, about 3o seconds. Fold one-half of the whipped cream into the cream cheese mixture. Chill until ready to use.

Assemble The Cake

  1. Once the crust and peach filling have cooled, spread the cream cheese mixture on the crust, spreading all the way to the edges.  Carefully pour the peach filling over the cream cheese mixture.  Place the mixture back in the fridge for 30 minutes to allow the gel to set a little more.
  2. Once the gel is a little set on the top, spread the remaining whipped cream over the peach layer and sprinkle with almonds.  Wrap the entire pan in plastic wrap and chill at least 4 hours before serving. 

NOTES

This peaches and cream cake is good for 3 days.  After that, some liquid will start to appear (but trust me, it still tastes AMAZING even when this happens!)

NUTRITION

  • Serving Size: 1 slice
  • Calories: 238
  • Sugar: 2
  • Fat: 20
  • Carbohydrates: 5
  • Fiber: 2
  • Protein: 3
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