WebIn a mixing bowl, whisk together the dry ingredients, before adding in the melted butter and heavy cream. Finally, remove the filling from the oven and spoon out …
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In a large saucepan, add the lemon juice, vanilla, cornstarch, sugars, cinnamon, and water, and then whisk. Bring to a boil. Over medium heat, continue to whisk the ingredients for 2-3 minutes as the filling thickens. Prep the peaches. Wash and slice the peaches into 1/4-inch thick slices.
Slice the peaches and mix with 1 1/2 cups sugar in a large pot. Bring to a boil, and add the other 1/2 cup sugar and the Tapioca. Boil again for 1 minute. Remove from heat and cool. Divide into thirds, and place in a freezeable container. Each portion will yield 1 pie.
You can purchase canned sugar-free peaches at most supermarkets. If you don’t really care if the pie is sugar-free, then use peaches canned in regular syrup. They’ll be fine. Once you have your peaches, you’ll need to pour a quart of them into a pot.
Enter this keto peach and blueberry slab pie! Because slab pies have only a thin layer of fruit on the crust, it’s the perfect keto fruit pie. Inevitably there will be someone who will say how can this be keto with peaches in it, “peaches aren’t keto.”