Low Carb Peaches and Cream Pie Bars

I have the last of the peaches to use up. I thought I would do a classic peach pie, but in bar form to make my life easier. It’s been busy. More floor is being laid and I have grouting to do. We are getting close to having all of the floors done. We have one more room and the stairs to do. Hopefully after that we can start getting the final things in place to actually live there.

The recipe I am starting with today is from the Recipe Critic for Peaches and Cream Pie Bars. Taking a quick glance at the recipe, there is a lot of sugar. Even more when you use the canned peach pie filling. That can be mitigated by making our own pie filling with sweetener. The rest of the ingredients don’t look too bad. I think this can be a healthier treat with a few swaps.

Here are the original stats:

Here’s what I changed:

  • I replaced all of the sugar with their sweetener equivalent to reduce the carbs.
  • I replaced the all purpose flour with almond and coconut flours to reduce the carbs.
  • I am replacing the peach pie filling with a homemade version to reduce the carbs.
  • I replaced the butter with unsweetened applesauce to lower the fat and calories.
  • I increased the servings from 16 to 24 to lower the calories.
  • I swapped out the cream cheese and milk for their dairy free equivalent.

Here are the final stats:

Here is the final recipe:

Low Carb Peaches and Cream Pie Bars

Makes 24 bars

For the filling

  • 1 cup frozen peaches, thawed and roughly chopped.
  • 1/4 cup water
  • 1 tsp lemon juice
  • 1 tablespoon cornstarch
  • 1/2 cup granulated sweetener

For the bars

  • 1 cup unsweetened applesauce
  • 2 cups granulated sweetener
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups almond flour
  • 3/4 cup coconut flour
  • 1/2 teaspoon salt

For the cream cheese filling

  • 1 (8 ounces) package dairy-free cream cheese, softened
  • 1/2 cup granulated sweetener
  • 1 teaspoon vanilla
  • 1 large egg

For the glaze

  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup powdered sweetener
  • 2 Tablespoons non-dairy milk
  1. Add the peaches, sweetener, water and lemon juice to a saucepan. Heat over medium heat until simmering. Mix the cornstarch and one tablespoon of water. Add to the saucepan and stir continuously until the mixture has thickened. Set aside to cool.
  2. Mix the applesauce and sweetener in another bowl. Add eggs and beat well. Beat in vanilla.
  3. In a separate bowl combine flours and salt. Add to the applesauce mixture. Mix until combined.
  4. In a medium sized bowl beat together cream cheese, sweetener, and vanilla until smooth. Add the egg and beat until combined.
  5. Grease a 9×13 baking dish. Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
  6. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sweetener and milk for the glaze and drizzle over the bars.
  7. I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s