Paleo Peach Mini Pies
Grain-free paleo peach mini pies with an optional low‑carb/keto variation.
Paleo Peach Chia Mini Pies are a simple, delicious way to enjoy ripe peaches and add chia seeds for extra fiber. These little pies are grain‑free and nut‑free, and you can choose a paleo sweetener (honey or coconut sugar) or a low‑carb option (erythritol and stevia).
When peaches are at their peak, they shine in a simple filling. I found perfect, juicy peaches at the farmer’s market and used a bagful — peeled, chopped, and ready for baking. If you don’t have fresh ripe peaches, defrosted frozen organic peach slices work very well here.
I make mini pies for easy portion control and because I like a little more crust in each bite. You can use a mini tart pan, but a standard muffin pan works fine; I pressed the crust into the muffin wells with my fingers for a rustic look.
Here’s the crust pressed into the pan before adding the filling.
The photo above shows the mini pies filled and ready to bake.
This recipe offers a pale0/low‑carb choice by swapping sweeteners. The grain‑free crust is simple and quick, and the peach filling relies on fruit, a bit of coconut flour to bind, and optional chia seeds for extra body.
RECIPE AND DIRECTIONS BELOW
📖 Printable Recipe Card
Paleo Peach Mini Pies
Stacey
35 mins
20 mins
55 mins
Dessert
American
6
158 kcal
Ingredients
- THE CRUST:
- ½ cup coconut flour
- ⅓ cup butter (melted) or coconut oil, melted
- 1 large egg, beaten
- ⅛ teaspoon sea salt (optional)
- 1 tablespoon sweetener of choice: 1 tbsp honey for paleo, or 26 drops liquid stevia or 1 tbsp erythritol for low‑carb
- THE FILLING:
- 1 cup ripe peaches, peeled and chopped (or defrosted frozen peaches)
- ¼ cup sweetener of choice: ¼ cup coconut sugar for paleo, or ¼ cup erythritol plus ¼ tsp liquid stevia for low‑carb
- 1 tablespoon coconut flour
- 1 teaspoon chia seeds plus 1 tablespoon water (optional for extra fiber)
- ½ teaspoon pumpkin pie spice (or ¼ tsp cinnamon, ⅛ tsp ginger, ⅛ tsp nutmeg)
Instructions
- Preheat oven to 375°F. Oil or grease a muffin pan or mini tart pan.
- If using chia seeds, combine them with 1 tablespoon water in a small bowl and refrigerate for 15 minutes to form a gel.
- Peel and chop the peaches, placing them and any juices into a large bowl.
- Add your chosen sweetener and 1 tablespoon coconut flour to the peaches.
- Toss peaches, sweetener, and coconut flour to coat evenly.
- If using the chia gel, stir it into the peach mixture.
- Let the filling sit at room temperature for 30 minutes to thicken slightly.
- While the filling rests, combine crust ingredients in a medium bowl and mix with a fork until a dough forms.
- Divide dough into six balls.
- Press each dough ball into a muffin well, forming a crust that covers at least half of each depression and creates a small cup for the filling.
- Once the filling has thickened, spoon it into each crust, filling just below the edge.
- Bake for 20 minutes, checking at 14 minutes. If the crust edges brown too quickly, loosely cover the pan with parchment or foil and continue baking until done.
- Remove from oven, cool, and refrigerate. The crust is easier to remove after about an hour of chilling.
- Use a butter knife around the edge of each tart to loosen and lift out gently.
- To reheat, place on a baking sheet in a 375°F oven for 3–5 minutes or microwave for about 20 seconds.
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutritional data for the low‑carb version with chia seeds (per mini pie): Calories 158; Carbs 9 g; Net Carbs 5.2 g; Fiber 3.25 g; Sugar alcohol 0.5 g; Fat 13 g; Protein 3 g; Sugar 3 g.
Low‑carb without chia seeds (per mini pie): Calories 153; Carbs 9 g; Net Carbs 5.6 g; Fiber 2.9 g; Sugar alcohol 0.5 g; Fat 12 g; Protein 3 g; Sugar 3 g.
Paleo (coconut sugar/honey) with chia seeds (per mini pie): Calories 192; Carbs 19 g; Net Carbs 15.7 g; Fiber 3.25 g; Fat 13 g; Protein 3 g; Sugar 14 g.
Nutrition
low carb peach pie, paleo peach pie, peach mini pies
Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie