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Paleo Peach Pots 1

Paleo Peach Pots

  • Author: Tina Turbin
  • Yield: 4 1x


These days we are still enjoying fresh peaches so I felt this would be a great fruit choice. When the season is over we can feel safe to use frozen peaches in this recipe as I fool proof tested it. So this recipe can be timeless and now can be made any time of the year. This healthy recipe will yield a delicious, grain-free and paleo treat for your family.


  • 2 10 oz packages of frozen peaches
  • 1/2 tsp unflavored gelatin – I used Great Lakes
  • 2Tbsp Allulose– I used Keystone Pantry
  • 2 pinches Lo-Han
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 2 cups blanched almond flour
  • 1 Tbsp tapioca flour
  • 1 tsp coconut flour
  • 1/4 cup Allulose
  • 1/4 tsp sea salt
  • ¼ tsp baking soda
  • 3 drops Stevia vanilla cream (optional)
  • 1 Tbsp palm shortening or butter – room temperature
  • 1 egg white
  • 1 Tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/1/2 tsp cinnamon (optional)
  • 1/8 tsp nutmeg (optional)


  1. Thaw peaches to room temperature and keep the juice. Set aside.
  2. CRUST:
  3. In a bowl mix the dry ingredients until well distributed- almond, coconut, tapioca flour, salt, baking soda and Allulose.
  4. Add the spices if you’d like at this point and mix.
  5. In another bowl mix the butter/palm shortening, stevia, coconut oil, egg white and vanilla until creamy and well blended.
  6. Add the wet into the dry and mix well.
  7. Place in the refrigerator to chill for 30-40 minutes.
  8. Preheat your oven to 350 F.
  10. Place your peaches in an oven safe bowl.
  11. Take the peach juices and pour into a small measuring cup.
  12. If juice is less than 1/4 cup, add water to measuring cup until peach/water mixture is just at 1/4 cup.
  13. Sprinkle the gelatin on top.
  14. Let the gelatin bloom for 7 minutes.
  15. Add the 2 Tbl Allulose, Lo-Han, cinnamon and vanilla to the gelatin mixture and mix well, but not too much.
  16. Pour the fruit juice mixture over the peaches.
  17. Place in the oven in the middle rack.
  18. Cover lightly with tin foil.
  19. Heat the peaches in the oven for 15-20 minutes.
  20. Take your dough and roll it out between two pieces of parchment paper or you can press with your hands to shape if you’d like.
  21. Make the crust a good ½ – ¾ inch thick.
  22. Cut out circles to fit over your jar openings.
  23. Remove the peaches from the oven.
  24. Fill your jars with the peach mixture about ½” from the top.
  25. Place the dough on top
  26. Pinch the edges
  27. Place the jars on a cookie sheet (in case of spillover) in the lower part of the middle rack.
  28. Bake for 15-20 minutes until golden or browned.
  29. The crust will not be hard in the center.
  30. Enjoy!

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Tina Turbin

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