Peaches & Cream Bake
THM: Crossover (with an S option), no sugar added, gluten/nut free
Serves: 6-8
  • 2 eggs
  • 1½ blocks (8 oz. each) cream cheese, room temperature (full fat or reduced fat is fine)
  • ½ cup sour cream
  • ½ tsp. vanilla extract
  • ½ cup xylitol (or another low glycemic sweetener of your choice, to taste)
  • Sliced peaches (or substitute a berry of your choice for an S, low carb version)
  • Cinnamon and xylitol for topping
  1. Beat the eggs, cream cheese, sour cream, vanilla, and xylitol together. Pour into a greased 9 inch glass pie pan. Top with the sliced peaches or berries. Sprinkle the top with cinnamon and some additional xylitol for a "cinnamon sugar" feel. Bake at 350 degrees F until set (30-40 minutes, I'm guessing; my grandma didn't remember how long she had baked it). Yields 6-8 servings.
You could double this recipe and bake in a 9x13 inch pan.
Feel free to use berries of your choice instead of peaches for a THM:S (low carb) option.
You could top this with sweetened whipped cream or some of my Basic Ice Cream (link below)!
Mindy Skipper says, "Thank you so much!! Made an S version with raspberries but didn't have sour cream so I used greek yogurt and didn't have enough xylitol so I used a ⅓c. gentle sweet and just added a pinch of salt...It is amazing and so easy!!" Thanks for the suggestion for the yummy S, Mindy!
Recipe by Briana Thomas at