Table of Contents
Description
This Keto Pecan Pie is rich, buttery, and completely sugar-free — an easy low-carb dessert that tastes just like the classic without the guilt!
Introduction
If you grew up loving classic Southern desserts, chances are pecan pie holds a special place in your heart. That gooey center, toasted pecans, and buttery crust are pure comfort. But traditional pecan pie is loaded with sugar and carbs — not exactly keto-friendly. That’s where this Keto Pecan Pie comes in. 🥧
This recipe delivers everything you love about the original, minus the sugar crash. It’s rich, nutty, perfectly sweet, and made with wholesome low-carb ingredients that fit beautifully into a keto or low-carb lifestyle. Whether you’re preparing for Thanksgiving, Christmas, or simply craving a cozy dessert, this easy recipe has your back.
Even better? You don’t need advanced baking skills. This is a simple, healthy, sugar-free dessert that looks impressive but comes together with minimal effort. Serve it to family and friends, and no one will believe it’s keto. It’s proof that eating low-carb doesn’t mean giving up the desserts you love — it just means making them smarter.
Ingredients
For the Keto Pie Crust
- 1 ½ cups almond flour
- ¼ cup powdered erythritol or monk fruit sweetener
- ¼ tsp salt
- ¼ cup melted unsalted butter
- 1 large egg
For the Keto Pecan Pie Filling
- 1 cup chopped pecans
- ½ cup whole pecan halves (for topping)
- ¾ cup keto-friendly brown sweetener
- ½ cup heavy cream
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 tbsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
Why these ingredients work:
Almond flour keeps the crust low-carb and tender, while keto sweeteners mimic the sweetness of traditional sugar without spiking blood sugar. Heavy cream and butter create that classic creamy, gooey texture pecan pie is known for.
Ingredient Notes
- Sweetener: Use a brown-style keto sweetener for that authentic molasses flavor.
- Pecans: Fresh pecans give the best crunch and nutty aroma.
- Butter: Unsalted butter allows better control over flavor balance.
Recipe Equipment
- 9-inch pie pan
- Mixing bowls (medium & large)
- Whisk
- Silicone spatula
- Measuring cups & spoons
- Oven
Recipe Stat Sheet (Quick View)
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45–50 minutes |
| Total Time | 1 hour |
| Servings | 10 slices |
| Difficulty | Easy |
| Diet | Keto, Low-Carb, Sugar-Free |
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F. In a bowl, mix almond flour, sweetener, and salt. Add melted butter and egg, then stir until a soft dough forms. Press the dough evenly into a greased pie pan, covering the bottom and sides.
Bake the crust for 10–12 minutes until lightly golden. Set aside to cool.
Step 2: Make the Filling
In a large bowl, whisk eggs until smooth and slightly fluffy. Add the melted butter, heavy cream, vanilla, cinnamon, salt, and sweetener. Whisk until silky and well combined.
Step 3: Add the Pecans
Fold in chopped pecans, ensuring they’re fully coated in the creamy mixture. This step ensures every bite is rich and nutty.
Step 4: Assemble the Pie
Pour the filling into the pre-baked crust. Arrange whole pecan halves on top in a decorative pattern for that classic pecan pie look.
Step 5: Bake
Bake for 45–50 minutes, until the center is mostly set but slightly jiggly. The top should be golden and glossy.
Step 6: Cool Completely
Let the pie cool at room temperature for at least 1 hour, then refrigerate for another hour to fully set. This helps achieve the perfect slice.
Serving Suggestions
- Serve chilled or slightly warmed
- Add a dollop of keto whipped cream
- Pair with sugar-free vanilla ice cream
- Sprinkle with cinnamon or powdered erythritol for garnish
This pie is perfect for holidays, dinner parties, or anytime you want a cozy low-carb dessert.
Pro Tips & Variations
For extra depth, toast the pecans lightly before adding them to the filling — it enhances their natural flavor. Want a fall-inspired twist? Add a pinch of nutmeg or pumpkin spice. If you prefer a firmer texture, reduce heavy cream slightly. This pie stores beautifully, making it ideal for meal prep or holiday planning. You can also use a store-bought keto crust if short on time. For a dairy-free option, substitute coconut cream and vegan butter, keeping the recipe just as rich and satisfying.
Storage Information
- Refrigerator: Store covered for up to 5 days
- Freezer: Freeze slices individually for up to 2 months
- Reheating: Warm gently in the oven or enjoy chilled
Nutrition Facts (Per Slice – Approximate)
- Calories: 320
- Net Carbs: 3g
- Fat: 30g
- Protein: 7g
This Keto Pecan Pie proves you can enjoy classic comfort desserts while staying true to your low-carb goals. It’s rich, buttery, and irresistibly delicious — without the sugar overload. Whether you’re baking for the holidays or treating yourself on a cozy weekend, this pie is guaranteed to impress. Give it a try, share it with loved ones, and don’t forget to leave a comment below letting us know how it turned out! 😊