Few desserts capture the essence of holiday gatherings like a warm, gooey pecan pie. But if you’re following a keto lifestyle, traditional pecan pie—loaded with sugar and carbs—might seem off-limits.
The good news? You don’t have to miss out! My keto pecan pie recipe delivers the same rich, nutty flavors and buttery crust as the classic version but without the sugar crash.
Whether you’re celebrating Thanksgiving, Christmas, Easter or just craving a sweet treat, this pie is sure to please.
If you are a fan of pies, be sure to check out our entire collection of keto pies for more delicious options.
Low-Carb Pecan Pie
If you have been searching for a dessert that silences your sweet tooth without messing with your keto goals, this sugar-free pecan pie might just become your new favorite treat.
With only 3.5 g net carbs per slice, this recipe delivers all the gooey, caramelized goodness of a traditional pecan pie without the carb overload that corn syrup causes.. You’re welcome!
The secret to this keto-friendly dessert lies in the combination of almond and coconut flours for the crust, while the filling uses a combo of brown sugar substitute and allulose to create that classic sweet, buttery flavor.
The maple extract helps to further mimic that traditional pecan pie taste without adding carbs, and the mixture of chopped and halved pecans provides perfect texture contrast.
Ingredients Needed
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Note that the full printable recipe card is at the bottom of the page as well as the nutritional information.
Keto Pie Crust
- Unsalted butter
- Egg at room temperature
- Sifted almond flour
- Coconut flour
- Salt
- Pre-shredded mozzarella cheese, melted
Pecan Pie Filling (Sugar-Free)
- Unsalted butter, room temperature
- Brown sugar-substitute
- Allulose
- Salt
- Eggs, room temperature
- Heavy cream
- Vanilla extract
- Maple syrup extract
- Pecans (finely chopped & pecan halves for the topping)
How To Make This Keto Pie
Gluten-Free Crust
You’ll begin by making my gluten-free pie crust, start by combining coconut flour, almond flour, and salt in a medium-sized bowl.
If you prefer a nut-free option, substitute almond flour with sunflower seed flour and set it aside.
Melt the unsalted butter and then add it to the dry ingredients, mixing quickly to combine. Next, incorporate a whole egg into the mixture.
For the mozzarella cheese, melt it in the microwave for a total of 90 seconds, stirring halfway through, or use a double boiler.
Once melted, mix the cheese well until fully incorporated, then add it to the dough mixture.
Knead the dough with your hands until the cheese is blended thoroughly.
Alternatively, you can use a stand mixer with a dough hook attachment for better results.
Once the dough is formed, flatten it to a round disk and refrigerate it to rest and chill, which will help create a flakier crust.
After chilling, roll out the dough between two sheets of parchment paper and return it to the refrigerator for another 15 minutes to cool before proceeding with the filling.
Then transfer the rolled crust to a 9-inch pie pan. Be careful to smooth any cracks. Return to the refrigerator and proceed to make the filling.
Pecan Pie Filling
Begin by melting the butter in a large saucepan over medium-low heat. After the butter is melted, add the two sweeteners, salt and stir continuously until they’re fully dissolved.
Allow the mixture to come to a simmer, cooking it for about five minutes until it thickens slightly and well combined.
Then, stir in the heavy whipping cream until the syrup is fully incorporated.
Remove the saucepan from the heat and transfer the syrup to a medium-sized glass bowl and allow the syrup cool to room temperature, while you preheat your oven to 350°F.
After the syrup has cooled, whisk in the vanilla extract, and maple extract.
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Then, add the whole eggs and continue whisking until the mixture becomes smooth and well combined.
Next, evenly distribute the chopped pecans to the bottom of the chilled pie crust and pour the prepared filling over the top.
To achieve that classic pecan pie look, arrange the pecan halves decoratively over the filling.
Place your pie in the preheated oven and bake for 30-35 minutes, or until the filling is mostly set.
If you notice the crust browning too quickly, cover the pie with aluminum foil (shiny side up) midway through the baking process.
Allow the pie to cool completely at room temperature before slicing and serving.
Store any leftovers in the refrigerator in an airtight container for up to five days. I do not recommend that you freeze this pie because it can effect the texture.
Best Sugar-Free Sweetener For This Recipe
I have several options when it comes to which sweetener you for this pecan sugar-free pie Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar.
I am recommending you use their brown sugar substitute in this recipe, although you can use their golden sugar-free substitute, or even their white granulated sweetener is ok. It just will not have the same depth of flavor.
Having said that, I’m also partial to the brand Swerve brown sugar, which is an erythritol blend. Like Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.
Another delicious brown sugar substitute is Surkin Gold
My recipe also uses Allulose. I find that using some allulose prevents the syrup from crystallizing quickly.
It may still crystallize once refrigerated but will not do so while the pie is warm.
Store any leftovers in the refrigerator in an airtight container for up to five days. I don't recommend freezing this pie because it effect the texture.
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By the way, I have a keto pumpkin pie recipe that has a pecan topping that you might want to try too.
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Keto Pecan Pie (Gluten-Free)
Enjoy a rich and buttery keto pecan pie minus all the carbs! This sugar-free, gluten-free dessert is perfect for the holidays or when you want to silence your sweet tooth.
Ingredients
Keto Gluten-Free Crust
- ¼ cup of unsalted butter
- 1 egg room temperature
- ½ cup sifted almond flour (substitute the almond flour with sunflower seed flour for a nut-free option)
- ¼ cup coconut flour
- ¼ teaspoon of salt
- 1 cup of pre-shredded mozzarella cheese, melted
Pecan Pie Filling (Sugar-Free)
- ¾ cup unsalted butter
- ¼ cup of brown sugar-substitute
- ¾ cup Allulose
- 3 large eggs, room temperature
- ¼ cup of heavy whipping cream
- 1 teaspoon of vanilla extract
- 1 teaspoon of maple extract
- 3 cups pecans ( 2 cups finely chopped & 1 cup of halves for the topping ( use a measuring cup not what the package states)
- ¼ teaspoon of salt
Instructions
Gluten-Free Pie Crust
- In a medium-sized bowl, combine the coconut flour, almond flour, and salt. Note if making the nut-free option, use sunflower seed flour in place of almond flour and set it aside.
- Melt the unsalted butter and set aside.
- To the dry ingredients, add the melted butter and combine quickly.
- Next add the whole egg and combine.
- Melt the mozzarella cheese in the microwave for a total of 60 seconds, stirring halfway through. Once it comes out of the microwave, mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. Alternatively, you can use a stand-up mixer with a dough hook attachment. If using a mixer, it needs to have a hook attachment. Otherwise, the dough may not come together correctly.
- Once the dough forms, flatten into a disk, wrap in parchment paper and place it in the refrigerator to rest the dough. Allow the dough to chill for 15 minutes. This will make it easier to work with and will produce the flakiest crust.
- After the dough has chilled, roll out the dough between two sheets of parchment paper. The rolled dough needs to be at least 10 inches in diameter to be able to fit a 9 inch pie plate. Then return to the refrigerator for at least 15 minutes.
- Proceed to make the filling.
Sugar-Free Pecan Pie Filling
- In a large saucepan over medium-low heat, melt the butter, add the two sweeteners, salt and stir until fully dissolved. Bring to a simmer and cook the syrup for about 5 minutes, until it thickens slightly. Then stir in the heavy whipping cream, return to the stove and cook for an additional 2 minutes stirring constantly until fully combined. Remove from the heat and let cool to room temperature.
- Preheat the oven 350 degrees.
- Once the syrup is fully combined, whisk in the vanilla extract, maple extract. Transfer the this mixture to medium size bowl and allow to fully cool, then whisk in the eggs until smooth and well combined.
Assembling The Pie
- Transfer the rolled crust to a 9-inch pie pan. Be careful to smooth any cracks.
- Place the chopped pecans in the chilled pie crust then pour the filling over the top. Next, add the pecan halves to the top of the pie and gettly tap them so they are slightly submerged in the filling.
- Bake the pie for about 30-35 minutes, or until the filling is set.
- Let cool completely before serving. Store any leftovers in the refrigerator in an airtight container for up to five days. I do not recommend that you freeze this pie because it effects the texture.
Notes
Note: If the crust is browning too quickly, cover the pie with aluminum foil, shiny side up, about halfway through the baking time.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 55gCarbohydrates: 8gNet Carbohydrates: 3.5gFiber: 4.5gSugar: 2gProtein: 9g
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