This sugar-free homemade keto pecan pie recipe is the ideal Thanksgiving or Christmas dessert. Enjoy a flaky gluten-free pecan pie made with a grain-free crust and a buttery and gooey custardy filling topped with pecans.
Are you looking for the best keto dessert this holiday season that won’t kick you out of ketosis? Look no further! This amazing sugar-free pecan pie is low in carbs and tastes better than expected.
This keto pecan pie recipe is the greatest you’ll ever try; it’s rich, buttery, and gooey, making it the ideal low-carb dessert for holidays.
With just one bite, you’ll understand why this glorious pecan pie has been popular for so long. It’s love at first bite!
Another great thing about this sugar-free pecan pie recipe is that you may serve it to friends and family who aren’t gluten-free or low-carb, and they won’t realize it’s much healthier. They aren’t going to notice. It’s also family-friendly!
Watch this quick step-by-step video to see exactly how easy it is to make the best keto pecan pie recipe from scratch.
Why You’ll Love My Keto Pecan Pie Recipe
This low carb pecan pie recipe has all of the flavors of a traditional pecan pie (buttery, nutty, rich, indulgent, and sweet), but it’s sugar-free, gluten-free, and has way fewer carbs.
Here are even more reasons you’ll love it:
- The keto crust is ready in just a few minutes from scratch using low carb ingredients.
- Easy to make ahead
- No corn syrup or brown sugar
- It tastes just like the traditional pecan pie minus the carbs
- A slice has about 5 grams of net carbs
Is Pecan Pie Keto?
Traditional Pecan Pie is not keto-friendly, not even low carb, because it is loaded with brown sugar and sticky sweet corn syrup. Only one slice of classic pecan pie (122g) has a whopping total of 64 grams of carbs.
Ingredients For Keto Pecan Pie
I start by making the crust from scratch, and this recipe features both coconut and almond flour, but I also have a perfect coconut flour crust recipe for this pecan pie recipe.
Make sure to scroll down to the bottom of the post for the full printable recipe with exact measurements.
For the Grain-Free Pie Crust
- Almond Flour & Coconut Flour– We mix these two flours to get the best texture for the crust.
- Butter – Any great pecan pie recipe starts with high-quality softened butter.
- Sweetener – I love using powdered sweeteners such as Erythritol or Monk Fruit as they dissolve faster, and after baking, you don’t end up with the crunchy crystals.
- Eggs – One large egg is needed to bind all the ingredients together.
For The Sugar Free Pecan Filling :
- Pecans– The key ingredient in this recipe, so we’ll need 2 1/2 cups for the whole pie. Pecans have only 4 grams of carbs for each 1/4 cup and are loaded with healthy fats.
- Butter – A staple ingredient in any pecan pie filling that adds great buttery flavor and has zero carbs. Butter is essential in this pie since we’re not using corn syrup.
- Eggs – Eggs are used in many baked goods. It helps to hold the filling together.
- Sweetener – To add a touch of sweetness and make the pie sticky and gooey, use your favorite sweetener. I love using a keto brown sugar substitute for the best flavor, but it works just as fine with any sweetener.
- Vanilla Extract – A touch of vanilla extract pairs well with the pecans and sweetener.
How To Make Keto Pecan Pie
I love making keto pecan pie from scratch because the crust it’s super easy to make, but you can use a store-bought low carb pecan crust or walnut pie crust to make this recipe even quicker.
In just a few easy steps, make the most delicious keto pecan pie ever (trust me!):
To make the crust – combine all the ingredients for the crust using a spatula, then your hands. Press the dough into the bottom and up the sides of a 9-inch greased round pie pan. Poke some holes in the bottom of the crust with a fork. Bake for 10 minutes or until the edges start to brown.
Make the keto pecan pie filling – Prepare the filling while the crust is cooling and pour the mixture over the crust. Top the pie with pecans. Use more pecans if you have!
Bake for 40-45 minutes at 400F/ 200C, or until golden brown and firm in the center. Slice and enjoy!
Tips For Making This Delicious Keto Pecan Pie
- To protect the sides of the pie from burning, place a ring of aluminum foil over the crust halfway through.
- The best way to bake this pie is until the center is still jiggly and the sides are firm.
- You can make this keto pecan ahead by making the crust 2-3 days earlier.
How Do You Know That The Pecan Pie Is Done?
You can tell if your keto pecan pie is done in a few different ways:
- The first method is to check it and see what color it is. It should have a golden brown color.
- Another thing that you should check is the pecan pie’s center. It should jiggle but not be too runny. Cook for a few more minutes if the center isn’t set enough.
How To Store Keto Pecan Pie
- Refrigerator – I like to store this keto pecan pie in the refrigerator for up to a week in an air-tight container.
- Freezer-Place each slice in a small zip-lock bag or wrap in plastic, and freeze for up to 3 months.
How To Serve Low Carb Pecan Pie
Pecan pie is best served warm topped with a generous scoop of low-carb ice cream on top. You may replace the ice cream with sugar-free whipped cream or some homemade keto caramel sauce if you choose.
- Add chocolate to the pecan pie filling.
- Bake in a 9×9 inch pan to make the best keto pecan bars.
- Add some spices to the filling – pumpkin pie spice, cinnamon, nutmeg, and whatever else you like.
Looking For More Festive Keto Desserts? Try these:
- Keto Pumpkin Cheesecake Bars
- Keto Pumpkin Brownies
- Keto French Silk Pie
- Keto Pumpkin Cheesecake
- Keto Pumpkin Cheesecake Cupcakes
Keto Pecan Pie – Only 4g net carbs
For The Crust:
For The Filling:
- 1 cup unsalted butter, melted
- 1 cup golden monk fruit sweetener or any brown sugar substitute
- 1 cup full-fat canned coconut milk
- 2 cups chopped pecans
- 3 large eggs at room temperature
- ½ tsp fine sea salt
- 2 tsp vanilla extract
- ½ cup pecans for the topping
Make The Gluten-Free Crust
- In a large bowl, add the almond flour, coconut flour, powdered sweetener, butter, egg, and salt. Using your hands or a spatula, mix well until a dough forms.
- Press the dough into a 9-inch pie pan. Use a fork to poke holes into the bottom of the crust. Place the pie pan in the freezer for 10 minutes.
- Preheat the oven to 350°F/ 180°C and bake for about 10-12 minutes or until it looks golden. You can cover the edges with foil to prevent them from burning.
Make the Pecan Pie Filling
- In a large mixing bowl, add the melted butter, canned coconut cream, sweetener, vanilla extract, and sea salt. Mix well to combine.
- Stir in the eggs and chopped pecans. You can blend all the ingredients in a food processor until smooth.
- Pour the filling into the baked crust. Arrange pecan halves on top. Cover the crust edges with aluminum foil to prevent burning.
- Bake for 40-45 minutes or until the center is nearly set (still a bit jiggly), and the crust is golden brown.
- Remove pie from the oven and allow to cool to room temperature, then serve.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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