keto pecan pie with pecans and measuring cup

keto pecan pie

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What’s your go-to dessert for the holidays? I’m a big cookie person but also love pie of any kind. Ian is all about cheesecake (anyone interested in a keto cheesecake recipe?) but this keto pecan pie is yummy enough to almost sway his cheesecake-loving heart. And that’s saying something. It has a creamy, sugar-free caramel filling that’s sweet but not too sweet, crunchy and toasted pecans, and a low-carb, shortbread crust made with almond flour. Keto, gluten-free, and sugar-free. WHAT?! Let’s talk about it some more.

keto pecan pie baked crust

how to make a keto pie crust

This is the really easy part, so easy you’ll start dreaming up all the pie possibilities, from sweet to savory to quiches, tarts, etc.! I slightly adapted Wholesome Yum’s almond flour pie crust recipe, which only requires six ingredients. Here’s what you’ll need:

  • blanched almond flour
  • monk fruit/erythritol blend (also, Costco carries this one!)
  • ghee (or butter if not dairy-free)
  • egg
  • vanilla extract
  • xanthan gum (optional, but I’ve found it helps this crust to hold its shape better since almond flour can make baked goods more crumbly)

I’ve made many variations of this pie crust (usually because I’m out of a certain ingredient) and it’s a forgiving recipe that can be easily altered. Don’t have ghee? Use butter! Or coconut oil! You can play around with spices for different flavor profiles, depending on what you’re making. I LOVE IT. Let’s make one. Here’s the jist:

  • preheat the oven to 350°F and grease a pie pan
  • mix the almond flour, monk fruit sweetener and xanthan gum in a large bowl
  • melt the ghee (or butter/coconut oil), whisk in the egg and vanilla extract, then thoroughly combine the wet and dry ingredients until it turns into a dough
  • press the dough into the pie pan and up the sides of the dish, keeping it about 1/4-inch thickness (you can flute the edges- aim for something prettier than mine!)
  • use a fork to poke holes in the bottom of the crust, then bake at 350°F for 10 minutes

how to make keto pecan pie filling

This filling is really, really easy.

  • melt the butter in a medium saucepan over low heat until it browns, basically until the milk solids caramelize and give the butter a nutty richness (here’s an easy how-to on brown butter)
  • bump up the temperature slightly to low-medium heat, add the monk fruit sweetener to the butter, and heat/stir for about 5 minutes
  • add the coconut cream and simmer for about 20 minutes, stirring frequently
  • when the sweetener has mostly dissolved and the mixture is thick (coats the back of a spoon), take it off heat and add the salt, vanilla and maple extracts
  • let the mixture cool on the stovetop for about 10 minutes; in the meantime, chop 1 1/2 cups of pecans and sprinkle them into the bottom of the pie crust
  • once the filling has cooled a bit, whisk in the eggs
  • pour the mixture over the pie crust/pecans and then top the pie with about 1/2 cup pecan halves
  • bake at 350°F for 40-50 minutes, cool, then refrigerate at least three hours before serving, or overnight
overhead half shot of baked keto pecan pie

FYI, I have tried making this with powdered erythritol and I didn’t love it as much. It might just be me. But I think a powdered monk fruit blend might work. Also, I like to keep keto baked goods on the “less sweet” side versus having it taste overly sweet, so if you prefer a sweeter keto pecan pie, up the monk fruit (granulated or powdered) to 3/4 cup.

That’s a basic keto pecan pie for ya! The coconut cream is thick and rich and adds an extra touch of sweet to the caramel/pecan filling. The perfect keto dessert for the holidays, whether you’re feeding a low-carb crowd or a don’t-care crowd. As long as everyone’s pro dessert. 😉

overhead of keto pecan pie with slice cut out

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keto pecan pie

Course: dessertCuisine: keto, gluten-free, low-carb, sugar-freeDifficulty: easy
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 

15

minutes

A sugar-free, keto pecan pie with an almond flour crust that is sweet and decadent and simple to make!

Ingredients

  • Almond flour pie crust
  • 2 1/2 cups blanched almond flour

  • 1/4 cup monk fruit sweetener blend

  • 1/4 cup ghee

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon xanthan gum (optional)

  • Keto pecan pie filling
  • 3/4 cup unsalted butter (grass-fed if possible)

  • 1/2 cup monk fruit sweetener blend

  • 1 1/2 cups coconut cream*

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 teaspoon maple extract

  • 2 large eggs (at room temperature)

  • 2 cups pecans (divided, 1 1/2 cups roughly chopped + 1/2 cup pecan halves for pie topping)

Directions

  • Almond flour pie crust*
  • Preheat the oven to 350°F. Grease a pie pan or line with parchment paper. Combine the almond flour, monk fruit sweetener and xanthan gum (optional, but I think it helps hold the crust together) in a medium bowl.
  • In a separate bowl, warm the ghee in the microwave until it is just melted. Stir the egg and vanilla into the ghee. Add the mixture to the dry ingredients and combine, until it resembles cookie dough.
  • Press the pie crust dough into the prepared pie pan, working the dough up the sides and along the edges. Try to keep the dough around a 1/4-inch thickness. Use a fork to poke holes in the bottom of the pie crust. Bake for 10 minutes, let cool.
  • Keto pecan pie
  • Melt the butter in a medium saucepan, cooking it on low heat for about 5 minutes or until it browns.
  • Add in the monk fruit sweetener and cook over low-medium heat for another 5 minutes. Add the coconut cream and simmer for about 20 minutes to let the mixture thicken, stirring frequently.
  • Remove from heat, stir in the salt and vanilla and maple extracts. Set the sauce aside to cool for at least 10-15 minutes.
  • Roughly chop 1 1/2 cups of pecans and sprinkle them into the bottom of the baked pie crust.
  • Once the sauce has cooled slightly (but is still warm), whisk in the eggs.
  • Pour the mixture into the pie crust. Top with the remaining 1/2 cup of pecan halves.
  • Prepare the pie for baking by wrapping aluminum foil around the edges so they don’t burn (DON’T SKIP THIS). Bake for 40-50 minutes. Let the pie cool for an hour on the stovetop before placing it in the refrigerator for at least 3 hours or overnight.*

Notes

  • You can prepare the almond flour pie crust ahead of time or right before you make the pecan pie filling, as long as it has at least 20 minutes to cool before pouring the filling in.
  • Many stores carry canned coconut cream (different than coconut milk). OR you can spoon out the cream that is at the top of a regular can of coconut milk, you’ll likely need the cream from two cans.
  • You can serve this keto pecan pie chilled or at room temperature, but refrigerating after baking helps it set.

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