Nutty and caramel-y and rich, this keto pecan pie is the ultimate sweet indulgence for the holidays. It has a creamy, sugar-free caramel filling that's sweet but not too sweet, crunchy pecans, and a low-carb, shortbread crust made with almond flour. Keto, gluten-free, and sugar-free. The only keto pecan pie recipe you'll need this season!
Note: This post was updated in Nov. 2021 to make sure you have the best recipe and content! There are new photos, more details about the process, and improvements to the original keto pecan pie recipe.
What's your go-to dessert for the holidays?
I'm a big cookie person and can always go for a slice of pumpkin pie. Ian is all about keto cheesecake but this keto pecan pie is yummy enough to almost sway his cheesecake-loving heart. And that's saying something.
why you will love it
This keto pecan pie recipe is simple to make and doesn't require too many ingredients. You can prepare it ahead of your holiday gathering or even make the keto pecan pie crust a day in advance.
When it comes to healthy, holiday desserts, this one won't disappoint! It's a much healthier alternative to the typical corn-syrup-laden nature of most pecan pie recipes, and yet still carries that toasty pecan flavor in every bite.
- rich, nutty and brown-buttery
- a gluten-free, sugar-free and low-carb pecan pie recipe
- easy to modify for your sweetness preference
I first shared this recipe in 2019 and since then, I've made a couple of changes to my go-to keto pie crust recipe. It is essentially the same crust I use to make keto pumpkin pie and once you have it down, you'll start dreaming up all the pie possibilities!
The trick to getting that rich, brown sugar-caramel flavor that is distinctly pecan pie is all in the sweetener. My personal favorite is Lakanto's Brown Monk Fruit Sweetener (Golden is your next best option). It has a really rich flavor with delicious caramel notes and a taste that is so close to actual brown sugar.
If you want to give it a try, you can use my affiliate code STEMANDSPOON at checkout for a 15% discount.
Here's what you'll need to make keto pecan pie:
- blanched almond flour
- coconut flour
- Brown or Golden monk fruit sweetener
- xanthan gum
- grass-fed butter
- eggs (pasture-raised when possible)
- vanilla extract
- canned, full-fat coconut milk
- maple extract (or Lakanto Maple Flavored Syrup)
- pecans (both whole pecans and pecan pieces)
I've made many variations of the keto pie crust and it's a forgiving recipe you can easily alter. Don't have butter? Use ghee or coconut oil. Swap in powdered or liquid monk fruit sweetener if you need to and simply sweeten the crust to taste.
One ingredient that will make a major difference, however, is xanthan gum. It's a common ingredient found in gluten-free baking and it will help hold the crust together and make it a bit more pliable, especially since we're rolling it out.
let's make keto pecan pie
An easy one! Here's the gist:
- Make the keto pecan pie crust. Mix the crust ingredients, freeze the dough for 15 minutes, then roll it out and fit it into the pie dish. Shape the edges, then par-bake the crust for 10 minutes.
- Prepare the pecan pie filling. In a saucepan over medium heat, melt the butter and cook a few minutes it browns. Add the brown monk fruit sweetener and cook for about 5 minutes, stirring often. Pour in the coconut milk and sugar-free maple syrup. Simmer on low for 10-15 minutes to thicken. Remove from heat and stir in the vanilla and salt. In a separate bowl, temper the eggs, then carefully whisk the egg mixture into the filling.
- Assemble and bake the keto pecan pie. Spread the pecan pieces in the bottom of the pie shell. Pour the filling over the pieces, then arrange whole pecans on top. Cover with aluminum foil and bake.
watch the video
- When chilling the keto pecan pie crust dough, you can place it in the freezer for a quick chill or use the fridge. It should be cold but still doughy and easy to work with.
- When forming the pie crust, it will most likely break and crack in a few areas. Simply press the dough back together. You can also flute the edges if you'd like a fancier look.
- Please don't skip covering the pie before baking! Almond flour and coconut flour burn easily and if you don't cover the crust with aluminum foil or a pie shield, the crust edges will over-bake.
- The keto pecan pie is done when it appears mostly set with a slight jiggle in the center.
- 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 amount to ¾ 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. 😉
you might also love...
- Keto French silk pie
- Healthy pumpkin bread
- Keto almond flour cookies with maple glaze
- Low-carb cranberry orange Bundt cake
keto pie crust
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 2 tablespoons Lakanto Brown Sweetener (or Golden)
- ½ teaspoon xanthan gum
- ¼ cup melted butter, ghee or coconut oil
- 1 egg (at room temperature)
- 1 teaspoon vanilla extract
pecan pie filling
- ½ cup salted, grass-fed butter
- ½ cup Lakanto Brown Monk Fruit Sweetener (or Golden)*
- 1 cup canned, full-fat coconut milk
- 1 tablespoon Lakanto maple flavored syrup (or ½ teaspoon maple extract/flavor)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs
- 1-½ cups pecan pieces
- ½ cup whole pecans (or more as needed)
- In a mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, and sweetener.
- Add the butter (or ghee/oil), egg, and vanilla. Mix well, using your hands if needed. It will turn into a thick dough.
- Shape it into a disk. Wrap it in plastic wrap and chill in the freezer for 15-20 minutes.
- Preheat the oven to 350°F. Place the chilled dough on a piece of parchment paper on a flat surface. Use a rolling pin to roll it out to about ¼” thickness. Carefully pick up the sheet of parchment with the dough and place it into the pie dish. Peel away the parchment. Fit the dough into the dish, shaping the pie crust and crimping the edges (optional).
- Use a fork to poke holes into the bottom of the crust. Par-bake the crust for 10 minutes. Remove and cool.
- In a saucepan over medium heat, melt the butter. Cook it about 5-7 minutes to brown it, stirring it frequently (don't walk away!). It should turn a toasty golden color- that means the milk solids have browned.
- Stir in the monk fruit sweetener. Cook for about 5 minutes, stirring frequently.
- While stirring, pour in the coconut milk- it will sizzle a bit. Add the maple flavored syrup.
- Let the mixture simmer on low heat for about 10-15 minutes to thicken.
- Remove the mixture from the stovetop. Stir in the vanilla and salt. Let it cool for 5 minutes.
- Crack the eggs into a separate bowl and temper them with a few spoonfuls of the hot mixture. Slowly pour the egg mixture into the saucepan, whisking to combine.
- Spread the pecan pieces in the bottom of the pie shell. Pour the filling over the pieces, then arrange whole pecans across the top.
- Cover the pie with aluminum foil (or use a pie shield to cover the pie crust edges). Bake at 350°F for 40-45 minutes or until the filling has set.
- Remove and cool to room temperature. Serve chilled or at room temperature.
I like to keep keto baked goods on the "less sweet" side so if you typically prefer sweeter treats, you can increase the amount of monk fruit sweetener in the pie filling to ¾ cup.
When chilling the keto pecan pie crust dough, you can place it in the freezer for a quick chill or use the fridge. It should be cold but still doughy and easy to work with.
When forming the pie crust, it will most likely break and crack in a few areas. Simply press the dough back together. You can also flute the edges if you'd like a fancier look.
Please don't skip covering the pie before baking! Almond flour and coconut flour burn easily and if you don't cover the crust with aluminum foil or a pie shield, the crust edges will over-bake.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 22gTrans Fat: 0gCholesterol: 62mgSodium: 149mgCarbohydrates: 11gNet Carbohydrates: 6gFiber: 5gSugar: 4gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.