Keto Pecan Pie

If you think going keto means giving up pecan pie, I have great news for you. This keto pecan pie tastes just like the classic version, but without all the sugar and carbs.

Traditional pecan pie is loaded with corn syrup and sugar, which makes it one of the worst desserts for anyone watching their carb intake. This version swaps all of that out for low carb friendly ingredients.

The filling is rich, buttery, and full of toasted pecans. It has that same caramel-like sweetness you expect from a good pecan pie.

The crust is made with almond flour, so it’s naturally grain free and holds together really well. It gets nice and golden after a quick par-bake.

Whether you’re making this for a holiday dinner or just because you’re craving something sweet, this one is a solid choice. Let me show you how to make it.

Why You’ll Love This Recipe

Tastes Like the Real Thing – This keto pecan pie has that rich buttery caramel flavor you love without any of the sugar or carbs.

Perfectly Crunchy Toasted Pecans – Toasting the pecans first brings out a deep nutty flavor and satisfying crunch in every single bite.

Buttery Almond Flour Crust – The golden almond flour crust is tender and flaky and holds together beautifully when you slice it.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Unsalted Butter, melted
• 2 tbsp Granulated Erythritol
• 1/4 tsp Salt

For the Filling

• 2 cups Pecan Halves
• 1/3 cup Unsalted Butter
• 2/3 cup Brown Erythritol
• 1/3 cup Heavy Whipping Cream
• 3 Large Eggs, lightly beaten
• 2 tsp Vanilla Extract
• 1/4 tsp Salt

How To Make

Step 1

Preheat your oven to 350°F (175°C). Combine the almond flour, melted butter, erythritol, and salt in a bowl and mix well. Press firmly into the bottom and up the sides of a 9-inch pie dish. Par-bake for 10 minutes, then set aside.

Step 2

Spread the pecan halves on a separate baking sheet and toast in the oven for 5 to 7 minutes until fragrant and slightly darkened. Remove and set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Add the brown erythritol and stir continuously for 2 to 3 minutes until it dissolves and the mixture darkens slightly.

Step 4

Remove the saucepan from the heat and stir in the heavy cream. The mixture will bubble, so stir carefully until smooth. Let it cool for 3 to 4 minutes.

Step 5

Slowly whisk in the beaten eggs, vanilla extract, and salt until fully combined. Fold in the toasted pecans.

Step 6

Pour the filling into the par-baked crust and arrange the pecans evenly across the top.

Step 7

Bake for 30 to 35 minutes, until the edges are set and the center has just a slight jiggle. If the crust edges brown too quickly, cover them with foil.

Step 8

Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours before slicing for the cleanest cuts.

Tips

Cool the Filling Before Adding the Eggs

After you stir the heavy cream into the hot butter and erythritol mixture, don’t rush the cooling step. If the mixture is still too hot when the eggs go in, they’ll start to cook and you’ll get little scrambled egg bits in your filling.

Give it a solid 3 to 4 minutes off the heat. You should be able to touch the bottom of the saucepan and feel it’s warm but not hot. Then slowly drizzle the beaten eggs in while whisking the whole time.

Press the Crust Thin and Even

Almond flour crust doesn’t behave like regular pie crust. It’s crumbly and dense, so if you press it too thick it won’t bake through and will feel doughy. Aim for about 1/4 inch thick across the bottom and sides.

Use the flat bottom of a measuring cup to press the bottom evenly, then use your fingers to push it up the sides. This gives you a much more uniform crust than just using your hands for the whole thing.

Par-baking for the full 10 minutes is important here. The crust should look dry and just barely golden before the filling goes in. If it still looks wet, give it another 2 minutes.

Stir the Brown Erythritol Until It Fully Dissolves

Erythritol can recrystallize as it cools, which gives the filling a grainy or crunchy texture. The best way to prevent this is to make sure it’s completely dissolved in the butter before moving on.

Keep stirring for the full 2 to 3 minutes over medium heat. The mixture should look smooth and slightly syrupy with no visible granules. If you still see crystals, give it another minute.

The heavy cream also helps keep it smooth, so make sure you stir that in thoroughly too.

More Recipes

• Low Carb Pecan Pie Bars
• Low Carb Caramel Pecan Clusters
• Keto Butter Pecan Ice Cream
• Low Carb Maple Pecan Blondies
• Keto Baklava Bites

Frequently Asked Questions

Can I use a different sweetener instead of erythritol?

Yes, you can swap erythritol for other keto-friendly sweeteners like monk fruit sweetener or allulose. Allulose is a great option here because it caramelizes more like real sugar, which gives the filling that classic gooey pecan pie texture.

Just keep in mind that some sweeteners are sweeter than erythritol, so you may need to adjust the amount. Always check the conversion ratio on the packaging before making the swap.