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Keto Pecan Pie Recipe

Keto Pecan Pie

iamwinfred
This keto pecan pie recipe gives you every bit of the gooey, buttery, toasted pecan flavor you remember, minus the sugar crash that usually comes with it. A simple almond flour crust holds a rich, caramel-like filling that sets perfectly, making it a genuinely delicious low-carb dessert that rivals the original.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 320 kcal

Equipment

  • 9-inch pie dish Glass deep dish preferred
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer
  • Whisk
  • Measuring cups and spoons
  • Pie crust shield or foil strips (optional)
  • Cooling rack

Ingredients
  

  • 2 cups almond flour 224g
  • 1/4 cup unsalted butter 57g, melted
  • 1 large egg room temperature
  • 2 tablespoons powdered erythritol sweetener
  • 1/4 teaspoon salt for crust

For the Filling

  • 3 large eggs room temperature
  • 1/2 cup unsalted butter 113g, melted
  • 1 cup brown sugar substitute Swerve Brown or similar brand
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt for filling
  • 2 cups pecan halves plus extra for topping

Instructions
 

  • Preheat oven to 350°F (175°C). In a medium bowl, stir almond flour, powdered erythritol, and salt until combined. Add melted butter and egg, mixing until a soft, slightly sticky dough forms.
  • Press dough evenly into the bottom and up the sides of a 9-inch pie dish. Prick the bottom with a fork and bake for 10 minutes. Remove and cool slightly, then reduce oven temperature to 325°F (165°C).
  • In a large bowl, whisk eggs until smooth. Add melted butter, brown sugar substitute, heavy cream, vanilla, and salt. Whisk until glossy and combined. Fold in pecan halves.
  • Pour filling into the partially baked crust and spread evenly. Arrange extra pecan halves on top in a circular pattern. Cover crust edges with a pie shield if browning too quickly.
  • Bake at 325°F (165°C) for 35 to 40 minutes until the edges are set but the center has a gentle jiggle. Tent with foil if the top browns too fast.
  • Cool completely on a rack for at least 2 hours before slicing. The filling will firm up as it cools. Slice into 12 even wedges with a sharp knife.

Notes

  • Use room temperature eggs for a smoother filling that blends easily.
  • Toast pecans lightly in a dry skillet before adding for a deeper, nuttier flavor.
  • Don't skip the blind bake; it prevents the bottom crust from becoming soggy.
  • Watch the pie closely in the last 10 minutes since keto crusts brown faster than traditional ones.
  • Let the pie cool fully before slicing to prevent warm slices from falling apart.
  • Store leftover sweetener in an airtight container to prevent clumping.
  • For a bourbon variation, add 1 tablespoon of bourbon to the filling.
  • For mini pies, divide the crust and filling into a muffin tin and reduce baking time.
  • This pie can be baked up to 2 days ahead and stored in the fridge.
  • Freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

Nutrition

Serving: 1SliceCalories: 320kcalCarbohydrates: 8gProtein: 6gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 220mgPotassium: 120mgFiber: 4gSugar: 1gVitamin A: 8IUCalcium: 4mgIron: 6mg
Keyword gluten free pecan pie, keto pecan pie, low carb pecan pie, sugar free pecan pie
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