This keto pecan pie only takes 5 minutes to make, and you don't need to use the oven! But, don't let the time fool you, this keto pie tastes almost exactly like regular high sugar, high carb pecan pie. However, this sugar free version only has 2.5 NET CARBS per serving!
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THE BEST MINI KETO PECAN PIE
Have you ever been craving pecan pie but didn't want to take the time to make an entire one? Well, if you have, this keto pecan pie recipe is too good to be true.
It literally takes 5 minutes from start to finish to make this low carb pie from scratch, and that's including the crust! And, honestly, this sugar free pecan pie is as good as any pecan pie gets.
The crust is so tender and buttery, and the filling has the perfect balance of sweet and salty with hints of cinnamon and brown sugar.
But best of all, this sugar free pie has just 2.5g NET CARBS per serving!
With all that said, this is easily one of the best keto recipes I've ever created! It's quick, easy, and the taste is so good that I can't even put it into words.
Anyway, I'm just super excited to share this low carb pecan pie with you, so keep on reading for one of the best quick keto dessert recipes ever created!
One of my favorite things about this low carb pecan pie recipe is that it uses super common keto baking ingredients.
I can almost guarantee you have all of them on hand.
Anyway, here's what you'll need for the keto pie crust:
- 1 ½ Tbsps salted butter, melted
- ½ cup blanched almond flour
- 3 Tbsps confectioners swerve
- ½ teaspoon vanilla extract
- Pinch of cinnamon
- Pinch of salt
And for the sugar free pecan pie filling:
- 2 ½ Tbsps salted butter
- 3 Tbsps brown swerve
- 1 teaspoon 0 carb maple syrup (optional)
- ¼ cup pecans
Now, as you may have noticed, adding in some 0 carb maple syrup is optional. But I think the touch of sweetness and subtle maple flavor takes this pie to another level.
And I have a 0 carb keto maple syrup recipe that works perfectly. The best part is once you make the syrup, it lasts a super long time, and you can use it on these keto cream cheese pancakes, keto waffles, and keto french toast!
LOW CARB FLOURS TO USE FOR THE CRUST
So, we will be making an almond flour pie crust for this keto pecan pie.
And using almond flour as the main ingredient for the pie crust not only keeps the crust low carb and gluten free, but it gives it that perfect tender yet slightly crispy/chewy texture.
However, if you don't want to use almond flour, two great substitutes for it is walnut flour and sunflower seed flour. You can use an equal amount of either one in place of almond flour, and they'll work just as well.
By the way, a flour that you DO NOT want to use in place of almond flour for this recipe - and most recipes - is coconut flour. It is an absorbent flour that does not work as an equal substitute. So stay away from it, or the crust will turn out dry and crumbly, ruining your low carb pecan pie.
MAKING THIS A SUGAR FREE PIE
As I'm sure you know, pecan pie is typically made with dark corn syrup, which is basically all sugar and super high in carbs.
So to make this a sugar free pecan pie, I used Confectioners Swerve for the pie crust and Brown Swerve for the filling. Both of these keto sweeteners have 0 carbs and calories, making them perfect for the keto diet.
But, if you want some more options, you can use Lakanto's Powdered Monk Fruit Sweetener for the crust and Lakanto's Golden Monk Fruit Sweetener for the filling. These monk fruit sweeteners are essentially the same as Swerve and will make great substitutes for this sugar free pie recipe.
HOW TO MAKE KETO PECAN PIE IN 5 MINUTES
Ok, so, making this keto pecan pie is ten times easier and quicker than a regular pecan pie.
In just 5 minutes, you'll have a bakery-worthy mini pie that is ready to be devoured.
So get all of your ingredients, and let's make this easy keto pie!
STEP 1: MAKING THE CRUST
First, we will make the crust from scratch.
To do that, add all of the crust ingredients into a medium-sized bowl. Then mix them until they combine and are crumbly, and then use your hands to form a ball of dough.
Next, coat a 4-inch bowl with baking spray, add the dough to it, and then use your fingers to press out the dough. And you'll want to press it out until the dough covers the entire bottom of the bowl and comes up the sides halfway.
Once the almond flour pie crust forms, I like to microwave it in 3, 30-second intervals. It's the right amount of cook time for my microwave, but less might be better in yours. Doing this is totally optional, but I think it results in the best texture for the crust.
Then if you did microwave it, pop the crust in the freezer to let it cool quicker while you work on the filling.
STEP 2: MAKING THE PECAN PIE FILLING
Now we will make the keto pecan pie filling which is as easy as can be.
First, add the butter, brown swerve, and maple syrup - if you're using it - to a small bowl.
Then microwave it for about 30-45 seconds until the swerve completely dissolves into the butter. Or you can cook everything on the stovetop until it dissolves.
Next, give the pecan pie filling a quick mix and then set it aside.
STEP 3: COMPLETING THE PIE
Now, get your crust and put half of the pecans evenly on top of it.
Then, pour the pecan pie filling mixture on top of the pecans, add the remaining pecans to the top, and press them down into the filling of the pie.
Lastly, either dig right into this deliciousness, or you can put it in the fridge to let it set even more. It is best served the day you make it though.
STORING THIS MINI KETO PECAN PIE
So, this mini keto pecan pie will make about 2 ideal-sized servings - it's incredibly rich and decadent so eating the entire pie in one go will be tough to do.
Also, this low carb pecan pie is perfect for sharing with whoever is lucky enough to be in the kitchen when you make the pie, or you can eat half and save the other half to enjoy the next day.
And if you don't eat it the next day, not to worry, this pie will last in an airtight container in the fridge for up to 1 week!
Then whenever you want to eat your sugar free pecan pie, just simply take it out of the fridge and dig right in - I think the pie is even better leftover and chilled.
WRAPPING IT ALL UP
Since I created this keto pecan pie recipe, I literally can't stop making it. It is super easy and quick to make and is just so satisfying.
I think you'll be blown away by how legit this pecan pie is for only taking 5 minutes to make.
The filling has a sweet and salty flavor that melts in your mouth with each bite, and the crust is as tender as it gets - and it's tough to believe it has just 2.5 net carbs a serving.
Anyway, I really hope you love this mini keto pecan pie as much as I do. If you make it, leave a comment below and let me know what you think.
EASY KETO DESSERTS
If you loved the simplicity of this keto pecan pie, I have a ton of other quick keto desserts on the blog that all take under 5 minutes to make!
Try one of these easy keto dessert recipes out next:
- No Bake Keto Cheesecake
- No Flour Keto Mug Cake
- Keto Oreo Mug Cake
- Keto Cinnamon Rolls
- Keto Brownies
- Keto Cookie Dough
- Keto Vanilla Cake
5 Minute Keto Pecan Pie | The Best Quick Keto Dessert
This keto pecan pie only takes 5 minutes to make, and you don't need to use the oven! And don't let the time fool you because this keto pie literally tastes like regular high sugar, high carb pecan pie. But it only has 2.5 NET CARBS per serving!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Microwave
- Cuisine: Keto Low carb
Keto pie crust:
1 ½ Tbsps (20g) salted butter, melted
½ cup (56g) blanched almond flour
3 Tbsps (24g) confectioners swerve
½ teaspoon (2g) vanilla extract
Pinch of cinnamon
Pinch of salt
Sugar free filling:
2 ½ Tbsps (36g) salted butter
3 Tbsps (36g) brown swerve
1 teaspoon 0 carb maple syrup (optional)
¼ cup (30g) pecans
- Add all of the crust ingredients to a medium bowl. Mix until crumbly, then use your hands to form a ball of dough.
- Coat a 4 inch bowl with baking spray and add the dough ball to it. Press out the dough with your fingers to cover the bottom of the bowl and halfway up its sides.
- Microwave it in 2-3, 30-second intervals (optional). If you microwaved it, put it in the freezer to cool.
- Add all of the filling ingredients (except the pecans) to a small bowl. Microwave for about 30-45 seconds until the swerve completely dissolves into the butter, then mix the filling ingredients.
- Add half of the pecans to the crust, top it with the filling, then add the remaining pecans and press them into the filling.
- Eat immediately or refrigerate to let the filling set. Enjoy!
The scale up function does not change the gram measurements.
- Serving Size: 1 serving
- Calories: 473
- Fat: 48
- Carbohydrates: 7
- Fiber: 4.5
- Protein: 7.5
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