This Keto Pecan Pie tastes like a dream. It has a buttery crisp crust and sweet brown sugary filling with layers of crunchy pecans. But, of course, you'd never be able to tell that this is a sugar free pecan pie with just over 2 NET CARBS per slice!
THE BEST KETO PECAN PIE
This keto pecan pie recipe is my new go-to dessert for the holidays and whenever there's a special occasion. It's just so easy, tasty, and it's always a total crowd-pleaser! Plus, pecan pie is just my all-time favorite pie, so any reason to make it is a good enough reason for me.
And, that's why I'm so excited to share this keto friendly recipe for it.
This keto pie is incredibly rich, has the perfect balance of sweet and saltiness, and tastes so much like a "regular" pecan pie that uses high sugar corn syrup.
But, if you didn't catch it in the intro, this is a completely sugar free pecan pie, and only has 2 net carbs a slice!
Not to mention, it's also a gluten free pecan pie recipe as well.
I know, all of this seems really hard to believe - especially once you've tasted this pecan pie - but it's true!
What's even crazier is that this recipe literally takes just 15 minutes of work. The rest is just waiting for your pie to bake to perfection. It seriously doesn't get any better than this!
Even though this keto pecan pie is a timely treat around the holidays, you can really have it all year-round since it's made with basic keto pantry staples and simple ingredients you can get anywhere.
Here's what you'll need for the pie crust:
- 1 ¾ Cups almond flour
- Just over 5 ¼ Tbsp cold butter
- 1 ½ Tbsps granular swerve
- 1 Tbsp apple cider vinegar
- 3-4 Tbsp cold water
- Pinch of salt
And for the sugar free filling:
- 10 ½ Tbsps softened butter
- ⅔ Cup swerve brown sugar
- Just over ¾ Cups full fat coconut milk
- 3 Eggs
- Just under 1 ¼ Cup pecans, chopped
- Just over ¾ Cups pecan halves
And if you're running to the store, make sure to stock up on these ingredients - you can use some of them to make this Mini Keto Pecan Pie in just 5 minutes! It might be the best quick and easy single-serve keto dessert you'll ever make.
FLOURS TO USE FOR THIS KETO PECAN PIE
So, to make this pecan pie keto, we will be making an almond flour pie crust. And using almond flour as the base ingredient for this pie crust is what also keeps this pie gluten free as well!
But, if you're allergic to almond flour - or don't want to use it - you can substitute it with walnut flour, sunflower seed flour, or even pecan flour at a 1:1 ratio.
Now, as always, you'll want to avoid using coconut flour here in place of almond flour. It's not an equal substitute because it's crazy absorbent and will turn your crust dry and crumbly.
MAKING THIS A SUGAR FREE PECAN PIE
When I serve this pie to my family and friends, it always blows their minds when I tell them there's no sugar in it at all.
So, you may be wondering, how can you keep this low carb pecan pie sweet and sugar free at the same time?
Well, my secret is erythritol! And as always, my go-to brand is Swerve. I used Granular Swerve for the crust and Brown Swerve for the filling.
Another great option is to use Lakanto's Monk Fruit Sweetener for the crust and Lakanto's Golden Monk Fruit Sweetener for the filling to get the same incredible results.
And if you're wondering how to substitute monk fruit for Swerve, it's as easy as just using it as a 1:1 replacement for it.
HOW TO MAKE KETO PECAN PIE
Ok, so, this keto pecan pie can be on the table as quickly as 1 hour, and it only takes 15 minutes total of active prep.
And, I know by now you want to dive into this deliciousness ASAP, so let's get into the details!
STEP 1: MAKING THE CRUST
First, put the almond flour, granular swerve, salt, and cold butter into a mixing bowl and lightly combine them with your hands until they turn into a sandy consistency.
Then, add the apple cider vinegar and cold water to the bowl and mix until everything is well-combined and the dough becomes compact.
Next, coat the bottom and sides of a 9-inch pie dish with butter. Spread the dough evenly on the bottom and along the edges to form the crust.
Once you have a fully formed pie crust, place the pie dish in the refrigerator for at least 20 minutes to let it set.
And by the way, you can actually make this pie crust a couple of days ahead and let it sit in the fridge until you're ready to use it! It'll save you a step and some time if you want to make this keto pecan pie even quicker.
STEP 2: MAKING THE FILLING
After your pie crust has chilled for a bit, preheat the oven to 320 degrees Fahrenheit (160°C).
Then heat the softened butter in a large saucepan on the stove until it starts to turn golden brown.
Next, add the Brown Swerve to the saucepan of melted butter and stir for about 1-2 minutes.
Then, follow it with the full-fat coconut milk and let the mixture simmer for a few minutes. After that, take the saucepan off the heat and set it aside.
While the mixture is simmering and resting, transfer the pie crust from the fridge to the preheated oven and bake it for 10 minutes.
Now let's finish up the pecan pie filling. Once the coconut milk mixture is no longer boiling but is still warm, add the eggs to the saucepan. Quickly mix everything with a hand mixer or mixer until well-combined.
STEP 3: BAKING THE PIE
Now it's time to assemble and bake the pie!
First, arrange the chopped pecans in an even layer on the par-baked pie crust, then pour the prepared filling on top.
Next, bake the pie at 350°F (175°C) for about 45 minutes until the filling hardens. And halfway through baking, take the pie out of the oven and add the pecan halves over the top.
Then pop it back in the oven and let the pie finish baking.
Finally, let it cool, then slice, serve and enjoy!
STORING KETO PECAN PIE
This keto pecan pie makes about 8 slices, so there's enough to feed the whole family and have some leftovers for later. Well, that's if everyone doesn't come back for seconds and finish the pie off first!
If you end up saving a few slices, you can cover the pecan pie dish loosely in plastic wrap or aluminum foil. Then, after the pie cools completely, transfer it to the fridge, and it will stay good for up to 4 days.
You can also freeze it for up to 3 months if you want to make this keto pecan pie ahead of time and have it ready to go for a celebration or family dessert. To freeze, wrap the pie tightly in plastic wrap or tin foil, then store it in a freezer-safe bag or airtight container.
REHEATING THE PIE
To reheat your keto pecan pie, you can bake it in the oven at 200˚F (95°C) for about 10-15 minutes or until it's fully warmed.
And if you're reheating the frozen pie, make sure to thaw it in the fridge overnight before reheating.
WRAPPING IT ALL UP
This keto pecan pie is one of my all-time favorite pie recipes. It's effortless to make, uses simple ingredients, and always comes out fantastic.
The combination of nutty pecans, buttery crust, and sweet, velvety filling makes this recipe one you'll want to make multiple times a year.
And the best is that this sugar free pecan pie has just over 2 NET CARBS per slice!
If you make this pie for the holidays, a get-together with friends and family, or just as a weeknight dessert, I guarantee everyone will love it just as much - if not more - than a regular pecan pie.
Anyway, I hope you love this keto pecan pie recipe as much as I do. Be sure to leave a comment below if you make it, and let me know what you think!
KETO DESSERT RECIPES
If you're looking for more keto desserts that can feed a group of people, I have a ton of other easy ones on the blog that I think you'll like.
Check out these easy keto desserts:
- Keto Cheesecake
- Keto Carrot Cake
- Keto Pumpkin Cheesecake
- Keto Chocolate Cake
- Keto Pound Cake
Keto Pecan Pie That Tastes Like The Real Thing
This keto pecan pie tastes like a dream. It has a buttery crisp crust and sweet brown sugary filling with layers of crunchy pecans. But, of course, you'd never be able to tell that this is a sugar free pecan pie with just over 2 NET CARBS per slice!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: Keto Low carb
1 ¾ Cups (170g) almond flour
Just over 5 ¼ tbsp (75g) cold butter
1 ½ Tbsps granular swerve
1 Tbsp apple cider vinegar
3-4 Tbsp cold water
Pinch of salt
Sugar Free Filling:
10 ½ Tbsps (150g) softened butter
⅔ Cup (135g) brown swerve
Just over ¾ Cups (180g) full fat coconut milk
Just under 1 ¼ Cup (150g) pecans, chopped
Just over ¾ Cups (100g) pecan halves
- Place almond flour, granular swerve, salt, and cold butter in one mixing bowl, lightly combine with your hands until the structure is sandy, then add apple cider vinegar and cold water and mix until it becomes compact.
- Coat a 9-inch pie pan with butter and spread the dough on the bottom and along the edges. Place the pie pan with the dough in the refrigerator for about 20 minutes or longer. Meanwhile, prepare the filling.
- Place the softened butter in a large saucepan and heat until it starts to change color to a golden brown. Add brown swerve and mix for 1-2 minutes, then add coconut milk and let it simmer for a few minutes. Remove from heat and set aside.
- During that time, place the chilled pie crust in a preheated oven at 320°F (160°C) for 10 minutes.
- When the mixture of butter, brown swerve, and coconut milk is no longer boiling but is still hot or warm, add eggs and mix quickly with a mixer or hand mixer.
- Put the chopped pecans on the lightly baked crust and pour the prepared filling on top.
- Bake the pecan pie for about 45 minutes at 350°F (175°C) until the filling hardens. And halfway through the baking time, arrange the halves of the pecans on top and continue baking until it is done.
- Serving Size: 1 slice
- Calories: 568
- Fat: 56
- Carbohydrates: 6.3
- Fiber: 3.6
- Protein: 10
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