Keto Pecan Pie | Only 2 NET CARBS Per Slice

Hey slice of pecan pie on a white plate.

5 from 8 reviews

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!


Pie Crust:

1 3/4 Cups (170g) almond flour

Just over 5 1/4 tbsp (75g) cold butter

1 1/2 Tbsps granular swerve

1 Tbsp apple cider vinegar

3-4 Tbsp cold water

Pinch of salt

Sugar Free Filling:

10 1/2 Tbsps (150g) softened butter

2/3 Cup (135g) brown swerve

Just over 3/4 Cups (180g) full fat coconut milk

3 Eggs

Just under 1 1/4 Cup (150g) pecans, chopped

Just over 3/4 Cups (100g) pecan halves


  1. 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.
  2. 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.
  3. 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.
  4. During that time, place the chilled pie crust in a preheated oven at 320°F (160°C) for 10 minutes.
  5. 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. 
  6. Put the chopped pecans on the lightly baked crust and pour the prepared filling on top.
  7. 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.


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