Keto Pecan Pie – Classic Flavor With a Low-Carb Twist

Pecan pie is one of those desserts that instantly brings comfort, especially around the holidays. The good news: you don’t have to give it up just because you’re watching carbs. This Keto Pecan Pie keeps the rich, buttery filling and toasty pecans you love, without the sugar crash.

It’s simple to make, slices beautifully, and tastes like the real deal. Serve it warm with whipped cream, and no one at the table will guess it’s low-carb.

Why This Recipe Works

This recipe swaps traditional corn syrup and sugar for keto-friendly sweeteners that give a similar texture and sweetness without spiking carbs. A quick almond flour crust keeps things buttery and crisp with minimal effort.

The filling sets up nicely thanks to eggs, butter, and a touch of vanilla, delivering that classic custardy feel. Toasted pecans add crunch and depth, so every bite feels indulgent.

Ingredients

For the Almond Flour Crust

• 2 cups blanched almond flour
• 3 tablespoons powdered erythritol or allulose
• 1/4 teaspoon fine sea salt
• 5 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

For the Pecan Filling

• 1 cup brown sugar substitute (brown erythritol or brown allulose)
• 1/2 cup granular erythritol or allulose (adjust to taste)
• 1/2 cup unsalted butter
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon maple extract (optional, but adds classic flavor)
• 1/2 teaspoon fine sea salt
• 1 cup heavy cream (or 3/4 cup heavy cream + 1/4 cup unsweetened almond milk)
• 2 1/2 cups pecan halves, lightly toasted

Notes on Sweeteners

• Allulose yields a softer, more caramel-like filling with less cooling aftertaste.
• Erythritol keeps structure well but can crystallize slightly as it cools.
• A blend of allulose and erythritol often gives the best balance of texture and sweetness.

How to Make It

1. Prep the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
2. Make the crust: In a bowl, mix almond flour, powdered sweetener, and salt.

   Stir in melted butter, egg, and vanilla until a dough forms.

3. Press and par-bake: Press the dough evenly into the pie dish, going up the sides. Use a fork to prick the base. Bake for 10–12 minutes until lightly set, not browned.

   Let it cool slightly.

4. Toast the pecans: Spread pecans on a baking sheet and toast in the oven for 6–8 minutes until fragrant. Set aside.
5. Make the filling base: In a saucepan over medium-low heat, melt the butter. Whisk in the brown sweetener and granular sweetener.

   Stir until dissolved and glossy, about 2–3 minutes. Remove from heat and let it cool for 3–4 minutes so it doesn’t scramble the eggs.

6. Finish the custard: Whisk in eggs one at a time until smooth. Add vanilla, maple extract (if using), salt, and heavy cream.

   The mixture should be silky and pourable.

7. Assemble: Scatter toasted pecans over the crust. Pour the filling evenly over the top, nudging pecans to distribute.
8. Bake: Place the pie on a lower-middle rack and bake for 35–45 minutes, until the edges are set and the center still has a slight jiggle. If the crust browns too fast, tent the edges with foil.
9. Cool and set: Let the pie cool at room temperature for at least 2 hours.

   For clean slices, chill for 1–2 hours before cutting.

10. Serve: Enjoy as is, or top with lightly sweetened whipped cream. Store leftovers in the fridge.

Keeping It Fresh

• Refrigerate: Cover the pie and keep in the fridge for up to 5 days. The texture actually improves after the first day.
• Freeze: Freeze slices on a tray until solid, then wrap well and store for up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Warm slices in a 300°F (150°C) oven for 8–10 minutes, or microwave in short bursts. This helps soften any sweetener crystallization.

Why This is Good for You

• Low in net carbs: Swapping sugar and syrup for keto-friendly sweeteners keeps blood sugar steadier.
• Healthy fats: Pecans and almond flour bring monounsaturated fats and fiber, helping with satiety.
• Gluten-free: Almond flour replaces wheat flour, making this friendly for gluten-sensitive eaters.
• Protein boost: Eggs and nuts add a bit of protein to balance the dessert.

Pitfalls to Watch Out For

• Overheating the filling: If the sweetener-and-butter mixture is too hot, it can scramble the eggs. Let it cool a few minutes before whisking them in.
• Crystallization: Erythritol can recrystallize as the pie cools, creating a slight grain.

  Using some allulose and warming slices gently before serving helps.

• Runny center: Underbaking leads to a loose filling. Look for set edges with a soft jiggle in the center.
• Burning the crust: Almond flour browns quickly. Par-bake lightly and tent edges with foil as needed.
• Too sweet or not sweet enough: Sweetness varies by brand.

  Taste the custard base and adjust before adding eggs.

Variations You Can Try

• Chocolate Pecan: Stir 1/3 cup sugar-free chocolate chips into the filling or sprinkle on top before baking.
• Bourbon Twist: Add 1 tablespoon bourbon or 1 teaspoon bourbon extract for a warm, classic note.
• Salted Caramel Vibe: Finish with a light sprinkle of flaky sea salt. If using allulose, you’ll get a caramel-like finish.
• Maple Pecan: Use maple extract and a brown sweetener blend for that cozy flavor without syrup.
• Pecan Tartlets: Press crust into muffin tins and reduce bake time for individual portions.

FAQ

How many carbs are in a slice?

It varies by ingredients and slice size, but a typical keto pecan pie made with almond flour and low-carb sweeteners lands around 3–5g net carbs per slice (1/12 of the pie). Check your specific brands for accuracy.

Can I use coconut flour instead of almond flour?

Not as a direct swap.

Coconut flour is far more absorbent and would make the crust dry. Stick with almond flour or use a tested coconut flour crust recipe.

What’s the best sweetener to use?

Allulose gives the smoothest, least “cooling” finish and resists crystallizing. A blend of brown allulose and a little erythritol offers great structure and flavor.

Do I need to prebake the crust?

Yes, a short par-bake helps the crust set so it doesn’t get soggy under the filling.

It also keeps the texture crisp after chilling.

My filling looks curdled. What happened?

The sweetener mixture was likely too hot when you added the eggs. Next time, let it cool a few minutes and whisk constantly.

Small curds usually smooth out when baked, but texture may be slightly affected.

Can I make it dairy-free?

Yes. Use coconut oil or dairy-free butter for the crust and filling. Replace heavy cream with full-fat coconut milk.

Flavor will shift slightly but still tastes great.

How do I know when it’s done?

The edges will be puffed and set, and the center will wobble gently when you nudge the pan. It will firm up more as it cools.

Can I make this ahead?

Absolutely. Bake the day before, cool completely, and refrigerate.

It slices more cleanly and the flavors settle nicely overnight.

Final Thoughts

This Keto Pecan Pie brings all the comfort of the classic dessert with a low-carb, gluten-free spin that still tastes rich and satisfying. With the right sweeteners and a simple almond crust, you’ll get a slice that feels special enough for holidays but easy enough for any weekend. Keep a few slices in the freezer for guests or cravings, and enjoy a tradition that fits your goals.