Keto pecan pie is exactly what your taste buds dream of at night. It's an indulgent dessert that's without refined sugar and just in time for the holidays. You won't have so much as a morsel leftover if you feed this pecan pie to a crowd because they will devour every bite. This easy keto pie recipe is also low carb, sugar-free, gluten-free, grain-free, and Trim Healthy Mama friendly.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
Pumpkin recipes are always my go-to fall desserts. However, I LOVE good old-fashioned pecan pie. This is the best keto pecan pie recipe because I took a classic dish and transformed it to fit into my dietary needs. So, I know that I can have a piece (or two) of this yummy dessert, and I don't have to feel guilty, or like I'm hurting myself.
Another amazing thing about this sugar free pecan pie recipe is that you can make it for your friends and family that aren't gluten free or low carb, and they won't have any idea this pie is much healthier. They won't even notice. Plus, it's kid-friendly too! It is definitely one of my favorite low carb recipes for October and November.
I'm always on pie duty for Thanksgiving and a pecan pie is a must. I make 3 or 4 different pies and like to pair this one with a Custard Pie, Keto Pumpkin Pie Bites or Keto Pumpkin Cheesecake Bars, and normally an apple crumb pie. My family always says one of those is the best but they never agree on which one so I make an assortment.
How To Make Keto Pecan Pie
First Step: Grease a 9-inch pie pan and preheat the oven to 350 degrees F.
Second Step: Using a food processor, add the almond flour, coconut flour, and butter and pulse. It should form into crumbs then slowly add water until it forms into a dough.
Expert Tip: This can take 3 minutes on high power! Be patient. I promise my almond flour pie crust recipe will come together.
Once it's done, press the dough into the bottom of the pie pan. Take a fork and poke some holes in the bottom of the crust, then bake for 10 minutes.
Third Step: Combine the butter and sweetener into a bowl and beat until smooth with an electric mixer. Once smooth, add in the molasses, vanilla, heavy cream, and egg until combined. Toss in the pecans and put the mixture into the pie crust.
Expert Tip: Maple extract also tastes amazing in addition to the vanilla in the pie filling!
Fourth Step: Bake for 40-45 minutes or until golden brown and the center is set. After the pie cools, you can place it in the refrigerator and let it get cold then enjoy!
Common Questions
How Do You Know When Pecan Pie Is Done?
There are a few simple ways you can figure out if your keto pecan pie is done. The first time I made a pecan pie I definitely overbaked it. The first way is to look at it and see what color it is. It should be a nice golden brown color. Another thing to look at is the center of the pecan pie. If you give it a jiggle, it should be set up and not wiggle. If you notice that it's wiggling in the center, then it should be baked a few more minutes. The center of the pie shouldn't be runny at all, so that's a good indicator as well.
Is Pecan Pie Healthy?
This keto pecan pie is much healthier than traditional versions. It doesn't have corn syrup or brown sugar. When it comes to the sweetness, there are few different options you can choose from, and all of them are way better for you than corn syrup. Desserts should always be considered a treat, and you shouldn't eat them all day every day. They aren't going to provide you with the same nutrition as fruits or vegetables.
Are Pecans Low Carb?
Yes, pecans are a fantastic low carb nut. For every ounce of pecans, there is only a little over 1 net carb per serving. But even more than being low carb, they also provide you with fiber, zinc, phosphorus, magnesium, and thiamine. So enjoy those pecans because they are great for you! They are my favorite nut and I use them in many low carb keto recipes.
How Long Does Pecan Pie Last?
This keto pecan pie will last around 3-4 days in the refrigerator. Keep in mind that there aren't any preservatives in this pie, so it's not going to last as long as something that has been processed. It's essential to keep the pie airtight and away from other stinky food in the fridge. You don't want it to take on any flavors of other foods.
If you notice any sort of mold, that it has become really watery or if it's extremely dried out, those are all indications that the low carb pecan pie has started to spoil.
Can You Freeze Pecan Pie?
Yes, you can freeze this keto pie as long as you cover it well. It's best if you protect it in a layer of plastic wrap or tin foil then add it to a storage container. You just want to make sure that the air can't get to it. The low carb keto pie lasts around 1-2 months in the freezer.
When you are ready to serve the sugar free pecan pie, you can place it in the refrigerator the night before to thaw it out. Once it has thawed, you can eat it.
Can I add Chocolate?
If you are looking for some chocolate in your pie check out my Low Carb Chocolate Pecan Pie!
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
📖 Recipe
Ingredients
Crust:
- 2 ⅔ cups almond flour
- 3 teaspoon coconut flour
- 3 tablespoon cold butter
- 1 tablespoon cold water
Filling:
- 12 tablespoon softened butter
- 1.5 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon vanilla
- 2 oz heavy cream
- 2 egg
- 2 teaspoon molasses ***
- 1.5 cups pecans chopped (save ½ cup or so whole for the top)
Instructions
- Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening.
- Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
- Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined.
- Stir in the chopped pecans. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
- Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit.
Notes
Nutrition
Looking for more sweet treats to round out your holiday dessert table or just because? Take a look at these scrumptious desserts for inspiration.
- Pecan Tassies
- Peanut Butter No-Bake Cookies
- "Sugar" Crusted Almond Pastries
- Chocolate Chip Pecan Cookies
Gina says
Thanks for the great recipe! Pecan Pie is a go-to of mine and it's nice to have a keto option! Yum!
Brandy says
One of my favorites! This is always a hit amongst my family. Looking forward to making it again this holiday season!
JanMartin says
Could I use this crust for any pie? And would it work? Just always pre- bake it a little?
Taryn says
Yes. This is the recipe just for my crust: https://joyfilledeats.com/pie-crust
Debbie says
How is this keto using molasses?
Taryn says
Hi Debbie, please reference the notes section. I discuss this there.
Stephanie Dotson says
Will this freeze? I wanted to make mini pies as gifts and wondered how they would do if frozen.
Taryn says
The sweetener may crystallize if you freeze them. If that happens they could just go bake in the oven until it melts again.
Rena says
My husband's comment after his 1st bite was: Don't lose this recipe! Your directions were great ! This is the best gluten- free, low carb pie crust I've made ! The pecan pie filling is also great ! Thank you for sharing all of your wonderful recipes !!
Rebecca W says
I made this with monkfruit for Thanksgiving. The monkfruit crystallized and gave the pie a crunchy texture with an aftertaste. We couldn't even finish one piece! The pie sadly went in the trash! I wouldn't recommend using monkfruit in this recipe!
Taryn says
I'm sorry to hear the monk fruit didn't work! If this happens in a recipe in the future, you may be able to reheat it for the sweetener to uncrystallize.
MJ says
Great pie!! I couldn’t tell it was keto.
Rachel says
Should I use salted or unsalted butter? Thanks!
Taryn says
I use salted. If you use unsalted butter add a pinch of salt.
Benj says
I am not a baker at all and do this to have Keto alternatives on hand. This is the first dessert I’ve tried that turned out well ! I will only use this site for recipes now .
I am not sure what is meant by jiggly and mine is a light brown.
Oddly the filling doesn’t not call for flour, but mine didn’t come out a bit dry.
My blender would not work with the flour mixture. It worked with the pecans .
Sarah mac says
To sub swerve you say : To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.. Would that be to use less sweetener or more? If more would that be 3 cups of swerve granular sweetener?
Taryn says
It would be more sweetener. For this recipe, I think 2 cups would be sufficient.
Daniel Bragg says
Made it and it looks like a big glob of butter with Pecans. Is it supposed to look like that or was it to pour in like you said.
Danielle says
Why divide into 8 pieces? Does it make 8 crusts?
Taryn says
Sorry, that was a typo! I just fixed it.
Stefanie Hobbs says
I’m 45 minutes in and the pie is turning dark brown and still very jiggly- any ideas? I reduced the heat but it doesn’t seem to be anywhere near set- I’m wondering if it can set in the fridge?
Taryn says
I would cover it and bake longer. It's ok if it's a little jiggly. Did you swap out any ingredients?
Noelle says
This will be perfect for the upcoming holidays! My sister is keto and I think the whole family will still enjoy this even though they are not keto! Love those kinds of recipes
Taylor says
Thanks so much for a low carb option! This looks delicious!
Ali Haefke says
This link is to a molasses extract. I'm not sure if it would work or what the carbs are. Just wanted to share the info.. 🙂 .................................. https://amoretti.com/products/molasses-extract-ws?variant=6347739594784¤cy=USD&gclid=EAIaIQobChMI-ceZhoSn5QIVkobACh2a6w3GEAQYASABEgJ8nvD_BwE
Christie says
Can I use Monk Fruit sweetener? What would the accurate measurement be?
Taryn says
A blend like lakanto should work. I have not tested it. I would use a little more than the amount listed.
Mary says
Did you try this with monk fruit? If so how much did you end up using and did it turn out ok?