Keto Pecan Pie: The Perfect Low-Carb Holiday Dessert
Ever wondered if you can enjoy rich, gooey pecan pie while sticking to your keto lifestyle? The answer is absolutely yes, and I’m here to show you exactly how.
This keto pecan pie delivers all the buttery, caramel-sweet satisfaction of the traditional version with just 3-5g net carbs per slice. No sugar crashes, no guilt – just pure dessert bliss that fits your macros.
KEY INFO
Prep time: 25 minutes
Cook time: 50 minutes
Total time: 1 hour 15 minutes
Servings: 10-12 slices
Difficulty level: Moderate
Dietary tags: Keto, Sugar-Free, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
- 9-inch pie pan (glass or ceramic works best)
- Large mixing bowl
- Medium saucepan
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
Simple alternatives: Use a hand mixer instead of whisking by hand, or substitute any 9-inch baking dish for the pie pan.
INGREDIENTS
For the almond flour crust:
- 2½ cups almond flour (280g)
- ¼ cup melted butter (60ml)
- 1 large egg
- 2 tablespoons powdered erythritol (30g)
- ½ teaspoon salt
For the filling:
- ⅓ cup butter (80g)
- ½ cup brown sugar substitute like Swerve Brown (120g) [or monk fruit blend]
- 3 large eggs
- ⅔ cup heavy cream (160ml)
- 2 teaspoons vanilla extract [or maple extract for deeper flavor]
- ½ teaspoon salt
- 2 cups pecan halves (240g) [plus extra for topping]
METHOD
- Preheat your oven to 350°F (175°C).
- Make the crust first. Mix almond flour, melted butter, egg, powdered erythritol, and salt in a large bowl until it forms a dough.
- Press the dough firmly into your pie pan. Work it up the sides evenly – this prevents weak spots that crack later.
- Blind bake the crust for 15 minutes. Line with parchment paper and fill with pie weights or dried beans to prevent puffing.
- Remove from oven and let cool completely. Lower oven temperature to 325°F (165°C).
- Create your caramel base. Melt butter in a saucepan over medium heat, then whisk in brown sugar substitute.
- Cook the mixture for 3-5 minutes until it turns golden. You’ll smell that rich, buttery aroma – that’s your cue.
- Remove from heat and let cool for 5 minutes. This step is crucial to prevent scrambled eggs.
- Whisk in eggs one at a time. Add heavy cream, vanilla, and salt until smooth.
- Arrange pecans in the cooled crust. Save your prettiest halves for the top layer.
- Pour filling gently over pecans. The pecans will float – that’s exactly what you want.
- Bake for 35-45 minutes. The center should have just a slight jiggle when you shake the pan.
- Cover edges with foil after 25 minutes if they’re browning too quickly.
- Cool completely before slicing. I know it’s torture, but this ensures clean, perfect slices.
CRUCIAL TIPS
- Don’t skip the cooling step for the caramel – hot mixture will scramble your eggs instantly
- Test your sweetener first – some brands are sweeter than others, so taste and adjust
- Press the crust firmly – loose crusts crack and crumble when you slice
- The jiggle test is everything – a slightly wobbly center means perfect texture once cooled
Storage: Refrigerate covered for up to 7 days. The flavors actually improve overnight.
Scaling: Double everything for a 13×9 inch pan, or halve for a 6-inch personal pie.
Common mistakes to avoid:
- Overbaking (results in a rubbery, cracked filling)
- Adding eggs to hot caramel (scrambled egg pie, anyone?)
- Slicing too early (messy, runny slices)
Delicious variations:
- Swap pecans for walnuts or a mix of both
- Add a pinch of cinnamon or nutmeg for spice
- Try bourbon extract instead of vanilla for grown-up flavor
- Make it nut-free by using sunflower seed flour in the crust
I’ve made this pie dozens of times, and it never fails to impress my non-keto friends. They simply can’t believe it’s sugar-free. The secret is using quality ingredients and not rushing the process – your patience will be rewarded with the most incredible keto dessert you’ve ever tasted.
Serve with a dollop of sugar-free whipped cream, and watch everyone’s eyes light up. This isn’t just a keto substitute – it’s legitimately better than the original.
