This easy keto pecan pie recipe is the perfect holiday dessert! It’s rich, gooey, and perfectly sweet, with a flaky, low-carb, buttery crust. And with just 2g net carbs per slice, you can indulge without the guilt.
Want more delicious keto treats? Try my delicious keto cheesecake, easy keto custard, or classic keto strawberries and cream jello slice.
Why You’ll Love This Keto Pecan Pie Recipe
- It’s sugar-free, gluten-free, and low-carb: This recipe uses keto-friendly sweeteners and almond flour to create a delicious pecan pie perfect for those following a keto or gluten-free diet.
- Easy to make: With simple ingredients and clear instructions, even beginner bakers can make this impressive dessert.
- It tastes amazing: This keto pecan pie is every bit as delicious as the traditional version. You won’t believe it’s sugar-free and gluten-free!
This Keto Pecan Pie recipe makes 12 servings. 1 serving is one pie slice with only 2g net carbs.
You can store Keto Pecan Pie in the fridge for up to one week or freeze it for up to three months.
Keto Pecan Pie Ingredients
For The Crust:
- 6 ounces almond flour
- ¼ cup golden flaxseed meal
- 1 tablespoon Swerve brown sugar replacement
- 3 ounces unsalted butter, melted
- 1 large egg
For The Filling:
- ¾ cup unsalted butter
- ½ cup Swerve brown sugar replacement
- ½ cup sugar-free maple syrup
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups pecan halves, roughly chopped
How to Make Keto Pecan Pie
Making the Crust:
- Preheat your oven to 325°F (150°C).
- Combine the almond flour, flaxseed meal, and Swerve brown sugar replacement in a mixing bowl.
- Add the melted butter and egg, and mix until a dough forms.
- Press the dough into a 9-inch pie dish.
- Bake for 12-15 minutes, then set aside.
Making the Filling:
- In a saucepan, combine the butter, Swerve brown sugar replacement, sugar-free maple syrup, heavy cream, and vanilla extract.
- Place the saucepan over medium heat and bring the mixture to a simmer.
- Simmer for 10 minutes or until the sauce thickens.
- Remove from heat and let the sauce cool for 10 minutes.
- In a bowl, whisk the eggs.
- Slowly pour a small amount of the warm syrup into the eggs, whisking constantly.
- Add the remaining syrup and whisk to combine.
- Stir in the pecans.
Assembling and Baking the Pie:
- Pour the pecan filling into the prepared crust.
- Bake for 45-55 minutes or until the filling is set.
- Let the pie cool for 15 minutes before slicing and serving.
Tips For The Best Keto Pecan Pie
- Don’t overbake the crust: Keep a close eye on it while baking to prevent it from burning.
- Let the pie cool completely: This will allow the filling to set properly.
- Serve with keto whipped cream: Top your pie with a dollop of homemade keto whipped cream for an extra special treat.
Keto Pecan Pie
This easy keto pecan pie recipe is sugar-free, gluten-free, and low-carb! With just 2g net carbs per slice, it's the perfect guilt-free holiday dessert.
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Print Pin Share EmailServings: 12 servings
Calories: 388kcal
Unit Conversion
Ingredients
Crust Ingredients
- 6 ounces Almond Flour
- ¼ cup Golden Flaxseed Meal
- 1 tablespoon Swerve Brown
- 3 ounces Unsalted Butter melted
- 1 large Egg
Filling Ingredients
- ¾ cup Unsalted Butter
- ½ cup Swerve Brown
- ½ cup Sugar-Free Maple Syrup
- ½ cup Heavy Cream
- 1 teaspoon Vanilla Essence
- 2 large Eggs
- 1 ½ cups Pecan Halves roughly chopped
Instructions
- Preheat the oven to 150C/325F.
- In a mixing bowl, add the almond flour, flax meal, and one tablespoon Swerve Brown. Mix together.6 ounces Almond Flour, ¼ cup Golden Flaxseed Meal, 1 tablespoon Swerve Brown
- Add the butter and egg and mix into a sticky dough. Press in to base and up the sides of a 9in pie dish.3 ounces Unsalted Butter, 1 large Egg
- Bake for 12-15 minutes, then set aside.
- Add the butter, half of a cup of Swerve brown, maple syrup, cream, and vanilla to a saucepan.¾ cup Unsalted Butter, ½ cup Swerve Brown, ½ cup Sugar-Free Maple Syrup, ½ cup Heavy Cream, 1 teaspoon Vanilla Essence
- Place over medium heat and bring to a simmer. Simmer for 10 minutes until the sauce is thick and bubbly. Remove from the heat and leave to cool for 10 minutes.
- Place the eggs into a bowl and whisk gently. Pour in a small amount of the warm syrup into the eggs and whisk.2 large Eggs
- Add the remaining syrup and whisk together, followed by the pecans.1 ½ cups Pecan Halves
- Pour the mixture into the crust, decorate with whole pecans, if using.
- Bake for 45-55 minutes.
- Leave to cool for 15 minutes before cutting, or chill in the fridge for 2 hours.
- Serve with Keto Whipped Cream.
Notes
STORING: Store Keto Pecan Pie in the fridge for up to 1 week, or freeze for up to 3 months.
Nutrition
Serving: 125g | Calories: 388kcal | Carbohydrates: 6g | Protein: 7g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 41mg | Potassium: 104mg | Fiber: 4g | Sugar: 1g | Vitamin A: 744IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Looking for my delicious Keto Dessert recipes, try our;
Adjust the servings above to make a larger batch of this Keto Pecan Pie recipe.
I am very new to this keto thing and had never eaten a pecan pie nor made one. I fell in love with this recipe. Thank you so much for sharing the recipe.
Thank you for your kind words Deb! I’m so glad you enjoyed our recipe 🙂
Hi, quick question. Where is the 1gm of sugar coming from for this Pecan Pie recipe? Since this Keto and I am cutting all sugar out of my diet, I need to understand what ingredient(s) has the sugar. The recipe looks great and I would like to try it. Thanks in advance for your response.
Hi Jay,
The “sugar” in the nutritional information comes from the lactose in the heavy cream – not from actual sugar. I hope this helps.