Pecan pie is comfort on a plate—sweet, buttery, and rich. But traditional versions pack a sugar punch that doesn’t fit a low-carb lifestyle. This keto pecan pie keeps all the flavor you love without the sugar crash.
It’s made with a tender almond flour crust and a silky, maple-scented filling that sets beautifully. If you’re craving a holiday favorite or a special-occasion dessert, this one delivers without the guilt.
Ingredients
Method
- Preheat and prep. Heat the oven to 350°F (175°C). Place pecan halves on a baking sheet and toast for 6–8 minutes until fragrant. Set aside to cool.
- Make the crust. In a bowl, whisk almond flour, coconut flour, sweetener, and salt. Add melted butter, egg, and vanilla. Stir until a soft dough forms.
- Press and par-bake. Press dough evenly into a 9-inch pie pan, going up the sides. Prick the base with a fork. Bake 10–12 minutes until lightly set and just starting to color. Let cool slightly.
- Start the filling base. In a small saucepan over medium-low heat, melt butter. Add sweetener and stir until dissolved and glossy, 2–3 minutes. Remove from heat and cool 5 minutes so it doesn’t scramble the eggs.
- Whisk the custard. In a bowl, whisk eggs, heavy cream, vanilla, maple extract, molasses (if using), and salt. Sprinkle xanthan gum over the mixture and whisk vigorously to avoid clumps.
- Combine. Slowly pour the warm butter-sweetener mixture into the egg mixture while whisking. The filling should become smooth and slightly thick.
- Assemble. Scatter toasted pecans evenly over the par-baked crust. Pour the filling over the nuts, nudging to distribute evenly. Pecans will float slightly—that’s fine.
- Bake. Bake 30–40 minutes until the edges are set and the center jiggles slightly like gel. If the crust browns too fast, tent the edges with foil for the last 10–15 minutes.
- Cool and set. Let the pie cool at room temperature for at least 2 hours, then chill 1–2 hours for the cleanest slices. Slice with a sharp knife, wiping between cuts.
- Serve. Enjoy as-is or with a dollop of unsweetened whipped cream. A pinch of flaky sea salt on top makes the flavors pop.
Why This Recipe Works
Almond flour crust keeps carbs in check while offering a lightly nutty flavor that complements pecans. It bakes up tender but sturdy enough to slice cleanly.
The sugar-free sweetener blend brings sweetness without the aftertaste, and a touch of blackstrap molasses or maple extract adds that classic pecan pie depth without loading on carbs.
The filling uses butter and eggs to create a lush, custardy texture—no cornstarch needed. A bit of xanthan gum helps the filling set, so you get neat slices. Toasting the pecans first intensifies their flavor and keeps them crunchy after baking.
What You’ll Need
- For the crust:
- 2 cups fine blanched almond flour
- 3 tablespoons coconut flour
- 3 tablespoons granulated erythritol or allulose
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- For the filling:
- 1 1/4 cups granulated or powdered allulose (or erythritol/monk fruit blend)
- 6 tablespoons unsalted butter
- 3 large eggs, room temperature
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract (optional but recommended)
- 1 teaspoon blackstrap molasses (optional, about 4g carbs spread across the pie)
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 2 cups pecan halves (about 8 ounces)
- Equipment:
- 9-inch pie pan
- Mixing bowls
- Whisk
- Small saucepan
- Parchment paper
- Baking sheet
How to Make It
- Preheat and prep. Heat the oven to 350°F (175°C).
Place pecan halves on a baking sheet and toast for 6–8 minutes until fragrant. Set aside to cool.
- Make the crust. In a bowl, whisk almond flour, coconut flour, sweetener, and salt. Add melted butter, egg, and vanilla.
Stir until a soft dough forms.
- Press and par-bake. Press dough evenly into a 9-inch pie pan, going up the sides. Prick the base with a fork. Bake 10–12 minutes until lightly set and just starting to color.
Let cool slightly.
- Start the filling base. In a small saucepan over medium-low heat, melt butter. Add sweetener and stir until dissolved and glossy, 2–3 minutes. Remove from heat and cool 5 minutes so it doesn’t scramble the eggs.
- Whisk the custard. In a bowl, whisk eggs, heavy cream, vanilla, maple extract, molasses (if using), and salt.
Sprinkle xanthan gum over the mixture and whisk vigorously to avoid clumps.
- Combine. Slowly pour the warm butter-sweetener mixture into the egg mixture while whisking. The filling should become smooth and slightly thick.
- Assemble. Scatter toasted pecans evenly over the par-baked crust. Pour the filling over the nuts, nudging to distribute evenly.
Pecans will float slightly—that’s fine.
- Bake. Bake 30–40 minutes until the edges are set and the center jiggles slightly like gel. If the crust browns too fast, tent the edges with foil for the last 10–15 minutes.
- Cool and set. Let the pie cool at room temperature for at least 2 hours, then chill 1–2 hours for the cleanest slices. Slice with a sharp knife, wiping between cuts.
- Serve. Enjoy as-is or with a dollop of unsweetened whipped cream.
A pinch of flaky sea salt on top makes the flavors pop.
Storage Instructions
- Refrigerator: Cover and refrigerate for up to 5 days. The texture stays best when chilled.
- Freezer: Wrap slices tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm a slice in a 300°F (150°C) oven for 8–10 minutes or in short bursts in the microwave.
Avoid overheating to keep the custard smooth.
Health Benefits
- Low in net carbs: Using almond flour and sugar-free sweeteners cuts carbs dramatically compared to traditional pecan pie.
- Healthy fats: Pecans and almond flour provide monounsaturated fats that support satiety and may help with blood sugar control.
- No refined sugar: Sweeteners like allulose or erythritol keep the sweetness without spiking glucose for most people.
- Gluten-free: Naturally gluten-free crust is great for those avoiding wheat.
Pitfalls to Watch Out For
- Overbaking the filling: If you bake until fully firm, it can turn grainy. Pull it when the center still has a gentle wobble.
- Skipping the toast: Untoasted pecans can taste flat. A quick toast deepens flavor and keeps them crisp.
- Clumpy xanthan gum: Sprinkle lightly and whisk well.
Don’t dump it in one spot.
- Too-hot butter mixture: If it’s steaming when you add it to the eggs, you’ll get scrambled bits. Let it cool a few minutes first.
- Sweetener choice: Erythritol can recrystallize as it cools, giving a slight crunch. Allulose stays smoother but browns a bit more; adjust baking time as needed.
Variations You Can Try
- Chocolate-Keto Pecan Pie: Stir 2 ounces of melted 90% dark chocolate into the filling for a mocha note.
Shave a little on top before serving.
- Bourbon-Style: Add 1–2 teaspoons bourbon extract for that classic hint without adding carbs.
- Toasted Coconut: Add 1/2 cup unsweetened shredded coconut to the pecans for extra texture.
- Maple-Walnut Swap: Use walnuts instead of pecans and lean into the maple extract for a different twist.
- Dairy-Free: Replace butter with refined coconut oil and heavy cream with full-fat coconut milk. Flavor will be slightly coconut-forward.
FAQ
Can I make this pie without xanthan gum?
Yes. The pie will still set from the eggs, but it may be a touch looser.
Bake toward the longer end of the range and chill well before slicing.
What’s the best sweetener for smooth texture?
Allulose gives the smoothest, least gritty filling and no cooling aftertaste. A monk fruit–allulose blend also works well. If using erythritol blends, choose powdered for better texture.
How many carbs are in a slice?
It varies by brands and sweeteners, but a typical slice (1/10 of the pie) lands around 3–5g net carbs.
If the molasses is used, it adds roughly 0.3–0.5g net carbs per slice.
My crust is too crumbly. What can I do?
Add 1–2 teaspoons of water or another tablespoon of melted butter until the dough presses together easily. Press firmly into the pan and par-bake to set.
Can I make this ahead for a holiday?
Absolutely.
Bake it a day in advance, cool completely, and refrigerate. It slices cleaner on day two and tastes even better once the flavors meld.
Do I need to blind-bake with pie weights?
No. This almond flour crust holds up with a simple par-bake.
Pricking the base helps prevent bubbling.
How do I prevent the edges from over-browning?
Use a foil shield or a pie crust protector after the first 20 minutes of baking. Check at the 25-minute mark and shield if needed.
Can I use a premade keto crust?
Yes. Par-bake according to package directions and proceed with the filling as written.
Final Thoughts
This keto pecan pie brings the classic taste you crave with a smarter ingredient list. The almond flour crust, rich custard filling, and toasty pecans hit all the nostalgic notes without the sugar overload. It’s special enough for celebrations yet simple enough for a weekend treat. Keep this recipe on hand, and you’ll never miss the traditional version.
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