This extra indulgent keto pecan pie has just 2 grams of net carbs per servings! Add this perfectly sweet dessert to your holiday table for a healthier treat. This keto version of a classic is just as simple to make as your standard pecan pie.
What Makes This Recipe So Good
- With just 2 grams of net carbs per serving, you’re free to indulge in this dessert guilt-free! An almond flour crust, and Swerve-sweetened filling keeps this pie low-carb and keto-friendly.
- It has every delicious element you’d want in a pecan pie! A sweet, gooey filling sits inside of a buttery, flaky crust. That delightful crunch from not only the pecans, but also the keto pie crust is truly unmatched.
- It’s a total crowd-pleaser! I’ve served this keto pecan pie to countless non-keto friends and family, and they all loved it. It’s just as sweet, comforting, and delicious as anyone could want.
Almond Flour – Be sure to use fine, blanched almond flour in this keto pie crust recipe. This keto-baking staple is extremely low in carbs, yet gives this crust its delightfully soft and crumbly texture. Blanched almond flour can be found in the baking aisle of most grocery stores. Though avoid purchasing almond meal, which has a more coarse texture.
Brown Swerve – This sugar-free keto sweetener tastes identical to brown sugar! It has that delicious caramel-y flavor that works perfectly in our keto pecan pie filling. Though if you’d like, you can use monk fruit sweetener or regular white granular Swerve instead.
Butter – This entirely carb-free ingredient is made up of 80% (yes, 80%!) fat, which is why we use plenty of it in this keto recipe. For the crust, start with very cold butter, then cut it into the flour mixture until it’s nice and crumbly. For the filling, start by melting your butter down in a saucepan before adding in the sugar-free sweetener.
- You can make the keto pie crust in a food processor if you’d like. To do this, start by adding the almond flour, coconut flour, xanthan gum, and salt. Pulse the flours one or two times before adding in the very cold butter and pulsing a few times, until a crumbly mixture forms. Last, add in the beaten egg and pulse just until a dough comes together – be careful no to over-mix the crust!
- Avoid over-handling your pie crust as much as possible. When pressing the dough into your pie pan, simply press out then up the sides of the pan until its evenly lined with dough. Over-handling can cause the butter to melt which may result in a more dense crust once baked.
- In the fourth step of this recipe, freeze the pie crust for a minimum of 10 minutes. That’s a minimum – you can freeze it for longer if you’d like! Sometimes, I’ll prep the crust for this keto pecan pie the night before I plan on baking it, and the next morning it bakes up just as well.
More Delicious Keto Desserts That Will Blow Your Mind
- Keto Chocolate Mousse
- Keto Pumpkin Cheesecake
- Easy Keto Pumpkin Pie
- Keto Peanut Butter Cups
- Keto German Chocolate Cake
For the Keto Pie Crust
- 1 ½ cups almond flour see Notes
- ¼ cup coconut flour
- ¾ teaspoon xanthan gum
- ¼ teaspoon salt
- ¾ cup unsalted butter very cold
- 1 egg lightly beaten
For the Keto Pecan Filling
- ¾ cup unsalted butter
- 1 cup Brown Swerve
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
- 2 cups raw pecan halves divided
- Large bowl
- Pie pan
- medium saucepan
- Preheat oven to 350° Fahrenheit.
- Make the keto pie crust by mixing together the almond flour, coconut flour, xanthan gum, and kosher salt in a large bowl.
- Add in the cold unsalted butter and use either a pastry cutter or the back of a fork to cut the butter into the flour until a crumbly mixture forms.
- Pour in the beaten egg and mix until a dough comes together, then transfer to a pie pan and spread into the pan. Freeze crust for at least 10 minutes, then par-bake in the oven for 10 minutes.
- Make the keto pecan filling by melting butter in a large saucepan over medium heat, then adding in the brown sugar Swerve. Whisk until Swerve has fully dissolved, then remove from heat.
- Let filling cool for at least 10 minutes before whisking in the vanilla extract, salt, and eggs. Once combined, add in half of the pecan halves and pour into the par-baked pie crust.
- Top with remaining pecan halves in a circular pattern, then bake for 40-45 minutes. Remove pie from oven and let cool for at least an hour before slicing and serving.
- Almond Flour: The type of almond flour you use in this pie crust is very important. Avoid almond meal, and instead use fine blanched almond flour for an extra light texture!
- Let filling cool before whisking in the eggs and remaining ingredients. If the filling is still too hot, you risk cooking and scrambling your eggs in your filling.
- Make it Dairy Free: Use a keto-friendly dairy-free butter.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.