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+ servings
slice of keto pecan pie on a plate with sugar-free vanilla ice cream on top

Keto Pecan Pie

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.
Course Dessert
Cuisine Keto
Keyword grain free, healthy desserts, low carb
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 649kcal


  • Large bowl
  • Pie pan
  • medium saucepan


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


  • 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.
    keto pecan pie step 4
  • 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.
    keto pecan pie step 5
  • 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.
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed. 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 6. Result will be the weight of one serving.


Serving: 1serving | Calories: 649kcal | Carbohydrates: 10g | Protein: 11g | Fat: 64g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 273mg | Potassium: 278mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg | Erythritol: 1g | Net Carbs: 2g