This keto pecan pie is made with simple low carb ingredients! A buttery crust and gooey filling makes this the ultimate holiday dessert.
The holiday season is my favorite time of the year because it is my excuse to make some of my favorite desserts. Pumpkins and pecans become a weekly grocery shop staple, and my oven is constantly on. After nailing a low carb pumpkin pie, I knew I had to give the pecan version a go. Although traditionally difficult to make, I’ve nailed the perfect homemade version.
Table of Contents
Why this recipe works
- Easy to make. Unlike other pecan pies, this one is not only low carb but is SO much easier to make. Seriously, keto or not, it’s pretty much foolproof.
- PERFECT texture and flavor. The crust is buttery and tender, and the filling is thick yet soft. The pie is sweet and rich and loaded with plenty of pecans!
- Prep in advance. Because of the combination of ingredients used, I like to prep this pie up to two weeks in advance and simply reheat it before serving.
I hosted Thanksgiving dinner this year purely so I could show off this marvelous pecan pie and let me tell you, NO ONE believed me when I told them it was keto-friendly- They thought it tasted just as good as any pecan pie out there!
This low carb pecan pie recipe uses simple ingredients that you’d likely already have on hand. Here is everything you will need:
- Pie crust- My famous keto pie crust works as the base for this pecan pie. The crust will need to be blind baked before we add the filling.
- Granulated sweetener of choice– The pie crust has no added sweetness, so add some allulose to it.
- Vanilla extract– Adds a subtle vanilla flavor.
For the filling
- Pecans– Raw and unsalted pecans. While whole pecans may look more aesthetically pleasing, pecan halves are best for the filling as they will be more evenly distributed amongst the pie.
- Butter– Softened to room temperature.
- Brown sugar substitute– A keto version of brown sugar, brown sugar substitute looks and tastes like the real deal, minus the carbs!
- Arrowroot flour– Optional, but thickens the filling. You can also use almond flour or simply omit it for a more gooey filling.
- Eggs– Room temperature eggs to ensure the filling is smooth.
- Keto maple syrup– Skip the overpriced and poor quality grocery store brands and make your own– It’s easy, affordable, and takes minutes.
- Vanilla extract– A must for any good pie filling.
How to make a keto pecan pie?
As mentioned earlier, this pie may look incredibly fancy but it’s deceptively easy to whip up.
Make the pie crust: Start by making the pie crust then blind baking it. Once it has been baked, let it cool slightly before adding the filling.
Make the filling: To make the filling, spread the pecan halves into the pie crust. In a small bowl, whisk together the remaining ingredients until combined. Pour the mixture over the pecans, ensuring it is evenly distributed.
Bake: Bake the pie for 40-45 minutes, covering the pie at the 20-minute mark with tin foil (aluminum foil) to ensure the crust doesn’t burn.
Cool then serve: Finally, remove the pie from the oven and let it cool completely before serving.
Tips to make the best recipe
- You must cover the perimeter of the pie crust (the edges) with aluminum foil (tin foil). This prevents the crust from burning, especially since it has been blind baked beforehand.
- Do not overbake the pie, as the filling will continue to thicken as it cools down.
- If you don’t want to add sweetener to the pie crust, feel free to omit it. The pecan filling is plenty sweet.
What to serve with a sugar free pecan pie
This pecan pie is so delicious you’d best serve it simply- Either with a scoop of keto ice cream or topped with some whipped cream. When I’m feeling fancy, I like to drizzle some sugar free chocolate syrup or caramel syrup, too.
Storage and make ahead instructions
To store: Pecan pie is best stored in the refrigerator, covered, for up to 1 week. Let it sit at room temperature for 30 minutes before enjoying it.
To freeze: Place leftover slices of the pie in shallow containers and store them in the freezer for up to 6 months.
Make ahead: To make it ahead of time, prepare the pie crust and blind-bake it. Let it cool down completely, cover, and refrigerate for up to 5 days. Add the filling to the pie crust three hours before serving and bake as directed. Let the pie cool completely, then serve.
More keto pie recipes to try
Frequently Asked Questions
Corn syrup is NOT keto friendly. It is made purely of sugar and even a small serving can kick someone out of ketosis.
This pecan pie recipe is very easy to make. The only issue you may face is overbaking the pie. To ensure this doesn’t happen, remove the pie from the oven when the filling begins to look thick. It will thicken up as it cools down.
BEST Keto Pecan Pie
- Preheat the oven to 180C/350F. Prepare the pie crust as directed, with the addition of the brown sugar substitute and vanilla extract.
- Freeze the crust for 20 minutes, before covering it with parchment paper or aluminum foil. Fill with dry beans and bake for 15 minutes. Remove the crust from the oven and remove the beans and aluminum foil.
- Spread the pecans over the warm crust. Whisk the melted butter, sugar, flour, vanilla extract, eggs, and maple syrup until combined. Pour evenly over the pecans.
- Bake the pie for 40-45 minutes. After 20 minutes, add some aluminium tin foil to cover the pie to ensure it does not burn.
- Remove the pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. Once cooled, slice and serve.
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