This keto pecan pie has all the flavors and textures of a classic pecan pie, minus the carbs! Made with simple ingredients, it’s SO easy to put together, including the homemade crust. Sugar free, no corn syrup, and less than 3 grams net carbs!
Keto Pecan Pie
When it comes to keto holiday desserts, my favorite recipes to make are pecan pie bars, English toffee, and this keto pecan pie.
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. On a weekly basis, I’ll be trying out new variations of some of my pies and casseroles, all in preparation for Thanksgiving and Christmas. Oh, and I’m always whipping up my favorite candied pecans.
Since going keto, I’ve had to adapt some of my staple holiday dishes. Low carb versions of green bean casserole and cornbread were easy, as was the infamous pumpkin spice latte. However, the real challenge lay in the classic pecan pie, which, if I may brag, I nailed out of the park.
I’ve been meaning to share a keto pecan pie recipe ever since perfecting my keto pie crust. Unlike other pecan pies out there, this one is not only low carb but is SO much easier to make. Completely sugar free and no grains are needed, but you’d never tell. 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!
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 low carb- They thought it tasted just as good as any pecan pie out there!
What you’ll need to make this pie
For the crust
- Keto 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 eryrthritol or 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 do you make a keto pecan pie?
Start by making the pie crust then blind baking it. Once it has been baked, let it cool slightly before adding 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.
Now, 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.
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.
Can I prepare this pie in advance?
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. 3 hours before serving, add the filling to the pie crust and bake as directed. Let the pie cool completely then serve.
Storing and freezing low carb pecan pie
- 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.
- To freeze: Place leftover slices of the pie in shallow containers and store them in the freezer for up to 6 months.
What to serve with a sugar free pecan pie
This pecan pie is so delicious, it’s best served simply- Either with a scoop of keto ice cream or topped with some whipped cream. For hints of chocolate or caramel, add some chocolate syrup and caramel syrup, respectively.
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 is cooling down.
There are several syrups that are suitable for a keto diet, including maple syrup, simple syrup, and keto honey.
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Keto Pecan Pie
For the crust
- 1 recipe keto pie crust
- 1/4 cup brown sugar substitute
- 1 teaspoon vanilla extract
For the filling
- 2 1/2 cups pecans halved
- 5 tablespoons butter melted and cooled
- 1/2 cup brown sugar substitute packed
- 1 tablespoon almond flour or coconut flour
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 1 cup keto maple syrup
- 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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In the recipe it says that we use beans is that correct or a typo? If it’s true what kind of beans do we use?
The beans are used just to weigh down the pastry,so it doesn’t riWse.Use whatever raw beans you have. I use ceramic pie weights
don’t know what happened to my comment above…the W somehow appeared in between rise.
To clarify-yiunoir the filling OVER the pecans? The photo shows the pecans on top.
The syrup brings them up to the top once they back.
So we bake the crust two times before adding the filling?
It does look like we bake the crust twice before filling it. But I’m guessing that it just wasn’t worded well. I think the instructions following blind bake are telling us how to blind bake the crust. But hopefully Arman will answer.
Hi Kim- Apologies for the confusion it has been amended 🙂
This was fantastic, family and i heavily enjoyed it!
I love to make chocolate pecan pie. Would this recipe work if you added a cup of Lily’s Dark Chocolate chips to it?
I haven’t tried but you can try and see!
This was the first pie I’ve ever made. Pretty good, but kinda dry compared to the Karo syrup pecan pies I grew up with.
I’m going to try it again, but add some cinnamon & shorten the baking time a little bit to see what that does. Have you tried it with cinnamon?
Probably not Keto friendly, but I poured a small amount of Praline Pecan flavored liqueur on it and gave it a flavor boost and helped with the dryness.
I’ll have to try the liqueur. Hubby loves pecan pie but only managed to choke down half a slice and the rest went in the trash.
You can count on me to ruin a healthy diet!