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My keto pecan pie recipe has it all: A flaky, buttery crust topped with a gooey filling and crunchy pecans. It’s easy and only 3 grams of net carbs!
Need more low carb pie recipes? Check out my keto pumpkin pie, keto apple pie, and keto cherry pie next.
Holiday season means pie season in my house, but that does NOT mean I’m going off keto. Not if I can help it.
That’s where my library of keto pie recipes comes in–especially my sugar-free pecan pie recipe. It’s made with low-carb ingredients, yet you’d never guess by how buttery, sweet, and gooey it turns out!
Table of Contents
Why I love this recipe
- Easy to make. Whether you’ve made hundreds of pies or never touched a pie pan in your LIFE, I guarantee you’ll have no trouble with this recipe.
- Perfect texture and flavor. The crust is buttery and tender, and the filling is thick yet soft. The pie is sweet, rich, and loaded with pecans!
- Make it in advance. Because of the combination of ingredients, I like to prep this pie up to two weeks in advance and simply reheat it before serving.
- NO corn syrup. Too many pecan pies call for corn syrup to replicate the gooey filling. Not only is corn syrup not keto-friendly, but it’s not necessary.
★★★★★ REVIEW
“This was fantastic, family, and I heavily enjoyed it!” – Kronoszz
Ingredients needed
- Low-carb pie crust. I made my keto pie crust because I’m not a fan of the low-carb crusts on the market, but if you have a crust you like, go ahead and use it. Blind bake if needed.
- Granulated sweetener. My crust has no sweetness, so I added allulose to it.
- Vanilla extract. For flavor.
For the keto pecan pie filling:
- Pecans. Use 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 in the pie.
- Unsalted butter. Softened to room temperature.
- Brown sugar substitute. Use Swerve brown sugar or make my keto brown sugar.
- Arrowroot flour. Optional, but it thickens the filling. You can also use almond flour or omit it for a more gooey filling.
- Eggs. Use room temperature eggs so the filling is smooth.
- Sugar-free maple syrup. I like to use my keto maple syrup, but any keto maple syrup will do.
- Vanilla extract. A must for any good pie filling.
How to make low carb pecan pie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust. Preheat the oven to 180C/350F. Prepare the pie crust, adding the brown sugar sweetener and vanilla.
Step 2- Blind bake. Freeze the crust for 20 minutes, then cover it with parchment paper. Fill with dry beans and bake for 15 minutes. Remove the crust from the oven and remove the beans and paper.
Step 3- Add the filling. Spread the pecans over the warm crust. Whisk together the butter, sugar, flour, vanilla, eggs, and maple syrup. Pour the mixture evenly over the pecans.
Step 4- Bake. Bake the pie for 40-45 minutes. After 20 minutes, add aluminum foil to cover the pie.
Step 5- Cool, slice, serve. Remove the pie from the oven and sprinkle sea salt. Place on a wire rack to cool completely. Once cooled, slice and serve.
Arman’s recipe tips
- Make sure to cover the crust with foil. Even if the crust doesn’t look like it’s browning, you’ll want to cover it anyway. Since it was blind-baked beforehand, you’ll risk it burning.
- Don’t overbake the pie. Since it’ll continue to cook as it cools, pull it from the oven when the filling is slightly firm, with a slight jiggle in the center.
- Let it cool completely before slicing. Otherwise, the center won’t set, and you’ll have a gooey mess on your hands.
- Serve it with a scoop of keto ice cream and a drizzle of keto caramel sauce or keto whipped cream for a more decadent treat.
Storage instructions
To store: Store the pie in an airtight container in the refrigerator for up to one week. Let it sit at room temperature for 30 minutes before enjoying it.
To freeze: Wrap leftover pie slices in plastic wrap, place them in a freezer-safe container, and freeze for up to six months.
To make ahead: Prepare the pie crust and blind-bake it. Let it cool completely, then cover and refrigerate it 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 before serving.
Frequently Asked Questions
One ounce of pecans has about 4 grams of total carbs and 1 gram of net carbs, which is a reasonable amount for someone on a keto diet. This pie distributes the pecans quite evenly so you don’t need to worry about overdoing it.
More festive keto desserts you’ll enjoy
BEST Keto Pecan Pie
Video
Ingredients
- 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
Instructions
- 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.
I still canot find brown sugar substitute. Can I use agava syrup?
I just need fo find brown sugar substitute. I want to make this for keto friend.
You can count on me to ruin a healthy diet!
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.
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 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 fantastic, family and i heavily enjoyed it!
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 🙂
So we bake the crust two times before adding the filling?
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.
don’t know what happened to my comment above…the W somehow appeared in between rise.
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
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?
Thanks