Breakfast

The Best Keto Pecan Pie

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Pecan pie is one of those desserts that defines the holiday season. It’s rich, nutty, buttery, and usually loaded with sugar. The good news? You don’t have to give it up to stay low-carb.

This Keto Pecan Pie delivers everything you love about the classic version—gooey filling, toasted pecans, and a buttery crust—without the sugar crash. It’s naturally low-carb, keto-friendly, and so close to the traditional recipe that most people won’t believe it’s sugar-free.

If you’re looking for a show-stopping dessert for Thanksgiving, Christmas, or any cozy winter gathering, this is the one.

Why This Is Truly the Best Keto Pecan Pie

Let’s be honest—some keto desserts taste “off.” This one doesn’t.

  • Classic texture: Soft, gooey center with crunchy pecans

  • Balanced sweetness: Rich but not overly sweet

  • Buttery low-carb crust: Holds together beautifully

  • Crowd-approved: Non-keto guests always go back for seconds

This is the kind of dessert you serve before telling anyone it’s keto—because once they taste it, they won’t care.

Ingredients You’ll Need

For the Low-Carb Crust

  • 2⅔ cups almond flour

  • 3 teaspoons coconut flour

  • 3 tablespoons butter, chilled

  • 1 tablespoon cold water

For the Pecan Pie Filling

  • 12 tablespoons butter, softened

  • ¾ cup low-carb sweetener

  • 2 ounces heavy cream

  • 3 large eggs

  • 2 teaspoons pure vanilla extract

  • 2 teaspoons molasses (a small amount for classic flavor)

  • 1 cup pecan halves or pieces

  • 1 cup sugar-free chocolate chips (optional, but amazing)

How to Make Keto Pecan Pie

1. Prepare the Crust

Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate very well with butter or shortening.

In a food processor, combine almond flour, coconut flour, and chilled butter. Pulse until the mixture looks like coarse crumbs. Add the cold water and pulse just until a dough forms.

Press the dough evenly into the bottom and halfway up the sides of the pie plate. Prick the bottom with a fork and bake for 10 minutes, until lightly golden. Set aside.

2. Make the Filling

In a medium bowl, beat the softened butter and sweetener until smooth and creamy.

Add vanilla extract, molasses, heavy cream, and eggs. Beat again until fully combined. Gently stir in the pecans and sugar-free chocolate chips. (You can reserve a few for decorating the top if you like.)

3. Assemble & Bake

Pour the filling into the pre-baked crust and spread evenly. Add any reserved pecans or chocolate chips on top.

Bake for 40–45 minutes, until the filling is set and the top is golden. The center should not jiggle when gently shaken.

4. Cool & Chill

Let the pie cool completely at room temperature, then refrigerate. Chilling helps the filling firm up and allows the flavors to deepen.

Pro tip: This pie tastes even better the next day.

Make-Ahead Friendly (Holiday Saver)

This keto pecan pie is perfect for busy holidays:

  • Bake it 1–2 days ahead and store in the fridge

  • Or prepare the crust and filling separately, then bake the day of

Less stress. Better flavor. Total win.

How to Serve It

Serve chilled or slightly warmed, with:

  • A dollop of whipped cream

  • Keto vanilla ice cream

  • Or simply on its own—it’s rich enough

It’s the kind of dessert that quietly steals the spotlight at the table.

Storing & Freezing

  • Refrigerator: Store covered for up to 5 days

  • Freezer: Freeze whole or in slices for up to 2 months

  • Thaw overnight in the fridge before serving

Final Thoughts

If you’ve been missing pecan pie on keto, this recipe will change everything. It’s indulgent, nostalgic, and completely holiday-worthy—without the sugar overload.

Whether you’re planning your Thanksgiving menu or just craving a comforting low-carb dessert, this Best Keto Pecan Pie deserves a permanent spot in your recipe collection 🥧✨