Keto Pecan Pie Recipe is a low-carb, gluten-free, smooth, and buttery caramel pecan pie filling inside a low-carb almond flour pie crust.
Everyone loves a delicious pecan pie for the holidays or even as a special treat at any time of year.
You don't have to miss out on pecan pie just because you follow a keto or low-carb diet.
This keto pecan pie has only 3g net carbs per slice and tastes absolutely scrumptious!
Serve a slice of this keto pecan pie recipe with a dollop of whipped heavy cream for the perfect low-carb dessert.
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This was inspired by my Low Carb Turtle Cookie Bars on this site.
Ingredients
Pie Crust
- 2 ½ cups Blanched Fine-Ground Almond Flour
- ¼ cup Low Carb Sweetener
- ¼ teaspoon Salt
- ¼ cup Unsalted Butter, melted
- 1 large Egg
- ½ teaspoon Vanilla Extract
Pecan Pie Filling
- ¾ cup Powdered Monk Fruit Blend Sweetener
- ¾ cup Unsalted Butter
- 1 ½ cups Heavy Cream
- ½ teaspoon Salt
- ½ tablespoon vanilla extract
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Clove Powder *optional
- 1 large Egg, at room temperature
- 2 cups Pecans (1 cup chopped roughly, 1 cup whole halves for topping)
See the printable recipe card for more details.
Instructions
Preheat the oven to 350º F (180℃). Grease or line the bottom of a 9-inch pie dish with parchment paper. Mix in a large bowl the dried ingredients for the crust: almond flour, sweetener, and salt
Add the melted butter, vanilla extract, and egg, and combine well. Mix until the dough reaches a crumbly texture; keep mixing and pressing with a rubber spoon until uniform, and all flour is incorporated.
Press the dough into the bottom and sides of the pie dish. Poke holes in the crust with a fork to prevent bubbling.
Blind bake the crust for 6 to 8 minutes until the edges are golden brown. Remove from the oven and leave to cool.
Prepare the filling by adding the ¾ cup butter and ¾ cup powdered sweetener to a large saute pan and cook over medium-low heat, frequently stirring, for 5 minutes until the butter turns golden brown.
Add the heavy cream, salt, vanilla extract, cinnamon, and ground clove and simmer over low heat for 15 to 20 minutes, occasionally stirring, until dark golden, like a caramel sauce.
Remove from the heat and leave it to cool to reach a warm temperature. It should not be hot otherwise, it may cook the egg and ruin your recipe. Once the filling is just slightly warm (not hot), whisk in the egg and chopped pecans.
Whisk until combined.
Pour the filling over the pie crust and top with the pecan halves.
If your pie has edges, cover it with aluminum foil to avoid burning, but leave the center open. Bake the pie for about 30 minutes or until the filling is bubbly, thick, and almost set; it should not jiggle but look a little wet.
Remove from the oven to cool and set. Chill in the refrigerator for at least 1 hour before slicing and serving.
Hint: Save time: Cool the filling faster by placing it in a bowl inside a larger bowl with ice water and whisking quickly until reaching a warm temperature.
📖 Printable Recipe Card
Keto Pecan Pie Recipe
Equipment
Ingredients
Pie Crust
- 2 ½ cups Blanched Fine-Ground Almond Flour
- ¼ cup Low Carb Sweetener
- ¼ teaspoon Salt
- ¼ cup Unsalted Butter melted
- 1 large Egg
- ½ teaspoon Vanilla Extract
Pecan Pie Filling
- ¾ cup Powdered Monk Fruit Blend Sweetener
- ¾ cup Unsalted Butter
- 1 ½ cups Heavy Cream
- ½ teaspoon Salt
- ½ tablespoon Vanilla extract
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Clove Powder *optional
- 1 large Egg at room temperature
- 2 cups Pecans 1 cup chopped roughly,1 cup whole halves for topping
Instructions
- Preheat the oven to 350º F (180℃). Grease or line the bottom of a 9-inch pie dish with parchment paper
- Mix in a large bowl the dried ingredients for the crust: almond flour, sweetener, and salt.2 ½ cups Blanched Fine-Ground Almond Flour, ¼ cup Low Carb Sweetener, ¼ teaspoon Salt
- Add the melted butter, vanilla extract, and egg, and combine well.¼ cup Unsalted Butter, ½ teaspoon Vanilla Extract, 1 large Egg
- Mix until the dough reaches a crumbly texture; keep mixing and pressing with a rubber spoon until uniform, and all flour is incorporated.
- Press the dough into the bottom and sides of the pie dish. Poke holes in the crust with a fork to prevent bubbling.
- Blind bake the crust for 6 to 8 minutes until the edges are golden brown.
- Remove from the oven and leave to cool.
- Prepare the filling by adding the ¾ cup butter, and ¾ cup powdered sweetener to a large saute pan and cook over medium-low heat, stirring frequently, for 5 minutes until the butter turns golden brown.¾ cup Unsalted Butter, ¾ cup Powdered Monk Fruit Blend Sweetener
- Add the heavy cream, salt, vanilla extract, cinnamon, and clove powders and simmer over low heat for 15 to 20 minutes, stirring occasionally, until dark golden, like a caramel sauce.1 ½ cups Heavy Cream, ½ tablespoon Vanilla extract, 1 teaspoon Ground Cinnamon, ½ teaspoon Ground Clove Powder, ½ teaspoon Salt
- Remove sauce from the heat and leave it to cool to reach a warm temperature. It should not be hot otherwise, it may cook the egg and ruin your recipe.
- Once the filling is just slightly warm (not hot), whisk in the egg, and the one cup of the chopped pecans.1 large Egg, 2 cups Pecans
- Pour the filling over the pie crust and top with the whole pecan halves.2 cups Pecans
- If your pie has edges, cover it with aluminum foil, to avoid burning, but leave the center open.
- Bake again for about 30 minutes until the filling is bubbly, thick, and almost set; it should not jiggle but look a little wet.
- Remove from the oven to cool and set. Chill in the refrigerator for at least 1 hour before slicing and serving.
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Notes
Nutrition
Storage
Store the baked pie covered in the fridge for up to 5 days. You can also freeze the if desired once the pie is cooled. Wrap the whole cooled pecan pie in plastic wrap or aluminum foil and place it in an airtight container, and store it in the freezer for up to 3 months. Be sure to thaw the pie properly if frozen.
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Cynthia says
I made this for Thanksgiving and no one knew it was "keto". It was a big hit! Thank you!
Shelby says
That caramel filling is absolutely blissful! Though I'm not sure I want to share it now.. hehe.