A holiday classic with a healthy makeover - This keto pecan pie is sugar free and gluten free all while still having the deliciously warm and inviting flavors of the original.
Ingredients in Keto Pecan Pie
The best sugar free pecan pie recipe
If you’re searching for the perfect keto pie recipe to bring to the low carb holiday party, this is it. A gluten free pie crust, filled to the brim with buttery, vanilla-y, salty yet maple-y sweet spiced pecan filling with the perfect amount of gooey crunch. It’s just like the real thing, only better because there’s no sugar crash. Make this for your keto Thanksgiving spread, your keto Christmas party, or your keto second Tuesday of the month gathering. This is one of those recipes that everyone will rave about.
How to Make Keto Pecan Pie
This is not your average sugar free pie. To sweeten the base, you can use brown sugar erythritol or golden monk fruit sweetener -- I like either of these options because they add a nice brown sugar sweetness without the digestive upset that can come from other sugar free sweeteners made with maltitol or sucralose. There’s also a bit of sugar free maple syrup in the filling -- Lakanto is my favorite brand, and I use it just like regular maple syrup.
Once you try out the filling for this keto pecan pie, you may be tempted to experiment -- why not try whipping up a batch of keto pecan pie bars? Or even a pecan pie cheesecake? Let me know what variations you come up with in the comments below.
Frequently Asked Questions
Can you make the gluten free pie crust ahead of time?
You sure can. Make the keto pie crust as directed, bake, then store it unrefrigerated for a day, or in the fridge for a few days.
The best part of this keto pie crust recipe is that you can use it for all different keto dessert recipes. If you’re not a fan of almond flour, there are plenty of other sugar free pecan pie crust options -- you could even do a pecan/almond blend. Just get some extra pecans and grind them up as fine as you can, to match the almond flour consistency. The pecan flour is a perfect swap for almond flour, as long as you can grind it up as fine as almond flour.
As far as coconut flour pie crusts go, that’s definitely an option, but you’ll have to adjust your wet ingredients because coconut flour is much more absorbent. I haven’t personally tried it, because I’m not a fan of coconut, and this gluten free pie crust recipe works great for me.
Can you make the filling of this low dairy free pecan pie ahead of time?
Although this is a dairy free keto dessert, it’s not egg free. For that reason, I suggest you do not make the filling ahead.
What you can do instead is make the whole pie ahead of time and store it in the fridge for up to a week. You could also freeze it -- just be sure to use plastic wrap or foil to prevent freezer burn. You’ll also need to thaw this keto pecan pie in the fridge overnight, at least 24 hours before you plan to serve it.