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.

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.

Time saving tips

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.

Check out some of my favorite keto recipe round-ups:

Grab a copy of Home for the Holidays - HERE

Keto Pecan Pie

Author: Kyndra Holley
Prep Time: 15
Cook Time: 50
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x

Print Recipe

Description

The ultimate in holiday desserts - This low carb pecan pie is rich, chewy and delicious.

Ingredients

Scale

For the crust:

1 ½ cups blanched almond flour (I use this brand)
½ cup butter, melted (butter flavored coconut oil for dairy free)
¼ cup granular erythritol (I use this brand)

For the filling:

4 large eggs
½ cup brown sugar erythritol or golden monk fruit sweetener
⅓ cup sugar free maple syrup (I use this brand)
¼ cup butter, melted (butter flavored coconut oil for dairy free)
2 teaspoons pure vanilla extract (I use this brand)
1 teaspoon sea salt
1 ½ cups chopped pecans
½ cup pecan halves

Instructions

For the crust:

Preheat the oven to 350°F
Combine the almond flour, melted butter and erythritol in a large mixing bowl. Mix well until a crumbly dough forms.
Grease a standard tart pan or pie dish and spoon the crust dough into it.
Using your fingers, press the dough firmly up the sides and across the base until it is covering the pan in an even layer.
Bake for 10 minutes.

For the filling:

Put the eggs, brown sugar erythritol, maple syrup, butter, vanilla, and sea salt in a mixing bowl and whisk until all ingredients are well combined.
Add the pecan pieces and mix in. Pour the mixture into the pie crust and arrange the pecan halves on top in a decorative pattern.
Bake for 40 minutes. Remove from the oven and allow to cool at least one hour before serving.

Notes

net carbs per slice:3.6g

Category: Keto Desserts
Method: Baking

Nutrition

Serving Size: 1 slice
Calories: 484
Fat: 48g
Carbohydrates: 8.2g
Fiber: 4.5g
Protein: 9.8g

Keywords: Keto pecan pie, gluten free pie crust, low carb dessert recipes, sugar free dessert, diabetic friendly desserts, sugar free pecan pie