You're set for the holiday season with this easy keto pecan pie recipe! With a gluten free almond flour pie crust and a gooey pecan filling, this sugar free pecan pie tastes just like the real thing but has only 3g net carbs per slice. Only 10 minutes prep!
This post is sponsored by Lakanto. The recipe is 100% Sugar Free Londoner.
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Whether it's for your Thanksgiving table, Christmas or simply as a seasonal treat: pecan pie is a must-make festive dessert and I crave it as soon as it the weather turns cold.
I had my first slice when I was 16 years old, spending a year as an exchange student in Walterboro, South Carolina. I've been hooked ever since!
Of course, reducing my sugar intake wasn't on the agenda back in the 80's. I wish I could have tried my low carb pecan pie back then, I think I would have preferred this one!
The original pecan pie recipe consists of a sugary pie crust made with wheat and a filling made with brown sugar and corn syrup. It is possibly one of the unhealthiest desserts there are - except for the pecans.
A quick and simple sugar free pecan pie
So, how do you make a sugar free pecan pie?
Well, I replaced the wheat with an almond flour crust and swapped out the sugar and corn syrup for Lakanto monk fruit sweetener. This way, I managed to reduce the net carbs to just 3 grams per slice. Plus, the pie is gluten free. Win-win!
I considered using my keto caramel to mimic the original pecan pie recipe. But I wanted to keep this recipe extra simple, with little prep time and with as few steps as possible.
By using the golden Lakanto, this recipe has a lovely caramel note without having to cook up an actual sugar free caramel.
This means my pie turned out lighter in colour, but also LIGHTER IN CALORIES and you can prep the entire recipe in just 10 minutes!
Let's take a look at the ingredients for my easy keto pecan pie:
- Almond flour - I used ground almonds, which is equivalent to regular almond flour in the US. If you're using super-fine almond flour, 2 cups is probably sufficient
- Butter - should be melted, then cooled
- Egg -
- Flavourings: vanilla extract and cinnamon
- Lakanto Golden
- Cream - I used double cream (that's heavy cream for my US readers)
- Lakanto Golden - Get 15% off when you order Lakanto with my code SUGARFREE (US shipping only).
- Flavourings: Sea salt, cinnamon, vanilla extract, orange zest
The golden monkfruit sweetener works very well in this recipe. It is an erythritol monk fruit sweetener blend that tastes very similar to sugar and it's a 1:1 sugar replacement. I use it all the time in my desserts.
For an ultra smooth pie filling, powder the sweetener in a food processor or in a coffee grinder before using. This step is optional but I recommend it, because it will prevent any grittiness.
How to make keto pecan pie
Are you ready to bake? Start by preheating the oven to 350F / 180 C / 160C fan. Line the bottom of a 9 inch loose bottom pie dish with parchment paper. Grease the sides with melted butter.
In a food processor, blend the ingredients for the low carb pecan pie base. Blend until they resemble sticky crumbles.
Press the dough into the pie dish with your hands. Use the back of a teaspoon to smooth the base and edges. Trim the sides with a sharp knife to get a clean edge.
Place the crust in the freezer whilst you make the filling.
For the sugar free pecan filling, roughly chop 2 cups of pecans and set aside.
Place the eggs, melted butter, powdered golden Lakanto, vanilla, salt, cinnamon and orange zest in a mixing bow. Mix for one minute with a hand mixer and then drizzle in the cream, whisking for one more minute until smooth and light.
Add chopped pecans to the mix and stir to combine.
Now, pour the filling into base and decorate with the remaining half cup of whole pecan halves.
Bake for 45 - 55 minutes until golden. Allow to cool fully to firm up before slicing.
Coconut flour crust: If you cannot tolerate almonds, make this coconut flour pie crust I created for my strawberry mascarpone tart.
Pecan flour crust: For a more intense pecan experience, replace half or even all of the almond flour with pecan flour.
Make it dairy free: Use coconut cream instead of the cream and coconut oil instead of the butter.
Browning the butter: This step adds a more intense butter taste. Simply brown the butter in a saucepan over a medium heat, together with the sweetener. Take care that the butter does not burn. Let it cool before you add the cream and eggs. You don't want the eggs to cook!
Roasting the pecans: For an even deeper flavour roast the chopped pecans before adding them to the filling. Either dry-fry on the stove until golden, or roast in the oven at 200C / 400F for about 5 minutes.
Spices: Cinnamon and orange zest in the filling is optional but really makes this pecan pie unique. The orange zest is a must for me.
Can you make low carb pecan pie ahead
Yes, absolutely! You can make the pie crust ahead and store it in the fridge for a day or two - either in a dough ball or rolled out and pressed into the pie dish.
I actually recommend that you bake the pie the day before you serve it. Somehow, it just gets better once the flavours have had time to mingle.
Keto pecan pie is best stored in the fridge for up to 5 days. Alternatively, freeze for up to 3 months.
More keto holiday desserts
A dairy free, sugar free pumpkin pie. Unmissable.
This pumpkin bread is getting great reviews!
Keto apple cider donuts with gorgeous autumn flavours.
This pumpkin cheesecake is a must try.
Proper British mince pies, the healthy way!
Keto pumpkin cookies made with coconut flour.
Tried this recipe? Give it a star rating below!
Keto Pecan Piefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 9 inch loose bottom pie dish
- 2.5 cup pecan halves 250g
- ⅔ cup butter melted and cooled, 145g
- ⅔ cup golden Lakanto 130g, use up to ¾ cup (150g) if you like a sweeter pie
- ⅔ cup heavy cream / double cream 150ml
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon grated orange zest
- Preheat the oven to 350F /180 C / 160C fan. Line the bottom of a 9 inch loose bottom pie pan with parchment paper. Grease the sides and parchment with melted butter.
- In a food processor, blend the ingredients for the pecan pie base. Blend until they resemble sticky crumbles.
- Press the dough into the pie dish with your hands. Use the back of a teaspoon to smooth the base and edges. Trim the top of the sides with a sharp knife to get a clean edge.
- Place in the freezer whilst you make the filling.
- Roughly chop 2 cups of pecans. Set aside.
- Powder the Lakanto in a high speed blender or with a coffee grinder. (Optional, but recommended)
- Place the eggs, melted and cooled butter (***see notes), golden Lakanto, vanilla, salt, cinnamon and orange zest in a mixing bow. Mix for 1 minute with a hand mixer and then drizzle in the cream, whisking for 1 more minute until smooth and light.
- Add the chopped pecans to the mix and stir to combine. Add filling to the base and top with remaining half cup of whole pecan halves.
- Bake for 45 - 55 minutes until golden. Allow to cool to firm up before slicing.
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