This easy keto pecan pie recipe is a must-make during the holiday season. It has a buttery crust, a rich and gooey pecan filling and tastes completely authentic. You'd never guess it is sugar-free and has only 3 grams of net carbs per slice.
Whether it's for your Thanksgiving table, Christmas or simply as a festive treat: this sugar free pecan pie recipe is a must-bake and I crave its warm and comforting flavors as soon as the weather turns cold.
I make this easy pie several times each season because it is THAT good. In fact, I am convinced that this is the best keto pecan pie recipe you will ever taste. The filling has deep caramel notes and I’ve also added lots of cinnamon, vanilla and a nice hint of orange zest for extra festive flavor.
I have just updated this post with new details to help you get the best results. The recipe itself has not changed, it was perfect all along.
🌟 Why You'll Love This Recipe
- Festive. This pie is the embodiment of the old saying "sugar, spice and all things nice". Only, without the sugar! This is an authentic-tasting pecan pie recipe that you can serve to the whole family.
- Keto friendly. One slice of this pie is only 3g net carbs per slice. The recipe is naturally gluten-free and can easily be made dairy-free as well.
- Simple. This is a really easy and quick recipe that requires only a handful of ingredients. You can prep it in 10 minutes. I have figured out a method that omits having to cook a homemade caramel sauce without compromising on flavor!
- Almond flour - I used ground almonds, which is equivalent to regular almond flour.
- Butter - We melt the butter and then cool it.
- Eggs - I use large eggs in the recipe. Make sure they are at room temperature for best results.
- Sweetener - I used Lakanto Golden, which is a zero sugar and zero carb monk-fruit sugar substitute. It adds a lovely caramel flavor similar to brown sugar. For an ultra-smooth pie filling, powder it in a food processor or in a coffee grinder before using. This will prevent any grittiness
- Pecans - We are using some of the pecans inside the filling and some on the top of the pie.
- Cream - You can use coconut cream for a dairy-free version.
- Flavorings: Sea salt, cinnamon, vanilla extract, orange zest. Cinnamon and orange zest in the filling is optional but really makes this pecan pie unique. The orange zest is a must for me because it adds amazing flavor. You can also add maple extract.
See the recipe card for full information on ingredients and quantities.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
We start by preheating the oven and lining the bottom of a pie pan with parchment paper. Grease the sides of the pan to prevent sticking.
In a food processor or with an electric mixer, blend the ingredients for the keto pie crust. Blend until the dough resembles sticky crumbles.
Press the dough into the pie pan 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 pie filling, place the eggs, melted butter, powdered golden Lakanto, vanilla, salt, cinnamon and orange zest in a mixing bowl.
Blend the mixture until well combined using an electric mixer. Drizzle in the cream, whisking for one more minute until the filling is creamy and light. Add chopped pecans to the mix and stir to combine.
Pour the mixture on top of the crust base and decorate with the remaining half cup of whole pecan halves.
Bake the pecan pie in the preheated oven until golden. Check during baking that it does not overgrown. Once it is browned enough, cover the top with aluminium foil.
Remove the pie from the oven and allow it to cool fully before slicing it. This way, it has time to firm up.
Brown the butter: This step adds a more intense butter taste. Simply brown the butter in a saucepan over 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!
Here are some ideas how to tweak the recipe to suit your dietary requirements or change the taste:
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.
Roasting the pecans: For an even deeper nut flavor, roast the chopped pecans before adding them to the filling. Either dry-fry them in a pan on the stove until golden, or roast them in the oven at 200C / 400F for about 5 minutes.
Yes. You can make the sugar free pecan 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.
Of course. Ideally, use a brown sugar substitute. A golden erythritol works, or Swerve Brown. The last time I made this pie, I used a mix of half Lakanto and half allulose. This made the pie even more gooey as allulose does not recrystallise. Bocha Sweet is another option as it also stays soft.
Because it is not necessary. The ingredients in the filling are the same as in a keto caramel sauce. I've omitted the step of reducing the mixture to caramel to save time. The flavor is the same!
Store this keto pecan pie in an airtight container in the fridge for up to 5 days.
Alternatively, freeze it for up to 3 months. I like to pre-slice the pie and freeze the slices on a baking tray. Once they are frozen, I transfer them into an airtight container or a freezer bag.
This way, they don't stick together and I can defrost one slice at a time.
More Keto Pie Recipes
For an even quicker version of pecan pie, try my keto pecan pie bars. Here are more keto pie recipes to try:
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.
- 9 inch loose bottom pie dish
- 2.5 cup pecan halves 250g
- ⅔ cup butter melted and cooled, 145g
- ⅔ cup Golden Sweetener 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 /180C electric or 320F / 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 crust. 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 the pie crust in the freezer to chill whilst you make the filling.
- Roughly chop 2 cups of pecans. Set aside.
- Powder the golden sweetener in a high-speed blender or with a coffee grinder. (Optional, but recommended)
- Place the eggs, melted and cooled butter (***see notes), powdered sweetener, vanilla, salt, cinnamon and orange zest in a mixing bowl. Mix for 1 minute with an electric mixer and then drizzle in the cream, whisking for 1 more minute until the mixture is smooth and light.
- Add the chopped pecans to the filling mixture and stir to combine. Add the filling on top of the pie crust. Top the pie with the remaining half cup of whole pecan halves.
- Bake the pie in the oven for 45 - 55 minutes or until the filling has set and the top is golden. Remove from the oven and allow to cool fully to firm up before slicing.