My easy keto pecan pie recipe has a buttery crust and a rich, gooey pecan filling. You'd never guess it is sugar-free and has only 3 grams of net carbs per slice. Only 10 minutes of prep time!

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.
Here is what my reader Sarah said: "Thank you for yet another wonderful recipe! I tried all your options - browning the butter, toasting the pecans - and the result was simply delicious."
Also make my sugar free pumpkin pie.
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๐ 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.
- Delicious! The filling has deep caramel notes and Iโve also added lots of cinnamon, vanilla and a nice hint of orange zest for extra festive flavor.
- 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!
Ingredients
Here are our ingredients at a glance:

- 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.
Instructions
It is really simple to make this keto pecan pie recipe. Below are the basic steps.
Scroll down to the recipe card for the full ethod with ingredient amounts, timings and nutrition information.
Preparation
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.
Pie Crust

Step 1
In a food processor or with an electric mixer, blend the ingredients for the keto pie crust. Blend until the dough resembles sticky crumbles.

Step 2
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.
Pie Filling

Step 3
For the sugar free pecan pie filling, place the eggs, melted butter, powdered golden Sweetener, 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.

Step 4
Pour the mixture on top of the crust base and decorate with the remaining half cup of whole pecan halves.
Step 5
Bake the pecan pie in the preheated oven until golden. Check during baking that it does not overbrown. Once it is browned enough, cover the top with aluminium foil.
Step 6
Remove the pie from the oven and allow it to cool fully before slicing it. This way, it has time to firm up.
Katrin's Top Tip
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!
Variations
Here are some ideas how to tweak the recipe:
- 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.

Serving Suggestion
This pie is delicious without any toppings. Of course, you can also serve it with keto whipped cream or sugar free ice cream. For a lighter topping, choose a dollop of Greek yoghurt.
This is a wonderful dessert for your Thanksgiving table. I have a whole Thanksgiving menu on my website, from the ultimate keto turkey with keto gravy to keto stuffing and sugar free cranberry sauce.
Recipe FAQs
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!
Storage
Store 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:
- Fail-safe Keto Coconut Cream Pie2 Hours 50 Minutes
- Keto Key Lime Pie Recipe6 Hours 13 Minutes
- Keto Banoffee Pie (Gluten Free)1 Hours 7 Minutes
- Sugar Free Pumpkin Pie Recipe1 Hours 15 Minutes
Tried this recipe? Give it a star rating below!
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Recipe

Keto Pecan Pie
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 9 inch loose bottom pie dish
Ingredients
Crust
- 2.25 cup almond flour 2 ยผ cup / 225g **
- ยผ cup butter 55g, melted
- 2 tablespoon Golden Sweetener 20g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Filling
- 2.5 cup pecan halves 250g
- โ cup butter melted and cooled, 145g
- โ cup Golden Sweetener 130g, use up to ยพ cup (150g) if you like a sweeter pie
- โ cup heavy cream / double cream 150ml
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- ยฝ teaspoon sea salt
- ยฝ teaspoon ground cinnamon
- ยฝ teaspoon grated orange zest
Instructions
- 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.
Crust
- 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.
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.
Anu
Who says pecan pie is only for autumn/winter?? This was perfect for a cold spring bank holiday, and I followed all the optional instructions to the T, i.e., browning the butter for both the base and the filling, toasting the pecans, and adding the extra sweetener to suit our palate. This took 55 minutes to bake at 160 C in my fan forced oven but perhaps 45 minutes would also have been enough as the top looks rather more brown than yours. I made this yesterday to enjoy today, and it is brilliant! Do not skip the orange zest or cinnamon (unless you hate the flavours), they add SO much to this already delicious pie! Thank you :))))
Daniel H. Stansberry
Great pie. Love it
Charlyn
Love the recipe! As an American in England, I can say this is probably the best keto recipe for pecan pie I've seen! I wondering though, where do I find erythritol in UK? Or monk fruit? I only seem to be ably to find xylitol or stevia. Thank you!
Marc G. Hanan
I have coconut sugar (brown) on hand, which also is a 1:1 sugar replacement. How would this impact the recipe?
Also, is the pit moist and gooey like a regular non-keto pie?
Katrin Nรผrnberger
You can use coconut sugar in place of the sweetener, however, this would obviously affect the carb count. It's a moist pie ๐
Sarah
I made this dairy free. The recipe makes these substitution very easy. The pie was delicious.
Karen
One wordโฆ WOW! This pecan pie is so delicious! Youโve done it again, Katrin. Your recipes have never failed me!
Sarah
Thank you for yet another wonderful recipe! I tried all your options - browning the butter, toasting the pecans - and the result was simply delicious. I used mixed spices instead of just cinnamon, and with the orange zest, ended up with the perfect Christmas pie! Yummers!
Sue
Hi can you use regular, not golden, monk fruit?
Katrin Nรผrnberger
Yes of course, all sweeteners will work. Although the golden monk fruit will give a more mellow taste that suite the recipe well.
Nicole
Can you make this vegan with chia eggs and coconut cream and oil for heavy cream and butter substitutes?
Katrin Nรผrnberger
Hi Nicole, you can definitely make it dairy free by using coconut cream and oil. I have not tried replacing the eggs with a substitute, but chia eggs sound like a good option.
Arline Rush
Katrin, I notice almost all of your recipes se monk fruit fruit sweetener. Could stevia be used in place of the other sweetener?.
Thank you,
Arline Rush
Katrin Nรผrnberger
The answer is yes. It's mostly a personal preference (however, in this recipe the brown monk fruit tastes great and I recommend it!). I have come across two types of stevia sweetener - granulated blends, which are mostly erythritol stevia blends, and liquid stevia drops. You can use either in most recipes. The sweetener I use are 1:1 sugar replacements, so check out that your sweetener is also a 1:1 sugar replacement. Some granular stevia blends are twice as sweet as sugar.