Pecan pie is a holiday classic, and now you can enjoy it without the carbs! This Keto Pecan Pie is rich, gooey, and perfectly sweet with a buttery low-carb crust and toasted pecans. It’s the ultimate sugar-free dessert for Thanksgiving or Christmas, and your guests won’t even know it’s keto.

Enjoy all the flavor of classic pecan pie without the carbs! This keto pecan pie is sugar-free and perfect for Thanksgiving or holidays.

There are a few desserts that just scream holiday season, and pecan pie is definitely one of them. When I think of Thanksgiving, I picture a cozy table full of family, laughter, and, of course, a big slice of rich, nutty pecan pie. The good news? You don’t have to give it up just because you’re following a keto lifestyle. This Keto Pecan Pie is every bit as decadent as the classic, but without all the sugar. One bite and you’ll see why it’s a favorite in my kitchen!

Why this is the best Keto Pecan Pie

Let’s be honest—some keto desserts taste “different,” and guests can usually tell. Not this one. This pecan pie has the same buttery crust, gooey caramel-like filling, and crunchy toasted pecans you’d expect from the traditional recipe. It’s sweet (but not too sweet), perfectly balanced, and even your non-keto friends and family will go back for seconds. Trust me, it’s one of those desserts where no one realizes it’s low-carb until you tell them. That’s what makes it such a win for holiday gatherings.

For the crust: • 2 2/3 cups almond flour • 3 tsp coconut flour • 3 tbsp butter, chilled • 1 tbsp water, cold For the filling: • 12 tbsp butter, softened • 3/4 cup joy filled eats sweetener (see recipe notes for substitutions) • 2 oz heavy cream • 2 large eggs • 2 tsp pure vanilla extract • 2 tsp molasses • 1 cup pecan halves or pieces • 1 cup sugar-free chocolate chips Instructions 1. Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate very well with butter or shortening to prevent sticking. Set the prepared pie plate aside while you make the crust. 2. In a food processor, combine the almond flour, coconut flour, and chilled butter. Pulse until coarse crumbs form. Add the cold water and pulse again until the mixture just comes together as a dough. Press the dough into the bottom and halfway up the sides of the prepared pie plate. Prick the bottom of the crust all over with a fork. Bake in the preheated oven for 10 minutes, then remove and set aside. I like to be sure the crust has just slightly browned before removing it. 3. While the crust bakes, in a medium bowl beat together the softened butter and sweetener using an electric mixer until smooth. Add the vanilla extract, molasses, heavy cream, and eggs, and beat again until fully combined. Stir in the pecan halves or pieces and sugar-free chocolate chips. If you like, reserve a few nuts and chocolate chips to decorate the top of the pie before baking. 4. Pour the filling over the baked crust, spreading it to the edges. If you reserved any pecans or chocolate chips, arrange them on top for decoration. Bake the pie in the oven for 40-45 minutes, or until the filling is set and the top is golden brown. The filling should not jiggle when gently shaken. 5. Let the pie cool completely at room temperature to allow the filling and crust to set. I prefer to make this a couple of days ahead of time—the flavor really improves after a night or two in the fridge, and chilling helps the crust hold together beautifully. Refrigerate before serving for the best results.

What do you need to make Keto Pecan Pie

For the crust:

  • Almond flour
  • Coconut flour
  • Butter
  • Water
    For the filling:
  • Butter
  • Low-carb sweetener
  • Heavy cream
  • Eggs
  • Vanilla extract
  • Molasses
  • Pecan 

Enjoy all the flavor of classic pecan pie without the carbs! This keto pecan pie is sugar-free and perfect for Thanksgiving or holidays.

How to make The Best Keto Pecan Pie

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate very well with butter or shortening to prevent sticking. Set the prepared pie plate aside while you make the crust.
  2. In a food processor, combine the almond flour, coconut flour, and chilled butter. Pulse until coarse crumbs form. Add the cold water and pulse again until the mixture just comes together as a dough. Press the dough into the bottom and halfway up the sides of the prepared pie plate. Prick the bottom of the crust all over with a fork. Bake in the preheated oven for 10 minutes, then remove and set aside. I like to be sure the crust has just slightly browned before removing it.
  3. While the crust bakes, in a medium bowl, beat together the softened butter and sweetener using an electric mixer until smooth. Add the vanilla extract, molasses, heavy cream, and eggs, and beat again until fully combined. Stir in the pecan halves or pieces and sugar-free chocolate chips. If you like, reserve a few nuts and chocolate chips to decorate the top of the pie before baking.
  4. Pour the filling over the baked crust, spreading it to the edges. If you reserved any pecans or chocolate chips, arrange them on top for decoration. Bake the pie in the oven for 40-45 minutes, or until the filling is set and the top is golden brown. The filling should not jiggle when gently shaken.
  5. Let the pie cool completely at room temperature to allow the filling and crust to set. I prefer to make this a couple of days ahead of time—the flavor really improves after a night or two in the fridge, and chilling helps the crust hold together beautifully. Refrigerate before serving for the best results.

For the crust: • 2 2/3 cups almond flour • 3 tsp coconut flour • 3 tbsp butter, chilled • 1 tbsp water, cold For the filling: • 12 tbsp butter, softened • 3/4 cup joy filled eats sweetener (see recipe notes for substitutions) • 2 oz heavy cream • 2 large eggs • 2 tsp pure vanilla extract • 2 tsp molasses • 1 cup pecan halves or pieces • 1 cup sugar-free chocolate chips Instructions 1. Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate very well with butter or shortening to prevent sticking. Set the prepared pie plate aside while you make the crust. 2. In a food processor, combine the almond flour, coconut flour, and chilled butter. Pulse until coarse crumbs form. Add the cold water and pulse again until the mixture just comes together as a dough. Press the dough into the bottom and halfway up the sides of the prepared pie plate. Prick the bottom of the crust all over with a fork. Bake in the preheated oven for 10 minutes, then remove and set aside. I like to be sure the crust has just slightly browned before removing it. 3. While the crust bakes, in a medium bowl beat together the softened butter and sweetener using an electric mixer until smooth. Add the vanilla extract, molasses, heavy cream, and eggs, and beat again until fully combined. Stir in the pecan halves or pieces and sugar-free chocolate chips. If you like, reserve a few nuts and chocolate chips to decorate the top of the pie before baking. 4. Pour the filling over the baked crust, spreading it to the edges. If you reserved any pecans or chocolate chips, arrange them on top for decoration. Bake the pie in the oven for 40-45 minutes, or until the filling is set and the top is golden brown. The filling should not jiggle when gently shaken. 5. Let the pie cool completely at room temperature to allow the filling and crust to set. I prefer to make this a couple of days ahead of time—the flavor really improves after a night or two in the fridge, and chilling helps the crust hold together beautifully. Refrigerate before serving for the best results.

Make-ahead magic

If your Thanksgiving kitchen is anything like mine, oven space is precious. That’s why I love that this pie can be made ahead. You can bake it a day or two before the big meal, store it in the fridge, and it will taste even better after the flavors meld together. Another option? Make the crust and filling separately, then assemble and bake the morning of your holiday dinner. Either way, it takes the stress out of last-minute prep.

How to serve it

Now, serving this pie is half the fun. It’s delicious on its own, but if you want to make it extra special, top each slice with a dollop of whipped cream or a scoop of keto-friendly vanilla ice cream. The creamy topping balances the sweet, nutty richness of the pie so perfectly. And honestly, there’s nothing better than serving this after a Thanksgiving feast and watching everyone reach for seconds.

For the crust: • 2 2/3 cups almond flour • 3 tsp coconut flour • 3 tbsp butter, chilled • 1 tbsp water, cold For the filling: • 12 tbsp butter, softened • 3/4 cup joy filled eats sweetener (see recipe notes for substitutions) • 2 oz heavy cream • 2 large eggs • 2 tsp pure vanilla extract • 2 tsp molasses • 1 cup pecan halves or pieces • 1 cup sugar-free chocolate chips Instructions 1. Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate very well with butter or shortening to prevent sticking. Set the prepared pie plate aside while you make the crust. 2. In a food processor, combine the almond flour, coconut flour, and chilled butter. Pulse until coarse crumbs form. Add the cold water and pulse again until the mixture just comes together as a dough. Press the dough into the bottom and halfway up the sides of the prepared pie plate. Prick the bottom of the crust all over with a fork. Bake in the preheated oven for 10 minutes, then remove and set aside. I like to be sure the crust has just slightly browned before removing it. 3. While the crust bakes, in a medium bowl beat together the softened butter and sweetener using an electric mixer until smooth. Add the vanilla extract, molasses, heavy cream, and eggs, and beat again until fully combined. Stir in the pecan halves or pieces and sugar-free chocolate chips. If you like, reserve a few nuts and chocolate chips to decorate the top of the pie before baking. 4. Pour the filling over the baked crust, spreading it to the edges. If you reserved any pecans or chocolate chips, arrange them on top for decoration. Bake the pie in the oven for 40-45 minutes, or until the filling is set and the top is golden brown. The filling should not jiggle when gently shaken. 5. Let the pie cool completely at room temperature to allow the filling and crust to set. I prefer to make this a couple of days ahead of time—the flavor really improves after a night or two in the fridge, and chilling helps the crust hold together beautifully. Refrigerate before serving for the best results.

Storing leftovers (if you have any!)

On the rare chance that you end up with leftovers, this pie keeps beautifully. Just cover it and store it in the fridge for up to five days. You can also freeze it—either the whole pie or individual slices—so you’ve got a ready-made dessert for the next time that sweet craving hits. Just thaw in the fridge overnight and enjoy.

So whether you’re planning your Thanksgiving menu or simply craving a comforting, low-carb treat, this Keto Pecan Pie is here to make your holiday a little sweeter without any of the guilt. It’s become a tradition in my family, and I know it will win over yours too.

Enjoy all the flavor of classic pecan pie without the carbs! This keto pecan pie is sugar-free and perfect for Thanksgiving or holidays.

Print Recipe
 The Best Keto Pecan Pie
Enjoy all the flavor of classic pecan pie without the carbs! This keto pecan pie is sugar-free and perfect for Thanksgiving or holidays.
Enjoy all the flavor of classic pecan pie without the carbs! This keto pecan pie is sugar-free and perfect for Thanksgiving or holidays.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 - 50 minutes
Passive Time 1 hour
Servings
servings
Ingredients
  • 2 2/3 cup almond flour
  • 3 tsp coconut flour
  • 3 tbsp butter chilled
  • 1 tbsp water cold
  • 12 tbsp butter softned
  • 3/4 cup low carb sweetener
  • 2 oz Heavy Cream
  • 3 large eggs
  • 2 tsp Vanilla Extract
  • 2 tsp Molasses
  • 1 cup pecan halves chrushed
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 - 50 minutes
Passive Time 1 hour
Servings
servings
Ingredients
  • 2 2/3 cup almond flour
  • 3 tsp coconut flour
  • 3 tbsp butter chilled
  • 1 tbsp water cold
  • 12 tbsp butter softned
  • 3/4 cup low carb sweetener
  • 2 oz Heavy Cream
  • 3 large eggs
  • 2 tsp Vanilla Extract
  • 2 tsp Molasses
  • 1 cup pecan halves chrushed
Enjoy all the flavor of classic pecan pie without the carbs! This keto pecan pie is sugar-free and perfect for Thanksgiving or holidays.
Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate very well with butter or shortening to prevent sticking. Set the prepared pie plate aside while you make the crust.
  2. In a food processor, combine the almond flour, coconut flour, and chilled butter. Pulse until coarse crumbs form. Add the cold water and pulse again until the mixture just comes together as a dough. Press the dough into the bottom and halfway up the sides of the prepared pie plate. Prick the bottom of the crust all over with a fork. Bake in the preheated oven for 10 minutes, then remove and set aside. I like to be sure the crust has just slightly browned before removing it.
  3. While the crust bakes, in a medium bowl beat together the softened butter and sweetener using an electric mixer until smooth. Add the vanilla extract, molasses, heavy cream, and eggs, and beat again until fully combined. Stir in the pecan halves or pieces and sugar-free chocolate chips. If you like, reserve a few nuts and chocolate chips to decorate the top of the pie before baking.
  4. Pour the filling over the baked crust, spreading it to the edges. If you reserved any pecans or chocolate chips, arrange them on top for decoration. Bake the pie in the oven for 40-45 minutes, or until the filling is set and the top is golden brown. The filling should not jiggle when gently shaken.
  5. Let the pie cool completely at room temperature to allow the filling and crust to set. I prefer to make this a couple of days ahead of time—the flavor really improves after a night or two in the fridge, and chilling helps the crust hold together beautifully. Refrigerate before serving for the best results.

 

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