This Classic Ketogenic Pecan Pie Recipe has a tender, flakey crust with a perfectly sweetened, easy caramel custard filling that is soft and gooey but sets up nicely!

This gluten-free keto pecan pie tastes so much like the real thing, no one will be able to tell the difference!
It has a tender and flakey crust with a to-die-for caramel custard filling that uses a variation of my caramel sauce thickened with eggs to make it extra smooth and gooey!
Or if you're looking for more pies, be sure to check out my Keto Pumpkin Pie and Low(er)-Carb Apple Pie!
About this recipe
This keto pecan pie has...
- A tender, flaky crust that compliments the flavor of the pie.
- Chopped pecans in a rich, caramel custard filling
- A soft, gooey filling the sets up and holds together nicely
- And, it has the perfect balance of sweetness
The sweetener
For the sweetener, any keto granulated sweetener will work.
If you use a blend that does not contain erythritol, such as Monk Fruit Allulose Blend, you will have an extra gooey pie. It's just up to you how you want the texture to turn out! If using a blend without erythritol, be sure to let it cool completely to set up properly.
My favorite is Granulated Monk Fruit With Erythritol, but as I said, any keto granulated sweetener will work.
*Note- As a special gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Frequently asked questions
One slice of pecan pie can have upwards of 50 carbs! However, this recipe is keto-friendly with only 4 net carbs per slice, but no one would ever know!
For dairy-free pecan pie, simply use dairy-free butter in the crust and replace the heavy cream for full-fat canned coconut milk in the filling. For the full-fat canned coconut milk, I recommend Thai Kitchen, Sprouts, or Native Forest brands because other brands may lend an aftertaste. Also, I recommend not storing it in the fridge, otherwise, it will separate and be hard to stir.
For paleo, follow the dairy-free instructions above and use coconut palm sugar for the granulated sweetener and pure maple syrup instead of sugar-free maple syrup.
Ingredients
Here are the easy sugar-free pecan pie filling ingredients:
- Pie Crust - I used an almond flour pie crust to keep it keto-friendly.
- Butter - Feel free to use dairy-free if needed.
- Keto Granulated Sweetener - I prefer an erythritol-based blend, but use a monk fruit/allulose blend if you prefer your pie extra soft and gooey!
- Keto Maple Syrup - I recommend Besti Maple Syrup because it doesn't have a weird sugar-free aftertaste.
- Xanthan Gum With Oil Or Melted Butter - Thickener, be sure to mix it with oil so it doesn't clump!
- Heavy Whipping Cream - Use full-fat canned coconut milk for dairy-free.
- Sea Salt - Flavor enhancer.
- Pure Vanilla - Try to use pure vanilla if possible instead of the artificial variety.
- Eggs - Thickener and texture.
- Chopped Pecans - Because you can't have pecan pie without chopped pecans!
Almond flour pie crust
Start by making par-baking the Keto Pie Crust and set it aside. It's tender, buttery, flaky and SO delicious!
To make the almond flour pie crust recipe:
- Add all the dry ingredients into the bowl of a food processor. This includes blanched almond flour, flaxseed meal, coconut flour, psyllium husk powder or xanthan gum, sea salt, and sweetener.
- Pulse in butter until it resembles coarse sand.
- Add 1 large egg and 1 tsp. pure vanilla.
- Process until the dough forms a ball in the food processor and has the consistency of play-dough.
- Chill the dough for 1 hour.
- Roll out, invert over the pie pan, and apply any decorative effects you prefer.
- Cover the edges and pre-bake for 15-20 minutes.
- Add the filling and finish baking.
Keto pecan pie filling instructions
Step #1: Melt 4 Tbsp. butter in a medium-sized saucepan. Bring to a low simmer and simmer for 5 minutes, or until it's a deep golden brown. Be careful not to let it burn!
Step #2: Mix the xanthan gum with a small amount of oil. Then, add in granulated sweetener, sugar-free maple syrup, and the xanthan gum mixture.
💭Tip: Always mix xanthan gum with a small amount of oil or melted butter to keep it from clumping!
Step #3: Return to a low simmer, and simmer for 8-10 minutes, stirring occasionally to keep from burning. This adds a deep, caramel-like flavor.
Step #4: Add ½ cup of heavy cream. Stir until combined.
Step #5: Remove from heat and stir in some sea salt and pure vanilla.
Step #6: In a large mixing bowl, whisk together 3 eggs. Then, slowly whisk in the slightly cooled butter/sugar mixture to temper the eggs and keep them from scrambling.
Scrambled eggs are good but not what we are going for here, which is why we're slowly adding the butter/sugar mixture to the eggs and not the other way around!
Step #7: Sprinkle the pecans into the pie shell, then pour the filling over the pecans.
Step #8: Bake.
Cover the edges with a crust protector or foil and bake the keto pie at 350 degrees for 15 minutes.
Then, reduce the temperature to 300 degrees and bake for another 15 to 20 minutes, or until the top is brown and the center is set and no longer jiggly.
Serve with keto vanilla ice cream and enjoy!
Top tips
- For the low-carb sweetener, any keto granulated sweetener will work. If you use a blend that does not contain erythritol, such as Monk Fruit Allulose Blend, you will have an extra gooey pie. It's just up to you how you want the texture to turn out! My favorite is Granulated Monk Fruit With Erythritol, but as I said, any keto granulated sweetener will work.
- For the keto maple syrup, I recommend Besti Maple Syrup because it doesn't have a weird sugar-free aftertaste.
- If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
- This filling makes a standard 9-inch pie. I don't recommend using a larger or deep-dish pie pan for this recipe.
Looking for more keto recipes?
I think you'll love these...
Or these Paleo Pecan Pie Bars from Food Faith Fitness look pretty amazing as well!
If you’ve tried this Easy Sugar-Free Ketogenic Pecan Pie Recipe or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Easy Sugar-Free Ketogenic Pecan Pie
Ingredients
- Keto Pie Crust - (partially-baked)
Pecan Pie Filling:
- 4 tablespoon Butter
- ¾ Cup Keto Granulated Sweetener - see notes below
- ¼ Cup Keto Maple Syrup - or sugar-free maple-flavored syrup of choice,
- ¼ tsp. Xanthan Gum
- ½ tsp. Oil or Melted Butter
- ½ Cup Heavy Cream
- ½ teaspoon Sea Salt
- 2 tsp. Pure Vanilla
- 3 Large Eggs
- 1 ½ Cup Chopped Pecans
Instructions
- Par-bake the pie crust as directed and set aside.
- Preheat oven to 350 degrees.
- Melt the butter over medium-low heat in a saucepan. Turn heat down to a low simmer, and allow to simmer 5 minutes, or until a deep golden brown. Be careful not to let it burn!
- In a small bowl, mix together the xanthan gum and oil or melted butter. Add the granulated sweetener, sugar-free maple syrup, and the xanthan gum mixture. Return to a low simmer, and simmer 8 - 10 minutes, stirring occasionally.
- Add the heavy cream and stir until well combined. Remove from heat and stir in the sea salt and vanilla. Set aside to slightly cool, 5 to 10 minutes.
- In a large bowl, whisk together the eggs.
- Slowly whisk the butter/sugar mixture into the eggs.
- Sprinkle the pecans into the prepared pie crust.
- Pour the batter over the pecans.
- Cover the edges with a crust protector. Bake for 15 minutes. Reduce the heat to 300 degrees and bake an additional 15 - 20 minutes or until the center is no longer jiggly and the top is brown.
- Cool completely. Pie firms up once cooled. Serve with keto vanilla ice cream and enjoy! Store leftovers covered in the refrigerator for 3 to 4 days.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Pecan Pie YouTube Video
- For the sweetener, any keto granulated sweetener will work. My favorite is Granulated Monk Fruit With Erythritol. If you use a blend that does not contain erythritol, such as Monk Fruit Allulose Blend, the filling will be extra soft and gooey, it's just up to you how you want the texture to turn out! If using a blend without erythritol, be sure to cool completely so it sets up properly.
- For the keto maple syrup, I recommend Besti Maple Syrup because it doesn't have a weird sugar-free aftertaste.
- As a special gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
- This filling makes a standard 9-inch pie. I don't recommend using a larger or deep-dish pie pan for this recipe.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Elizabeth Cervantes says
Hi Cassidy, I have been making your pumpkin and apple pie keto recipes, and got them right the first try. Today I tried making the pecan pie. When you read the detailed instructions above, one says to bake at 350 for 15 min, then 300 for 25-35 minutes. The actual recipe then states 300 degrees for 15-20 minutes. The video (which I watched after baking) also says 300 for 15-20 minutes. I ended up leaving mine for 30 minutes at 300. At first glance, my pie looks like a quiche, like it may be overcooked. I will know more once I cut into it once it cools. Could be that I left it too long or something went wrong in the process of making the custard.
Cassidy Stauffer says
Oh no Elizabeth, I'm sorry!! The 25 to 35 minutes in the actual post was a typo and I corrected it - I'm SO sorry! While I always double-check the posts (and obviously missed this mistake), I triple and quadruple-check the recipe card, so that is always the one to follow. How did it end up turning out after cooking for 30 minutes? Again, I'm SO SO sorry!!!
XO,
Cassidy
Elizabeth Cervantes says
Hi Cassidy! It is still edible, but as mentioned the filling is super firm like the egg in quiche. We will enjoy it anyway and try again soon! No worried and thank you again for your recipes!
Candy says
Could you make this pie ahead of time? Like two days prior to the dinner? Would it still be ok save in the refrigerator?
Cassidy Stauffer says
Hi Candy, yes you can! It will stay good covered in the fridge for up to 3 or maybe even 4 days 🙂 I can't wait for you to try it, please let me know what you think!!!
-Cassidy
Hockey mom says
I don’t have access to keto maple flavored syrup— what can I sub that’s keto?
Cassidy Stauffer says
If you can't get your hands on keto maple syrup, I'd think your next best bet is to try using Maya's homemade recipe from Wholesome Yum. While I haven't tried it myself, I've made many of her recipes and they're always perfect! Here's the link: https://www.wholesomeyum.com/recipes/sugar-free-maple-syrup/
I hope this helps and you enjoy the pie as much as we do!
-Cassidy
Jules Shepard says
OMGoodness would my Dad lose his mind over this! A true crowd pleaser for sure!
Cassidy says
Thank you!! Yeah, my hubby absolutely loves it - I bet your dad would too!!
-Cassidy
Charlotte Moore says
This pecan pie looks wonderful.
Charity says
Your site looks amazing! I'm so hungry now! miss you guys!