This Classic Paleo Or Keto Pecan Pie has a tender, flakey crust with a perfectly sweetened, easy caramel custard filling that is soft and gooey but sets up nicely!
I've been making this Paleo Pecan Pie for years now (along with my Pumpkin Pie and Apple Pie!) and I'm so excited to finally have a Keto Pecan Pie version to share with you!!!
I got this recipe from a family friend who is known for her cooking. She gave me this recipe when my husband and I got married in 2002!
On the recipe card, it says, "This is my own recipe and it took 5 years to perfect." I had to adjust it to make it Paleo & Keto-friendly, but I think it's pretty perfect.
About this keto pecan pie
This 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!
My favorite is Granulated Monk Fruit With Erythritol, but as I said, any keto granulated sweetener will work.
If you are Paleo, use coconut palm sugar and replace the xanthan gum with tapioca flour to thicken.
Simply mix together 3 Tbsp. of tapioca flour with the coconut milk and stir until the mixture has thickened.
*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.
Keto or paleo pecan pie crust
Start by making either my Keto Pie Crust or Paleo Pie Crust.
Both crusts are tender, buttery, flaky and SO delicious!
The main differences (outside of the keto version being low-carb, obviously!) are that the Keto crust will need to be pre-baked. And while still flaky, the Keto version isn’t quite as flaky as the Paleo version.
So just use whichever one you prefer and works best for your diet.
Pecan pie filling
Melt 4 Tbsp. butter (can use non-dairy) in a medium-sized saucepan. Bring to a low simmer and simmer 5 minutes, or until it's a deep golden brown.
Add in granulated sweetener, sugar-free maple syrup or honey, and sprinkle in xanthan gum, if using. Return to a low simmer, and simmer 10 minutes untouched. This adds a deep, caramel-like flavor.
Then, add in 1/2 cup of full-fat canned coconut milk and stir until combined. Remove from heat and stir in some sea salt and pure vanilla.
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.
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 adding the butter/sugar mixture to the eggs and not the other way around!
Sprinkle the pecans into the pie shell, then pour the filling over the pecans.
If using the Keto pie crust, cover the edges with a crust protector and bake the pie at 350 degrees for 15 minutes, then reduce the temperature to 300 degrees and bake for another 25-35 minutes, or until the top is brown and the center is set and no longer jiggly.
If using the Paleo pie crust, cover the edges after they are golden brown, around 15 minutes.
? Top tips
- 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! My favorite is Granulated Monk Fruit With Erythritol, but as I said, any keto granulated sweetener will work.
- If you are Paleo, use coconut palm sugar and replace the xanthan gum with tapioca flour to thicken. Simply mix together 3 Tbsp. of tapioca flour with the coconut milk and stir until the mixture has thickened.
- Be sure to sprinkle in the xanthan gum instead of dumping it in. Otherwise, it will clump.
- 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.
- 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.
- 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 paleo & keto recipes?
I think you'll love this Pumpkin Pie, Green Bean Casserole With Bacon, and this Cornbread & Stuffing. Or these Paleo Pecan Pie Bars from Food Faith Fitness look pretty amazing as well!
If you’ve tried this Paleo & Keto Pecan Pie or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!
📖 Recipe
Paleo Or Keto Pecan Pie {Gluten & Dairy Free}
Ingredients
One Of The Following Pie Crusts:
Pecan Pie Filling:
- 4 Tbsp Butter can use non-dairy
- 3/4 Cup Keto Granulated Sweetener see notes below, for PALEO use coconut palm sugar
- 1/4 Cup Lakanto Maple Flavored Syrup or sugar-free maple-flavored syrup of choice, for PALEO use Honey
- 1/4 tsp. Xanthan Gum for PALEO use 3 Tbsp. Tapioca Flour
- 1/2 Cup Full Fat Canned Coconut Milk well shaken or stirred
- 1/2 tsp Sea Salt
- 2 tsp. Pure Vanilla
- 3 Large Eggs
- 1 1/2 Cup Chopped Pecans
Instructions
- Prepare the pie crust as directed.
- 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.
- Add the granulated sweetener, Lakanto maple syrup or honey, and sprinkle in the xanthan gum (if using tapioca do not add at the is time). Return to a low simmer, and simmer, untouched, 10 minutes.
- If using tapioca flour, combine the tapioca flour with the coconut milk in a small bowl. Add the coconut milk and stir until well combined and thickened (if using tapioca flour). 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.
- For the Keto pie crust, 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. For the Paleo pie crust, cover the edges when golden brown, after about 15 minutes.
- Cool completely. Pie firms up once cooled. Store leftovers covered in the refrigerator for 3 to 4 days.
Notes
- 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! My favorite is Granulated Monk Fruit With Erythritol, but as I said, any keto granulated sweetener will work.
- 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 are Paleo, use coconut palm sugar and replace the xanthan gum with tapioca flour to thicken. Simply mix together 3 Tbsp. of tapioca flour with the coconut milk and stir until the mixture has thickened.
- Be sure to sprinkle in the xanthan gum instead of dumping it in. Otherwise, it will clump.
- 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.
- 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.
- This filling makes a standard 9-inch pie. I don't recommend using a larger or deep-dish pie pan for this recipe.
- Nutritional Information is for 1/8th of the filling, using the Keto version, and does not include the crust.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
I don’t have access to keto maple flavored syrup— what can I sub that’s keto?
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
OMGoodness would my Dad lose his mind over this! A true crowd pleaser for sure!
Thank you!! Yeah, my hubby absolutely loves it - I bet your dad would too!!
-Cassidy
This pecan pie looks wonderful.
Your site looks amazing! I'm so hungry now! miss you guys!