Delicious Keto Pecan Pie
Indulge in the best Keto Pecan Pie recipe with a buttery almond flour crust and gooey sugar-free pecan filling. This low carb, gluten-free, and easy holiday dessert is perfect for Thanksgiving, Christmas, or anytime you crave a guilt-free sweet treat!
Ingredients
For the Crust Recipe Given Above :
For the Filling:
¾ cup granulated erythritol (or monk fruit blend)
3 large eggs
½ cup unsalted butter
½ cup heavy cream
1 ½ cups pecans (chopped, plus extra for topping)
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
2 tbsp sugar-free maple syrup (optional, for richer flavor)
Instructions
- Make The Almond Flour Crust
In a saucepan, melt butter and sweetener. Remove from heat and whisk in eggs, cream, vanilla, cinnamon, and salt. Stir in chopped pecans.
Pour filling into crust. Top with whole pecans. Bake for 35–40 minutes, until filling is set but slightly jiggly.
Let pie cool completely before slicing. Serve at room temp or chilled.
Notes
For the best texture, allow pie to chill for a few hours before serving.
Store leftovers in the fridge up to 5 days, or freeze for 2 months.
Use monk fruit + erythritol blends for the most authentic sweetness.
Can be made a day ahead — flavors deepen as it rests.