I enjoy this recipe because it gives me all the richness of traditional pecan pie while staying completely keto-friendly. I like how quickly the filling comes together, and I appreciate that the pie sets into a smooth, custardy texture with a crisp top of pecans. It’s perfect for Thanksgiving, Christmas, or any time I want a show-stopping dessert that doesn’t require complicated steps.
Ingredients
1 recipe Keto Pie Crust
For The Filling: 1 cup unsalted butter melted 1 cup brown sugar substitute 1 cup heavy cream 2 cups pecans chopped 3 large eggs room temperature 2 tsp vanilla extract 1 tsp maple extract optional ½ tsp sea salt ½ cup pecans for the topping
(Note: All ingredient amounts are listed in the recipe card below.)
Directions
I begin by preparing my keto almond flour pie crust according to the instructions for that recipe.
I preheat my oven to 350°F (180°C).
In a large mixing bowl, I whisk the eggs, melted butter, heavy cream, brown sugar substitute, vanilla extract, maple extract (if using), and sea salt until smooth. I stir in the chopped pecans.
I pour the filling into the baked pie crust, then arrange the pecan halves on top in a decorative pattern.
I cover the pie loosely with aluminum foil and bake for 30 minutes. I remove the foil and bake for another 10–15 minutes, or until the center is mostly set and no longer overly jiggly.
I remove the pie from the oven and place it on a wire rack to cool for at least 2 hours so the filling can firm up.
I slice and serve it with keto whipped cream or sugar-free vanilla ice cream.
Servings and Timing
Servings: 12 Prep Time: 10 minutes Cook Time: 45 minutes Cooling Time: 2 hours Total Time: about 3 hours
Variations
I sometimes toast the pecans before mixing them into the filling for an even deeper flavor. I also like adding a pinch of cinnamon for warmth or swapping the maple extract for almond extract for a slightly different aroma. If I want a softer, custard-like texture, I bake the pie a couple of minutes less; for a firmer filling, I let it bake on the longer side.
Storage/Reheating
I store the pie covered in the refrigerator for up to 5 days. It freezes well too—I wrap slices individually and freeze for up to 3 months. To reheat, I warm a slice in the oven at a low temperature until it’s gently heated through or microwave it for a few seconds if I want it warm more quickly.
FAQs
Why is my filling runny?
I find that the pie needs a full cooling period for the custard to firm up, so I always give it at least 2 hours before slicing.
Can I use a different sweetener?
Yes, I can use any keto-friendly brown sugar substitute that measures like sugar.
Do I need maple extract?
No, but I enjoy the depth it adds; it gives the flavor a slightly more traditional pecan pie feel.
Can I make this dairy-free?
I can replace the butter with a dairy-free alternative and the heavy cream with full-fat coconut milk, though the taste will shift slightly.
How do I keep the crust from over-browning?
I cover the edges with foil if they begin to darken too quickly.
Can I use pecan halves instead of chopped pecans in the filling?
Yes, but I prefer chopped pecans because they distribute more evenly throughout the custard.
Can I make the pie ahead of time?
Yes, I often make it a day in advance since the flavor and texture improve as it chills.
What type of pie crust works best?
I like a keto almond flour crust because it holds up well and stays crisp.
Can I reduce the sweetness?
Yes, I simply decrease the sweetener slightly without affecting the structure.
Why does my pie crack?
It may have baked a little too long; I remove it when the center is mostly set but still has a slight jiggle.
Conclusion
I love making this keto pecan pie because it captures all the nostalgic flavors of the classic dessert while staying low in carbs. The gooey filling, buttery nuts, and tender crust come together beautifully, making it a must-have recipe for the holidays or any special occasion.
