I love this pie because it’s the perfect balance of simplicity and indulgence. It takes just a few minutes to put together and sets beautifully in the fridge while I go about my day. The combination of silky cream cheese filling, lightly sweetened whipped cream, and buttery pecans makes it taste decadent, even though it’s sugar-free. It’s great for entertaining, too—it looks elegant, slices cleanly, and always gets rave reviews.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup heavy cream 8 oz cream cheese, softened ½ cup powdered erythritol 1 teaspoon vanilla extract 1 cup chopped pecans
For the Topping
½ cup pecan halves Whipped cream (optional, for garnish)
Directions
Prepare the Crust
I start by combining the almond flour, cocoa powder, melted butter, erythritol, and vanilla extract in a medium bowl. I stir until it forms a crumbly dough that holds together when pressed. Then, I press this mixture evenly into the bottom of a 9-inch pie pan, using the back of a spoon or my fingers to smooth it out. Once done, I set it aside to firm up while I make the filling.
Make the Filling
In a large mixing bowl, I beat the softened cream cheese until it’s smooth and creamy. I gradually add the powdered erythritol and vanilla extract, mixing until everything is well incorporated and silky.
In a separate bowl, I whip the heavy cream until stiff peaks form—it should look fluffy and hold its shape. Then, I gently fold the whipped cream into the cream cheese mixture until everything is evenly blended and light in texture. Finally, I fold in the chopped pecans for a delightful crunch in every bite.
Assemble the Pie
I pour the creamy pecan filling over the crust, smoothing it out with a spatula to create an even layer. I cover the pie with plastic wrap and refrigerate it for at least 4 hours, or overnight if I have the time. The longer it chills, the firmer and more sliceable it becomes.
Add the Finishing Touches
Before serving, I garnish the top with pecan halves and a swirl of whipped cream. For a bit of extra flair, I sometimes dust the top lightly with unsweetened cocoa powder or drizzle on a sugar-free chocolate sauce.
Servings and Timing
This recipe makes one 9-inch pie, about 12 servings. It takes around 20 minutes to prepare and about 4 hours to chill, so I like to make it ahead for gatherings or special occasions.
Variations
Sometimes I swap the cocoa powder in the crust for finely chopped pecans to make a pure nut crust. I’ve also added a teaspoon of espresso powder for a mocha twist or stirred in shredded coconut for texture. Around the holidays, I drizzle a bit of sugar-free caramel sauce over the top for an extra-decadent finish.
Storage/Reheating
I store the pie covered in the refrigerator for up to 5 days. It stays firm and delicious the whole time. If I want to freeze it, I wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag. To serve, I let a slice thaw in the fridge for a few hours—it tastes as fresh as the day I made it.
FAQs
Can I make this pie dairy-free?
Yes! I use dairy-free cream cheese, coconut cream in place of heavy cream, and vegan butter for the crust.
Can I use walnuts instead of pecans?
Absolutely. Walnuts give a slightly earthier flavor but still work perfectly in this recipe.
What’s the best sugar substitute to use?
I prefer powdered erythritol for its fine texture, but monk fruit sweetener or allulose also works well.
Can I make the crust without cocoa powder?
Yes, just skip the cocoa and add an extra tablespoon of almond flour for balance.
How can I make the filling lighter?
I add an extra ¼ cup of whipped cream for a fluffier, mousse-like texture.
Can I make mini versions?
Yes! I divide the crust and filling into small ramekins or muffin tins for individual servings.
What if my crust is too crumbly?
It may need a bit more melted butter. I add it a teaspoon at a time until the mixture holds together when pressed.
Can I use a store-bought keto crust?
Of course—it’s a great time saver and still keeps the recipe no-bake.
How long should I chill it?
At least 4 hours, but overnight gives the best set and flavor.
Can I add chocolate to the filling?
Definitely! A couple of tablespoons of melted sugar-free chocolate mixed into the filling makes it even more indulgent.
Conclusion
I love how this No-Bake Keto Pecan Cream Pie delivers all the satisfaction of a rich dessert without the sugar or carbs. The creamy, nutty filling and buttery crust make it a crowd-pleaser every time, and it’s so easy that I can whip it up anytime I want something sweet and elegant. Whether I’m celebrating with friends or treating myself to a quiet night in, this pie always hits the spot—a truly irresistible sugar-free delight.
This No-Bake Keto Pecan Cream Pie is a rich, creamy, and totally sugar-free dessert that combines a silky pecan-studded filling with a cocoa almond crust and crunchy pecan topping. It’s low-carb, indulgent, and requires no baking—perfect for holidays, gatherings, or a guilt-free treat anytime.
Prepare the Crust: In a bowl, mix almond flour, cocoa powder, melted butter, erythritol, and vanilla extract until crumbly. Press the mixture evenly into the bottom of a 9-inch pie pan. Set aside.
Make the Filling: Beat cream cheese until smooth. Add powdered erythritol and vanilla, mixing until creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Stir in chopped pecans until evenly distributed.
Assemble the Pie: Spread the filling evenly over the crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight, until firm.
Add Toppings: Before serving, garnish with pecan halves and whipped cream. Optionally, dust with unsweetened cocoa or drizzle sugar-free chocolate or caramel sauce.
Notes
Swap cocoa powder for extra almond flour to make a plain nut crust.
Add espresso powder for a mocha flavor or coconut for texture.
For dairy-free, use vegan butter, coconut cream, and plant-based cream cheese.
Chill overnight for the best texture and clean slices.
Store covered in the fridge for up to 5 days or freeze individual slices for up to 2 months.
