A rich, gooey, classic-style keto pecan pie with a buttery nut topping and smooth custard filling baked inside a flaky grain-free crust.

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)

1/2 tsp sea salt

1/2 cup pecans, for topping

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Prepare the keto almond flour pie crust according to its recipe instructions and set aside.
Preheat the oven to 350°F (180°C).
In a large bowl, whisk together the melted butter, brown sugar substitute, heavy cream, eggs, vanilla, maple extract (if using), and sea salt until smooth.
Stir in the chopped pecans.
Pour the filling into the baked pie crust and arrange pecan halves decoratively on top.
Cover the pie loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until the center is mostly set with a slight jiggle.
Cool on a wire rack for at least 2 hours to allow the filling to firm up.
Slice and serve with keto whipped cream or sugar-free vanilla ice cream.

Toast pecans before adding for deeper flavor.

Add a pinch of cinnamon for warmth.

Swap maple extract for almond extract for a twist.

Bake slightly less for a softer filling, or longer for a firmer one.