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Keto Pecan Pie

Keto Pecan Pie

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From time to time I’ve been known to enjoy a nice ketoriffic confection, but this keto pecan pie is my favorite (at least for the late fall/early winter months).  

The pie crust is perfectly moist and flaky you’ll find it hard to believe it’s keto, but the star of the show is the gooey, chocolate-y, pecan-y center with a splash of bourbon thrown in if that’s your thing. We stumbled across an organic distillery called Split Rock here in Maine and since I had it on hand I added a bit of their bourbon to the pie, no shame.

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When I first began eating keto I couldn’t have made this recipe, because the ingredients didn’t exist.  Or at least they weren’t widely distributed, but Swerve’s Brown Sugar Replacement and Lily’s Chocolate Chips make this recipe a worthy replacement at the holiday table for its sugar laden inspiration.  

It’s awesome that more and more companies are recognizing the growing mounds of scientific research supporting the ketogenic diet and producing low carb, sugar free products.  Obviously I think the best diet is one abundant in whole foods, not sugar replacements and sweet treats, but everything in moderation right? (80/20 rule)

Traveling as we do it is interesting to hear the different dialects and accents from around the country, and the look of concentration when either Lauren or I speak as they try and discern the Tennessee Twang.  

Last Year right outside Boston a woman told my wife she “sounded like sweet tea” which I thought was a very unique way of phrasing it. But to the point, the correct pronunciation of PECAN has been highly debated.  

Do you say pee-KAHN, pee-CAN, PEE-can, Pick-AHN?  Personally, when referring to a handful of pecans I would say pick-AHN, but when talking about the pie I say PEE-can. [US Dialect Map for Pecan]

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Servings: 8

Keto Pecan Pie

This Keto Pecan Pie with Chocolate and Bourbon is perfect for Thanksgiving or Christmas. It tastes almost identical to the pie we all know and love with an easy flaky crust and gooey filling.

prep time: 30 minscook time: 55 minstotal time: 85 mins



2 2/3 cups almond flour 
3 large eggs
6 tablespoons unsalted butter, melted 
6 tablespoons granulated Swerve (erythritol) 
1 teaspoon salt


3/4 cup unsalted butter
1/2 cup Swerve Brown Sugar
1/2 cup granulated Swerve 
1 tablespoon maple flavoring
1/4 teaspoon salt
3 large eggs
1 cup pecan pieces
1/2 cup pecan halves
3/4 cup Lily's chocolate chips (optional)
2 tablespoons bourbon (optional)


For the crust:

1. Preheat oven to 325° F and liberally grease a 10.5" cast iron skillet with butter. 

2. In a medium bowl mix all of the ingredients together until a thick ball of dough forms. Knead two or three times until smooth. Press the dough into the skillet and bake for 12-15 minutes.

For the filling:

1. Heat the butter to a boil, as soon as it starts to boil turn off the heat and add in the brown sugar and granulated sugar, allow to slightly cool. 

2. In a medium bowl beat the eggs together with the cooled sugar mixture, maple flavoring, pecan pieces, chocolate chips, bourbon, and salt until smooth. Pour the mixture into the pie crust, top with top with pecan halves, cover the pie edges with foil to prevent burning and bake 35-40 minutes. Cool completely before serving. 


Nutritional information is calculated using the USDA nutrient database, information listed is for one serving. Please be aware that nutritional information can vary depending on the brand of ingredients you may use. 

Nutritional information does not include optional ingredients: chocolate chips + bourbon. If using they will add an additional 2.25 g net carbs per serving bringing the total net carbs for one slice of pie to 6.25g



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Created using The Recipes Generator
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