This Keto Pecan Pie tastes just like the original but it is low carb, gluten-free, and sugar-free! It’s perfect for your Thanksgiving table!
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). It tasted really similar to the regular pecan pie that I grew up eating just made way healthier. Let’s get to it!
Keto Pie Crust
The Keto-friendly pie crust is so perfectly moist and flaky you’ll find it hard to believe it’s Keto. This is by far the best pie crust we’ve ever made, it holds up well and even allows for crimping the edges and making designs out of the dough. We just love it.
The Keto Pecan Pie Filling
Starting with the perfect Keto pie crust is one thing but let’s be real…the star of the show is the gooey, chocolatey, pecan filled center. Also maybe a splash of bourbon 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. It was EPIC.
To get a maple flavor we used maple flavoring instead of maple syrup.
How to make Keto Low-Carb Pecan Pie Sugar Free
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).
How to make Keto Pecan Pie (Step-By-Step)
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, chopped pecan pieces, chocolate chips, bourbon, and salt until smooth. Pour the mixture into the pie crust, top with pecan halves, cover the pie edges with foil to prevent burning and bake 35-40 minutes until golden brown. Cool completely before serving.
Can I make this Keto Pecan Pie ahead of time?
Yes, you can! You can either make the crust ahead of time or the entire pecan pie ahead of time. The pie will need to cool anyways to be able to set-up so making this pie a day or two ahead of when you need it works out perfectly.
How to reheat Keto Pecan Pie
To reheat pecan pie we like to pop it in a 350° F oven for about 15 minutes.
Can you freeze sugar-free Pecan Pie?
You can! Here’s what you’ll want to do.
- Bake and chill the pie according to the recipe.
- Place the pie in the freezer while it’s still in the skillet for about 4 hours.
- Carefully remove the pie from the skillet and wrap it tightly with plastic wrap or foil to prevent freezer burn (we have also use Beeswax wrap) or you can slice and freeze individual slices and store them in a freezer-safe lidded container.
- When you’re ready to eat, thaw the pie in the refrigerator for 12 hours then reheat the pie in the oven as stated above.
How to cut pie
The #1 thing is to use a large sharp chef’s knife and use a slight rocking motion.
Make your first cut by slicing the entire pie in half then half again the opposite way.
Then cut each of those pieces in half again to yield 8 slices.
How to store pie
You can store the Keto Pecan Pie in the refrigerator for up to one week. Be sure to wrap it with plastic wrap or foil to prevent it from taking on the flavor of other things in your refrigerator.
**funny story – one time we had a cheesecake and leftover Cuban sandwiches in the refrigerator at the same time and when we went to eat the cheesecake it tasted like Cuban sandwiches! So gross LOL!
Can I use a regular pie pan instead of a cast iron skillet?
Totally, just be sure to use a 10″ pie plate.
How do you say “Pecan”?
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].
Keto Pecan Pie
- 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:
- Preheat oven to 325° F and liberally grease a 10.5″ cast iron skillet with butter.
- 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:
- 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.
- 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 pecan halves, cover the pie edges with foil to prevent burning and bake 35-40 minutes. Cool completely before serving.
Nutritional values are estimates only and do not include carbs from sugar alcohols.