Here’s a delicious, gooey, keto-friendly Pecan Pie that tastes just like the real thing — without all the sugar!

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🥧 Keto Pecan Pie (Low-Carb, Sugar-Free)

Servings: 8

Net Carbs: ~3–4g per slice (depending on ingredients)

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⭐ Ingredients

Keto Pie Crust

• 1 ½ cups almond flour
• 3 tbsp coconut flour
• 3 tbsp powdered erythritol (or any keto sweetener)
• ¼ tsp salt
• 5 tbsp melted butter
• 1 large egg
• ½ tsp vanilla extract

Pecan Pie Filling

• 1 cup pecans (halves or chopped)
• ½ cup butter
• ½ cup brown sugar substitute (Swerve Brown, Allulose Brown, etc.)
• ½ cup sugar-free maple syrup (ChocZero, Lakanto, or homemade keto syrup)
• 2 large eggs
• 1 tsp vanilla extract
• Pinch of salt

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🧈 Instructions

1. Make the Crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix almond flour, coconut flour, sweetener, and salt.
3. Add melted butter, egg, and vanilla — mix until dough forms.
4. Press dough evenly into a 9-inch pie dish.
5. Bake 10 minutes, then set aside.

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2. Make the Filling

1. Toast pecans in a dry pan for 3–4 minutes (optional but adds flavor).
2. In a saucepan, melt butter over medium heat.
3. Add brown sweetener + sugar-free syrup and stir until smooth.
4. Remove from heat and let cool for 2–3 minutes.
5. Whisk in eggs, vanilla, and salt.
6. Stir in pecans.

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3. Bake

1. Pour filling into the partially baked crust.
2. Bake 30–35 minutes, or until the center is almost set.
3. Cool completely so the filling can firm up.

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🍨 Tips for Perfect Keto Pecan Pie

• Allulose gives the BEST gooey, real pecan pie texture.
• Refrigerate for at least 1 hour before slicing.
• Serve with keto whipped cream for extra indulgence!