Keto Pecan Pie (Sugar-Free & Gluten-Free)

A rich, buttery Southern classic reimagined for the keto lifestyle – this pie delivers all the traditional flavors without the carbs.

KEY INFO

Prep Time: 25 minutes
Cook Time: 40-50 minutes
Total Time: 65-75 minutes
Servings: 10-12 slices
Difficulty: Moderate
Dietary: Keto, Gluten-free, Sugar-free
Net Carbs: 4g per slice

EQUIPMENT NEEDED

9-inch glass pie dish
Medium saucepan
Whisk
Measuring cups and spoons
Food processor (optional, for nuts)

INGREDIENTS

For the Crust

2 cups (224g) almond flour
3 tablespoons (42g) cold butter, cubed
1 tablespoon (15ml) cold water
1/4 teaspoon salt

For the Filling

3/4 cup (170g) unsalted butter, softened
1/2 cup (96g) granulated sweetener (I use Swerve)
1 large egg, room temperature
2 cups (200g) pecan halves
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: 1/4 teaspoon maple extract

Gourmet kitchen scene with modern appliances and cookware, featuring an unbaked almond flour crust in a pie dish with pie weights and parchment paper on standby

METHOD

1. Preheat oven to 350°F (177°C)

2. Make the Crust:

Pulse almond flour and salt in a food processor.
Add cold butter pieces, pulse until crumbly.
Add cold water gradually until dough forms.
Press into pie dish.
Freeze for 20 minutes.

3. Blind Bake:

Line crust with parchment.
Fill with dry beans or weights.
Bake for 15 minutes.
Remove weights and cool.

Blind-baked crust with pecan halves in a modern kitchen with green subway tile backsplash, copper pots, and cream-colored ceramic bowls

4. Prepare Filling:

Melt butter in a saucepan over medium-low heat.
Add sweetener, stir until dissolved.
Remove from heat.
Whisk in egg quickly to prevent scrambling.
Add vanilla, salt, and maple extract if using.

5. Assemble:

Arrange pecans in cooled crust.
Pour filling mixture over nuts.
Cover crust edges with foil.

Professional food photography of an assembled pie ready for baking in a modern kitchen with white marble countertops and green subway tile backsplash

6. Bake:

40-45 minutes or until filling is set but slightly jiggly.
Cool completely before slicing.

Finished pecan pie with a golden crust in a modern kitchen with green subway tile backsplash, wooden utensils, and cream-colored prep bowls.

CRUCIAL TIPS

Room temperature egg prevents filling from curdling.
Don’t skip the blind baking step.
Look for golden brown color and slight jiggle in the center.
Cool completely before cutting (minimum 2 hours).

STORAGE & VARIATIONS

Storage:

Refrigerate up to 1 week.
Freeze up to 3 months.

Common Mistakes:

Overheating filling (causes curdling).
Cutting while warm (messy slices).
Skipping the crust chilling step.

Variations:

Add chocolate chips (sugar-free).
Use mixed nuts instead of all pecans.
Add cinnamon for warmth.
Top with keto whipped cream.

I’ve tested this recipe countless times in my kitchen, and these exact measurements create the perfect balance of sweet and nutty flavors while maintaining the classic pecan pie texture keto bakers crave.