Mac & cheese, lasagna, pot pie — all keto. Warm Up →
Pie on keto starts with a good crust, and my almond flour crust has 22 five-star reviews for a reason. From there, the fillings are straightforward. These 18 recipes cover cream pies, fruit pies, pumpkin, pecan, and a few savory options that use the same fathead dough.
Smooth, rich, no-bake fillings poured into a pre-baked crust. These hold up beautifully in the fridge for days.
Silky coconut cream filling in a flaky almond flour crust with whipped cream on top. I make the custard from scratch with coconut milk and egg yolks. Rich, smooth, and impossible to stop at one slice.
Chocolate custard filling with cocoa powder in both the crust and the filling, topped with whipped cream. The chocolate cookie crust makes it taste like a grown-up version of chocolate pudding pie.
Banana-flavored cream filling made without any actual bananas. The shortbread crust is buttery and crisp, and the filling is smooth enough that I have fooled people at dinner parties.
No-bake peanut butter cream filling piled into a pre-baked chocolate cookie crust. Sweet and creamy with a salty peanut butter punch. I make this when I want a dessert that feels indulgent.
Eggnog-flavored custard filling in a buttery crust, topped with a cloud of whipped cream. I temper the egg yolks into a homemade sugar-free eggnog base. Holiday dessert that vanishes at Christmas.
Fruit pies need a sturdy crust and the right sweetener balance. These four nail it.
Squash standing in for apples with apple pie flavoring, cinnamon, and a double almond flour crust. Flaky, sweet, and warm. Nobody can taste the difference, and I have tested it on skeptics.
Strawberry jello-like filling layered over a chocolate cookie crust with fresh strawberries fanned on top. Like a slice of Neapolitan, light and refreshing. I make this when strawberries are at their peak.
Tangy key lime filling made with homemade sugar-free condensed milk, not cream cheese. The lime juice and zest give it real tartness. Buttery almond flour crust holds it all together. My summer pie.
Red and blue berries arranged in a stars-and-stripes pattern over a double almond flour crust. I bring this to Fourth of July cookouts. It is patriotic, beautiful, and completely edible.
Thanksgiving would not be complete without pumpkin pie on the table. I have three versions depending on how many people I am feeding.
Classic pumpkin pie filling with warm spices in a flaky almond flour crust. This has been on our Thanksgiving table every year since I developed it. The crust holds up even with overnight leftovers.
A single-serve pumpkin pie baked in a mini pie pan. I make my own portion for holiday dinners so I always have a dessert I can eat without worry.
Three ingredients, no crust, baked in a muffin tin. Pumpkin puree, eggs, and cream with sweetener. Easy, portable, and I can make a dozen in under an hour.
Sweet, salty, and crunchy pecan pie in a buttery almond flour crust. The filling caramelizes without any sugar. A classic holiday dessert that earns its place next to the pumpkin pie.
The same pie crust works for savory fillings too. Plus my base crust recipe and a breakfast mashup.
Creamy chicken and veggie filling with mushrooms, thyme, and green beans, baked inside a buttery gluten-free crust. The almond flour pie dough rolls out just like traditional pastry.
Seasoned ground beef, olives, taco seasoning, and cheese loaded into a fathead pie crust. My kids request this one constantly and I oblige because it takes thirty minutes.
Leftover steak or fajita meat sauteed with peppers and onions, then baked in a cheesy fathead crust. A great way to use up last night's dinner.
Almond flour, coconut flour, butter, cream cheese, and a splash of vinegar for flakiness. This is the base crust that makes every other pie on this page possible. I have made it hundreds of times and it never fails.
Pancake batter baked in a muffin tin with a mini sausage patty pressed into each one. Drizzle sugar-free maple syrup on top. A fun grab-and-go breakfast that freezes well.