Keto Pecan Pie
Published November 15, 2020 • Updated February 28, 2026
This post may contain affiliate links. See my disclosure policy.
I've been making this sugar-free pecan pie every Thanksgiving and Christmas since 2018. It has that gooey, caramelized pull you remember from the original, with only 1.4g net carbs per slice.
I spent three holiday seasons getting this recipe right. The filling was the hardest part. Every low carb pecan pie recipe I tried used powdered sweeteners, and every single one came out gritty. The sweetener granules just sat there in the custard, refusing to dissolve. That’s when I switched to sugar-free honey, and everything changed. It melts into the cream and butter the same way corn syrup does in a traditional version, giving you that glossy, pourable filling without the sugar.
The other thing I figured out early on is that whole eggs make the filling rubbery. I use 6 egg yolks instead of whole eggs, and the difference is night and day. Yolks give you that custard-like set, soft and rich, where the filling holds its shape on the fork but still has that slow pull when you cut into it. If you’ve tried other recipes and the filling came out bouncy or stiff, this is probably why.
The crust is my keto pie crust built on almond flour, coconut flour, and xanthan gum. It rolls out between parchment paper and handles like a real pie dough once it’s chilled. I use the same base for my keto apple pie and keto eggnog pie, so if you’ve made either of those, you already know the technique.
At 1.4g net carbs per slice, this is the lowest carb version I’ve found anywhere. Most competitors land between 3g and 4g. I’m not cutting corners to get there. The filling is rich, the pecans toast in the oven, and the whole thing sets up in the fridge into something that tastes like it belongs on a holiday table.
One of my readers, Sarah, said it best: “After three years skipping pecan pie, I lingered over this slice.” That’s exactly why I keep making it. This isn’t a “close enough” substitute. It’s the real thing, rebuilt without sugar.
If you’re building a holiday dessert spread, this pairs well with keto pumpkin cheesecake for contrast. The cheesecake is cool and creamy, this is warm and nutty. Two textures, two flavor profiles, one table.
How to make sugar-free pecan pie
The crust comes together in a food processor. Pulse the dry ingredients, cut in cold butter and cream cheese until you get coarse crumbles, then add the egg and vinegar. Chill the dough for a full hour before rolling. If you skip this, the almond flour dough will crack and stick. Roll it between two sheets of parchment paper, starting from the center and working outward. If the parchment crinkles underneath, flip it and smooth the paper before continuing.
I don’t blind bake this crust. At 325 degrees for 45-60 minutes, the filling and crust bake together long enough that the bottom crisps without a pre-bake step. I tested blind baking it once and the edges over-browned before the filling set. Skip it.
For the filling, the key is using sugar-free honey instead of a granular sweetener. I’ve tested allulose, monk fruit blends, and brown sugar substitutes in this filling. Granular sweeteners don’t fully dissolve in the cream mixture and leave a gritty texture that you can feel on every bite. Sugar-free honey melts cleanly and gives you the smooth, glossy consistency the filling needs. Heat the cream and sweetener together over medium heat until everything dissolves, stir in the butter and salt, then whisk in the egg yolks off heat.
The filling will still look jiggly when it comes out of the oven. That’s normal. Refrigerate for at least one hour to let it set. If you cut into it warm, the filling will run. If you want leftover slices for the week, it firms up even more overnight. For a quicker fix on a similar flavor, try my keto pecan pie cookies or the keto coconut cream pie for another holiday pie option.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Pie Crust Ingredients
1 cup almond flour -
3 tablespoons coconut flour
-
1 teaspoon xanthan gum
-
1/2 teaspoon salt
-
1/2 cup unsalted butter, chilled and cubed
-
1 ounce cream cheese, softened
-
1 egg
-
1 1/2 teaspoons rice vinegar or apple cider vinegar
Pecan Pie Filling Ingredients
-
1/2 cup heavy whipping cream
-
1/2 cup sugar-free honey
-
1/3 - 1/2 cup brown sugar-free sweetener, packed
-
4 tablespoons unsalted butter
-
1/2 teaspoon salt
-
6 egg yolks, lightly beaten
-
1/2 cup chopped pecans
Step by Step Instructions
Step by Step Instructions
Food process it
In a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. (See instructions below if you don’t have a food processor.)
Combine the rest
Add egg and vinegar. Pulse mixture until just combined and a dough ball forms. Wrap pie dough in plastic wrap, flatten into a disc shape and refrigerate for one hour.
Roll out the pie
Place the chilled dough in between two sheets of parchment paper. Starting from the center of the disc and working your way out in all directions, roll out pie dough into a circular shape. If the parchment paper crumples beneath the dough, either carefully stretch the paper out or flip the parchment paper so the bottom layer is on top and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
Place in pie pan
Remove top layer of parchment paper. Place pie pan upside down on top the pie crust. Holding one hand on the pie pan, slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchment paper.
Shape the dough
Gently press the pie dough into the pie plate and trim the edges if needed. Flute the edges of the dough by pinching dough with your thumb and index finger all around the crust. Refrigerate until ready to bake.
Start the filling
In a saucepan, add heavy cream, sugar-free honey and brown sugar free sweetener. Mix and heat over medium heat until sweetener has dissolved and mixture is heated through.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can this keto pecan pie be frozen?
I haven't done a long-term freeze test myself, but I've frozen individual slices wrapped in two layers of plastic wrap and they held up well for about 3 weeks. Thaw overnight in the fridge, not on the counter, or the filling gets weepy. The crust softens slightly but the filling stays intact. If you're making this ahead for Thanksgiving, I'd bake it 2-3 days before and refrigerate rather than freeze. If you want a quicker pecan pie fix from the freezer, my keto pecan pie mug cake takes 2 minutes and scratches the same itch.
Why is my pecan pie filling runny?
Two things cause this. First, underbaking. My filling still jiggles when I pull it from the oven at 50-55 minutes, and that's fine. It should wobble like Jello, not slosh like water. If the center moves in a wave, give it another 5-10 minutes. Second, not cooling it long enough. I refrigerate mine for at least an hour, but honestly it slices cleanest after a full overnight chill. If you cut into it warm, it will run every time.
Do I need to blind bake the crust?
I don't. I tested it once with a 10-minute blind bake at 325, and the edges over-browned before the filling was set. Since the filling bakes for 45-60 minutes, the crust gets plenty of time to crisp on its own. The bottom comes out firm and golden without a pre-bake. The one thing I do is make sure the dough is cold when the filling goes in.
What sweetener works best for the filling?
I've tested allulose, monk fruit blends, and packable brown sugar substitutes in this filling. Sugar-free honey works the best by a wide margin. Granular sweeteners don't dissolve completely in the cream mixture, and you end up with a gritty texture that coats your teeth. Sugar-free honey melts into the liquid the same way corn syrup does, so the filling comes out smooth and glossy. If your brown sugar substitute is the packable kind, use 1/3 cup. If it's a loose pour, use 1/2 cup.
Can I make this without sugar-free honey?
I wouldn't for this recipe. I've tried subbing in additional brown sugar-free sweetener to skip the honey, and the filling doesn't get that signature gooey pull. It sets up more like a custard than a pecan pie filling. The sugar-free honey is doing the heavy structural work here, not just adding sweetness. If you can find it, it's worth buying a bottle. I use the same one in several other recipes.
How do I reheat leftovers without ruining the filling?
I warm individual slices in the oven at 300 degrees for about 8-10 minutes. The filling loosens just enough to feel gooey again without going runny. Microwaving works in a pinch (30 seconds on 50% power) but the edges of the crust lose their crispness. If I'm serving it to people, I always do the oven. For just me eating a slice at my counter, the microwave is fine.
Can I make this pie dairy-free?
I've tested it with coconut oil instead of butter in both the crust and filling. The crust holds up well. The filling changes a little. Coconut oil makes it slightly firmer when chilled and a touch less rich. For the cream, I used full-fat coconut cream and it worked. The flavor tilts a tiny bit tropical, but with the pecans and sweetener, you barely notice. For the crust, swap cream cheese for an equal amount of coconut cream. If you like keto key lime pie, you already know how coconut cream handles in a pie.
Pecan pie takes runner up to pumpkin pie for all-time favorite Thanksgiving desserts. No holiday is complete without a slice of both in my belly after turkey dinner. And now that I’ve got a sugar-free pecan pie to share, there’s no excuse not to stay on track and enjoy your holiday favorites.
This pie is the perfect combination of sweet and salty. A heapful of pecans fills the buttery custard filling. It’s best served with a scoop of vanilla ice cream or a dollop of whipped cream.
Probably my fourth or fifth time with this and I finally did the thing I'd been putting off, subbed half the sugar-free honey with Lakanto maple syrup. The filling came out darker, more complex, that gooey caramelized pull still freaking unbelievably there but with something deeper underneath. The crust I won't touch though, the food processor method and the parchment paper rolling trick are what make the whole thing work and I'm not messing with that. Coming back to this one obsessively.
Half and half was the right call. Full maple swap probably kills that pull, the honey is doing something specific to the texture. The darker color makes sense though, maple caramelizes different.
The sugar-free honey filling nailed the gooey pull, and after three years skipping pecan pie, I lingered over this slice.
Three years is a long time to miss it. That gooey pull only works with the sugar-free honey - I tested granular sweeteners and they never get there, the filling sets up more like custard. Glad this one brought it back.
Hello, do you know if this pecan pie can be frozen, and thaw out to be ok?
Thank you , BTW love your recipes! Chris
I haven't tried freezing it but I don't see why not. I know traditional pecan pie freezes just fine.