Keto Pecan Pie
Published November 15, 2020 • Updated February 2, 2026
This post may contain affiliate links. See my disclosure policy.
A homemade keto pecan pie is a classic holiday dessert perfect for Thanksgiving and Christmas. This sugar-free pie is the right combination of sweet and salty - plus only 1.4g net carbs per slice!
Explore 680+ 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.
Calculate Your Keto Macros in 30 Seconds
Not sure if this recipe fits your daily targets? Our free calculator shows you personalized macros based on your goals, activity level, and body composition.
Get My Macros (Free) →Frequently Asked Questions
Can I use a different type of flour instead of almond flour?
Almond flour is what keeps this pie low carb, but hazelnut flour works too. It will change the flavor and texture a bit, so do a test run before the big holiday dinner!
What can I substitute for the xanthan gum?
If you don't have xanthan gum, ground chia seeds or flaxseeds work as a thickener. Start with half the amount and add more until you get the right consistency.
How should I store leftover keto pecan pie?
Store leftovers in an airtight container in the fridge for 4-5 days. It also freezes well!
Is this pie suitable for people with nut allergies?
This recipe uses almond flour and pecans, so it's not safe for nut allergies. Look for nut-free pie crust recipes as a starting point.
Can I make this pie dairy-free?
Yes! Swap the butter for coconut oil or a vegan butter, and use dairy-free cream cheese for the crust. Everything else stays the same.
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.
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.