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Slice of keto pecan pie served with sugar free whipped cream
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4.12 from 44 votes

Failproof Keto Pecan Pie

This is the one! FULL of flavor and not sickly sweet - a crowd wow-ing keto pecan pie to impress anyone at your holiday table.

Prep Time10 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 Slices
Calories: 358.3kcal



  • Make the coconut flour pie crust as directed and blind bake in a 9" pie pan. Set the crust aside while you make the filling.
  • Lightly toast the pecan pieces for 5-8 minutes at 375° F for 5-8 minutes, being careful not to let them get to dark or burn.
  • In a large bowl, add the allulose, melted butter, vanilla extract, salt, bourbon, and eggs and whisk to combine. Add the sugar free maple syrup and whisk to combine.
  • Add the lightly toasted pecan pieces and stir with a rubber spatula until all of the pecans are completely coated.
  • Pour the filling into your par-baked keto pie crust and bake at 350° F for 40-50 minutes, rotating the pan halfway through baking. Use a pie shield or aluminum foil to avoid over-browning the crust.
  • Allow the pie to cool to room temperature and then store in the refrigerator. Serve cold, or gently reheat before serving. I recommend serving with sugar free homemade whipped cream or keto friendly vanilla ice cream (like So Delicious No Sugar Added Vanilla Ice Cream - look for the turquoise lid!).


Serving: 1Slice | Calories: 358.3kcal | Carbohydrates: 7.8g | Protein: 5.8g | Fat: 34.1g | Fiber: 5.2g | Sugar: 1.6g