Keto Pecan Cream Pie

Why You’ll Love This Recipe

I love this recipe because it brings all the decadence of a classic pecan pie—without the sugar crash. The almond flour crust gives a nutty base that complements the smooth, lightly sweetened cream cheese filling. Toasted pecans on top add the perfect crunch, and the drizzle of keto maple syrup enhances every bite. Whether I’m serving guests or treating myself, this pie always feels like a celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:
1 ½ cups almond flour
¼ cup powdered erythritol
¼ cup unsalted butter
½ teaspoon cinnamon

Filling:
8 oz cream cheese (softened)
½ cup heavy whipping cream
½ cup powdered erythritol
1 teaspoon vanilla extract

Topping:
1 cup pecans
2 tablespoons keto maple syrup

Directions

1. I preheat the oven to 350°F (175°C).

2. In a mixing bowl, I stir together almond flour, powdered erythritol, cinnamon, and melted butter until it forms a crumbly texture.

3. I press the crust mixture into a pie dish, smoothing it evenly across the bottom and up the sides. I bake it for 10 minutes, then let it cool completely.

4. While the crust cools, I use an electric mixer to beat the softened cream cheese and powdered erythritol until smooth. I mix in the vanilla extract.

5. In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a fluffy filling.

6. I spoon the filling over the cooled crust and spread it evenly with a spatula.

7. For the topping, I toss the pecans with keto maple syrup and scatter them over the top of the pie.

8. I chill the pie in the refrigerator for at least 2 hours, allowing it to fully set before slicing and serving.

Servings and timing

This recipe makes 10 slices and takes about 35 minutes total, plus chilling time. It’s quick to assemble and perfect for prepping ahead.

Variations

When I want a non-dairy version, I swap the cream cheese with a plant-based cream cheese and use coconut cream in place of heavy cream. If I’m out of keto maple syrup, I’ve also used a sugar-free caramel sauce for the pecan topping. For added depth, I sometimes add a splash of bourbon or a pinch of nutmeg to the filling.

Storage/Reheating

Fridge: I store leftover slices in a covered dish in the fridge for up to 5 days.
Freezer: For longer storage, I wrap individual slices in plastic wrap and freeze for up to 2 months. When I want a piece, I thaw it in the fridge overnight.

FAQs

Can I use coconut flour instead of almond flour?

I don’t recommend it—coconut flour absorbs too much moisture and can make the crust dry and crumbly.

Can I make this pie ahead of time?

Yes, I often make it the day before. The texture actually improves after chilling overnight.

Can I use a different sweetener instead of erythritol?

Absolutely. I sometimes use powdered monk fruit sweetener—it works just as well and keeps the filling smooth.

Do I need to toast the pecans first?

Toasting the pecans enhances their flavor, but if I’m short on time, tossing them with syrup and chilling them right on top still works fine.

What should I serve with this pie?

I love serving it with keto whipped cream, keto coffee, or a drizzle of keto caramel syrup. A few raspberries on the side also add a nice pop of color and tartness.

Conclusion

This Keto Pecan Cream Pie is one of those desserts that proves eating low-carb doesn’t mean missing out. I love how rich and creamy it is, with a perfect balance of textures and sweetness. It’s an ideal treat for holidays, celebrations, or just those moments when I want something truly satisfying and guilt-free. Make it once, and it’s bound to become a favorite in any keto kitchen.

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