Keto Pecan Cream Pie
This rich and creamy keto pecan cream pie features a nutty almond flour crust, velvety filling, and maple-glazed pecan topping—low in carbs, big on flavor, and perfect for holidays or everyday treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (+ chilling)
- Yield: 10 slices
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Crust:
1 ½ cups almond flour
¼ cup powdered erythritol
¼ cup unsalted butter, melted
½ teaspoon cinnamon
For the Filling:
8 oz cream cheese, softened
½ cup heavy whipping cream
½ cup powdered erythritol
1 teaspoon vanilla extract
For the Topping:
1 cup pecans
2 tablespoons keto maple syrup
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C).
Make the Crust:
In a mixing bowl, combine almond flour, powdered erythritol, cinnamon, and melted butter. Stir until crumbly.
Press the mixture firmly into a pie dish to form an even crust.
Bake for 10 minutes. Remove and let cool completely.
Prepare the Filling:
In a separate bowl, use an electric hand mixer to beat cream cheese and powdered erythritol until smooth.
Add vanilla extract and mix well.
Whip the Cream:
In a chilled bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until fully combined.
Assemble the Pie:
Once the crust is fully cooled, spread the cream filling evenly over the crust.
Make the Topping:
In a small bowl, toss the pecans with keto maple syrup.
Sprinkle them evenly over the top of the cream filling.
Chill:
Refrigerate the pie for at least 2 hours to allow it to fully set before serving.
Notes
Use toasted pecans for deeper flavor.
Only add filling once the crust is completely cooled.
Powdered sweetener ensures a smooth, grain-free texture.
Chill longer (overnight if possible) for best results.
Find it online: https://allrecipesmade.com/keto-pecan-cream-pie/
