Keto Pecan Pie
A rich, gooey keto pecan pie with a buttery almond flour crust and a sugar-free caramel filling sweetened with allulose. Just 4.2g net carbs per slice, ready in about 1 hour 15 minutes, it delivers all the toasty, custardy decadence of the classic without the sugar crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This keto pecan pie captures everything you love about the holiday classic, a buttery crust, toasted pecans, and a gooey caramel custard, all without the sugar. Thanks to allulose, the filling sets up soft and luscious instead of hard, so every slice tastes like the real thing.
Ingredients
- 2 cups (200g) blanched almond flour
- 6 tbsp unsalted butter, melted (divided: 4 tbsp for crust)
- 1/4 tsp salt (divided)
- 2 cups (200g) raw pecan halves
- 3/4 cup allulose
- 1/3 cup sugar-free maple-flavored syrup
- 3 large eggs
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- 1
Preheat oven to 350F (175C). In a bowl, combine almond flour, 4 tbsp melted butter, and 1/8 tsp salt until a crumbly dough forms. Press evenly into the bottom and up the sides of a 9-inch pie pan. Bake 10-12 minutes until lightly golden, then set aside to cool slightly.
- 2
Spread the pecan halves on a baking sheet and toast for 6-8 minutes until fragrant. Arrange them evenly over the par-baked crust.
- 3
In a saucepan over medium heat, melt the allulose with the remaining 2 tbsp butter and the sugar-free syrup, stirring until smooth and just bubbling, about 3-4 minutes. Remove from heat and let cool for 5 minutes.
- 4
Whisk the eggs, heavy cream, vanilla, cinnamon, and remaining 1/8 tsp salt in a bowl. Slowly pour in the warm allulose mixture while whisking constantly so the eggs don't scramble.
- 5
Pour the filling over the pecans, nudging nuts so they float evenly. Bake 35-40 minutes until the center is just set with a slight jiggle. If the crust edges brown too fast, tent with foil.
- 6
Cool completely at room temperature, then chill at least 2 hours before slicing into 12 wedges. The filling firms up as it cools.
Tips & notes
- Allulose is the best sweetener here because it caramelizes and stays soft; erythritol can crystallize and turn the filling grainy or hard when chilled.
- Store covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months. Bring to room temperature before serving for the gooiest texture.
- For a deeper flavor, add 1/4 tsp blackstrap molasses to the allulose mixture; it adds negligible carbs but boosts that classic brown-sugar note.
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Frequently asked questions
- How many carbs are in keto pecan pie?
- Each slice has 4.2g net carbs (7.5g total carbs minus 3.3g fiber), 348 calories, 6g protein, and 34g fat. This recipe makes 12 slices.
- Why use allulose instead of erythritol or monk fruit?
- Allulose browns and caramelizes like real sugar and stays soft when chilled, giving you that signature gooey pecan pie filling. Erythritol tends to recrystallize and can make the filling hard or gritty once refrigerated.
- Can I make this pie ahead of time?
- Yes. It actually slices best after a full chill, so make it up to a day ahead and refrigerate. It keeps for 5 days in the fridge or freezes well for up to 2 months.
