Low-Carb Keto Pecan Cream Pie

Perfect choice! 🥧💛 Here’s a Low-Carb Keto Pecan Cream Pie recipe that’s rich, buttery, and tastes just like the classic — but with no added sugar and minimal carbs. It features a crisp almond flour crust, a silky cream filling, and a sweet toasted pecan topping.

🥧 Low-Carb Keto Pecan Cream Pie

✅ Macros (per slice, about 1/10 of pie)

Approx. 4–5g net carbs, 28g fat, 5g protein (depending on ingredients)

🥜 Ingredients

Crust

1½ cups almond flour
¼ cup finely chopped pecans (optional for extra crunch)
3 tbsp melted butter
2 tbsp granulated sweetener (erythritol, allulose, or monk fruit blend)
½ tsp vanilla extract
Pinch of salt

Cream Filling

8 oz cream cheese, softened
½ cup powdered keto sweetener
1 cup heavy whipping cream
1 tsp vanilla extract
¼ tsp maple extract (optional, for that classic pie flavor)

Pecan Topping

3 tbsp butter
⅓ cup chopped pecans
2 tbsp brown-style keto sweetener (like Swerve Brown or allulose)
½ tsp vanilla extract
Pinch of salt

👩‍🍳 Instructions

1. Make the crust

Preheat oven to 350°F (175°C).
Mix almond flour, chopped pecans, melted butter, sweetener, vanilla, and salt in a bowl.
Press mixture firmly into the bottom of a 9-inch pie dish.
Bake for 10–12 minutes, or until lightly golden. Cool completely before adding the filling.

2. Make the creamy filling

In a large mixing bowl, beat cream cheese and powdered sweetener until smooth and fluffy.
Add vanilla (and maple extract, if using).
In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Spread evenly over the cooled crust.

3. Prepare the pecan topping

In a small skillet, melt butter over medium heat.
Add pecans, brown sweetener, vanilla, and salt. Stir for 2–3 minutes until bubbly and fragrant.
Cool slightly, then spoon evenly over the cream layer.

4. Chill & serve

Refrigerate for at least 3–4 hours, or overnight, to set.
Slice and serve chilled — it’s rich and decadent!

🍂 Tips & Variations

Make it no-bake: Skip baking the crust and just chill it for 30 minutes before adding the filling.
Add chocolate: Drizzle sugar-free melted chocolate on top before chilling.
Nut-free version: Use sunflower seed flour instead of almond flour and omit pecan pieces in crust.
Boost flavor: Add a sprinkle of cinnamon or a splash of bourbon extract to the topping for depth.

Would you like me to give you a mini version (like individual keto pecan cream cups) or a baked custard-style version (like a true pecan pie but low-carb)?