Why You’ll Love This Recipe

This Keto Pecan Cream Pie is everything you love about traditional pecan pie, but without the added sugars and carbs. The no-bake crust is quick to prepare and pairs perfectly with the creamy, decadent filling. With a rich, velvety texture and crunchy pecans, this dessert will satisfy your sweet tooth while keeping you on track with your healthy eating goals. Plus, it’s gluten-free and dairy-free options are available!

Ingredients

No-Bake Chocolate Pie Crust:
- 1/2 cup sunflower seeds or other nuts of choice
- 1/2 cup coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup monk fruit allulose confectioners or stevia
- 8 tablespoons unsalted butter, softened
- 1/8 teaspoon salt
Pecan Cream Filling:
- 1 cup heavy cream
- 1 teaspoon vanilla liquid stevia
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 1/2 cup monk fruit allulose confectioners
- 1/4 cup Lakanto sugar-free maple syrup
- 1/2 teaspoon caramel stevia
- 1 cup chopped pecans

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crust: In a food processor, combine the sunflower seeds (or other nuts), coconut flour, cocoa powder, sweetener, butter, and salt. Process until the mixture is smooth and crumbly. Press the mixture into the bottom of a greased 9-inch pie dish. Refrigerate the crust for at least 30 minutes to firm up.
Make the filling: In a large mixing bowl, beat the heavy cream with vanilla stevia and vanilla extract until stiff peaks form. In another bowl, beat together the softened cream cheese, sweetener, sugar-free maple syrup, caramel stevia, and a pinch of salt until smooth and creamy.
Combine the filling: Gently fold the whipped cream into the cream cheese mixture, stirring until fully combined. Stir in 1 cup of chopped pecans.
Assemble the pie: Spread the filling evenly into the prepared crust and sprinkle the remaining pecans on top.
Chill: Cover and refrigerate for 6-8 hours, or preferably overnight, to allow the pie to set.
Serve: Once chilled and firmed up, serve the pie chilled and enjoy!

Servings and Timing

Servings: 12 slices
Preparation time: 20 minutes
Chilling time: 6-8 hours (overnight recommended)

Variations

Dairy-Free Option: Swap the cream cheese for vegan cream cheese and use coconut cream in place of the heavy cream.
Nut-Free Option: Use a nut-free crust, such as a coconut-based crust, for those with nut allergies.

Storage/Reheating

Store the pie in the refrigerator in an airtight container for up to 5 days.
This pie is meant to be served cold, so no reheating is necessary.

FAQs

1. Can I use a different sweetener in this recipe?

Yes, you can swap the sweeteners for your preferred low-carb sweetener, adjusting the amount to taste.

2. Can I use almond flour instead of coconut flour in the crust?

Yes, almond flour can be substituted, but you may need to adjust the quantity as almond flour has different absorbency compared to coconut flour.

3. Can I use a store-bought pie crust?

Yes, if you’re short on time, you can use a pre-made low-carb or gluten-free pie crust.

4. How do I prevent the crust from getting soggy?

Ensure the crust is fully chilled before adding the filling. A well-chilled crust will hold its shape and prevent sogginess.

5. Can I make this pie ahead of time?

Absolutely! This pie is best when made ahead and chilled overnight to allow the flavors to meld and the texture to firm up.

6. Can I use maple syrup instead of sugar-free maple syrup?

Traditional maple syrup is not low-carb, so it’s best to use a sugar-free maple syrup to keep the recipe keto-friendly.

7. How do I know when the pie is ready to serve?

The pie should be fully set after chilling for several hours. The filling will be firm and the crust should hold its shape.

8. Can I add more pecans to the filling?

Yes, you can adjust the amount of pecans to your liking, adding more for extra crunch.

9. Can I freeze this pie?

Yes, you can freeze the pie for up to 1 month. Thaw in the fridge overnight before serving.

10. Can I make this pie without the cocoa in the crust?

Yes, you can omit the cocoa powder from the crust if you prefer a plain nut-based crust.

Conclusion

This Sugar-Free Low-Carb Keto Pecan Cream Pie is a rich, creamy, and indulgent dessert that’s perfect for anyone on a low-carb or keto diet. With its no-bake crust and decadent pecan filling, it’s an easy-to-make treat that will satisfy your sweet cravings without the guilt. Whether you’re preparing it for a special occasion or a weeknight treat, this pie is sure to impress!

Pecan Cream Pie

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Author: Julia
Total Time: 6-8 hours 20 minutes
Yield: 12 servings
Diet: Gluten Free

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Description

This Sugar-Free Low-Carb Keto Pecan Cream Pie is a rich, indulgent dessert made with a no-bake chocolate crust, a creamy pecan filling, and minimal carbs. Perfect for those on a keto or low-carb diet, this pie is easy to make, gluten-free, and a great alternative to traditional pecan pie. Enjoy it as a special treat for holidays or whenever you’re craving a decadent dessert without the added sugars.

Instructions

Make the crust: In a food processor, combine the sunflower seeds (or other nuts), coconut flour, cocoa powder, sweetener, butter, and salt. Process until the mixture is smooth and crumbly. Press the mixture into the bottom of a greased 9-inch pie dish. Refrigerate the crust for at least 30 minutes to firm up.
Make the filling: In a large mixing bowl, beat the heavy cream with vanilla stevia and vanilla extract until stiff peaks form. In another bowl, beat together the softened cream cheese, sweetener, sugar-free maple syrup, caramel stevia, and a pinch of salt until smooth and creamy.
Combine the filling: Gently fold the whipped cream into the cream cheese mixture, stirring until fully combined. Stir in 1 cup of chopped pecans.
Assemble the pie: Spread the filling evenly into the prepared crust and sprinkle the remaining pecans on top.
Chill: Cover and refrigerate for 6-8 hours, or preferably overnight, to allow the pie to set.
Serve: Once chilled and firmed up, serve the pie chilled and enjoy!

Notes

Dairy-Free Option: Swap the cream cheese for vegan cream cheese and use coconut cream in place of the heavy cream.

Nut-Free Option: Use a nut-free crust, such as a coconut-based crust, for those with nut allergies.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American