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.

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

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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