Keto Holiday Pecan Pie


Growing up, we didn’t have the typical holiday foods like turkey, cornbread or pumpkin pie, but the one dessert my mom MASTERED was pecan pie. So it is an absolute favorite of mine and a warm memory close to my heart. I wanted to make it keto, but was stumped with the syrup I knew was supposed to go into it. This recipe get’s the thick gooey pecan filling texture from coconut cream and a little peanut butter!

History of Pecan Pie

Pecans were popular in the Native Americans diet. When sources of protein were limited they discovered the nutritious powers of nuts. There are a couple of theories for the origin of pecan pie, one suggests that Native Americans introduced the pecan to the French, who settled in New Orleans. Cookbooks in Texas include recipes with pecans in the 1870s, but the closest recipe for a pecan pie was published in 1898 in St. Louis, but it was the 20th century invention of Karo syrup that made Pecan Pie truly a dessert staple.


PREP TIME: 30 minutes

COOK TIME: 50 min

8 servings


For The The Crust:
1 1/2 cups almond flour
1/4 cup Allulose (or preferred keto-friendly sweetener)
1/4 tsp himalayan pink salt
1/4 cup butter melted

For The Filling:
1 cup butter
1/3 cup brown sweetener, (like Brown Swerve or Golden Monk Fruit)
2/3 cups allulose
2 tablespoons smooth peanut butter
1 cup unsweetened coconut milk
2 teaspoons vanilla extract
1/2 teaspoon himalayan pink salt
3 large room temp eggs
2 cups roughly chopped pecans


Per 1 slice:
4g Net Carbs
25g Total Carbs
5g Fiber
63g Fat
11g Protein
623 Calories


  1. Preheat your oven to 325ΒΊ. Prep and measure your ingredients and have them ready, as you will need to quickly have them accessible for the filling!
  2. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until coarse crumbs form. Put the mixture into a pie plate and press firmly with fingers into bottom and up sides. Prick with a fork before baking. Pre-bake your pie crust for 15 minutes, or until edges golden brown and set aside.
  3. Get a small saucepan and brown your butter over medium heat, whisking constantly. Once the butter starts boiling, continue whisking until you see and smell it starting to brown. Remove the pan from the heat and turn off stove.
  4. Whisk in both sweeteners until combined. It will be a little grainy but try and get it as incorporated as. you can. Now, add peanut butter, sea salt and vanilla and whisk until smooth. Add the coconut milk until all one consistent color. Allow the sauce to cool so you don’t cook your eggs. Slowly, whisk in the eggs until thick and goopy and then you can stir in the chopped pecans.
  5. Pour into the par-baked crust and cover the edges of your crust with tin foil. I like to cut long strips and use about 4-5 of them to cover the edge so it holds.
  6. Bake for 35-40 minutes or until center almost set, but should jiggle a little. The crust should be very golden brown.
  7. Allow the pecan pie to cool completely at room temperature for at least 1 hour before slicing. Service with ice cream or whipped cream! You can wrap and store in the fridge and serve later as well.
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