Keto Pecan Pie (No Corn Syrup, Almond Flour Crust)

Slice of keto pecan pie on a white plate, with a bowl of pecans behind
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Introduction

Pecan pie was always my favorite pie, and the dessert I looked forward to most over the holidays.

The traditional version runs on corn syrup, and the crust and the filling are both sweetened on top of that.

This one keeps the things that make a pecan pie a pecan pie: a thick, set, syrupy filling over a layer of chopped pecans, in a pressed shortbread-ish crust that bakes up flaky. What it does not keep is the corn syrup. The pecans were never the issue — Are Pecans Keto? has their carbs per ounce — it is the syrup and sugar around them.

What the Syrup Has To Do

ChocZero Maple Pecan Syrup

In place of corn syrup, this one is made with ChocZero’s Maple Pecan Syrup.

What it brings to this pie is thickness. A pecan pie filling is mostly syrup, egg and sweetener, and it has to set rather than stay loose — a thin syrup makes that harder. This one is sugar free and pours like the maple syrup it is standing in for. The filling is built on that thickness, which is why a thinner syrup is not a straight swap.

The Sweetener in the Filling

Lakanto Classic monk fruit sweetener

Plenty of products sold as sugar replacements are blends, and some of them carry cane sugar, maltodextrin or maltitol. Those three are not one thing and they do not behave alike, but none of them is what this filling is built on — so the ingredient list on the back of the bag is worth a look before you buy.

We reach for Lakanto Monk Fruit here. It is a zero-calorie blend built to measure 1:1 with sugar, and we don’t get the aftertaste or cooling effect some other keto-friendly brands leave — which matters in a pecan pie, where the filling is mostly sweetener and egg.

Another sweetener may well work, but a 1:1 sweetness conversion is not the same as a 1:1 behaviour — the filling is mostly sweetener and egg, so how a blend melts and sets matters as much as how sweet it is. That is a swap to work out rather than one we can promise.

How To Make Keto Pecan Pie: The Crust

The crust is where the time goes. The dough spends at least an hour in the fridge before it goes near the pan, and the crust then gets its own ten minutes in the oven before any filling goes in. Between the chill, that first bake and the bake proper, this runs well over two hours, so it is not a pie you start an hour before dinner.

It is also not a dough you roll. After the chill it gets pressed into the greased pan with your fingers, as evenly as you can manage, and the base is pricked with a fork before that first bake.

step by step photos of how to make keto pecan pie crust

How To Make Keto Pecan Pie: The Filling

The order is the part worth noticing. The pecans are not stirred into the filling: the chopped pecans go into the cooled crust first, and the filling is poured over the top of them.

It bakes for 50 minutes to an hour and is done when the middle has set. If the edge of the crust is browning faster than that, a loose cover of foil lets the filling finish without the crust getting any darker.

step by step photos of how to make keto pecan pie filling

Chilled, a slice holds its shape and the crust stays flaky under the filling. A dollop of whipped cream on the side is how it gets eaten here.

If the crust is the part you would rather skip, our keto pecan pie cheesecake has none: a cheesecake baked on its own, with the pecans in a topping made on the stove. Both are on our keto Thanksgiving recipes page, along with the rest of the holiday table and what to start the day before.

You’ll find the full per-slice breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below, which is calculated on twelve slices.

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Keto Pecan Pie

4 net carbs
Prep Time
10 minutes
Cook Time
1 hour
Total Time
2 hours 10 minutes Includes 1 hour chilling
Yield
12 slices
Course
Dessert
Cuisine
American

Ingredients

For the Crust

For the Filling

Nutrition Facts

12 servings per recipe
Trans Fat 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Start by creating your crust. Place all of the ingredients for the crust except the butter into a mixing bowl, and combine well.

  2. Cut the cold butter into the other ingredients, and beat with your mixer until well combined. You can alternatively use a food processor and pulse until combined if you like.

  3. Empty the dough onto some plastic wrap, wrap tightly, and place in the fridge for at least an hour.

  5. Preheat your oven to 350 F.

  6. Once chilled, remove the dough, and push it into a greased pie pan. You can mold the dough out flat all the way around the pie pan, and pinch together the crust at the top. Try to distribute the dough as evenly as possible.

  7. Once the dough is lining the pie pan, poke holes in the bottom with a fork. Pre-bake the crust for 10 minutes, remove and let cool.

  8. To create the filling, mix all of the ingredients except the pecans in a mixing bowl. Combine well.

  10. Line the bottom of the cooled crust with 1 ½ cups of chopped pecans.

  11. Pour the filling mixture over the pecans, and level it out.

  12. Bake for 50 minutes or an hour until the filling has set. If the crust begins to get too brown, you can cover it with tin foil and continue to bake.

  13. Let the pie cool, and serve chilled. This crust is quite flaky, so if you are worried about presentation, use caution when cutting pieces and transferring them to plates.

Notes

  • The dough needs at least an hour in the fridge before it is pressed into the pan, so start it ahead. With the blind bake and the final bake, the pie runs well over two hours from start to out of the oven.
  • We do not have a pan size for this recipe. The crust is pressed in by hand rather than rolled, which is why the method describes working it up the sides and pinching it at the rim rather than fitting it to a measurement.
  • Serve it chilled. The crust is flaky enough that slices need a careful hand moving them to plates.

Correction — September 21, 2026: Give yourself over two hours: the dough chills for an hour and the crust bakes twice. The recipe time now says so, and the recipe uses the same sweetener the article recommends.