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Rich Keto Pecan Cream Pie with Almond Flour Crust

A close-up of a slice of keto pecan cream pie showing the thick, creamy filling and glossy pecan topping.
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Make a traditional, rich pecan pie that fits your ketogenic lifestyle using a simple almond flour crust and a sugar-free filling.

Ingredients

Scale
  • For the Crust: 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol or monk fruit blend
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Filling: 1 cup heavy whipping cream
  • 1/2 cup granulated erythritol or monk fruit blend
  • 1/4 cup allulose or liquid monk fruit drops (adjust to taste)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups pecan halves

Instructions

  1. Prepare the Crust: In a bowl, mix the almond flour, powdered sweetener, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Add the egg yolk and vanilla extract. Mix until a dough forms. Do not overmix.
  3. Press the dough evenly into the bottom and up the sides of a 9-inch pie plate. Prick the bottom lightly with a fork.
  4. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  5. Preheat your oven to 350°F (175°C). Bake the chilled crust for 10 minutes until lightly set. Remove from the oven.
  6. Prepare the Filling: In a medium saucepan, gently heat the heavy cream over medium-low heat until small bubbles form around the edges. Do not boil. Remove from heat.
  7. In a separate bowl, whisk together the granulated sweetener, allulose (or liquid sweetener), eggs, vanilla extract, and salt until smooth.
  8. Slowly stream the warm cream into the egg mixture while whisking constantly to temper the eggs. Whisk in the melted butter.
  9. Pour the filling mixture into the partially baked crust.
  10. Arrange the pecan halves decoratively over the top of the filling.
  11. Bake for 35 to 45 minutes, or until the edges are set and the center has only a slight jiggle. The internal temperature should reach 170°F (77°C).
  12. Cool the pie completely on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • To prevent a grainy texture, ensure your erythritol is powdered for the crust, or use a fine-grain sweetener for the filling. Allulose melts cleanly and helps maintain a smooth texture.
  • If you prefer a different nut, you can substitute walnuts or a mix of nuts for the pecans.
  • For a richer flavor, you can toast the pecan halves lightly before placing them on top of the filling.

Nutrition

Find it online: https://blissbatter.com/keto-pecan-cream-pie-recipe/