Why You’ll Love This Recipe

Get ready to fall head over heels for our incredible Keto Pecan Pie for Christmas! This isn’t just a dessert; it’s a holiday revelation that brings all the joy without the guilt. Here are four irresistible reasons why this recipe will become your festive favorite:

Guilt-Free Holiday Indulgence: Finally, a Christmas dessert that tastes utterly decadent but fits perfectly into your keto lifestyle. Enjoy every gooey, nutty bite without the sugar crash or carb overload. It’s the ultimate treat for staying on track during the most tempting time of the year!
Authentic Gooey Texture & Rich Flavor: Forget those dry, bland “keto” imposters. Thanks to the magic of Besti Powdered Monk Fruit Allulose Blend, our filling boasts that wonderfully gooey, sweet caramel-like texture you crave in a traditional pecan pie. Paired with rich butter, heavy cream, and aromatic extracts, it’s a flavor explosion!
Easier Than You Think: Don’t be intimidated by homemade pie! Our recipe is designed for ease, from the simple almond flour crust that comes together in a food processor to the caramel filling that simmers to perfection on your stovetop. You’ll be surprised how quickly you can whip up this show-stopper.
The Perfect Christmas Showstopper: Elevate your holiday table with a dessert that’s both beautiful and delicious. The golden crust, rich dark filling, and elegant pecan halves on top make it a visually stunning centerpiece, proving that healthy can be hearty and festive!

Welcome to Your Keto Christmas Miracle!

Picture this: the twinkling lights, the cozy sweaters, the scent of pine… and a slice of perfectly golden, rich, and gooey pecan pie. Sounds like a dream, right? But wait, you’re on a keto journey, and traditional pecan pie is basically a sugar-laden carb bomb. Fear not, festive foodies! Your holiday wish has been granted with the ultimate Keto Pecan Pie for Christmas! We’re talking about a sugar-free, low-carb masterpiece that delivers all the nostalgic comfort and irresistible flavor of a classic without derailing your macros. Get ready to bake, indulge, and celebrate the season the keto way – deliciously!

Ingredients with measurements

For the Easy Almond Flour Pie Crust:

🌰 1 1/2 cups blanched almond flour
🍬 1/4 cup Besti Powdered Monk Fruit Allulose Blend
🧂 1/2 teaspoon sea salt
🧈 1/4 cup cold unsalted butter, cut into small cubes
🥚 1 large egg, at room temperature

For the Sugar-Free Pecan Pie Filling:

🧈 3/4 cup unsalted butter
🍬 3/4 cup Besti Powdered Monk Fruit Allulose Blend (this helps create a wonderfully gooey, smooth texture!)
🥛 1 1/2 cups heavy cream
🧂 1 teaspoon sea salt (you can reduce to 1/4 or 1/2 tsp if you prefer less “salted caramel” flavor)
🌿 1/2 tablespoon vanilla extract
🍁 3/4 teaspoon maple extract
🥚 1 large egg, at room temperature
🌰 2 1/2 cups pecans (use 2 cups coarsely chopped for the filling and 1/2 cup halves for topping)

Detailed Step-by-Step Directions How to Make the Recipe

Preheat Oven & Get Crusty: Kick things off by preheating your oven to a cozy 350°F (177°C). For the star of our show, the crust, grab your food processor. Pulse the almond flour, Besti powdered sweetener, and sea salt until they’re happily combined. Toss in those cold butter cubes and give it a few more pulses until it resembles coarse crumbs. Now, add your room temperature egg and pulse just until a lovely dough forms. Press this dough evenly into a 9-inch glass pie pan – no need to get fancy, just an even layer! Bake this beauty for 15-20 minutes, or until it’s a charming light golden. Let it cool for about 15-20 minutes while you get ready for the magic.
Caramel Dreams Begin: While your crust chills out, it’s time to start the luscious caramel filling. In a large skillet (yes, a skillet, not a saucepan – the wider surface helps with evaporation!), melt 3/4 cup unsalted butter and 3/4 cup Besti powdered sweetener over medium-low heat. Stir frequently, almost constantly, for about 5 minutes until it transforms into a rich, dark golden brown. Don’t rush this stage; this is where the depth of flavor develops!
Simmer for Sensational Gooeyness: Now, carefully stir in the heavy cream and your chosen amount of sea salt. Bring this delightful mixture to a gentle simmer. Continue to simmer for a good 15 to 20 minutes, stirring occasionally. You’re looking for it to become bubbly, beautifully thick, and a deeper dark golden color, coating the back of your spoon generously. This simmering time is crucial for that signature gooey pecan pie texture!
Flavor Fiesta: Once your caramel is thick and gorgeous, remove the skillet from the heat. Stir in the vanilla and maple extracts. Oh, the aroma! Now, here’s a critical step: allow the caramel to cool for 15-20 minutes. It needs to be warm, but definitely NOT hot. You absolutely do not want to cook that egg in the next step prematurely, so patience is key!
The Egg-cellent Addition: While the caramel is chilling to perfection, whisk your room temperature large egg in a separate bowl until it’s light and fluffy. Once the caramel is warm (remember, NOT hot!), slowly stream the whisked egg into the caramel mixture while continuously whisking. Keep whisking until it’s fully combined and gloriously smooth.
Assemble Your Masterpiece: Time to bring it all together! Spread the 2 cups of coarsely chopped pecans evenly into your cooled pie crust. Pour that warm, dreamy caramel-egg mixture over the chopped pecans. For that picture-perfect finish, artfully arrange the 1/2 cup of pecan halves neatly on top.
Bake to Perfection: Gently cover the edges of your pie crust with aluminum foil or a trusty pie shield. This prevents those delicate edges from burning while the center bakes. Leave the middle of the pie exposed. Pop it into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the top is a deep brown, the filling is bubbly and thick, and it barely jiggles in the center (it might still look a little wet, but that’s okay!).
The Cool-Down Crucial: Remove your stunning pie from the oven and, this is the hardest part, let it cool COMPLETELY at room temperature. Seriously, this step is non-negotiable for the filling to set properly and give you those clean, Instagram-worthy slices. For the absolute best, cleanest slices and peak gooeyness, chill your Keto Pecan Pie for Christmas in the refrigerator for at least 1 hour before slicing and serving. Then, prepare for rave reviews!

Detailed Different Ways You Can Present the Recipe and How to Serve It

Your Keto Pecan Pie for Christmas is a work of art, so let’s present it like one! While delicious on its own, a few simple touches can elevate this festive dessert into an unforgettable experience.

Classic Elegance: A simple, clean slice is often all you need. Serve it on a delicate dessert plate, perhaps with a dusting of cinnamon or a tiny sprig of fresh mint for a pop of color.
Whipped Cream Wonderland: The ultimate pairing! Top each slice with a generous dollop of freshly whipped heavy cream (ensure it’s unsweetened for keto, or sweetened with a touch of Besti Powdered Monk Fruit Allulose Blend). The cool, creamy lightness perfectly complements the rich, gooey pie.
A La Mode Keto Style: For a truly indulgent treat, serve your pecan pie slightly warm with a scoop of your favorite keto-friendly vanilla ice cream. The contrast of warm pie and cold ice cream is pure bliss!
Garnish Galore: Before serving, you can lightly toast a few extra pecan halves and scatter them around the plate for added crunch and visual appeal. A drizzle of sugar-free chocolate sauce (check labels for keto compliance!) can also add a beautiful touch.
Miniature Marvels: If you’re feeling extra festive, you could press the crust dough into mini pie pans or muffin tins (adjust baking times accordingly). These individual Keto Pecan Pie for Christmas treats are perfect for portion control and easy serving at a holiday gathering.
Beverage Pairings: This rich pie pairs wonderfully with a hot cup of unsweetened coffee, a keto-friendly chai latte, or even a glass of sugar-free almond milk. For a truly festive touch, serve it alongside a homemade keto eggnog!

How You Can Store It and How Long Does It Last

Great news – your Keto Pecan Pie for Christmas is not only delicious freshly baked, but it often tastes even better the next day as the flavors meld and the filling fully sets! Proper storage ensures you can enjoy your creation for days.

At Room Temperature: While it’s tempting to leave it out, due to the egg and dairy content, it’s best not to leave the pie at room temperature for more than 2 hours after it has fully cooled.
Refrigeration: This is your best friend for storing pecan pie. Once cooled, cover the pie loosely with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. Chilling also firms up the filling, making for cleaner slices!
Freezing for Later: Yes, you can freeze this delightful pie! Once completely cooled, wrap the entire pie (or individual slices) tightly in plastic wrap, then again in aluminum foil. Freeze for up to 1-2 months. When you’re ready to enjoy, thaw overnight in the refrigerator, then let it come to room temperature or gently warm in a low oven before serving.

FAQs Sections

Q: Can I use a different sweetener besides Besti Powdered Monk Fruit Allulose Blend?
A: While other keto sweeteners might work for sweetness, Besti Powdered Monk Fruit Allulose Blend is specifically recommended here because it contributes to that wonderfully gooey, smooth texture that’s difficult to achieve with erythritol-based sweeteners alone, which can crystallize. For the best result and authentic texture, stick with Besti if possible.
Q: Is this Keto Pecan Pie truly low-carb?
A: Absolutely! With just 4g net carbs per serving, this pie is perfectly suited for a ketogenic diet, allowing you to enjoy a classic holiday dessert without the carb overload.
Q: Can I make this pie ahead of time for Christmas?
A: Yes, definitely! Pecan pie is an excellent make-ahead dessert. You can bake it up to 2-3 days in advance and store it covered in the refrigerator. In fact, many find the flavors deepen and the texture sets even better after a day or two.
Q: Why did my pie crust burn around the edges?
A: Almond flour crusts can brown quickly. This is why the recipe specifically instructs you to cover the edges with aluminum foil or a pie shield during the final bake. If they’re browning too fast during the initial crust bake, you can loosely tent them then as well.
Q: My pie filling didn’t set. What went wrong?
A: There are a few possibilities: the caramel might not have simmered long enough to thicken sufficiently, or the pie wasn’t cooled completely before slicing. The cooling step is crucial for the filling to properly firm up. Make sure it chills in the fridge for at least an hour!
Q: Can I use pre-made keto pie crust?
A: If you find a suitable keto-friendly pre-made crust, you certainly can! Just be sure to check its ingredients for keto compliance and adjust the pre-baking time according to the package directions, as different crusts may behave differently.
Q: What if I don’t have maple extract?
A: Maple extract adds a wonderful depth that really enhances the “caramel” flavor in this Keto Pecan Pie for Christmas. If you absolutely can’t find it, you could increase the vanilla extract slightly, but the unique maple note will be missed.
Q: Can I make this pie dairy-free?
A: Making it dairy-free would require substitutions for both butter and heavy cream. You could try a solid dairy-free butter substitute and full-fat canned coconut cream (chilled, scoop out the thick cream) for the heavy cream. Be aware that these substitutions may alter the flavor and texture slightly.
Q: How do I know when the caramel is a “rich, dark golden brown” without burning it?
A: Keep the heat on medium-low and stir frequently. It will first melt, then start to bubble and turn light golden, gradually deepening in color. Watch for the color to resemble a deep amber or old penny. If you smell a strong, acrid burnt sugar smell, it’s gone too far. Err on the side of slightly lighter if you’re unsure, rather than burnt.
Q: What kind of pecans should I use?
A: Use fresh, good quality pecans. Old or stale pecans can impart an off-flavor. Pecan halves are great for topping, and coarsely chopped pecans work perfectly for the filling. You can lightly toast them before adding to enhance their nutty flavor, but it’s not strictly necessary.

Keto Pecan Pie

This delicious sugar-free keto pecan pie is the perfect low-carb treat for Christmas and other holiday celebrations, featuring an easy almond flour crust and a wonderfully gooey, rich filling.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Chill Time 1

Total Time 1 20

Cuisine American

Servings 12 slices

Calories 533 kcal

Equipment

Food Processor
9-inch Glass Pie Pan
Large skillet
Whisk
Aluminum Foil or Pie Shield

Ingredients

For the Easy Almond Flour Pie Crust

1 1/2 cups blanched almond flour
1/4 cup Besti Powdered Monk Fruit Allulose Blend
1/2 teaspoon sea salt
1/4 cup cold unsalted butter cut into small cubes
1 large egg at room temperature

For the Sugar-Free Pecan Pie Filling

3/4 cup unsalted butter
3/4 cup Besti Powdered Monk Fruit Allulose Blend this helps create a wonderfully gooey, smooth texture!
1 1/2 cups heavy cream
1 teaspoon sea salt you can reduce to 1/4 or 1/2 tsp if you prefer less “salted caramel” flavor
1/2 tablespoon vanilla extract
3/4 teaspoon maple extract
1 large egg at room temperature
2 1/2 cups pecans use 2 cups coarsely chopped for the filling and 1/2 cup halves for topping

Instructions

Preheat Oven & Prep Crust: Set your oven to 350°F (177°C). For the crust, pulse the almond flour, Besti powdered sweetener, and sea salt in a food processor. Add the cold butter cubes and pulse until it looks like coarse crumbs. Mix in the room temperature egg and pulse until a dough forms. Press this dough evenly into a 9-inch glass pie pan. Bake the crust for 15-20 minutes, or until it’s just lightly golden. Let it cool for about 15-20 minutes.
Begin the Caramel Filling: While the crust cools, melt 3/4 cup unsalted butter and 3/4 cup Besti powdered sweetener in a large skillet (not a saucepan!) over medium-low heat. Stir frequently for about 5 minutes until it becomes a rich, dark golden brown.
Simmer for Gooeyness: Stir in the heavy cream and sea salt. Bring this mixture to a gentle simmer. Continue to simmer for 15 to 20 minutes, stirring occasionally, until it’s bubbly, thick, and dark golden, coating the back of your spoon generously.
Add Flavor: Remove the caramel sauce from the heat. Stir in the vanilla and maple extracts. Allow the caramel to cool for 15-20 minutes until it’s warm, but definitely not hot (you don’t want to cook the egg prematurely!).
Incorporate the Egg: Once the caramel is warm (not hot), whisk the room temperature large egg in a separate bowl, then slowly whisk it into the caramel mixture until it’s fully combined and smooth.
Assemble the Pie: Spread the 2 cups of coarsely chopped pecans evenly into your cooled pie crust. Pour the warm caramel-egg mixture over the chopped pecans. Arrange the 1/2 cup of pecan halves neatly on top for a beautiful finish.
Bake Your Pie: Carefully cover the edges of your pie crust with aluminum foil or a pie shield to prevent them from burning, leaving the center of the pie exposed. Bake for 30 to 35 minutes. The pie is done when the top is a deep brown, the filling is bubbly and thick, and it no longer jiggles much (it might still look a little wet).
Cool Completely: Remove the pie from the oven and let it cool completely at room temperature. This step is crucial for the filling to set properly. For the best, cleanest slices, chill the pecan pie in the refrigerator for at least 1 hour before cutting and serving. Enjoy this delicious, healthy holiday treat!

Notes

PREP TIME & NUTRITION:

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 533
Total Carbs: 8g (Net Carbs: 4g)
Fats: 54g
Protein: 9g

Keto Pecan Pie for Christmas! Best Keto Dessert Recipe