Keto Pecan Pie (Sugar-Free)
A rich, buttery pecan pie made for low-sugar lifestyles — this keto version brings all the nostalgia of a classic Southern dessert with none of the refined sugar. Perfect for holidays or cozy evenings at home.
Equipment
- Pie Dish
- Mixing Bowl
- Whisk
- Oven
Ingredients
Pie Crust
- Low carb pie crust homemade or store-bought
Filling
- 1 cup sugar-free sweetened condensed milk low carb version
- 4 tbsp butter melted
- 1 tsp vanilla extract
- 1 egg room temperature
Topping
- 1 cup pecans chopped or halved
Instructions
- Preheat your oven to 350°F (175°C) while you gather your ingredients.
- Roll out your low-carb pie crust and gently press it into a pie dish. Use a fork to poke holes in the base. Pre-bake for 5 minutes, then set aside to cool slightly.
- In a mixing bowl, whisk together melted butter, vanilla extract, and egg. Stir in the sugar-free condensed milk until the mixture is silky and smooth.
- Pour the filling into the cooled pie crust. Sprinkle chopped pecans evenly across the top.
- Bake the pie for about 40 minutes, until the top is golden brown and the center is just set but slightly jiggly.
- Let the pie cool completely at room temperature, then refrigerate for 1–2 hours before slicing and serving.
Notes
Chill before slicing for clean cuts and best texture. Serve with sugar-free whipped cream or low-carb vanilla ice cream for an extra treat.