Keto-friendly Pecan Pie

By Dr Ernst
November 21, 2017

It seems impossible, but this holiday season you can stay in ketosis… try this nutty family favorite, and enjoy sharing it!


Crust Ingredients:

3/4 C Almond flour

1/4 C Fine ground coconut flour

1/2 C Grass-fed butter or coconut oil

1/2 C Monkfruit or xylitol powder (from birch, not corn)

1/4 t Himalayan salt

1 Free-range egg


Filling Ingredients:

3 Free-range eggs, beaten

1 C Monkfruit or stevia powder

1 t Stevia extract

1 C Maple flavored xylitol syrup

2 T Vanilla extract

1 1/2 C Pecans



  • Preheat oven to 325 degrees
  • Grease a 9″ pie pan with coconut oil

Prepare crust

  • Melt the butter or coconut oil and add eggs with all other liquid ingredients
  • Incorporate the dry crust ingredients into the liquids, in a bowl
  • Press mixture into pie pan, evenly
  • Bake for 15 minutes until light golden brown and let cool

Prepare filling

  • Beat eggs with sweeteners and add melted butter
  • Next, add the vanilla and maple syrup
  • Mix in the pecans,coating evenly
  • Pour into cooled pie crust and bake at 350 degrees for 45-50 minutes
  • Filling should set up firmly, not be liquid
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