Go Back
+ servings

keto chocolate pecan pie

Nutrition information is for 1/12 pie.  
Prep Time30 mins
Cook Time45 mins
Total Time3 hrs 15 mins
Course: desserts, Thanksgiving
Cuisine: American
Servings: 12 slices
Calories: 349kcal
Author: Heather Beardsley


For the piecrust:

For the filling:


For the crust:

  • Preheat oven to 350º F.
  • Lightly butter a 9-inch pie dish.
  •  In a food processor, pulse together the flours, salt, & xanthin gum to combine. Add chilled cubed butter, and pulse about 20 times or until pie crust resembles small balls. Add egg yolks and pulse about 20 times until the dough just comes together in a ball. It should be moist enough to hold together, but not wet. 
  • Gather the dough into a ball, then lightly flatten into a disk with the heel of your hand.
  • *At this point you may store the dough covered tightly with plastic wrap, refrigerated, for up to 2 days prior to baking your pie.  
  • Lightly flour a clean cold surface and the top of your dough with almond flour. Working quickly,  LIGHTLY press out the dough with your hands to about a 6-inch circle. Transfer the crust to your buttered 9-inch pie plate. Using clean hands, press the dough out evenly using the palm of your hand, not your fingers, into your pie pan and up the sides. If your pie pan is large/tall the dough may not reach over the edge. This is fine. Be sure the bottom of the dough is even. You may crimp the top of the crust with your fingers to make a fluted edge. 
  • Bake for 15 minutes, or until pale golden brown on the bottom and the top of the crust is just starting to brown. Remove from oven. 

toast the pecans:

  • Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, about 8 to 10 minutes. Remove from oven and set aside. 

make the filling:

  • In a small saucepan over low heat, melt butter and chopped chocolate, whisking until smooth.
  • Add cacao powder, and whisk again until it is smooth with no lumps. Remove from heat and set aside. 
  • In a large bowl, whisk together the eggs, Swerve, Yacon syrup, liquid stevia, & salt. Add chocolate-butter mixture and vanilla & whisk until smooth.
  • Pour the mixture into the prebaked crust. It will not come all the way to the top. This is fine, it will rise as you add the pecans. 
  • Arrange pecans nice side facing up, over the chocolate filling in one layer. Then add another layer on top. You may lightly press the pecans down into the chocolate filling, so that all the pecans are nestled into the filling, but not submerged. 
  • Transfer the pie to a large rimmed baking sheet to catch any spills, and bake until the filling is set about 30 minutes. It is done if when you jiggle the pan the filling doesn't move too much, but a little bit is ok okay. If it shakes a lot, cover your pie loosely with foil and bake for an additional 10-20 minutes or until just barely jiggly. The filling will continue to set as it cools.
  • Note: while baking, the filling may crack & puff up a bit, but it will lay back down as it cools. If you don't want your pie to crack then bake your pie with an ovenproof casserole dish filled with hot water on the bottom oven rack, which will keep it from cracking. 
  • Remove the pie from the oven and allow to cool completely on a wire rack 2-3 hours or overnight, before serving. 
  • Cut into 12 slices. 


Serving: 1/10 pie | Calories: 349kcal | Carbohydrates: 9g | Protein: 9g | Fat: 34g | Fiber: 4g