This easy sugar free, low carb pecan cream pie is a lighter, creamy, no bake version of a keto pecan pie recipe. Just 5 net grams of carbs for a delicious piece of this keto pie recipe! Perfect for anyone on a keto diet, low carb diet or just looking to reduce your sugar intake.
Pecan Pie versus Pecan Cream Pie
Traditional pecan pie has quite a few steps to it, but is definitely a holiday favorite.
Pecan pie can of course can be made into a low carb pecan pie recipe, (in fact I have one included in my cookbook, Naturally Keto), but when you are looking for a bit of a change from a regular pecan pie, this is a great recipe for your holiday table.
Our keto pecan cream pie is a no baking required recipe!
The filling mixture uses heavy cream to stiff peaks to make whipped cream and then adds a cream cheese mixture that is combined with a low carb brown sugar substitute.
Instead of pure maple syrup that would be used in a high carb pecan pie, we use a low carb, sugar free maple syrup which resembles a classic pecan pie flavor.
No Bake Keto Pie Crust
This easy no bake, chocolate keto pie crust is made quickly in your food processor and pressed into the pie dish, with little effort.
If you are looking for an easy no bake low-carb pie recipe for the holiday season, this is the crust to use!
I have another keto low carb pie crust that would work for this low-carb dessert which is my coconut flour pie crust or my chocolate pie crust, both you need to bake though.
How to Make Sugar Free Pecan Cream Pie
To view exact ingredients, print recipe and see nutritional information, please scroll to the bottom of this blog post to view recipe card.
Crust Ingredients
butter
egg
Pecan Filling Ingredients
heavy cream
cream cheese
Lakanto sugar free maple syrup
caramel stevia
chopped pecans
Instructions
Chocolate Pie Crust
Add all ingredients into a food processor and process until smooth.
Grease a 9 inch pie plate and press mixture into pan as evenly as possible.
Pecan Cream Filling
In a large mixing bowl combine the heavy whipping cream with vanilla stevia and vanilla extract. Beat with an electric mixer or stand mixer until stiff peaks form.
In another bowl, combine the room temperature cream cheese with Swerve confectioners, sugar free maple syrup, caramel stevia and a pinch of salt. Beat until smooth and creamy.
Fold the whipped cream into the cream cheese mixture and stir together until combined. Stir in 1 cup chopped pecans.
Spread mixture into pie crust. Sprinkle remaining pecans on top of the pie.
Cover and refrigerate for 6-8 hours or for best results overnight.
Optional topping for decoration; I like to add more whipped cream around the edges of the pie using my whipped cream canister to decorate with the star tip. I then add more chopped pecans but pecan halves would also look very nice around the edges of the pie.
Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.
FAQs
Can I swap the low carb sweetener used?
Yes you can swap any sweetener I use in any of my recipes. This recipe is easy to add a small amount of your favorite low carb sweetener and taste and adjust as needed.
My Sweetener Guide & Conversion chart can also help you decide how much to use.
Can I swap the sunflower seed flour in the pie crust?
Yes you can swap sunflower seed flour for the same amount of almond flour if you prefer.
Can I make this pie dairy free?
Yes, you can use coconut oil in place of butter for the pie crust. You can also swap heavy cream with canned coconut milk and use vegan cream cheese in the filling.
Best Keto Desserts for the Holidays
Best Sugar-Free Pecan Pie with Chocolate
Though I don't have a low carb apple pie recipe on my blog, I do have a low carb apple muffins, apple cake, apple donuts, apple dump cake and apples stuffed with cheesecake filling.
Sugar Free Low Carb Keto Pecan Cream Pie (Gluten Free, No Bake)
Ingredients
No Bake Chocolate Pie Crust
- 2 cups sunflower seed flour
- ⅛ teaspoon salt
- 2 tablespoons butter unsalted, softened
- 1 egg
- ¼ cup unsweetened cocoa powder
- ½ cup Swerve confectioners or erythritol or ½ teaspoon pure stevia extract
Pecan Cream Filling
- 1 cup heavy cream
- 1 teaspoon vanilla liquid stevia
- 16 ounces cream cheese softened
- ½ cup Swerve confectioners
- ¼ cup Lakanto sugar free maple syrup
- ½ teaspoon Liquid caramel stevia
- 1.5 cups chopped pecans
Instructions
Chocolate Pie Crust
-
Add all ingredients into a food processor and process until smooth.
-
Grease a 9 inch pie plate and press mixture into pan as evenly as possible.
Pecan Cream Filling
-
In a large mixing bowl combine the heavy whipping cream with vanilla stevia and vanilla extract. Beat with an electric mixer or stand mixer until stiff peaks form.
-
In another bowl, combine the room temperature cream cheese with Swerve confectioners, sugar free maple syrup, caramel stevia and a pinch of salt. Beat until smooth and creamy.
-
Fold the whipped cream into the cream cheese mixture and stir together until combined. Stir in 1 cup chopped pecans.
-
Spread mixture into pie crust. Sprinkle remaining pecans on top of the pie. Cover and refrigerate for 6-8 hours or for best results overnight.
-
Optional topping for decoration; I like to add more whipped cream around the edges of the pie using my whipped cream canister to decorate with the star tip.
-
Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.
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