Home » desserts » (Almond Flour!) Gooey Keto Pecan Pie 🦃

(Almond Flour!) Gooey Keto Pecan Pie 🦃

For this keto pecan pie we experiment with how to sub the (in)famous corn syrup to yield that legit gooey texture (all wrapped up in my almond flour pie crust!).

Keto pecan pie with an almond flour flaky pie crust

(Gooey!) Keto Pecan Pie 🦃

with an almond flour flaky pie crust!

You can whip up this festive delight with either my (suuuper flaky) pie crust or my (all butter!) almond flour pie crust (available in my Summer Favorites cookbook.

And in case you’re wondering how this all-butter pie crust differs from my staple: it browns better, it’s a little easier to handle and, as its name implies, it’s all butter.

Otherwise expect this Thanksgiving staple to vary little from tradition: lightly spiced and with a totally gooey center, we let the pecans shine. 🙂

The Sweetener

i.e. how to sub the famous corn syrup in pecan pie and not lose the gooey texture!

In my experience using a mixture of allulose syrup and golden erythritol works best here (think Lakanto Golden). The allulose in general helps like a charm to sub the corn syrup without sacrificing the gooey texture (vip!).

p.s. you can use regular allulose too, just be sure to melt it in a little bit of water (as little as it takes to melt it!) before mixing it in.

Keto pecan pie with a scoop of vanilla ice cream

The (Pie Crust!) Deets

When rolling out the pie crust, you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So I suggest rolling it out between two sheets of parchment paper. Easy peasy.

If it begins to become unmanageable as it comes to room temperature (you know, and the butter melts away), just pop it into the freezer for a few minutes before carrying on.

One last thing. Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.

And just pinch together any cracks. No biggie either, just takes a little practice.

A slice of keto pecan pie with vanilla ice cream showing its gooey texture

And… the video story!

Keto pecan pie with an almond flour flaky pie crust

(Almond Flour!) Keto Pecan Pie

For this keto pecan pie we experiment with how to sub the (in)famous corn syrup to yield that legit gooey texture (all wrapped up in my almond flour pie crust!). 
5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Course Breakfast, Dessert
Cuisine American, Keto
Servings 8 slices
Calories 297 kcal


For the keto pie crust

For the pecan filling


For the keto pie crust

  • You can whip up this galette with either my (suuuper flaky) pie crust or my (all butter!) almond flour pie crust (available in my Summer Favorites cookbook)
  • See recipe video for guidance on the pie crust, and whipping up a double batch for meal prepping is always a good idea. You can make it three days ahead, or even freeze it for a couple months (simply thaw it out in your fridge overnight and roll it out per usual!). 

To assemble the keto pecan pie

  • Roll out pie crust between two sheets of parchment paper into a circular shape, line your 9 inch pie dish with it and crimp the edges. Place in the freezer for 15 minutes (particularly important if you’re working in a warm place). You’ll want to work quickly and in a cool environment, and if the crust becomes unmanageable at any point simply pop it in the freezer for 5-10 minutes.
  • Preheat oven to 350°F/180°C. Roughly chop up half the pecans and line the bottom of your pie dish with them, followed by the pecan halves on top.
  • Lightly whisk (you don't want to make it too foamy!) your eggs, melted butter, liquid sweetener of choice (I like allulose), erythritol, vanilla extract, molasses (optional) and salt until combined. Pour over the pecan lined pie crust and line the edges of your pie with foil (almond flour browns way quicker than regular pie crust).
  • Bake for 50-55 minutes until fully golden. Place on a rack and allow to cool completely to set.
  • Serve it warm or at room temperature with vanilla ice cream (pretty please!).



Serving: 1slice | Calories: 297kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 12mg | Potassium: 72mg | Fiber: 3g | Sugar: 9g | Vitamin A: 86IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 1mg
Keyword almond flour pecan pie, gluten free pecan pie, keto pecan pie
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Heather says:

    I can’t wait to make this for my husband’s birthday today! He loves pecan pie and this looks DE-licious!

    • Paola van der Hulst says:

      Awesome to hear Stephanie! 🙂

      And you know I didn’t get a chance to freeze it this year… but my experience tells me yes, as the pie crust does freeze well and custards made with allulose also do well (the allulose works like an inverted sugar keeping it from crystalizing) xO!

  2. Veronica V says:

    5 stars
    Paola I took it for a test drive this morning in a muffin pan and you really understood the assignment- it’s a classic, simple but delicious. I didn’t have allulose syrup, but I dissolved it with a little water. I just want to double check by ‘a little water’ how much would you add?

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