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On a special diet? Here’s a paleo, gluten-free, keto pecan pie you will love!

Following a ketogenic diet doesn’t mean you have to go without decadent treats. The keto way of eating, of course, means very low carbs, moderate proteins and high fats — and this keto pecan pie recipe, inspired by Grass Fed Girl, gives us exactly that, in the form of a rich, toasty homemade dessert. It’s so good, you’ll think you’re having a cheat day.

The pecan pie has been a staple of homemade desserts for decades. It’s an American mainstay that originated in the South and became popular in the early 1900s. This recipe, however, gives us a whole new take on the venerable favorite.

ALSO TRY: Keto bread

Coconut (oil, milk and flour), brown butter and loads of pecans are at its heart, making a dessert so rich you’ll question if it really does fit your way of eating. Leaving behind the corn syrup, white flour and processed sugar of the traditional recipe, this one lets you indulge while staying true to your keto lifestyle. (Of course, diets and nutritional needs vary, so please carefully check the ingredients to be sure they work with your eating plan.)

>> Click here to jump straight to the recipe

Add coconut oil to the flour mixture.

Coconut makes this recipe possible! It uses coconut oil, coconut milk and coconut flour!

Add coconut oil to flour mixture.

Combine the flour mixture with a rubber spatula

Using a soft spatula helps to combine all ingredients by mixing and folding them together.

Combine the flour mixture with a rubber spatula.

Spread dough in a greased pie plate

This dough is so easy to make. After mixing, simply spread dough evenly into pie plate.

Spread dough in a greased pie plate using a spatula

Press dough up sides of pie plate with fingers

Your fingers will help you to really work this crust up the sides of the dish. The goal is getting the crust even so there aren’t super thin or thick areas.

Press dough up sides of pie plate with fingers

Melt butter in a saucepan

The almighty baking ingredient: butter! Liquifying the butter begins the browning process.

Melt butter in a saucepan.

Brown butter brings a robust flavor

As the butter browns, it takes on a full, rich and nutty flavor.

Brown butter brings a robust flavor.

Add Swerve confectioners sugar to browned butter

This calorie-free sugar replacement is a life-saver in keto cooking.

Add Swerve confectioners sugar to brown butter.

Add unsweetened full-fat coconut milk to the butter mixture

The body of this pie comes in large part from the magic of coconut milk. This rich, liquid goodness is so versatile and good for you!

Unsweetened full-fat coconut milk is then added to the butter mixture.

Whisk eggs into the pie filling

Whisking ensures the eggs are fully incorporated.

Whisk eggs into the pie filling.

Stir in the chopped pecans

Pecans are the star of the pie. These sweet and buttery nuts add a flavor unmatched by any other.

Stir in the chopped pecans.

Pour filling into a baked pie crust

You’re almost there. Spread filling evenly into pie crust and you are nearly ready for the oven.

Pour filling into a baked pie crust.

Place pecans onto the pie filling before it’s baked

Create a fun design with the pecans and get creative.

Place pecans onto pecan pie before it is baked.

If edges begin to brown too quickly, wrap the edges with a strip of foil

A classic pie-baking trick, the foil helps keep the heat off of the exposed edges of the pie as it bakes.

Beautiful pecan pie

Now if that isn’t a perfectly delicious pecan pie, we don’t know what is!

Beautiful pecan pie

Pecan pie doesn’t have to ruin your lifestyle

This one is actually good for you!

Pecan pie doesn't have to ruin your lifestyle.

Keto pecan pie looks delicious

It’s almost too good-looking to eat. Almost.

Keto pecan pie looks delicious.

Dig right in

So simple and easy, you may never go back to traditional pecan pie again.

Dig right in.

Keto pecan pie

Yield 8 servings



  • 3/4 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 cup coconut oil
  • 1/4 teaspoon gluten-free vanilla extract
  • 2 tablespoons Swerve confectioners' sugar
  • 1/4 teaspoon salt
  • 1 large egg


  • 1 cup butter
  • 1 cup Swerve confectioners' sugar
  • 1 cup unsweetened full-fat coconut milk
  • 3 eggs, beaten
  • 2 teaspoon gluten-free vanilla extract
  • 1/2 teaspoon of unsulfured molasses (optional)
  • 1/4 teaspoon sea salt
  • 2 cups pecan halves (1 cup chopped, and 1 cup for topping)



  1. Preheat oven to 325F.
  2. Grease a 9- or 9.5-inch pie pan.
  3. In medium bowl, mix almond flour, coconut flour, coconut oil, vanilla, Swerve and salt. Add egg and mix until well combined.
  4. Press dough into bottom and up sides of pie pan.
  5. Press sides of crust with fork to make design.
  6. Prebake crust for 15 minutes, or until set.


  1. Heat butter on high heat in enameled cast-iron or heavy-bottomed saucepan that holds 2–3 quarts, whisking constantly to make sure butter heats evenly.
  2. When butter starts boiling, watch for brown streaks or flecks at bottom of pan as you whisk. Remove it from heat immediately to prevent burning.
  3. Turn heat off.
  4. Add Swerve and coconut milk to pan and whisk until smooth. Let sauce cool in pan, whisking every 5 minutes. Do not allow it to settle. Allow to cool slightly.
  5. In medium bowl, beat eggs with cooled syrup, vanilla, salt, molasses and chopped pecans.
  6. Pour mixture into crust and top with remaining cup of pecan in design of your liking.
  7. Bake at 325F for 40–45 minutes or until set. Cover edges of pie with aluminum foil to prevent burning.


  • Complete first steps of filling prep quickly to prevent it from burning.
  • This is a nut and coconut flour crust, so the edges will be slightly darker than that of a traditional wheat flour crust.

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