Why You’ll Love This Recipe

I love this recipe because it’s the perfect combination of ease and elegance. I can make it in advance without turning on the oven, and it’s completely sugar-free and low-carb. The creamy filling pairs beautifully with the rich pecan flavor, and the no-bake crust adds just the right touch of chocolate. Whether I’m hosting a dinner or just craving something sweet after a meal, this pie always feels special without the extra work.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust:
1 ½ cups almond flour
¼ cup unsweetened cocoa powder
3 tablespoons melted butter
2 tablespoons erythritol or your preferred sugar substitute
1 teaspoon vanilla extract

For the Filling:
1 cup heavy cream
8 oz cream cheese, softened
½ cup powdered erythritol
1 teaspoon vanilla extract
1 cup chopped pecans

For the Topping:
½ cup pecan halves
Whipped cream (optional, for garnish)

Directions

1. I begin by combining almond flour, cocoa powder, melted butter, erythritol, and vanilla extract in a bowl until the mixture becomes crumbly.

2. I press this mixture evenly into the bottom of a 9-inch pie pan to form the crust, then set it aside to firm up.

3. In a large bowl, I beat the softened cream cheese until smooth and creamy.

4. I gradually add the powdered erythritol and vanilla extract, mixing until fully combined.

5. In a separate bowl, I whip the heavy cream until stiff peaks form.

6. I gently fold the whipped cream into the cream cheese mixture until it becomes light and fluffy.

7. I stir in the chopped pecans, ensuring they’re evenly distributed throughout the filling.

8. I pour the filling over the prepared crust, smoothing the top with a spatula for a clean finish.

9. I cover the pie with plastic wrap and refrigerate it for at least 4 hours, or overnight, to allow it to set properly.

10. Before serving, I decorate the top with pecan halves and a swirl of whipped cream if desired.

Servings and Timing

This recipe makes about 8 slices. It takes roughly 20 minutes to prepare and at least 4 hours to chill, for a total time of about 4 hours and 20 minutes.

Variations

I sometimes add a layer of sugar-free caramel sauce between the crust and the filling for an extra indulgent touch. If I want a lighter version, I reduce the pecans slightly and add a few tablespoons of coconut flakes for a tropical twist. I’ve also tried using a coconut flour crust for a nuttier flavor — it’s a nice change of pace when I want to mix things up.

Storage/Reheating

I store this pie in an airtight container in the refrigerator for up to 5 days. Since it’s a no-bake dessert, I never reheat it — I simply slice and serve it chilled straight from the fridge. For longer storage, I freeze individual slices for up to 1 month and let them thaw in the refrigerator before serving.

FAQs

Can I make this pie ahead of time?

Yes, I usually make it a day before serving so it has plenty of time to set in the refrigerator.

Can I use a different sugar substitute?

Yes, any granulated or powdered keto-friendly sweetener like monk fruit or stevia blend works well.

Can I skip the cocoa powder in the crust?

Definitely. If I want a lighter flavor, I leave it out and make a plain almond crust instead.

How do I keep the crust from crumbling?

I make sure to press it firmly into the pan and let it chill before adding the filling to help it hold together.

Can I use a different nut instead of pecans?

Yes, walnuts or almonds are great alternatives if I want a different flavor or texture.

How long does it need to chill?

At least 4 hours, but I find that overnight chilling gives the best consistency.

What if my filling is too soft?

I let it chill longer or add a bit more whipped cream to help it firm up.

Can I make mini versions of this pie?

Yes, I divide the mixture into small tart pans or muffin liners for individual servings.

Can I make this dairy-free?

Yes, I use dairy-free cream cheese and coconut cream instead of heavy cream for a vegan-friendly option.

Is this pie really keto-friendly?

Yes, it’s sugar-free, low-carb, and made with almond flour, making it perfect for a keto or low-carb lifestyle.

Conclusion

I love this Irresistible No-Bake Keto Pecan Cream Pie because it’s the ultimate guilt-free indulgence. The creamy, nutty filling and chocolatey crust create a dessert that feels luxurious yet completely wholesome. It’s quick, versatile, and always a hit with everyone — whether they’re following keto or not. Each slice is a reminder that healthy desserts can be just as satisfying as the classics.