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Irresistible No-Bake Keto Pecan Cream Pie – Sugar-Free Delight

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This Irresistible No-Bake Keto Pecan Cream Pie is a sugar-free, low-carb dessert with a creamy pecan filling and a rich chocolate-almond crust. It’s smooth, nutty, and perfectly indulgent without the guilt — an elegant keto-friendly treat that requires no baking and tastes absolutely divine.

Ingredients

For the Crust:

1½ cups almond flour

¼ cup unsweetened cocoa powder

3 tablespoons melted butter

2 tablespoons erythritol (or preferred keto sweetener)

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)

Instructions

  1. In a bowl, combine almond flour, cocoa powder, melted butter, erythritol, and vanilla extract. Mix until the texture is crumbly and combined.
  2. Press the mixture evenly into the bottom of a 9-inch pie pan to form the crust. Set aside to firm up.
  3. In a large bowl, beat the softened cream cheese until smooth and creamy.
  4. Add powdered erythritol and vanilla extract, mixing until fully combined.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  7. Stir in chopped pecans until evenly distributed.
  8. Pour the filling over the prepared crust and smooth the top with a spatula.
  9. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
  10. Before serving, top with pecan halves and whipped cream if desired.

Notes

Add a layer of sugar-free caramel sauce for extra indulgence.

Use coconut flakes or a coconut flour crust for variation.

Ensure the crust is firmly pressed to prevent crumbling.

Chill overnight for the best consistency and flavor.

Freeze individual slices for up to 1 month for easy keto desserts.

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