🥧 No-Bake Keto Pecan Cream Pie (Sugar-Free, Low-Carb)

You got it 😄 Here’s a full, tested-style recipe for a No-Bake Sugar-Free Low-Carb Keto Pecan Cream Pie, plus estimated nutrition facts.

🥧 No-Bake Keto Pecan Cream Pie (Sugar-Free, Low-Carb)

Servings: 8 slices
Prep time: ~20 minutes
Chill time: 2–3 hours (or overnight)
Net carbs: ~3–4g per slice

🥜 Ingredients

Keto Pecan Crust

• 1 ½ cups pecan halves (finely ground)
• 3 tbsp melted butter
• 2 tbsp powdered erythritol or monk fruit sweetener
• ½ tsp vanilla extract
• Pinch of salt

Creamy Keto Filling

• 8 oz (225 g) cream cheese, softened
• 1 cup heavy whipping cream (cold)
• ½ cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• ¼ tsp xanthan gum (optional, for extra thickness)

Pecan Topping

• ¾ cup chopped pecans
• 2 tbsp butter
• 2 tbsp brown-style keto sweetener
• ¼ cup heavy cream
• ½ tsp vanilla extract
• Pinch of salt

🥣 Instructions

1️⃣ Make the Crust

1. Pulse pecans in a food processor until fine (don’t turn into butter).
2. Add melted butter, sweetener, vanilla, and salt.
3. Press firmly into the bottom of a 9-inch pie dish.
4. Chill in the fridge while preparing the filling.

2️⃣ Prepare the Cream Filling

1. Beat cream cheese until smooth and fluffy.
2. Add powdered sweetener and vanilla; beat again.
3. In a separate bowl, whip heavy cream to stiff peaks.
4. Gently fold whipped cream into cream cheese mixture.
5. Sprinkle in xanthan gum (if using) and mix briefly.
6. Spread evenly over chilled crust.

3️⃣ Make the Pecan Topping

1. In a small saucepan over medium heat, melt butter.
2. Add sweetener, heavy cream, vanilla, and salt.
3. Simmer 3–5 minutes until slightly thickened.
4. Stir in chopped pecans.
5. Cool slightly, then spoon over the pie.

4️⃣ Chill

• Refrigerate at least 2–3 hours (overnight is best) until fully set.

🍽 Nutrition Facts (Estimated – Per Slice)