Dessert

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

BySana Jeannette October 16, 2025October 16, 2025

Introduction

This Irresistible No-Bake Keto Pecan Cream Pie is a sugar-free delight perfect for low-carb diets. Creamy, crunchy, and rich in flavor, it combines a chocolatey almond crust with a luscious pecan cream filling. Best of all, it requires no baking, making it an easy and impressive dessert to prepare.

The image shows a pie with three main layers: the bottom layer is a dark, crumbly crust that looks like crushed chocolate cookies tightly packed in a fluted black pan; the middle layer is a smooth, pale yellow creamy filling; the top layer has dollops of white whipped cream piped in swirls all around, each topped with a whole shiny brown pecan and sprinkled with small chopped pecan pieces and tiny dark specks. The pie sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 crust)
1 cup heavy cream

8 oz cream cheese, softened
½ cup powdered erythritol
1 teaspoon vanilla extract (for filling)

1 cup chopped pecans
½ cup pecan halves (for topping)
Whipped cream (optional, for garnish)

Instructions

Step 1: In a medium bowl, combine the almond flour, cocoa powder, melted butter, erythritol, and 1 teaspoon vanilla extract. Mix until the mixture forms a crumbly dough.
Step 2: Press the crust mixture evenly into the bottom of a 9-inch pie pan. Set it aside to firm up while you prepare the filling.
Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered erythritol and 1 teaspoon vanilla extract, mixing until fully incorporated.

Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Step 5: Fold in the chopped pecans evenly throughout the filling.
Step 6: Pour the filling over the prepared crust and spread it evenly. Smooth the top with a spatula.

Step 7: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Step 8: Before serving, garnish with pecan halves and add whipped cream if desired. Slice and enjoy!

Tips & Variations

Use finely ground erythritol for a smoother filling texture.

Substitute pecans with walnuts for a different nutty flavor.
Chill the pie overnight to allow flavors to meld and the filling to set firmly.
Add a pinch of cinnamon or nutmeg to the crust mixture for extra warmth.

Storage

Store the pie covered in the refrigerator for up to 4 days. For best texture, consume within this time. When ready to serve, you can let it sit at room temperature for 10 minutes to soften slightly. This pie is not suited for freezing as the texture may be affected.

How to Serve

A close-up photo of a slice of pecan cream pie sitting on a white plate with delicate edge patterns, placed on a white marbled texture surface. The pie has three distinct layers: a crumbly dark brown crust forming the base and sides, a thin smooth dark chocolate layer above the crust, and a thick creamy light beige filling with tiny bits mixed inside. The top is decorated with whole, shiny brown pecans and small crushed pieces scattered around. The slice is shown from an angle highlighting the textures and colors clearly, making it look rich and smooth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without erythritol?

Yes, you can substitute erythritol with other keto-friendly sweeteners like monk fruit sweetener or stevia blend, adjusting quantities to taste.

How do I soften the cream cheese quickly?

To soften cream cheese faster, cut it into small cubes and leave it at room temperature for about 30 minutes. Alternatively, microwave it on low power for 10-15 seconds, checking frequently to avoid melting.