This gooey keto pie recipe features a tender almond flour pie crust and a rich chocolate chip pecan filling. It’s the perfect marriage between the best keto desserts!
Have you ever heard of Kentucky Derby Pie? Well, this right here is the keto-friendly version and it is positively dreamy. Dreamy, I tell you!
Sometimes it’s hard to pick between two beloved sweet treats, but with this keto pie recipe, you don’t have to. It’s the perfect union of keto pecan pie and keto chocolate chip cookies.
Those are two of my favorite desserts in the whole wide world, and I know I am not alone. Topped with a little keto vanilla ice cream, this pie is absolutely out of this world.
Favorite Keto Pie Recipes
When you first embarked on a keto diet, you probably thought that pie was off limits for a while. Perhaps even forever.
What a sad state of affairs that would be! Imagine having to forego pie at Thanksgiving and Christmas. It breaks my heart just thinking about it.
However, you will be glad to know that many of your favorites are actually easy to keto-fy. And I’ve got tons of keto pie recipes to prove it.
Fan favorites include my keto pumpkin cream pie and keto coconut cream pie, both of which are amazing.
But I created this gooey Keto Kentucky Derby Pie for my book, The Ultimate Guide to Keto Baking, and I was blown away by how good it was. It’s absolutely one of my favorites from the whole book, and that’s saying something!
FYI, “Kentucky Derby Pie” is a trademarked name, which is why my official title is “kentucky chocolate chip cookie pie” ????.
How to make Keto Chocolate Chip Cookie Pie
A good keto pie recipe starts with the best keto pie crust. From there, the rest is as easy as pie! Here are my best tips for getting it right:
- Prepare the crust – This is my easy keto pie crust recipe and it really is the best! But this time, you treat it a little differently so make sure you read the recipe directions carefully.
- Freeze the crust – The pie bakes for quite a long time and freezing the crust helps ensure it doesn’t get over-baked.
- Make the filling – It really is like a mash up of chocolate chip cookies and gooey pecan pie. The consistency of the filling should be like a thin cookie dough that’s almost pourable.
- Use the right sweeteners – If you want a truly gooey Kentucky Derby Pie that has the flavor of a chocolate chip cookie, use a combination of Swerve Brown and allulose or BochaSweet.
- Fill the pie – Spread the filling in the frozen pie crust, all the way to the edges.
- Bake until golden – You want the crust to be golden brown and the filling to be mostly set, with the littlest bit of jiggle in the center.
- Let it cool – This is the hard part, right here! If you dig in right away, it will be too fragile and filling will just ooze all over. Wait 30 minutes, and while it’s still warm, cut it into slices. If you want your pie to be more set, wait until it cools completely.
Frequently Asked Questions
You need a bit of flour to thicken the filling, but you can try using 3/4 cup of almond flour. It will raise the carb count a bit.
I highly recommend using a brown sugar replacement like Swerve Brown for a classic Derby Pie flavor. And the allulose helps keep the filling more gooey and soft. If you use erythritol based sweeteners only, the filling will firm up and recrystallize as it cools.
You bet! Try using coconut oil or ghee in the crust and the filling. You could also try palm shortening.
Yes, you could make this pie a day or two in advance and refrigerate it. I recommend letting it come to room temperature before serving, or warming it gently in the oven for maximum gooeyness.
Storage Information
Keto cookie pie should be stored in the fridge, tightly covered, for up to 5 days. I have not tried freezing this recipe but it should work as well.
More chocolate chip recipes you might like
- Keto Chocolate Chip Muffins
- The Best Keto Zucchini Bread
- Single Serve Chocolate Chip Cookie
- Keto Chocolate Chip Cookie Cheesecake Bars
- Brown Butter Keto Blondies
Keto Cookie Pie Recipe
Ingredients
- 1 recipe keto pie crust
- ½ cup (113.5 g) unsalted butter, melted
- ½ cup (91 g) Swerve Brown
- ½ cup (118.29 g) allulose, (or BochaSweet)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp (0.5 tsp) salt
- ¼ cup (28 g) coconut flour
- ¼ tsp (0.25 tsp) baking powder
- 1 cup (109 g) chopped pecans
- ⅓ cup (60 g) sugar free chocolate chips
Instructions
- Prepare the crust according to the directions but do not bake it. Place in the freezer for 1 hour.
- Preheat the oven to 325F.
- In a large bowl, whisk together the melted butter and the sweeteners. Then whisk in the eggs, vanilla, and salt until well combined.
- Stir in the coconut flour and baking powder, breaking up any clumps with a wooden spoon. Fold in the pecans and chocolate chips.
- Spread the filling in the frozen crust and bake 40 to 50 minutes, until the crust is golden brown and the filling is just barely set.
- Remove from the oven and let cool for 30 minutes before serving. If you prefer a more solid filling, allow to cool completely.
Video
Nutrition
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Carolyn, I can’t believe I have waited so long to make this pie! It was so easy and delicious! My non-keto family LOVED it and said there was no way anyone would know it was keto! I can’t wait to make it again for Christmas!!
So glad you all liked it!
One star may not be fair, but I really can’t rate this pie fairly since mine turned into an over cooked, crumbly, dried out mess. Instructions like “filling is just barely set” isn’t real helpful for those of use who don’t bake much. With the outcome I ended up with I feel safe assuming that “just barely set” in my opinion is obviously not the same as yours. I see this often with pie recipes and really wish people would give clearer, or more fool-proof suggestions for knowing when it’s done. Maybe something like a knife inserted comes out clean, or a toothpick comes out clean. I don’t know if those would work with this pie, and I’m not going to remake this to find out since the ingredients are kind of pricey. I do wish I could attach a photo of my overcooked mess so you could maybe give me pointers on where I went wrong. I guess on the bright side it will make a good addition to yogurt. I can use it up that way since I’m definitely not taking it for Thanksgiving.
So easy! Chocolate and pecans are a match made in heaven!
Carolyn, I love pecan pie and chocolate chip cookies, so I’m looking forward to making this pie. My question is, will liquid allulose work? That’s all I have. Thank you.
It should be fine.
Can I use cashews in place of pecans? I literally only had a few pecans left, nowhere near enough for this recipe.
Sure, but they are pretty high carb compared to most nuts.
I haven’t had Derby pie in decades. Leave it to you to come up with a keto version. Bless you!
Carolyn, I love all your recipes.Something new has come into my life. inflamation! Therefore I’ve started baking with hazelnut flour instead of almond flour. I would love to see some more recipes using hazelnut flour or how to covert them over. Thank you!
I tried the Keto Chocolate Derby pie last night while we had friends over (all of us are keto). It was a huge hit!! Some substitutions I used are: a store bought pecan pie crust and 1/4 cup almond flour instead of coconut flour. I didn’t have brown sugar so I used whole earth erythritol zero calorie sweetener for both sugars. I also added a squeeze of sugar free maple syrup. I used slightly less pecans. Then I served with cool whip. Delicious!! Will make again!!
Cool Whip??? I don’t think that is a keto food! Or even a real food, with all the artificial ingredients! Yikes!
WOW! Absolutely wow!! This pie is incredible! I made a few substitutions according to what I had on hand and to appease my mother, whom I made it for, but even with those subs it still set and came out so delicious! These are my substitutions:
-Salted butter
-All allulose, but 3/4c because my mom always asks for less sweetener
-1tbs molasses to sub for swerve brown
-Added 1/4c walnuts
-3/4c choc chips
The pie was very dense with the additional nuts and choc chips, but it was exactly what we were hoping for!
Hello
I am planning on making this on the weekend. I’m using a glass Pyrex pie plate. I see that the crust needs to be frozen in the pie plate for 1 hr before baking. I understand it will warm up some when I put the filling in but I’m worried about it shattering when I put it in the hot oven after being frozen.
I have never had this problem, to be honest. So I am not really sure what to say. I use pyrex glass dishes like this all the time. Freezing is important to help the crust not over-bake but you could also try covering it with foil.
Thank you! I will give it a shot.
5 stars is not enough. This is an amazing concoction and so, so easy to make. Reheated for 15-20 seconds in the microwave brings back the gooey awesomeness as well.
My husband picked this out of your cookbook for his birthday, he’s so excited. It looks like there is a crust on top, but I don’t see anything in the directions. Is that just how the filling cooks?
That’s just the filling!
What is the secret to getting that nice crunch on the top of the pie? I love that an mine doesn’t have that, still good but would like the top like your.Thank you Carolyn for all your work an delicious recipes.
What sweeteners are you using?
I have made this and it is better than I could have ever believed- and so easy! LOVE IT!
Glad you enjoyed it!
One of my very favorites! I like to make them in mini pie dishes. They turn out delicious and pretty.
I made the Keto Kentucky Chocolate Chip Pie tonight and it was DELICIOUS!!! My husband is non-keto and has a huge sweet tooth and he loved it. Thank you Carolyn for all your hard work. Every recipe of yours that I have tried, I have loved!!
I made this recipe today and the cooling effect is too much for me. Is there another sweetener that will work instead of the swerve brown that won’t have that cooling effect ? I really liked the pie except for that .
I recommend using what you like best (allulose, or what have you) and adding 2 tsp molasses for the brown sugar flavor. That only adds a total of 8g of carbs to the full recipe, so less than 1g per serving.
OMG???????????? Carolyn! Tytyty for this recipe as it is the bomb! I did have to double the filling n added a bit more coconut flour as my pie plate was a 10” and I added Tablespoon or 2 of bourbon and topped with cinnamon pecans but you hit the nail on the head with this one! Will be on our holiday tables from now on!
Carolyn this pie made my day. It was a hit for our small group but most importantly I loved it! After working hard for 3 days to put together a respectible Thanksgiving feast I chose the Keto Cookie Pie for ME and I was not disappointed. Thank you so much; I appreciate your expertise!!!
Yay!
Should this be stored in the refrigerator?
OOOOPPPS! Just saw the storage info! Never mind.