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 ¾ 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.
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
- 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.