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 low carb recipe, you don’t have to. It’s the perfect union of keto pecan pie and keto chocolate chip cookies, all in one rich, gooey dessert.
If you want a keto dessert that doesn’t look or taste sugar-free, then this one’s for you. It has a buttery crust and a sweet filling packed with chocolate and pecans. It doesn’t sacrifice on flavor while still being low in carbs.
You’ll have your fork in hand, ready to dig in, before it’s even finished baking! And it’s a wonderful addition to your holiday dessert table. Don’t forget to top it off with a scoop of keto ice cream for the ultimate low carb pie experience.
What readers are saying…
“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!!” — Debbie
Why you will love this Keto Cookie Pie
- Updated recipe: I have tweaked this recipe slightly to reduce the sweetener, so it’s not quite as overpoweringly sweet.
- Dreamy flavor: Pecans and chocolate are a match made in heaven!
- Gooey texture: The additional egg yolks helps make the filling extra luscious.
- Low carb crust: My famous easy keto pie crust holds up perfectly, so your pie comes out in nice slices.
- Keto-friendly: Only 8 grams of carbs per serving.
- Make-ahead recipe: You can bake this pie in advance and freeze for the holidays!
Ingredient Notes
- Keto pie crust: You will need to make the crust first and pop it in the freezer to firm up.
- Sweetener: A combination of brown sugar replacement and some allulose helps achiever the perfect texture.
- Coconut flour: This helps thicken the filling so it’s gooey but not liquid.
- Pecans: You can also use walnuts.
- Sugar-free chocolate chips: I like to use Lily’s or ChocZero dark chocolate chips. But milk or white chocolate chips work too!
- Kitchen staples: Butter, eggs, vanilla extract, baking powder, and salt.
How to Make This Recipe
- Make the crust: Prepare the crust and place it in the freezer for 1 hour.
- Combine the wet ingredients: Whisk the butter, sweeteners, egg, and vanilla until smooth.
- Add the dry ingredients: Stir in the coconut flour, pecans, and chocolate chips.
- Bake the pie: Spread the filling in the frozen pie crust and bake 40 to 50 minutes.
- Let it cool: Remove from the oven and let cool 30 minutes before serving.
Tips for Success
Don’t forget to freeze the crust. This pie needs to bake for quite some time and this helps keep the crust from over-cooking.
Keep your eye on it. You’re looking for the crust to be golden and the filling set around the edges—with just the smallest jiggle in the center.
Let it cool. The pie will be very soft and won’t come out in slices if you dig in too early. Let it cool for at least 30 minutes.
Sweetener Options: I highly recommend using a brown sugar replacement 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.
More Keto Chocolate Chip Recipes to Love
Keto Chocolate Chip Cookie Pie
Equipment
Ingredients
- 1 recipe keto pie crust
- ⅓ cup (75.67 g) unsalted butter, melted
- ⅓ cup (66.67 g) brown sugar replacement
- ⅓ cup (66.67 g) allulose, or xylitol
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ tsp (0.5 tsp) salt
- 2 tbsp (14.2 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 325ºF.
- 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
Notes
Nutrition
Frequently Asked Questions
This keto cookie pie recipe has 8.0g of carbs and 4.9g of fiber per serving. That comes to 3.1g net carbs per serving.
Try replacing the butter in both the crust and the filling with coconut oil, ghee, or a vegan butter replacement. Keep your eye on it while it bakes, as that may change the cook time a bit.
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. You can also freeze it for several months. Let it thaw and then gently warm in the oven.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Could I use ghee to keep it dairy free?
Absolutely!
If I’m using the NEW Swerve brown should I use a cup of it since it has allulose in it or just the 1/2 cup of the new and 1/2 cup of allulose?
No… it doesn’t have all that much allulose so the filling will firm up too much. You could do 3/4 cup and 1/4 cup or 2/3 and 1/3.
Hello,
Can I make this without the pie crust… just the filling?
I don’t recommend it. I tried it once and the filling wasn’t gooey or soft…
I made this tonight and it was easy yet delicious. My most favorite pie pre diabetes was chocolate chip toll house pie. I hadn’t yet had a lower carb substitute, but this one hits the spot. Thank you!
It’s just not Thanksgiving without this pie!
I made the crust ahead of time and didn’t read the part that states to freeze it before baking until after I baked it already. Would it still work, or should I freeze the crust for another pie and start over?
Did you bake the whole pie already? As long as it looks good, just go with it.
Maybe I’m missing something, but if you put the frozen pie dish in a hot oven, won’t it crack (unless, of course, it’s a metal pie pan)? Obviously, that hasn’t been happening since you have so many comments on how good this recipe is. I would love to be enlightened as to why that won’t happen. I’m anxious to try this recipe, but I need to know this first. Thank you for your time.
Most good ceramic pans are able to withstand that heat change. I’ve never had an issue – my pie plate easily goes from freezer to oven.
This is so similar to Southern Pecan Chess Pie! I can’t wait to try it!
I made this for my husband last week and he loved it! Definitely added to our special rotation. I made it with Stevia and had no problems. Love your recipes!!!