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.
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 unsalted butter, melted
- ½ cup Swerve Brown
- ½ cup allulose (or BochaSweet)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup coconut flour
- ¼ teaspoon baking powder
- 1 cup chopped pecans
- ⅓ cup 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.
Connie says
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!
Ellen Y. says
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!!
Michelle says
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!
Selina Hoffart says
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.
Carolyn says
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.
Selina Hoffart says
Thank you! I will give it a shot.
Ben says
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.
Kristen U. says
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?
Carolyn says
That’s just the filling!
LuAnn says
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.
Carolyn says
What sweeteners are you using?
Kim Rhodes says
I have made this and it is better than I could have ever believed- and so easy! LOVE IT!
Carolyn says
Glad you enjoyed it!
Bobbi says
One of my very favorites! I like to make them in mini pie dishes. They turn out delicious and pretty.
Tonia says
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!!
Patricia Childers says
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 .
Carolyn says
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.
DK says
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!
Pam Hickmann says
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!!!
Carolyn says
Yay!
Julie says
Should this be stored in the refrigerator?
Julie says
OOOOPPPS! Just saw the storage info! Never mind.