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.
Patricia says
Can this be made without a crust?
Carolyn says
Possibly. I haven’t tried.
Amy Cronin says
My husband has intestinal issues with nut pieces. He loves them but should not eat them. Could I grind the pecans? Should I add more chocolate chips instead? Other suggestions? Derby pie is his absolute favorite!
Carolyn says
Either of those is fine!
Debra “LuAnn” says
I am anxious to make this beautiful pie. I really hope mine has the crusty top like your has.
Dawnj says
I had been skipping over this :Kentucky Derby Pie” as I had never heard of it. How foolish of me. Now its on the “honey, please make whenever you want” nudge list.
Cathy Forehand says
Carolyn, I have made so many of your recipes. Made this one today and hubby declared it his ‘favorite’! It is yummy. I’m glad it allows for 10 portions. Also, it’s so good with coffee. You have a winner here.
Carolyn says
So great to hear!
jess says
I love the almond flour crust on this, so tasty!
Jennifer says
This cookie pie is downright addicting!! So delicious!
katerina @ diethood.com says
Oh my goodness! This looks and sounds absolutely amazing!! Can’t wait to try it!
Lisa T. says
Is there any reason to be concerned about thermal shock with taking a ceramic or glass pie plate from the freezer and putting it in a 325 oven?
Carolyn says
I haven’t had any issues with either my Pyrex glass dish or my white ceramic dish. Pyrex website indicates that you can go from freezer to oven. I think cheaper dishes may be an issue, though.
gjeanieg says
I used a metal pie pan for this reason exactly. Turned out fabulously! I did use a different keto crust recipe, because it is our favorite. No issues with it burning or sticking. I’ve tried a few chocolate pecan pie recipes in my 5 years of keto, and FINALLY, one where the filling tastes legit!! I almost didn’t try this one, but so glad I did! Thank you, Carolyn!
Shawn Badeaux says
I just made this in two mini cast iron skillets. I wish I could post a pic. Thanks for the recipe!
Carolyn says
Cool idea!
BD says
The pics show a golden brown crust on top of the pie as well but I don’t see instructions for that.
Carolyn says
No, I think you’re not seeing that right. There is no top crust, it’s just the top of the filling and how it bakes.
Amanda says
Oh boy! This is the real deal. So easy, took only a few minutes (aside from freezing the crust) and turned out so very tasty. Well done!
Carolyn says
Glad you liked it!
Charles Perryman says
My Dear Carolyn,
I am writing to give You a 5 Star Review!! I am 82 years young and you are my FAVORITE FOOD BLOGGER!! I want you to know that from the very first day I saw you on your site, I fell in love with your wit, spunk, talent and integrity!!!! When I was 8 I fell ill and was out of school for one semester. During that time my Mom taught me how to bake cookies and cakes. I reached a point where “I sold some of “em to my Mom’s friends”. In the recent couple of years reading your site (MY FAVORITE), along with a few others, has become my most enjoyable past time. (With all the Negativity in Our Culture, I found I could not handle watching all of the stressful TV. As a result, I went online and returned to one of my favorite memories as a child……Baking!!
I could go on and on, but I need to let the other folks tell you how GREAT your Recipes Are!!! You Keep on Doing What You Are Doing and there’s No Telling Where You Will Go!!! You are the Real Deal!!
YOU GO GIRL!!!!
Carolyn says
Well this might just be the best comment I’ve received in some time. Thank you, Charles. What a delightful, positive, joyous comment to get today!
Todd says
Hi!
Is this liquid allulose, or granulated?
Thank you
Carolyn says
In any recipe, if it’s not stated, assume granular. Because when we say “sugar” we usually mean granular….
Bobbi says
I made this from your cookbook and it is amazing!! I’m not a patient person so the waiting to eat it was hard but well worth it! Thank you for this
Carolyn says
Delighted to hear it!
Gaby weigert says
Hallo, kann ich deine Kochbücher auch in deutschland kaufen? GlG Gaby aus Bayern ????
Carolyn says
Hi Gaby – I used google translate to see what you were asking! I wish I knew where my cookbooks were available there, but I don’t. My publisher has no way of tracking where books are sold outside of the US and Canada. They are sold internationally through things like Bookopedia.
Robin Miner says
Amazon.de.
Lorelei says
Hi Carolyn,
What is the difference between allulose and Bocha Sweet. I have some bocha sweet that I purchased to make your pecan pie recipe, but may not have enough. I do have Wholesome Yum allulose on hand. Would it be the same? Do you prefer one over the other?
Carolyn says
They aren’t the same per se, but they do have the same affect in a pie like this so you can use either one here. Or a bit of both.
Sandra Balthazor says
Could you use a premade nut crust
Carolyn says
I honestly can’t guide you there. I don’t know how they bake and whether they will burn.
Jill says
Still trying to learn the sweetener tips/secrets… I don’t tolerate BocaSweet or Allulose very well. Could I use Swerve and Xylitol? Thank you Carolyn! I am a fan – started with the Southern Smothered Pork Chops and then “Oatmeal Cookies” and latest fav is the Pecan Shortbread Cookies – I have always loved Pecan (Pah-kahn) Sandies and these are perfect.
Carolyn says
Hi Jill… this article on sweeteners will help. https://alldayidreamaboutfood.com/best-keto-sweeteners/
but if you don’t tolerate them well, you can do all Swerve. You will just find that the filling is going to recrystallize some. You can also try doing 3/4 Swerve and only 1/4 of the other to see if that can help offset the re-crystallization.
Rick Giuliano says
I have been waiting for this recipe to happen! What I want to know is, can you add bourbon to this? That would make it definitely authentic!