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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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.
So great to hear!
I love the almond flour crust on this, so tasty!
This cookie pie is downright addicting!! So delicious!
Oh my goodness! This looks and sounds absolutely amazing!! Can’t wait to try it!
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?
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.
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!
I just made this in two mini cast iron skillets. I wish I could post a pic. Thanks for the recipe!
Cool idea!
The pics show a golden brown crust on top of the pie as well but I don’t see instructions for that.
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.
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!
Glad you liked it!
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!!!!
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!
Hi!
Is this liquid allulose, or granulated?
Thank you
In any recipe, if it’s not stated, assume granular. Because when we say “sugar” we usually mean granular….
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
Delighted to hear it!
Hallo, kann ich deine Kochbücher auch in deutschland kaufen? GlG Gaby aus Bayern ????
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.
Amazon.de.
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?
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.
Could you use a premade nut crust
I honestly can’t guide you there. I don’t know how they bake and whether they will burn.
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.
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.
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!