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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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!
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.
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.
Thank you! I will give it a shot.
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.
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?
That’s just the filling!
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.
What sweeteners are you using?
I have made this and it is better than I could have ever believed- and so easy! LOVE IT!
Glad you enjoyed it!
One of my very favorites! I like to make them in mini pie dishes. They turn out delicious and pretty.
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!!
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 .
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.
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!
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!!!
Yay!
Should this be stored in the refrigerator?
OOOOPPPS! Just saw the storage info! Never mind.
Can this be made without a crust?
Possibly. I haven’t tried.
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!
Either of those is fine!
I am anxious to make this beautiful pie. I really hope mine has the crusty top like your has.
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.