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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
in the video, you said a quarter cup of coconut flour, but in the recipie it says 2 tbs. not sure which to use!
Hello,
I was wondering if I could use a pecan crust for this pie? And if so, does the baking time change? TIA.
You can certainly try it. I am not sure if you mean a pre-made crust or one you make yourself but the bake time should be about the same.
Hi!
This pie looks delicious!
I have a few questions I hope you can help me with.
1. How long does Almond flour last and how do you store it?
2. How long does Coconut flour last and how do you store it?
3. What do you recommend for sweeteners?
Thanks for any help you can give me.
https://alldayidreamaboutfood.com/faq/
Question Carolyn…if I used Swerve or stevia, I’m assuming the filling wouldn’t be as gooey? The reason I’m asking is that wouldn’t allulose make it all brown too much? I’m not that familiar with allulose, as it’s still expensive in Canada (but I do have some). Thanks!
Hi Lynne, allulose can make it brown more but the one you see in the photos had allulose and turned out perfectly. Yes, you can use all erythritol but it will firm up a lot and possibly re-crystallize. Try xylitol instead of allulose?
The only mention of a crust is when it sleaseays put the mixture in the frozen pie crust. Recipe for the crust please.
Please take a closer look at the recipe card, as the crust is linked right in there.
I have made this without the crust and it was delicious.
yum!! a low carb verison of a favorite pie!! thank you for great recipes!!
Is the swerve brown packed when measuring?
It typically packs itself some so I like to say “lightly packed”.
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!!
So glad you all liked it!
One star may not be fair, but I really can’t rate this pie fairly since mine turned into an over cooked, crumbly, dried out mess. Instructions like “filling is just barely set” isn’t real helpful for those of use who don’t bake much. With the outcome I ended up with I feel safe assuming that “just barely set” in my opinion is obviously not the same as yours. I see this often with pie recipes and really wish people would give clearer, or more fool-proof suggestions for knowing when it’s done. Maybe something like a knife inserted comes out clean, or a toothpick comes out clean. I don’t know if those would work with this pie, and I’m not going to remake this to find out since the ingredients are kind of pricey. I do wish I could attach a photo of my overcooked mess so you could maybe give me pointers on where I went wrong. I guess on the bright side it will make a good addition to yogurt. I can use it up that way since I’m definitely not taking it for Thanksgiving.
So easy! Chocolate and pecans are a match made in heaven!
Carolyn, I love pecan pie and chocolate chip cookies, so I’m looking forward to making this pie. My question is, will liquid allulose work? That’s all I have. Thank you.
It should be fine.
Can I use cashews in place of pecans? I literally only had a few pecans left, nowhere near enough for this recipe.
Sure, but they are pretty high carb compared to most nuts.
I haven’t had Derby pie in decades. Leave it to you to come up with a keto version. Bless you!
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!
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!!
Cool Whip??? I don’t think that is a keto food! Or even a real food, with all the artificial ingredients! Yikes!