Keto Chocolate Chip Cookie Pie

A slice of Keto Kentucky Derby Pie on a white plate with a scoop of ice cream on top.

This Keto Kentucky Chocolate Chip Pie combines the gooey richness of pecan pie with the sweet comfort of a chocolate chip cookie! With a buttery almond flour crust and a fudgy, nutty filling, it’s a decadent low-carb dessert that’s perfect for holidays, parties, or any time you want to impress.

Course Dessert

Cuisine American

Keyword kentucky derby pie, keto cookie pie

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 281kcal

Equipment

1 9-inch pie plate

Ingredients

1 recipe keto pie crust
⅓ cup unsalted butter, melted
⅓ cup brown sugar replacement
⅓ cup allulose or xylitol
2 large eggs room temperature
1 large egg yolk
1 tsp vanilla extract
½ tsp salt
2 tbsp coconut flour
¼ tsp baking powder
1 cup chopped pecans
⅓ cup sugar free chocolate chips

US Customary - Metric

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

Storage Information: Store any leftovers in the fridge, tightly wrapped up, for up to a week. It can also be frozen for several months. Allow to come back to room temperature, then warm gently in the oven.

Nutrition