No-Bake Keto Pecan Cream Pie
A velvety and delightful no-bake dessert combining the nutty crunch of pecans with a creamy filling, perfect for low-carb diets.
Ingredients
Crust Ingredients
- 1 ½ cups almond flour
- 1/3 cup unsweetened shredded coconut (optional) For extra texture
- 3 tablespoons melted coconut oil
- 2 tablespoons erythritol sweetener Or preferred sugar substitute
Filling Ingredients
- 1 cup heavy whipping cream
- 1 cup cream cheese Softened
- 1/2 cup erythritol sweetener Or preferred sugar substitute
- 1 teaspoon vanilla extract
Topping Ingredients
- 1 cup chopped pecans Toasted
- Additional whipped cream For serving
Instructions
Prepare the Crust
- In a bowl, combine the almond flour, shredded coconut, melted coconut oil, and erythritol sweetener.
- Mix well until the mixture resembles wet sand.
- Press this mixture evenly into the bottom of a pie pan, creating a firm crust.
- Place the crust in the refrigerator to set while you prepare the filling.
Make the Filling
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- In another bowl, beat together the softened cream cheese and erythritol sweetener until creamy and smooth.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Stir in the vanilla extract for added flavor.
Assemble the Pie
- Pour the creamy filling into the chilled crust and spread it evenly.
- Top with the toasted chopped pecans, pressing them slightly into the filling for a beautiful finish.
- Cover with plastic wrap and let it chill in the refrigerator for at least 2 hours, or until firm.
Serve
- Once chilled, slice into wedges, top with additional whipped cream if desired, and enjoy this delightful dessert!
Notes
Store the pie in the refrigerator for 4-5 days, or freeze for up to 2 months. Thaw in the refrigerator overnight prior to serving.