76 Best Dessert Recipes for Weight Loss

It’s safe to say dessert might just be the most important part of any meal, right? OK, so that’s a bit of a stretch, but there really is nothing better than indulging in something sweet after a savory, satisfying dinner. But the thing with desserts is that they are sweets, so yes, they are often high in sugar and calories, and aren’t necessarily the best for keeping on track with your weight-loss goals, especially if you order one while dining out at a restaurant. But that’s where our homemade healthy dessert recipes come in.

Whip up any of these, and you’ll see it’s possible to still make your sweet tooth happy without having it harm your waistline. And just because these healthy dessert recipes are good for you doesn’t mean we sacrificed on taste. You won’t be able to tell that these cookies, brownies, pies, and cheesecakes are healthier variations of your favorite classic treats. Did we mention they’re super easy to make, too?

Check out our list of homemade, healthy dessert recipes. Just a warning: you’re going to want to get in the kitchen and start baking right away, so don’t say we didn’t warn you!

And for what to eat before dessert, check out 22 Meals to Melt Belly Fat in 2022.

Mitch Mandel and Thomas MacDonald

Per 1 serving: 190 calories, 8 g fat (5 g saturated fat), 16 g sugar

Is there anything more classic than a chocolate chip cookie? Even though this version is low-calorie, we still use all the typical ingredients. We just went for a lighter approach, taking it easy on the butter and the chocolate chips. But we promise these are going to be the only cookies you’re ever going to want to bake.

Get our recipe for Chocolate Chip Cookies.

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Per 1 serving: 320 calories, 22 g fat (11 g saturated fat), 31 g carbs

If the idea of baking and frosting a chocolate cake sounds a bit overwhelming, this molten chocolate cake is a game-changer for all the non-bakers out there, as it’s very easy to make. You’ll also end up impressing all your party guests when they crack open the middle of the cake and see the delicious chocolate lava flow freely onto their plates. For only 320 calories, there’s a good chance you’re going to be asked to make these mini cakes again and again!

Get our recipe for a Molten Chocolate Cake.

Per 1 serving: 200 calories, 12.5 g fat (6 g saturated), 16 g sugar

When you look up a recipe for a “healthy,” low-calorie brownie, you’ll often notice that there are butter, egg, and sugar substitutes that most of the time end up changing the flavor and consistency, so you basically end up with a sad brownie that simply doesn’t leave you satisfied. So in our recipe, we still use all the classic, real brownie ingredients—just less of them. With a lower amount of butter and sugar and plenty of antioxidant-rich dark chocolate, you’re going to end up with the tastiest, perfectly fudgy brownie.

Get our recipe for the Best Fudgy Brownies.

Per 1 serving: 310 calories, 19 g fat (10 g saturated fat), 29 g sugar

Premade pudding is often high in calories and with the boring chocolate flavor you end up eating, it’s not really worth the splurge. So why not make a better version right at home? This homemade chocolate pudding recipe skips the eggs, which cuts down on the calories and cooking time. Plus, we amp up the flavors even more, thanks to the peppery olive oil and crunchy flakes of salt. The end result is a pudding you can’t find just anywhere!

Get our recipe for Egg-Free Chocolate Pudding With Olive Oil and Sea Salt.

Per 1 serving: 200 calories, 8 g fat (4.5 g saturated fat), 18 g sugar

The oatmeal chocolate chip cookie is a truly underrated gem: it’s a perfectly chewy cookie comprised of baked oats and a surprising jolt of chocolaty goodness. Plus, the oatmeal is a way to keep this cookie healthy, and with an extra pinch of sea salt that plays off the chocolate perfectly, your tastebuds are going to be very happy. Go ahead and have a few of them, too!

Get our recipe for Oatmeal Chocolate Chip Cookies.

Per 1 serving: 260 calories, 6 g fat (4 g saturated fat), 23 g sugar

No matter where you order a tiramisu from, it generally always tends to taste the same, but what goes into a classic tiramisu isn’t all that great for you. Our healthier version makes a few swaps, ditching the egg yolks and mascarpone in favor of beaten egg whites and whipped cream cheese for a lighter, yet still rich and satisfying treat.

Get our recipe for Tiramisu.

Per 1 serving: 170 calories, 8 g fat (5 g saturated fat), 28 g sugar

These frozen desserts are just as good—if not better!—than a traditional ice cream sundae, and they’re just as easy to make. And who doesn’t enjoy a little espresso after dinner that isn’t served in a hot drink but instead as a cool, refreshing treat?

Get our recipe for Espresso Granita.

Per 1 serving: 140 calories, 7 g fat (4.5 g saturated fat), 16 g carbs

This two-ingredient dessert comes in under 150 calories, so you really can’t get better than that! In this recipe, we take ice cream and espresso or coffee and combine them into one happy glass of pure deliciousness that will wake you and your tastebuds right up.

Get our recipe for 2-Step Affogato.

Per 1 serving: 360 calories, 19 g fat (8 g saturated fat), 40 g carbs

Typical cheesecake tends to be packed with sugar and fat, and frankly, we know it’s very hard to say no to a delicious-looking slice. Our version swaps in ricotta, creating a light, creamy texture that pairs perfectly with warm blueberries, which bring a dose of brain-boosting anthocyanins to the decadent dessert.

Get our recipe for a Ricotta Cheesecake With Warm Blueberries.

Per 1 serving: 310 calories, 9 g fat (5 g saturated fat), 32 g sugar

When the temperature heats up, you might often crave something cool and refreshing as your dessert option. That’s where our blueberry-peach cobbler comes in. We bring together two of the healthiest fruits and bake them into a state of sweet intensity that’s topped with crispy tender biscuits. There’s a good chance your mouth is watering just thinking about it!

Get our recipe for a Blueberry-Peach Cobbler.

Per 1 serving: 330 calories, 10 g fat (5 g saturated fat), 39 g sugar

If you’ve never made a pie before, key lime is hands-down the easiest in the history of baking. Mix, pour, bake, serve, and eat is all you have to do! With a graham cracker crust and a tart intense flavor you can only get from key lime, this is a dessert everyone is going to be happy you easily mastered.

Get our recipe for Key Lime Pie.

Per 1 serving: 260 calories, 12 g fat (5 g saturated fat), 18 g sugar

A dessert crepe can easily end up being super high in calories, but everything in moderation is key, right? Here, we use the classic hazelnut spread that is Nutella and pair it with bananas for a lighter take.

Get our recipe for Banana-Nutella Crepes.

Per 1 serving: 200 calories, 15 g fat (5 g saturated fat), 760 mg sodium

If you’re looking for a fun (and yummy) way to get the family together, making ice cream sandwiches might just be the key. Get all hands on deck to make these simple treats. Just remember to keep the cookies small and thin, the ice cream light, and the toppings relatively healthy, such as fruits and nuts.

Get our recipe for an Ice Cream Sandwich.

Per 1 serving: 240 calories, 18 g fat (6 g saturated fat), 15 g sugar

This dish pairs the sweetness of vanilla ice cream with the crunch of sea salt and the spicy notes of extra-virgin olive oil. Plus, olive oil contains lots of health benefits, so you’re satisfying your sweet tooth in a way that’s good for you.

Get our recipe for Savory and Sweet Olive Oil Ice Cream.

Per 1 serving: 80 calories, 1.5 g fat (0 g saturated fat), 15 g sugar

Paletas originated from Mexico, and it’s a surprise they haven’t taken over the world yet! Seriously, this frozen, fruity dessert is next-level, and it doesn’t have any artificial flavoring. You can choose whatever type of fruit you want, as long as you can easily throw it in the blender with a bit of agave syrup or sugar.

Get our recipe for Fruit-Packed Mexican Paleta.

Per 1 serving: 290 calories, 11 g fat (7 g saturated fat), 15 g sugar

Grilled pineapple serves as the base of this sundae, as it perfectly holds one solid scoop of ice cream. Add a swirl of rum sauce and some toasted coconut, and it’s just like you’re enjoying a piña colada, minus the hangover.

Get our recipe for a Vanilla Grilled Pineapple and Rum Sauce Sundae.

Per 1 serving: 320 calories, 12 g fat (5 g saturated fat), 28 g sugar

As you can tell, we love grilling fruits, and this time, it’s the banana that gets the grilling treatment. When it’s warm and caramelized, it simply transforms the basic banana split sundae, especially with the addition of salted peanuts and chocolate. Did we mention this is all only 320 calories, too?

Get our recipe for a Grilled Banana Split.

Per 1 serving: 350 calories, 17 g fat (6 g saturated fat), 26 g sugar

And here we have another take on the banana split! This recipe boasts a third of the calories of a typical ice cream shop version, and it has a hint of booze to really ramp up the flavors, too.

Get our recipe for a Warm Banana Split in a Rum Sauce.

Per 1 serving: 290 calories, 7 g fat (2 g saturated fat), 36 g sugar

Banana pudding is a staple Southern comfort food, so of course, we had to make sure our version didn’t hold back on taste. It is much lower in calories than the bread pudding you would order at a restaurant, but we make sure you can still taste the actual star of the dessert here: the banana. We might hold back on the number of ingredients, but that’s just to allow the natural and delicious flavors to really shine.

Get our recipe for Banana Pudding.

Per 1 serving: 350 calories, 12 g fat (4.5 g saturated fat), 27 g sugar

In this banana bread recipe, we cut the amount of butter and add in an extra banana, along with a bit of Greek-style yogurt. It’s a much healthier alternative to other banana breads, and it’s great for after dinner, or you could even kickstart your day with a slice of it, too.

Get our recipe for Banana Bread.

Per 1 serving: 360 calories, 14 g fat (5 g saturated fat), 38 g sugar

Most apple pies are made with two crusts: one as the base and the other as the top, which just ends up doubling the number of refined carbs and fats and adding more calories to the dessert. But in our recipe, we replace the second crust with a crunchy topping made up of oats, chopped almonds, and brown sugar. And there you have a much lower-calorie pie!

Get our recipe for an Apple Pie with Crunch Topping.

Per 1 serving: 290 calories, 12 g fat (4 g saturated fat), 44 g carbs

If you’re not really a fan of pies, an apple crumble might be a better choice for you. These tart yet sweet treats have a cobbler-style topping and are served up in individual bowls, so there’s no serving up slices here! The crunchy topping is made of oats and almonds, adding fiber, healthy fat, and antioxidants to the dessert.

Get our recipe for an Apple Crumble.

Per 1 serving: 200 calories, 8 g fat (1 g saturated fat), 32 g carbs

We take yet another stab at baking up apples (you can’t say we don’t give you options!), this time in a turnover style. Here, we wrap sweetened, spiced apple chunks in a flaky puff pastry. These turnovers make for a great, much lower in calories alternative to the Cheesecake Factory’s Warm Apple Crisp.

Get our recipe for an Apple Turnover.

Per 1 serving: 140 calories, 1 g fat (0 g saturated fat), 29 g sugar

All you need is a grill and a few pieces of your favorite fruits for this recipe. Here, we call upon watermelon, peaches, and pineapples, but you can use any fruit you like that can stand the heat. Grilling fruit brings out all those natural sugars and adds a smoky, charred element that creates such a unique flavor. Plus, with a cool yogurt sauce, you’ll forget this sweet treat is actually good for you! Chocolate who?

Get our recipe for Grilled Fruit Kebabs with Yogurt and Honey.

Per 1 serving: 330 calories, 4 g fat (0.5 g saturated fat), 43 g sugar

This refreshing yogurt will really satisfy your sweet tooth, thanks to the majority of the naturally-occurring sugar in this recipe coming from the kiwi, pineapple, and mango. We pair tropical fruit with a spicy-sweet blast of ginger syrup, a combination that simply tastes like you’re on a vacation.

Get our recipe for Greek Yogurt with Pineapple, Kiwi, Mango, and Ginger Syrup.

Per 1 serving: 160 calories, 6 g fat (3.5 g saturated fat), 12 g sugar

Here, we turn to low-calorie angel food cake to char on the grill, which we then top with strawberries that are soaked in balsamic vinegar and black pepper for a truly irresistible savory and sweet combination.

Get our recipe for a Grilled Strawberry Shortcake with Balsamic.

Per 1 serving: 330 calories, 8 g fat (3.5 g saturated fat), 34 g sugar

Yogurt parfaits are a great way to get your ice cream fix in a way that’s super easy to make. All you have to do here is get plain Greek yogurt and layer in fruit and granola for some added sweetness and crunch.

Get our recipe for a Fruit and Granola Yogurt Parfait.

Per 1 serving: 170 calories, 7 g fat (2 g saturated fat), 18 g sugar

In some places, dessert is simply just a delicious piece of fruit. We took that approach here by adding a bit of yogurt, toasted nuts, and maple syrup for a warm, yet cool, crunchy bowl filled with fiber, protein, and healthy fat.

Get our recipe for Grilled Apricots.

Kiersten Hickman/Eat This, Not That!

Yes, scones absolutely count as one of our healthy dessert recipes! Each cranberry orange scone only has 8 grams of sugar in it—seriously, that’s it! Not only that, but the sugar count in this recipe is coming from natural sweeteners. Instead of using granulated sugar, this recipe relies on honey and dried cranberries to give it that touch of sweetness you’re craving.

Get our recipe for Low-Sugar Cranberry Orange Scones.

Posie Brien / Eat This, Not That!

If you’re doing the Whole30 cleanse, you may be wondering whether there is such a thing as Whole30 ice cream. The answer is a big fat yes! Once you taste this decadent homemade version, you won’t believe it’s both vegan and Whole30-approved.

Get our recipe for Banana Coconut Ice Cream.

Posie Brien/Eat This, Not That!

This Whole30-compliant tart is entirely raw, and sweetened naturally with dates and fruit. The nutty, sweet, press-in crust has a little dash of cardamom which pairs beautifully with the creamy cashew and coconut filling.

Get our recipe for Coconut Fruit Tart.

Waterbury Publications, Inc.

A healthy dose of frozen raspberries, along with a garnish of lemon zest, takes these brownies to the next level. There are so many flavors going on, and each of them complements the others perfectly.

Get our recipe for Fudgy Raspberry Brownie.

This strawberry rhubarb ice is a light and refreshing dessert. So if you have a lot of strawberry and rhubarb leftover and need something to do with it, this is the perfect way to use it all up.

Get our recipe for Strawberry Rhubarb Ice.

Here, low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper, an irresistible combination adored throughout northern Italy.

Get our recipe for Grilled Strawberry Shortcake with Balsamic.

If you’re looking for an easy and versatile sugar cookie recipe, we have it for you right here.

Get our recipe for Sugar Cookies.

This recipe features a macadamia nut and almond flour crust, combined with coconut, berries, and plenty of cream cheese. You can satisfy your sweet tooth without derailing your keto goals—and even non-keto friends will love this keto cheesecake treat.

Get our recipe for Keto Cheesecake.

Looking for something sweet and chocolaty to satisfy that craving you have? These cookies have all of that, and more, by packing in some nutritious oats and coconut into the batter.

Get our recipe for Cocoa-Coconut-Oat Cookies With Chocolate Chunks.

Inspired by the decadent flavors of a traditional sticky pudding, this popcorn is ideal for caramel corn lovers. Even better, it’s clean with only natural sugar, making it a snack (or dessert) you can enjoy guilt-free.

Get our recipe for Toffee Popcorn.

Not only can you make ice cream at home without a machine, but that it can be easily done with three ingredients!

Get our recipe for Homemade Ice Cream.

This Mexican chocolate smoothie bowl features dark chocolate almond milk, along with chopped chocolate, for a creamy meal that’s way less sugary than your typical chocolate treat.

Get our recipe for a Mexican Chocolate Smoothie Bowl.

When it comes to fall fruit, apples tend to take the spotlight. But plenty of pear varieties are in season at the same time, and they’re just as delicious in healthy dessert recipes. Take, for example, this scrumptious treat, which combines poached pears with a rich chocolate sauce.

Get our recipe for Poached Pears with Spiced Chocolate Sauce.

Molten chocolate cake and ice cream on a list of healthy dessert recipes? Yes, really! Thanks to the pressure cooker, the best thing about this chocolate-cherry cake recipe is that you can just set it and let the cooker do its magic. When it’s done, you’ll have a melty, chocolaty treat that’s just as good as its store-bought counterparts.

Get our recipe for Pressure Cooker Molten Lava Chocolate-Cherry Cake.

If you can’t resist a little dessert with your afternoon coffee, you’ll love this sticky toffee date cake recipe. It pairs perfectly with a nice cup of joe, and each serving is less than 250 calories, so it won’t derail any healthy eating plans you might have.

Get our recipe for Sticky Toffee Date Cake.

With orange zest, cranberries, maple syrup, and pecans (along with pumpkin pie spice, of course), this dessert is basically autumn in a nutshell.

Get our recipe for Pumpkin Bread Pudding.

We can’t think of a more perfect pairing than peanut butter and chocolate. These two flavors are a match made in heaven, especially when combined to make the most delicious cookies.

Get our recipe for Peanut Butter Blossoms.

This brownie recipe comes out to just 140 calories a serving, so go ahead and indulge. With instant coffee powder and dark chocolate, this treat is so delicious, you’ll barely even remember it’s keto-compliant.

Get our recipe for Keto Latte Swirl Brownies.

The coconut cream whip topping is optional, but delicious. Don’t skip the espresso powder—it helps amplify the flavor of the chocolate to something with a richer, deeper flavor.

Get our recipe for Whipped Chocolate Coconut Pudding.

For our most visually appealing healthy dessert recipes, make this apple-cranberry crisp. Who wouldn’t want more home-cooked desserts in their lives? We think this apple-cranberry crisp recipe fits the bill for an easy, healthy dessert you’ll love.

Get our recipe for Apple-Cranberry Crisp.

These nutty chocolate clusters aren’t the turtle candy you might remember from childhood. In fact, they’re even better. These dark-chocolate almond clusters take dessert to a more sophisticated (and healthy) level, thanks to shredded coconut and matcha powder.

Get our recipe for Dark Chocolate-Covered Almond Clusters With Coconut-Matcha Sprinkle.

If you’re looking for a light, low-calorie dessert, look no further than the meringue. These coffee and chocolate meringues are just 71 calories each, but you’d never know it from how flavorful they are.

Get our recipe for Coffee and Chocolate Meringue Cookies.

Between the juicy pineapple and the bright colored carrot ribbons, this tropical-looking cake will be the hit dessert of any dinner party! Thanks to a few healthy baking swaps in the recipe, this ginger-carrot pineapple cake is lower in calories, making it the perfect dessert for your guests to enjoy—and feel good about it!

Get our recipe for Ginger-Carrot Pineapple Cake.

Need to have some kind of dessert ready for guests in a pinch? This easy 4-ingredient cake cookies recipe will come to your rescue! It’s incredibly easy to throw together, and can even be made with multiple different flavors.

Get our recipe for Four-Ingredient Chocolate & Lemon Cake Cookies.

Dipped in a homemade glaze and topped with colorful sprinkles, these homemade old-fashioned donuts rival the kind you buy at a donut shop.

Get our recipe for Homemade Donuts.

Having added sugars on Whole30 is a big no-no. But having natural sugars from whole foods, like dates, is perfectly acceptable while on this clean eating diet. This is why making a pan of date squares is an easy Whole30 dessert idea that will satisfy your sweet tooth.

Get our recipe for Date Squares.

This is one of our favorite healthy dessert recipes because it’s just so visually appealing! There’s nothing like finishing off a delicious spring meal with a fruit tart, is there? With all of those natural sugars in fruit, topped on a custard-like tart, it’s the perfect light dessert for a spring or summer evening.

Get our recipe for Fresh Fruit and Cream Tart.

There’s something so satisfying about tucking into gooey lava cakes. The chocolate filling seeps out onto your plate, and the whole thing feels decadent. It might seem complicated to recreate this treat at home, but it doesn’t have to be! All you need are some ramekins and a bit of time.

Get our recipe for Cinnamon-Orange Lava Cakes.

If you’re a chocolate lover looking to add more healthy dessert recipes to your rotation, this is quite the treat. This chocolate cherry bread pudding is so gooey, you won’t believe it clocks in under 350 calories.

Get our recipe for Chocolate Cherry Bread Pudding with Pistachios.

Between the sweetness of the banana and the bitter dark chocolate dip, how could you say no to a dark chocolate dipped banana? You can top these bananas with shredded coconut, almonds, or sea salt. If you’re feeling extra adventurous, you could always add other types of toppings, like cookie crumbs or mini candies.

Get our recipe for Dark Chocolate Dipped Bananas.

These key lime cheesecakes include a secret ingredient: rolled oats. The oats add a little bit of fiber to the dessert, and combined with pecans, they serve as a makeshift (and healthier) crust for the individual cheesecake cups.

Get our recipe for Individual Key Lime Cheesecakes.

This is one of our healthy dessert recipes we’re constantly drooling over. The trick to a good, thick milkshake is your ice cream to milk ratio. You actually want to have more ice cream than milk in order for the milkshake to be thick and creamy. It’s kind of an art, but once you get used to it, making it at home is a breeze.

Get our recipe for Old-Fashioned Milkshakes.

Can chocolate cake ever truly be on a list of healthy dessert recipes? Yes, it can, if it has no gluten, dairy, or refined sugar. Not only is this recipe delicious, but it’s also one that every baker should have in their arsenal.

Get our recipe for Mini Chocolate Cakes.

Pizza on a list of healthy dessert recipes? Yes, please! This fruit pizza recipe uses healthier ingredients that you’ll feel good about eating.

Get our recipe for Fruit Pizza.

If you’re truly an avocado lover, you might be looking for unconventional ways to add the fruit into your diet. But this easy recipe takes avocado where you probably haven’t seen it before: into ice cream. And more specifically, into an ice cream mixture made from sweetened condensed milk and coconut milk.

Get our recipe for Avocado Ice Cream.

Whether you’re in the thick of your holiday baking, or you’re simply craving a plate of snickerdoodle cookies, this easy recipe will be your favorite go-to cookie to bake.

Get our recipe for Pillowy Snickerdoodle Cookies.

Whip this strawberry mascarpone keto dessert in less than 10 minutes (seriously, what could be easier), and serve topped with some grated keto chocolate. You’ll feel like you’re eating the best part of the cake—the toppings!

Get our recipe for Keto Strawberry Marscarpone.

This warm, sweet, and spiced Whole30 apple dessert is so simple and light, it deserves a spot in your everyday rotation. You’re basically cooking apples with cinnamon, then drizzling them with some velvety, syrupy sweet sauce. We like to think of it as a deconstructed apple pie.

Get our recipe for Sautéed Apples with Caramel Drizzle.

This is one of our healthy dessert recipes we constantly obsess over! The best thing about these pumpkin brownies? They are the perfect, indulgent dessert! Each brownie bite is only 54 calories and only 5 grams of sugar, so you could easily indulge in one, two, or even three of these and not completely ruin your caloric intake.

Get our recipe for Fudgy Pumpkin Brownie Bites.

This dessert is also naturally sweetened, thanks to the can of mandarin orange segments in the recipe. It gives the cream puff a tangy and sweet flavor, while still keeping that sugar count really low.

Get our recipe for Low-Sugar Orange Dream Cream Puffs.

If you’re a chocoholic looking to add more healthy dessert recipes into your rotation, look no further than this warm mocha tart. With cocoa powder and a bit of instant espresso powder, this gooey treat is a chocolate and coffee lover’s dream come true.

Get our recipe for Warm Mocha Tart.

When it comes to adding jelly into your thumbprint cookie, the possibilities are endless. Use grape, strawberry, apricot, raspberry, peach, or whatever else you have on hand. You don’t even have to stick to one type of jam for this entire batch of cookies! Mix it up with different types of jams for some variety.

Get our recipe for Jelly Thumbprint Cookies.

You may have heard of soda being used in recipes like pot roast, but did you know Coca-Cola is actually delicious in a cake as well? This sweet soda is the perfect addition to a homemade chocolate cake.

Get our recipe for Traditional Coca Cola Cake.

Cheesecake is definitely on our list of healthy dessert recipes—especially one as easy as this! This easy-to-make pumpkin cheesecake cuts the sugar and fat, and adds some Greek yogurt that will leave your gut feeling happy.

Get our recipe for Pumpkin Cheesecake.

These quick Whole30 chocolate pudding cakes are steamed under high pressure in the Instant Pot and ready in about 10 minutes total. They’re amazingly rich, but shockingly wholesome and healthy, with no gluten, dairy, or refined sugar.

Get our recipe for 10-Minute Whole30 Chocolate Pudding Cakes.

Posie Brien/ Eat This, This Not!

This is one of those healthy dessert recipes you are going to want to make again and again! Lemon juice and zest will brighten up the berry filling. If you can’t find fresh berries, frozen ones will do, but the filling will have more liquid pooling under the topping.

Get our recipe for Blueberry Cobbler.

Beth Lipton / Eat This, Not That!

This chocolate chip cookie recipe is so good, your friends won’t even believe it’s keto-friendly. This recipe will prove that keto cookies can be just as delicious as more traditional cookies.

Get our recipe for Keto Chocolate Chip Cookies.

This recipe is so thick and rich you’ll swear there must be dairy in it. But it’s actually vegan and clean enough for the dreaded 30-day cleanse.

Get our recipe for Lime Avocado Mousse.

Foolproof Key Lime Pie

Credit: Iain Bagwell; Styling: Rachael Burrow

Do you know anyone who doesn’t like pie? Exactly—the dessert is universally beloved, so it’s no wonder it’s the star of many a holiday table. Luckily, thanks to no-fuss fillings and shortcuts like pre-made crusts, making a standout pie doesn’t have to be labor-intensive. These easy and delicious pie recipes prove that a quality, crowd-pleasing pie doesn’t have to be cumbersome.

Foolproof Key Lime Pie

Foolproof Key Lime Pie Recipe

Key Lime Pie is a classic for a reason – it’s got an unrivaled flavor that nobody can resist. Whip up this Foolproof Key Lime Pie for an easy dessert your guests are sure to enjoy. In a pinch, you can use regular limes, but when it comes to fresh juice versus bottled, the real thing always triumphs.

Classic Southern Buttermilk Pie

Classic Southern Buttermilk Pie

Credit: Iain Bagwell; Styling: Caroline M. Cunningham

Classic Southern Buttermilk Pie Recipe

Bake a sweet memory with Classic Southern Buttermilk Pie. One bite of this creamy pie will take you back in time.

Our Easiest Pumpkin Pie Ever

Our Easiest Pumpkin Pie Ever

Credit: Greg Dupree; Styling: Heather Chadduck Hillegas

Our Easiest Pumpkin Pie Ever Recipe

TIP: For a crisp crust (no more soggy bottom!), use a metal pie pan and pre-bake your crust with pie weights.

Sour Cream Apple Pie

Sour Cream Apple Pie

Credit: Charles Schiller; Styling: Tracey Seaman

Sour Cream Apple Pie Recipe

“Great pie, everyone at the holiday party I took it to was blown away.” -laebrown

Mango Cream Pie

Mango Cream Pie

Mango Cream Pie Recipe

Make a tropical cream pie by adding mango nectar to the cream filling and topping the pie with fresh mango slices, whipped cream and mint.

Gingerbread Pie

mr – Gingerbread Pie Image

Credit: Jen Causey; Food Styling: Rishon Hanners; Prop Styling: Kay Clarke

Gingerbread Pie Recipe

Are you ready for the only holiday pie recipe you’ll ever need for the rest of your life? Because this is it. Packed with gingerbread flavor, this pie isn’t for the faint of heart. Gingerbread always packs a punch, especially in a crunchy crust, and paired with a luscious, creamy filling, the flavor and texture combination create an unforgettable pie. You’d think a pie this delicious was labor intensive, but it’s actually quite simple: The secret comes from using cookie butter as a base for the filling. You can make this pie up to three days in advance, and then just grab it and go when you’re heading out. Sprinkle more gingersnaps on top for an even gingerier experience.

Chocolate Infinity Pie

Chocolate Infinity Pie

Credit: Lara Ferroni

Chocolate Infinity Pie Recipe

This pie has it all. It’s full of chocolate flavor, has a silky-smooth texture, and it’s also gluten-free. Also, to make this pie vegan, be sure to use vegan chocolate chips. With this fantastic pie recipe, everyone gets to indulge.

Raspberry-Rhubarb Pie

Credit: Randy Mayor; Stylist: Cindy Barr

Raspberry-Rhubarb Pie Recipe

Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices. Serve this raspberry-rhubarb pie with whipped cream or vanilla ice cream.

Oreo Cookie Pie

Credit: Caitlin Bensel; Food Styling: Emily Nabors Hall and Kady Wohlfarth; Prop Styling: Kay Clarke

Oreo Cookie Pie Recipe

Oreos on Oreos on Oreos. This Oreo pie recipe is super easy and a must-make for any fan of Milk’s Favorite Cookie.

Lemonade Pie

Credit: Jennifer Davick; Styling: Buffy Hargett

Lemonade Pie Recipe

For a homemade look, freeze crust for five minutes, and then slip it into your favorite pie plate before adding filling.

Peanut Butter Pie

Peanut Butter Pie

Credit: Randy Mayor; Styling: Lydia DeGaris-Pursell

Peanut Butter Pie Recipe

Treat yourself to a light version of peanut butter pie. It tastes like eating a peanut butter and chocolate candy bar, but lightened ingredients like reduced-fat peanut butter, fat-free condensed milk, and light cream cheese keep fat and calories in check without sacrificing any flavor.

Perfectly Easy Blackberry Pie

Perfectly Easy Blackberry Pie

Credit: Lee Harrelson; Styling: Jan Gautro

Perfectly Easy Blackberry Pie Recipe

If you haven’t eaten any blackberry pie yet, is it really summer? This perfectly easy blackberry pie comes together in a little more than an hour and highlights one of summer’s best fruits. This recipe works with either fresh or frozen blackberries (or a mixture of the two), but fresh blackberries have more flavor and won’t take as long to cook. Serve with vanilla ice cream or lemon sorbet.

Lemon Chess Pie

Lemon Chess Pie

Credit: Ralph Anderson; Styling: Rose Nguyen

Lemon Chess Pie Recipe

To keep kosher, you’ll want to wait at least three hours after the main meal before serving this dairy-enriched dessert.

Buckeye Pie

Buckeye Pie Recipe

This pie version of buckeye balls candy has a chocolate wafer crust, a sweet and creamy peanut butter filling, and is covered with a chocolate ganache.

Million Dollar Pie

Million Dollar Pie Recipe

Don’t be fooled by the name, this Million Dollar Pie is actually quite inexpensive to make—but it tastes like a million bucks. Plus, it couldn’t be simpler to toss together and requires no baking. Whip it up for a holiday meal or spur-of-the-moment party.

Mom’s Pecan Pie

mr- mom’s pecan pie reshoot

Credit: Victor Protasio; Food Styling: Margaret Dickey; Prop Styling: Heather Chadduck

Mom’s Pecan Pie Recipe

This classic dessert is a crowd favorite. Served warm with a scoop or two of ice cream, this favored baking recipe is perfect for any holiday. Add semi-sweet chocolate chips or bits of baking chocolate for a chocolaty take on this pie recipe. Some like it with a slice of cheese on top. This will definitely be a hit at any of your upcoming family gatherings-especially in the colder months.

Apple Upside-Down Pie

Apple Upside-Down Pie

Credit: Jennifer Davick; Styling: Lindsey Ellis Beatty, Katherine Eckert Coyne

Apple Upside-Down Pie Recipe

It tastes as good as its fun presentation. Pecans, apples and brown sugar shine in this upside-down pie.

Easy Key Lime Pie

No Bake Key Lime Pie image

Credit: Meredith Food Studios

Easy Key Lime Pie Recipe

Dessert doesn’t get easier, or more delicious, than a no-bake key lime pie. Requiring just a handful of ingredients, this easy pie is a great recipe for less experienced bakers—especially considering what a crowd-pleaser it is. Perfect for the hot summer months when you’d rather reduce your oven use, the luscious key lime filling sets up to creamy perfection with the help of Cool Whip. Though we provide instructions for a homemade graham cracker crust, you can make this key lime pie recipe all the easier (and skip the oven altogether) by opting for a pre-made, store-bought pie crust instead.

Chocolate Icebox Pie

Chocolate Icebox Pie

Chocolate Icebox Pie Recipe

This ultra-decadent chocolate pie recipe features a rich homemade chocolate pie filling topped with whipped cream and chopped chocolate candy bar pieces.

Peanut Butter-Banana Cream Pie

Peanut Butter-Banana Cream Pie

Credit: Greg Dupree; Styling: Caroline M. Cunningham

Peanut Butter-Banana Cream Pie Recipe

This delicious pie is so simple it’s foolproof. Be sure to let the crust and custard meld in the refrigerator for 4 to 48 hours before topping with cream.

This peanut butter pie is a delicious chocolate dessert that requires NO baking! Just 6 simple ingredients needed.

The Best Peanut Butter Pie

If you love peanut butter, love chocolate, and love good slice a pie, this dessert is made for you.

Our family is obsessed with all three of those, so it was a no brainer to combine them all and enjoy it in the form of pie.

Perfect on its own or dressed up with some ice cream (or whipped cream), this is sure to impress.

Why you’ll love this recipe

  • Just 6 Ingredients. Even though there are three parts for this pie, many of the ingredients are used several times.
  • Quick and easy. No baking is required, and the total hands-on time is less than 5 minutes.
  • Tastes like Reese’s. The chocolate and peanut butter combination is superior; if you love both, this dessert is for you.
  • Crustless option. While delicious with a crust, you can omit it completely.

What we love about this peanut butter pie recipe is just how perfect it is. The texture is smooth, rich, and creamy, bursting with peanut butter. It’s sweet, ever so slightly nutty, but without the peanut butter being overpowering.

What is peanut butter pie made of?

This is such a simple recipe that has a simple ingredient list. You can find everything at your local grocery store. Here is what you’ll need:

Chocolate pie crust

  • Chocolate cookies. Either Oreos or any dark chocolate cookie crushed into a fine crumb.
  • Butter. Measured in its melted state.

For the filling

  • Peanut butter. Smooth and creamy with no added salt. Do not use crunchy or homemade peanut butter.
  • Confectioners sugar– Also known as powdered sugar.
  • Heavy cream. Also known as double cream or thickened cream.
  • Vanilla extract. Gives a lovely vanilla flavor to the overall pie.

For the chocolate topping

  • Chocolate. Use your favorite chocolate bar, chopped up. I love using Lindt chocolate as it has a fabulous flavor.
  • Heavy cream. Mixed with the melted chocolate to create a creamy ganache.
  • Chopped peanuts. To decorate the top of the pie with and give some extra peanut flavor.

How to make a chocolate peanut butter pie

Although this recipe is made up of three parts, there are very little hands-on time. Honestly, the hard part is waiting for the pie to firm up because, trust me, you’ll want to dig in straight away!

Step 1- Make the crust

Start by making the crust. Mix the oreo crumbs with melted butter in a large mixing bowl until combined. Transfer into a 9-inch pie or tart tin and refrigerate for 30 minutes to firm up.

Step 2- Make the filling

Next, beat together your cream cheese, peanut butter, and powdered sugar, until fluffy. Next, in a separate bowl, beat the heavy cream until thick. Add the remaining two tablespoons of powdered sugar and vanilla extract, and beat until stiff peaks form.

Now, gently fold through the cream mixture into the cream cheese mixture until combined. Transfer the mixture into the prepared pie crust and refrigerate for two hours, to allow it to firm up.

Step 3- Make the chocolate ganache

Once the peanut butter filling is well chilled, make the chocolate ganache. Microwave the heavy cream until warm. Remove from the heat and add the chopped chocolate and let sit in the warm cream for two minutes, to melt. Whisk together until thick and smooth. Gently pour the ganache on top of the pie. Sprinkle the sides of it with the chopped peanuts. Chill the pie for at least 6 hours or overnight, before slicing.

Tips to make the best recipe

  • The longer the peanut butter pie filling has to sit, the thicker it gets. This makes it the perfect dessert to prepare up to 3 days in advance.
  • Be sure your cream cheese is room temperature, so it beats into the peanut butter easily.
  • Serve this pie with a scoop of peanut butter ice cream or brownie ice cream.

Dietary swaps and substitutions

What we adore about this dessert is just how easy it is to customize for a plethora of diets out there. Here is what we’ve tested:

  • Swap out the peanut butter. If you have a peanut butter allergy, use almond or cashew butter, or make it nut-free with tahini or sunflower seed butter.
  • Make it dairy free. For a vegan or non-dairy option, use dairy-free cream cheese and plant based double cream.
  • Lower the carbs. Swap out the powdered sugar for a keto powdered sugar.
  • Make it crustless. If you’d like a crustless pie, omit the crust and let everything set in a deep glass dish.
  • Keep it gluten free. Provided you use gluten free chocolate cookies, this dessert is suitable for celiacs.

Wondering what the best way to store leftovers is? Here are the best practices for pie storage:

  • To store: Peanut butter pie softens the longer it sits at room temperature, so keep it stored in the refrigerator at all times. Keep the pie covered, and it will keep well for up to one week.
  • To freeze: Place the pie in a shallow container and store it in the freezer for up to 6 months.

More peanut butter recipes to try

How many calories per serving?

There are 232 calories per slice of pie.

Where did this pie originate?

Although it’s popular in America, the origins of this pie is actually Peru.

Love this Peanut Butter Pie recipe?

  • chocolate pie crust * See notes
  • cup + 2 tablespoons

For the chocolate ganache

  • Prepare a 9-inch chocolate crust and set aside.
  • In an electric mixer, beat together the cream cheese, peanut butter, and powdered sugar, until fluffy. In a separate bowl, beat the heavy cream until thick. Add the 2 tablespoons powdered sugar and vanilla extract and beat until stiff peaks form.
  • Gently fold the whipped mixture into the peanut butter mixture. Pour the mixture into the pie crust and refrigerate for 2 hours.
  • After 2 hours, make your ganache. In a small saucepan, heat up your heavy cream until warm. Remove from the heat and add the dark chocolate, and whisk together, until smooth. Let the mixture cool until no longer warm. Gently pour over the chilled pie and spread out. Sprinkle chopped peanuts around the perimeter.
  • Chill the pie overnight, before serving.

* To make this crust, combine 2 cups of crushed chocolate cookies with 4 tablespoons of melted butter.

TO STORE: Peanut butter pie softens the longer it sits at room temperature, so keep it stored in the refrigerator at all times. Keep the pie covered, and it will keep well for up to 1 week.

TO FREEZE: Place the pie in a shallow container and store it in the freezer for up to 6 months.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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The secret to the most authentic tasting almond flour crust? The best tasting ingredients! I exclusively use Wholesome Yum Almond Flour in this recipe, along with Besti Monk Fruit Allulose Blend when it needs to taste sweet. These two ingredients make a huge difference in creating the rich taste and texture you would expect from a crust made with white flour, all with no sugar or gluten whatsoever.

Why You’ll Love This Keto Pie Crust Recipe

  • Sweet, buttery flavor
  • Rich, flaky texture
  • Just 5 main ingredients
  • Done in 15 minutes
  • 2g net carbs per serving
  • Naturally low carb, keto, grain-free,and gluten-free
  • Easy to adapt to sweet or savory pies!

This section explains how to choose the best ingredients for the best almond flour pie crust, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

There are several options for this keto almond flour pie crust recipe. The flour, sweetener, salt, add-ins, fat, and even egg are all customizable, up to a point. This is pretty convenient, so you can make it with what you have on hand!

Super fine blanched almond flour is ideal, but it’s not an absolute must. Almond meal, which is more coarse, will work, but the texture will be more grainy. I recommend Wholesome Yum Super Fine Blanched Almond Flour, which has the finest consistency and will yield the best texture in your low carb pie crust.

SWAP: Can you use coconut flour?

If you need to avoid almond flour altogether, I do not recommend using coconut flour in this recipe — it will be extremely dry. Make coconut flour pie crust like this instead.

You can make almond flour pie crust with or without the sweetener, so it works for low carb dessert recipes as well as for savory pies.

If you are wondering what kinds of sweeteners you can use, any kind you like will work, but it has to be granulated. (Liquid sweeteners will alter the ratio between wet and dry ingredients too much.) Here are my top sweetener picks for keto pie crust:

For those that prefer a stricter paleo pie crust, coconut sugar is just fine instead.

Even for sweet recipes, I’ve varied the amount of sweetener in this crust, depending on how sweet the filling is. If your filling is super-sweet, then 2-3 tablespoons of sweetener in the crust might be enough. On the other hand, if it’s more tart, you may want to use as much as 1/2 cup of sweetener. It will vary depending on your sweet tooth, too. Most often, 1/4 cup will be a good middle-ground amount (if using Besti), so that is what I put in the recipe.

Even for sweet crusts, salt helps balance out and bring out the sweetness, so don’t leave it out. I use sea salt for all my recipes, but any kind is fine to use.

For a savory gluten-free pie crust with almond flour, omit the sweetener and double the amount of salt, as noted on the recipe card below.

Fat is important for a keto diet, and also important in baking of any kind. The fat in this almond flour pie crust recipe adds flavor, prevents dryness, ensures the correct wet/dry ingredient ratio, enables browning, and helps in heat movement throughout the crust during baking.

You have 3 options here:

  • Butter – If you’re not sensitive to dairy, almond flour pie crust with butter is the most accessible and delicious option. It’s what I use most often.
  • Ghee – Provides a rich, buttery flavor, but is still fine for most people wanting to be dairy-free, since the lactose is removed.
  • Coconut Oil – If you prefer to avoid dairy altogether (and even ghee is an issue), coconut oil is an easy swap. It does impart a mild coconut flavor, though. If you want to keep that buttery flavor, try butter flavored coconut oil — it’s amazing and still dairy-free.

The egg provides structure, so that the crust doesn’t fall apart, and is also a component in the right wet/dry ratio.

For those that are allergic to eggs, you can replace the egg with one of these options:

  • More Butter – To make this almond flour pie crust recipe without the egg, just increase the amount of butter (or fat of your choice) by 2 more tablespoons. The crust will be a little more crumbly, but it still tastes great.
  • Flax Egg – I’ve heard of people using flax eggs as a substitute, but haven’t tried it in pie crust yet.

This is optional, but highly recommended for a sweet pie crust.

This section shows how to make keto pie crust with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  • Mix dry ingredients. Combine almond flour, Besti (if using), and sea salt in a large bowl.
  • Add wet ingredients. Pour melted butter (mixed with vanilla, if using) and egg into the bowl, and stir until well combined. Dough will be crumbly.

TIP: Use a food processor for even faster prep.

It’s a little more cleanup, but makes it easier to incorporate the ingredients well. Plus, it’s less fuss: you basically dump everything in the food processor and spin it together.

If you do it by hand, you have to make sure the dry ingredients are mixed well first, then keep pressing and stirring the dough after adding the wet ingredients.

  • Press. Transfer dough to a greased or lined pie pan and press in, fluting edges if desired. Poke holes in the surface to prevent bubbling.
  • Bake. Cook until golden. Cool for at least 10-15 minutes before adding any fillings.

Most of the time, almond flour pie crust does not need much added to make it great — it’s a buttery, flaky base for your filling to be the star. But if you want to add a little flavor to the crust itself, you can:

  • Savory: Throw some spices in there. (If you do, stir them with the dry ingredients first.) Garlic powder or Italian seasoning are common ones that work well.
  • Sweet: Cinnamon can be a nice touch to add. Even something more unique, like maple extract, can taste amazing.

You can easily make almond flour pie crust ahead of time. You have 3 options:

  • Make the almond flour pie dough ahead. Wrap it in plastic and store in a ball in the fridge or freezer.
  • Press the almond pie crust into a pan. You can store the raw crust in a pie pan in the fridge.
  • Pre-bake the crust. Since this almond crust recipe is best pre-baked anyway, you might as well do that in advance. Then, cover and store in the fridge, though it’s fine on the counter after baking for a day or so, too.

Can You Freeze Almond Flour Pie Crust?

Yes, almond flour pie crust can be frozen. You can freeze a ball of dough, raw crust pressed into a pan, or pre-baked crust.

Whether or not you can freeze this keto pie crust with filling inside will depend on the specific filling, so I recommend referring to the specific recipe for storage instructions when filled. Like any crust, it can get soggy upon thawing with certain fillings.

To thaw the crust, simply place it on the counter, or in the fridge overnight.

Keto pie crusts can be used for sweet or savory pies! Try these:

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Tap on the times in the instructions below to start a kitchen timer while you cook.

  • Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
  • In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
  • Stir in the melted butter and egg, until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The “dough” will be dry and crumbly. Just keep mixing, pressing and stirring, until it’s uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
  • Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
  • Bake for , until the edges are slightly golden — the time can vary depending on your pan, your oven, and the sweetener you use (or don’t use).Add fillings only after pre-baking. If your fillings will require baking again, you’ll want to parbake the crust for the shorter end of the time spectrum, around 6-8 minutes, and use a pie shield or foil to cover the edges when baking again with filling.

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Serving size: 1 slice, or 1/12 of entire recipe

Sweetener note: The amount of sweetener that is best will vary based on the filling. Use 1/4 cup for a sweet crust, 3 tablespoons for a very lightly sweet crust (if your filling is super sweet), up to 1/2 cup for a very sweet crust (if you like a sweeter crust or your filling is tart), OR omit sweetener for savory crust.

Amount per serving. Serving size in recipe notes above.

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

This keto pecan pie only takes 5 minutes to make, and you don’t need to use the oven! But, don’t let the time fool you, this keto pie tastes almost exactly like regular high sugar, high carb pecan pie. However, this sugar free version only has 2.5 NET CARBS per serving!


Have you ever been craving pecan pie but didn’t want to take the time to make an entire one? Well, if you have, this keto pecan pie recipe is too good to be true.

It literally takes 5 minutes from start to finish to make this low carb pie from scratch, and that’s including the crust! And, honestly, this sugar free pecan pie is as good as any pecan pie gets.

The crust is so tender and buttery, and the filling has the perfect balance of sweet and salty with hints of cinnamon and brown sugar.

But best of all, this sugar free pie has just 2.5g NET CARBS per serving!

With all that said, this is easily one of the best keto recipes I’ve ever created! It’s quick, easy, and the taste is so good that I can’t even put it into words.

One of my favorite things about this low carb pecan pie recipe is that it uses super common keto baking ingredients.

I can almost guarantee you have all of them on hand.

Anyway, here’s what you’ll need for the keto pie crust:

  • 1 ½ Tbsps salted butter, melted
  • ½ cup blanched almond flour
  • 3 Tbsps confectioners swerve
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon
  • Pinch of salt

By the way, you can use all of these same crust ingredients to make my 5 minute keto pumpkin pie recipe or keto chocolate pie recipe next!

And for the sugar free pecan pie filling:

  • 2 ½ Tbsps salted butter
  • 3 Tbsps brown swerve
  • 1 teaspoon 0 carb maple syrup (optional)
  • ¼ cup pecans

Now, as you may have noticed, adding in some 0 carb maple syrup is optional. But I think the touch of sweetness and subtle maple flavor takes this pie to another level.

And I have a 0 carb keto maple syrup recipe that works perfectly. The best part is once you make the syrup, it lasts a super long time, and you can use it on these keto cream cheese pancakes, keto waffles, and keto french toast!


So, we will be making an almond flour pie crust for this keto pecan pie.

And using almond flour as the main ingredient for the pie crust not only keeps the crust low carb and gluten free, but it gives it that perfect tender yet slightly crispy/chewy texture.

However, if you don’t want to use almond flour, two great substitutes for it is walnut flour and sunflower seed flour. You can use an equal amount of either one in place of almond flour, and they’ll work just as well.

By the way, a flour that you DO NOT want to use in place of almond flour for this recipe – and most recipes – is coconut flour. It is an absorbent flour that does not work as an equal substitute. So stay away from it, or the crust will turn out dry and crumbly, ruining your low carb pecan pie.


As I’m sure you know, pecan pie is typically made with dark corn syrup, which is basically all sugar and super high in carbs.

So to make this a sugar free pecan pie, I used Confectioners Swerve for the pie crust and Brown Swerve for the filling. Both of these keto sweeteners have 0 carbs and calories, making them perfect for the keto diet.

But, if you want some more options, you can use Lakanto’s Powdered Monk Fruit Sweetener for the crust and Lakanto’s Golden Monk Fruit Sweetener for the filling. These monk fruit sweeteners are essentially the same as Swerve and will make great substitutes for this sugar free pie recipe.


Ok, so, making this keto pecan pie is ten times easier and quicker than a regular pecan pie.

In just 5 minutes, you’ll have a bakery-worthy mini pie that is ready to be devoured.

So get all of your ingredients, and let’s make this easy keto pie!


First, we will make the crust from scratch.

To do that, add all of the crust ingredients into a medium-sized bowl. Then mix them until they combine and are crumbly, and then use your hands to form a ball of dough.

Next, coat a 4-inch bowl with baking spray, add the dough to it, and then use your fingers to press out the dough. And you’ll want to press it out until the dough covers the entire bottom of the bowl and comes up the sides halfway.

Once the almond flour pie crust forms, I like to microwave it in 3, 30-second intervals. It’s the right amount of cook time for my microwave, but less might be better in yours. Doing this is totally optional, but I think it results in the best texture for the crust.

Then if you did microwave it, pop the crust in the freezer to let it cool quicker while you work on the filling.


Now we will make the keto pecan pie filling which is as easy as can be.

First, add the butter, brown swerve, and maple syrup – if you’re using it – to a small bowl.

Then microwave it for about 30-45 seconds until the swerve completely dissolves into the butter. Or you can cook everything on the stovetop until it dissolves.

Next, give the pecan pie filling a quick mix and then set it aside.


Now, get your crust and put half of the pecans evenly on top of it.

Then, pour the pecan pie filling mixture on top of the pecans, add the remaining pecans to the top, and press them down into the filling of the pie.

Lastly, either dig right into this deliciousness, or you can put it in the fridge to let it set even more. It is best served the day you make it though.


So, this mini keto pecan pie will make about 2 ideal-sized servings – it’s incredibly rich and decadent so eating the entire pie in one go will be tough to do.

Also, this low carb pecan pie is perfect for sharing with whoever is lucky enough to be in the kitchen when you make the pie, or you can eat half and save the other half to enjoy the next day.

And if you don’t eat it the next day, not to worry, this pie will last in an airtight container in the fridge for up to 1 week!

Then whenever you want to eat your sugar free pecan pie, just simply take it out of the fridge and dig right in – I think the pie is even better leftover and chilled.


Since I created this keto pecan pie recipe, I literally can’t stop making it. It is super easy and quick to make and is just so satisfying.

I think you’ll be blown away by how legit this pecan pie is for only taking 5 minutes to make.

The filling has a sweet and salty flavor that melts in your mouth with each bite, and the crust is as tender as it gets – and it’s tough to believe it has just 2.5 net carbs a serving.

Anyway, I really hope you love this mini keto pecan pie as much as I do. If you make it, leave a comment below and let me know what you think.


If you loved the simplicity of this keto pecan pie, I have a ton of other quick keto desserts on the blog that all take under 5 minutes to make!

Try one of these easy keto dessert recipes out next:

5 Minute Keto Pecan Pie | The Best Quick Keto Dessert

This keto pecan pie only takes 5 minutes to make, and you don’t need to use the oven! And don’t let the time fool you because this keto pie literally tastes like regular high sugar, high carb pecan pie. But it only has 2.5 NET CARBS per serving!

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: servings
  • Method:
  • Cuisine: Keto Low carb
  • Add all of the crust ingredients to a medium bowl. Mix until crumbly, then use your hands to form a ball of dough.
  • Coat a 4 inch bowl with baking spray and add the dough ball to it. Press out the dough with your fingers to cover the bottom of the bowl and halfway up its sides.
  • Microwave it in 2-3, 30-second intervals (optional). If you microwaved it, put it in the freezer to cool.
  • Add half of the pecans to the crust, top it with the filling, then add the remaining pecans and press them into the filling.
  • Eat immediately or refrigerate to let the filling set. Enjoy!


The scale up function does not change the gram measurements.


  • Serving Size:
  • Calories:
  • Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:

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