Keto derby pie (chocolate pecan pie) is what happens when a chocolate chip cookie and a pecan pie meet in a flaky almond flour crust. Stevia-sweetened chocolate chips and chopped pecans bake into a fudgy, golden filling. Serve it at any holiday table and nobody guesses it's sugar-free.
Get ready to win the dessert race with this incredible Keto Derby Pie! Inspired by the classic Kentucky Derby tradition, this pie is a decadent mashup of a gooey chocolate chip cookie and a rich pecan pie, all nestled in a buttery, flaky crust. We’ve ditched the sugar and carbs (and the bourbon, for a family-friendly treat!) but kept all the soul-satisfying flavor. It’s the ultimate low-carb indulgence that truly delivers the best of both worlds!
Ingredients
• 2 large eggs
• ½ cup / 100g (3.5 oz) granular erythritol
• ¼ cup / 57g (2.01 oz) butter, melted but not hot
• 1 tablespoon / 8g (0.28 oz) coconut flour
• ½ teaspoon / 2.5ml vanilla extract
• ¼ teaspoon / 1.5g (0.05 oz) salt
• ⅛ teaspoon / 0.6ml liquid stevia
• ½ cup / 85g (3 oz) stevia-sweetened chocolate chips
• ½ cup / 60g (2.12 oz) chopped raw pecans
• 1 9-inch / 23cm Almond Flour Crust, par-baked
Instructions
1. Preheat your oven to 325°F / 165°C.
2. In a medium bowl, whisk together the eggs and granular erythritol until well combined. Stream in the melted butter, coconut flour, vanilla extract, salt, and liquid stevia, whisking continuously until the mixture is completely smooth. Gently fold in the chocolate chips and chopped pecans.
3. Pour the filling evenly into your par-baked almond flour crust. Bake for 50 to 60 minutes, or until the center is just set (it should have a slight jiggle) and the top is a beautiful golden brown. Allow the pie to cool completely on a wire rack before slicing and serving. This step is crucial for the filling to set properly.
Nutritional Information
• Nutrition Information
• Yield: 8 servings
• Prep Time: 10 minutes
• Cooking Time: 1 hour
• Per Serving
• Calories: 285 kcal
• Net Carbs: 4g (0.14 oz)
• Fat: 25g
• Protein: 7g
• is an estimate and may vary based on used.
Pro Tips
• for the Perfect Keto Pie
• Ensure your almond flour crust is par-baked and completely cooled before adding the filling to prevent a soggy bottom.
• Do not skip the cooling process! The pie needs several hours to cool to room temperature, allowing the filling to set firm for clean slices.
• To check for doneness, gently shake the pie. The edges should be set, but the center should still have a slight wobble, similar to a cheesecake. It will continue to set as it cools.
• For a richer flavor, use dark chocolate chips or add a splash of bourbon extract to the filling.
• Store leftover pie covered at room temperature for up to 3 days, or in the refrigerator for up to a week for a firmer, fudgier texture.
FAQ
Q: Can I add bourbon to this Keto Derby Pie
A: This recipe is family-friendly and omits bourbon. However, for a richer, more traditional flavor, you can add a splash of bourbon extract to the filling as suggested in the pro tips.
Q: Why is it so important to cool the pie completely
A: Cooling the pie completely is a crucial step because it allows the gooey, egg-based filling to set properly. If you slice it while it’s still warm, the filling will be runny. Patience ensures you get clean, firm slices.
Q: How do I know when the pie is done baking
A: The pie is ready when the top is golden brown and the center is just set. To check, gently shake the pie. The edges should be firm, but the center should still have a slight wobble or jiggle. It will finish setting as it cools on the wire rack.
Q: What is the best way to store leftover Keto Derby Pie
A: You can store leftover pie covered at room temperature for up to 3 days. For a firmer, fudgier texture, store it in the refrigerator for up to a week.
Pro Tips
- Par-bake the almond flour crust and let it cool completely before the filling goes in — a warm crust is the fastest route to a soggy bottom.
- Check for doneness by gently shaking the pie: the edges should be set while the center keeps a slight wobble, like a cheesecake. It firms as it cools.
- Cool the pie completely on a wire rack — several hours — before slicing, or the filling won't set into clean pieces.
- For a richer flavor, use dark chocolate chips or add a splash of bourbon extract to the filling.
- Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week for a firmer, fudgier texture.
Frequently Asked Questions
Is keto derby pie actually low-carb?
Yes — each of the 8 servings has about 4 g of net carbs, with 25 g of fat from the pecans, butter, and chocolate.
Why is my pie filling runny when I slice it?
It was cut too soon. The pie needs several hours to cool completely so the filling sets firm — the center finishes setting as it cools.
Can I make this pie ahead of time?
Absolutely — it keeps covered at room temperature for up to 3 days, and refrigerating it for up to a week gives a firmer, fudgier texture.
What crust does keto derby pie use?
A 9-inch almond flour crust, par-baked and fully cooled before filling. That's what keeps the bottom crisp under the gooey chocolate-pecan center.
Recipe card below.
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- 5-Minute Keto Pumpkin Microwave Pudding
Keto Derby Pie (Chocolate Pecan Pie)
Ingredients
Method
- Preheat your oven to 325°F / 165°C.
- In a medium bowl, whisk together the eggs and granular erythritol until well combined. Stream in the melted butter, coconut flour, vanilla extract, salt, and liquid stevia, whisking continuously until the mixture is completely smooth. Gently fold in the chocolate chips and chopped pecans.
- Pour the filling evenly into your par-baked almond flour crust.
- Bake for 50 to 60 minutes, or until the center is just set (it should have a slight jiggle) and the top is a beautiful golden brown. Allow the pie to cool completely on a wire rack before slicing and serving. This step is crucial for the filling to set properly.
- Do not skip the cooling process! The pie needs several hours to cool to room temperature, allowing the filling to set firm for clean slices.
