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Low-Carb Rum Pecan Pie

4.7 stars, average of 37 ratings

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This pie is what I imagine Christmas must taste like — or would that be this Keto Panettone? I can't make up my mind, both are so good!

I used rum in this low-carb pecan pie filling although swap it with bourbon for a Southern kick, or whiskey. Don't worry, this pie is kid-friendly too. The alcohol will evaporate as the pie bakes so all that's left is the deliciously flakey low-carb crust, filled with rich and intense rum and vanilla flavoured pecan filling.

I used a combination of two low-carb sweeteners — brown sugar substitute such as Swerve or Sukrin Gold for flavour, combined with white low-carb sweetener. If you have the option, use Allulose as that will make the pecan filling more chewy and gooey, just like these Brown Butter Bourbon Pecan Bars.

With less than 3 grams of net carbs per slice, this pie is the perfect keto holiday dessert. And in case you are dairy-free, you could replace the butter with ghee (usually well tolerated) or coconut oil. Enjoy!

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Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb Rum Pecan Pie

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 1 slice)

Net carbs2.9 grams
Protein8.1 grams
Fat33.3 grams
Calories354 kcal
Calories from carbs 3%, protein 9%, fat 88%
Total carbs7.2 gramsFiber4.3 gramsSugars2.1 gramsSaturated fat6.9 gramsSodium138 mg(6% RDA)Magnesium81 mg(20% RDA)Potassium239 mg(12% EMR)

Ingredients (makes 12 servings)

Pie Crust:
Rum pecan pie filling:
  • 3 large eggs
  • 1/3 cup butter, melted (76 g/ 2.7 oz)
  • 1/3 cup granulated Erythritol, Swerve or Allulose (67 g/ 2.4 oz)
  • 1/3 cup brown sugar substitute such as Sukrin Gold or more Erythritol (54 g/ 1.9 oz)
  • 1/4 cup dark rum (60 ml/ 2 fl oz)
  • 2 tsp sugar-free vanilla extract
  • 1/2 tsp sea salt
  • 2 1/2 cups pecans, roughly chopped (250 g/ 8.8 oz)


  1. Start by making the pie crust. In a bowl, mix the almond flour, flax meal and a pinch of salt. Add 2 tablespoons of softened butter (or ghee or coconut oil) and one egg. Use a spoon or your hand to mix until thick dough is formed.
  2. Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 24 cm (9 inch) pie pan (ideally non stick with a removable bottom) lined with a round 24 cm (9 inch) piece of parchment paper.
  3. Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 1/2 inch) edge to hold the filling.
  4. Place in the freezer while you prepare the filling, but keep it there for at least 30 minutes. Low-Carb Rum Pecan Pie
  5. Make the filling. Melt the remaining butter (or coconut oil) on the stove or in a microwave. Low-Carb Rum Pecan Pie
  6. In a bowl, use a hand whisk or a mixer to beat the remaining eggs with the melted butter, both sweeteners, rum, vanilla and salt. Roughly chop the pecans and add them to the egg mixture. Low-Carb Rum Pecan Pie
  7. Stir to combine and set aside. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Low-Carb Rum Pecan Pie
  8. When the oven is ready, remove the pie crust from the freezer and pour in the rum pecan pie mixture. Place in the oven and bake for 40 to 45 minutes. Low-Carb Rum Pecan Pie
  9. Remove from the oven and let it cool down to room temperature before slicing. Low-Carb Rum Pecan Pie
  10. Slice and serve. Low-Carb Rum Pecan Pie
  11. Store in the fridge for up to a week or freeze for up to a month. Low-Carb Rum Pecan Pie

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Flax meal (flaxmeal), ground flaxseed
0 g0.4 g1 g12 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g1.9 g17 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.1 g1.6 g24 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.1 g45 kcal
Sukrin Gold, brown sugar substitute
0.1 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Rum, distilled alcoholic beverage (~40% vol)
0 g0 g0 g11 kcal
Vanilla Extract, homemade (KetoDiet blog)
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pecans, nuts
0.9 g1.9 g15 g144 kcal
Total per serving, 1 slice
2.9 g8.1 g33.3 g354 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

This looks really delicious and I will have a go at making it soon.  However, I thought I would mention that ghee is not a ‘dairy free’ alternative, because ghee is actually clarified butter.  
Best wishes.

Yes, technically you are right! Ghee is indeed dairy but I included it as an option as it's usually well tolerated by those who are lactose intolerant or allergic to casein. This will of course depend on the process so if making your own, use a few layers of cheesecloth inside a fine mesh sieve to capture all of the milk solids.

This looks seriously incredible... and you found a purpose for the Anthropologie coasters!!!! You're on fire girl!

Oh yes! The first time I used them actually, at least I don't remember using these before 😊 Thank you Jo!💙 Now I have to try and share the 15+ Reels videos for Christmas that I made in the meantime!😃