Low-Carb Rum Pecan Pie

Martina SlajerovaUpdated 18 November 2025★★★★★4.7 (40 ratings)

Ready in 1h 15m
3.1 g net carbs
354 kcal
Serves 12

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Low-Carb Rum Pecan Pie (keto, gluten-free, sugar-free)

If Christmas had a flavor, this Rum Pecan Pie would come very close. It has that warm, festive mix of toasted pecans, vanilla, and a hint of rum baked into a buttery almond flour crust — all the holiday comfort without the sugar overload.

This version isn’t the syrupy, ultra-gooey style you might know from traditional pecan pie. It’s a little firmer, still chewy, and rich enough to feel special while staying low-carb. It’s one of those desserts that fits beautifully on a holiday table, whether you’re keeping things keto or just want something sweet after a big meal.

Why This Rum Pecan Pie Works So Well

Boozy flavor without the booze – You get the rum taste, but the alcohol bakes off, so it’s completely kid-friendly.
Less than 3 g net carbs per slice – A true holiday dessert you don’t have to think twice about.
Firm, sliceable filling – Not syrupy or runny. It sets well, stays chewy, and cuts cleanly every time.
Simple low-carb crust – The almond flour and flax mix gives you a sturdy, buttery crust that doesn’t fall apart.
Perfect for making ahead – It chills beautifully, so you can bake it the day before and forget about it until serving time.

Ingredients & Swaps

Almond flour – The base of the crust. Use fine, blanched almond flour for best texture.
Flax meal – Helps bind the crust and gives it structure without gluten. Golden or brown flax both work.
Butter, ghee, or coconut oil – Any of these can be used in the crust. Ghee is great for those with lactose intolerance, and coconut oil will make it dairy-free.
Eggs – Used to bind the crust and set the filling.
Melted butter (for the filling) – Adds flavor and helps the pecan layer firm up.
White low-carb sweetener – Erythritol, Swerve, or Allulose all work.
Brown sugar substitute – Adds deeper flavor to the filling.
Dark rum – Adds flavor only. Bourbon or whiskey are easy swaps.
Vanilla extract – Rounds out the flavor.
Sea salt – Balances the sweetness.
Pecans – Roughly chopped so the filling sets evenly and doesn’t separate.

Can I use different low-carb sweeteners?

Yes. Erythritol or Swerve will give you a firmer set, while Allulose makes the filling softer and a bit chewier. If you prefer a deeper flavor, keep the brown sweetener in the mix.

Does the alcohol stay in the pie?

No. The rum flavor stays, but the alcohol cooks off as it bakes. You can also use bourbon or whiskey, or skip the alcohol entirely and add a little extra vanilla.

Can I make this dairy-free?

Yes. Swap the butter in both the crust and the filling for ghee (if lactose intolerant) or coconut oil (to make it entirely dairy-free). The texture will stay similar, just slightly less creamy.

Can I use other nuts instead of pecans?

Walnuts are the closest swap. Almonds and hazelnuts work too, but they create a firmer filling, and the flavor will change significantly.

Why isn’t this pie gooey like classic pecan pie?

Traditional pecan pie relies on syrup and sugar, which we’re not using here. This version sets more firmly but still has a chewy bite. If you want a gooey result, make these Brown Butter Bourbon Pecan Bars instead.

Tips for a Perfect Keto Rum Pecan Pie

Freeze the crust long enough – A solid, chilled crust helps prevent shrinking and keeps the edges sharp without burning.
Use room-temperature eggs for the filling – This helps the mixture blend smoothly without curdling.
Don’t chop the pecans too fine – You want pieces, not crumbs, so the filling keeps its chewy texture. Avoid using a food processor - chop them with a knife instead.
Use a baking sheet. Place the pie pan on a baking sheet before transferring it to the oven. It makes handling easier, especially with a loose-bottom pan.
Line the base with parchment – Makes removing the whole pie much easier, especially with nut-based crusts.
Expect a slight puff. The filling may rise a little while baking and settle as it cools — totally normal for this type of pie.
Bake on the middle rack – The crust browns evenly and the filling sets without burning the top.
Let the pie cool completely – It needs a little time to firm up; slicing early may make it look messy even though it’s cooked.

Storage & Serving

This pie keeps really well, which makes it ideal for the holidays. Once cooled, store it in an airtight container in the fridge for up to 1 week. The filling stays firm and the crust holds its shape.

For longer storage, freeze whole or sliced pieces for up to 1 month. Thaw in the fridge overnight and serve chilled or let it sit at room temperature for 20–30 minutes before cutting.

To serve, use a sharp knife and wipe the blade between slices for clean edges. It’s great chilled, but letting it warm slightly brings out the rum and vanilla flavors even more.

Festive Recipe You Will Love

A few more low-carb treats that fit right into the holiday baking season.

Step-by-step

Make the crust dough. 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 the egg. Use a spoon or your hands to bring it together into a thick dough.
Roll out the dough. Place the dough between two sheets of cling film and roll with a rolling pin. Lift the rolled dough (without the cling film) into a 24 cm (9-inch) pie pan lined with a round of parchment.
Shape the crust. Press the dough firmly into the base and up the sides. Aim for about a 4 cm (1 ¹/₂ -inch) edge so it holds the filling well.
Freeze the crust. Place the pan in the freezer while you make the filling. Keep it there for at least 30 minutes.
Prep the ingrtedients for the filling. Melt the remaining butter (or coconut oil) on the stove or in the microwave. Roughly chop the pecans.
Mix the filling. In a bowl, whisk the remaining eggs with the melted butter, both sweeteners, rum, vanilla, and salt.
Add the pecans. Fold the chopped pecans into the mixture.
Prep the oven. Stir to combine and set the mixture aside. Preheat the oven to 175 °C / 350 °F (fan assisted), or 195 °C / 380 °F (conventional).
Fill the crust. Remove the crust from the freezer and pour in the rum pecan filling. Bake for 40–45 minutes, or until the top is set and lightly golden.
Cool completely. Let the pie cool down to room temperature before slicing.
Serve and store. Slice and serve. Store in the fridge for up to 1 week, or freeze for up to 1 month.

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