High-Protein Pecan Cream Pie
Silky cream filling, buttery low-carb crust, and toasted pecans — a high-protein sugar-free pie that tastes like the real thing
This is pecan cream pie made high-protein and keto-friendly. A simple almond-flour crust holds a light, creamy filling made with Greek yogurt, cream cheese, and protein powder, then finished with toasted pecans. Every slice delivers 12 g of protein and only 6 g net carbs.
No refined sugar, completely low-carb, and perfect for a special dessert that still fits your macros.
Why you’ll love this pie
- 12g protein per slice — dessert that actually contributes to your macros
- Only 6g net carbs and fully sugar-free
- Creamy filling with toasted pecan flavor
- Simple almond-flour crust
- No baking required for the filling
- Perfect for holidays or weekend treats
Health notes
- High protein: Greek yogurt, cream cheese, and protein powder boost the protein content.
- Low carb: Almond flour crust and sugar-free sweetener keep net carbs low.
- Sugar-free: No refined sugar — just clean, sweet flavor from a keto-friendly sweetener.
- Satisfying: Healthy fats from pecans and cream cheese help keep you full.
Key element — chill thoroughly
The filling needs time in the refrigerator to set properly. At least 2 hours (preferably 4) gives you clean slices and the best creamy texture.
Ingredients
Crust
- 1½ cups almond flour
- 3 Tbsp butter, melted
- 2–3 Tbsp sugar-free sweetener
- Pinch of salt
- Optional: ½ tsp vanilla extract
Cream filling
- 8 oz (225g) cream cheese, softened
- 1 cup plain Greek yogurt (thick style)
- 1 scoop (about 25–30g) vanilla or unflavored protein powder
- ⅓–½ cup sugar-free sweetener (to taste)
- 1 tsp pure vanilla extract
- ½ tsp maple or caramel extract (optional)
- Pinch of salt
- ½–¾ cup heavy cream, whipped (or use sugar-free whipped topping)
Topping
- ½–¾ cup pecans, toasted and roughly chopped
- Optional: extra whipped cream for piping
- Optional: sugar-free chocolate shavings or a dusting of cinnamon
Swaps
- Dairy-free: Use dairy-free cream cheese, coconut yogurt, and coconut cream.
- Nut-free crust: Use a seed-based or coconut flour crust (adjust liquid).
- Extra protein: Add an extra half-scoop of protein powder to the filling.
- Walnut version: Swap pecans for toasted walnuts.
Instructions
| 1 | Make the crust. Preheat oven to 350°F (175°C). Mix almond flour, melted butter, sweetener, salt, and optional vanilla until the mixture holds together when pressed. Press firmly into the bottom and slightly up the sides of a 9-inch pie dish. Bake 10–12 minutes until lightly golden. Cool completely. |
| 2 | Prepare the filling. In a large bowl beat the softened cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, vanilla, optional maple/caramel extract, and salt. Mix until completely smooth and thick. |
| 3 | Fold in cream. Gently fold the whipped heavy cream into the cream cheese mixture until light and uniform. Taste and adjust sweetness if needed. |
| 4 | Assemble. Spread the filling evenly into the cooled crust. Smooth the top. Sprinkle with toasted chopped pecans and, if desired, pipe extra whipped cream around the edge. |
| 5 | Chill. Refrigerate at least 2 hours (preferably 4 hours or overnight) until the filling is firm enough to slice cleanly. Slice and serve cold. |
Pro tips
- Toast the pecans in a dry skillet or oven for deeper flavor before chopping.
- Make sure the cream cheese is fully softened so the filling stays smooth and lump-free.
- Press the crust firmly into the pan so it holds together when sliced.
- For clean slices, wipe the knife between cuts and keep the pie well chilled.
- The pie keeps well for several days in the refrigerator — great for make-ahead desserts.
Nutrition
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | 320 |
| Protein | 12g |
| Net carbohydrates | 6g |
| Total carbohydrates | 9g |
| Fiber | 3g |
| Total fat | 28g |
| Sodium | 180mg |
Estimates based on almond flour, cream cheese, Greek yogurt, and pecans. Exact numbers vary with protein powder and sweetener brands.
Variations
Chocolate pecan
Add 1–2 Tbsp unsweetened cocoa powder to the filling and top with sugar-free chocolate shavings.
Maple pecan
Use a sugar-free maple-flavored syrup or extract for a stronger maple note.
No-bake crust
Skip baking the crust and simply press it into the pan, then chill before filling.
Individual servings
Press the crust into muffin tins or small jars for personal-sized pies.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Covered; best within 3–4 days for optimal texture |
| Freezer | Up to 1 month | Wrap well; thaw overnight in the refrigerator |
| Make-ahead | 1–2 days | Ideal for preparing the day before serving |
FAQ
Test your knowledge
5 quick questions about this pecan cream pie
1. Protein per slice?
2. Net carbs per slice?
3. What helps the filling set properly?
4. What is the crust made from?
5. Best way to serve the pie?
