Kentucky Derby Pie - Bourbon Pecan Pie - KETO style!

2 min read

Holidays are coming.... that means PIE! This is one of our family favorites (as in someone WILL fight you for the last piece). I have included the "non keto" recipe at the bottom - but here is how to make it gluten free, keto, and low carb!


If making your own keto crust:

 - 1 & 1/2 cups almond flour (you can also use pecan flour or a mix of the 2)

-  1/4 cup melted butter

- 1/4 cup sugar substitute (again I recommend mixing white and brown)

- 1/4 teaspoon of salt

* Combine all ingredients until it resembles crumbs. Place it all into a greased pie pan (glass or ceramic works best). Spread out across the pan. Use a fork to poke holes randomly in the bottom of the crust. Bake for 12 minutes, let cool before placing filling mixture inside the crust and bake the remainder of the time required for the whole pie. 

* If prebaking the pie crust, refrigeration is not required because there are no eggs in the crust. You may want to bake closer to 15 - 20 minutes if prebaking and then cover the whole pie with foil when baking with the filling later


  • Preheat oven to 365 degrees
  • In saucepan combine sugar substitute, syrup, and butter until combined. Set aside and let cool slightly
  • In a large bowl, combine beaten eggs, bourbon, vanilla, and salt.
  • Slowly which in sugar/butter mixture. Whisking constantly.
  • Mix in Chocolate chips and chopped pecans.
  • Place all of mixture into the pie crust.
  • Optional: top with whole pecans 
  • Bake in preheated oven 55 mins or until golden brown.
  • Serve warm or chilled (best with vanilla ice cream - Rebel Creamery has a keto friendly vanilla)

Non - Keto version

* The email will not be published on the website.