The Best Keto Christmas Pies (Sugar Free & Budget-Friendly)

Cozy Christmas Baking on a Budget

Christmas at our house means warm ovens and a dessert table packed with pie. When my husband was diagnosed with Type 2 diabetes and put on meds for high cholesterol and blood pressure, I refused to let those silky fillings and buttery crusts disappear from our holiday. Instead, I started rebuilding our favorite pies as keto and Sugar Free, plus budget-friendly, so we could keep the same rich, creamy, holiday flavors without the sugar spike or the extra strain on our wallet. Are you ready for The Best Keto Christmas Pies (Sugar Free & Budget-Friendly)?

In this post, you will get a quick guide to Easy Keto pie basics, so you know which flours, fats, and sweeteners work best for crusts and fillings. After that, you will find a collection of Keto Dessert Recipes as Christmas pies, from classics like pumpkin and pecan to chocolate and no-bake options, all in an easy format. Each recipe includes a clear ingredient list with exact measurements (one ingredient per line) and simple, step-by-step directions you can follow even on a busy December afternoon.

Every pie uses common ingredients that you can buy at most grocery stores or order online without hunting all over. Most of these pies also freeze well, which helps with planning ahead, avoiding last-minute stress, and stretching your holiday budget. You will be able to bake once, enjoy twice, and still keep your health goals in sight.

How to Make the Best Keto Christmas Pies Every Time

Keto Christmas pies can taste just as rich, cozy, and “real” as the sugar-filled versions you grew up with. The secret is knowing which low-carb ingredients behave like the old ones, and which need a little extra care. Once you understand the basics, you can follow any keto pie recipe with confidence, or tweak old family favorites to fit your new way of eating and spending.

Let’s start with the building blocks: sweeteners, flours, fats, and simple crust options that work every single time.

Keto Pie Basics: Sweeteners, Flours, and Fats That Actually Work

Traditional pies rely on white sugar and white flour. They taste great, but they hit blood sugar hard.

Regular sugar is pure carbohydrate. Your body breaks it down quickly, which spikes blood sugar and insulin. White flour is also high in carbs and low in fiber, so it acts a lot like sugar once you eat it. That combo is rough on anyone with diabetes, insulin resistance, or anyone who wants steady energy on a keto diet.

Keto friendly baking swaps those high-carb ingredients for low-carb sweeteners and flours that give you the same holiday flavor without the blood sugar roller coaster.

Keto sweeteners that work for pies

You will see these sweeteners over and over in keto pie recipes:

Erythritol Sweetener: A sugar alcohol with almost no calories or carbs. It has a clean taste and helps give structure, but it can crystallize and feel a little crunchy in some fillings if you use it alone.
Allulose: A rare sugar that tastes almost like regular sugar. It stays smooth and soft, and it caramelizes and browns more than erythritol.
Monk fruit blends: Usually monk fruit mixed with erythritol or allulose. These taste close to sugar and are easy to find as 1:1 “sugar replacement” products.
Stevia blends: Often stevia with erythritol or allulose. Pure stevia is very strong and can taste bitter, which is why it is almost always blended.

These sweeteners do not all behave the same. That matters for pie texture and sweetness.

Simple guidance for holiday pie baking:

For most pie fillings: Use a granular 1:1 blend, such as erythritol or a monk fruit blend that says “measures like sugar.” This gives structure and sweetness close to classic recipes.
For silky fillings and toppings: Use powdered sweetener. Powdered blends are perfect in:
- Cheesecake-style fillings
- Custard or mousse pies
- Whipped cream or cream cheese toppings Powdered sweetener dissolves better and keeps the texture smooth instead of gritty.
If you use allulose: Reduce the amount slightly, usually by about 25 percent. Allulose tastes very sweet and browns faster, so too much can make a pie darker and softer than you want.

If you ever swap one type of sweetener for another, remember that you are changing more than sweetness. You might change how firm the filling sets or how fast the crust browns. When in doubt, follow the sweetener listed in the recipe, at least the first time.

Low-carb flours and how they behave

Keto pie crusts use very little, if any, wheat flour. Instead, you rely on low carb flours that are higher in fat and fiber with far fewer net carbs.

Here are the most common ones and how they behave.

Low carb flour comparison chart

Flour / Ingredient	Approx. Carbs (per 1/4 cup, total carbs)	Texture & Best Use	Key Notes
Almond flour	About 6 g	Tender, nutty; great for pie crusts, crumbs	Easy to use 1:1 with many recipes; browns quickly; can be pricey
Coconut flour	About 8 g	Dry, very absorbent	Use 1 to 4 tablespoons per recipe; always add extra eggs or liquid
Oat fiber	About 1 g	Light, fluffy	Adds bulk without many carbs; best mixed with other low carb flours
Ground flax seed	About 8 g	Slightly gummy, earthy	Acts as a binder; adds fiber and structure; works well in crusts and rolls

A few simple rules help you avoid crumbly or soggy crusts:

Almond flour is your main “workhorse” for pies. It has a mild nutty flavor and bakes up tender but sturdy. It does not create long gluten strands like wheat flour, so it will not be stretchy, but it makes a great press-in crust.
Coconut flour is extremely thirsty. If you add coconut flour to a crust, you only need a small amount or the dough will turn dry and crumbly. Always pair it with more eggs or fat.
Oat fiber can make crusts feel more like traditional flour, but you use it in small amounts. It has almost no calories or carbs, so it is a nice budget helper if you want to stretch almond flour.
Ground flax helps bind the crust and adds chew. It can be helpful in a crust that tends to fall apart, but a little goes a long way.

The biggest mindset shift with keto baking is this: low-carb flours do not swap 1:1 with regular flour. If you want your pies to work, follow tested ratios. Only start changing flours once you understand how each one affects moisture, structure, and flavor.

On the fat side, keto pies are more forgiving. Butter, coconut oil, and sometimes ghee or neutral avocado oil all work well. Butter brings the best holiday flavor, so most of the recipes here use it, especially in crusts and crumb toppings.

Easy Keto Pie Crusts: Press-In Almond Crusts, Chocolate Crusts, and No-Crust Options

Most people give up on homemade pie because of the crust. Traditional dough needs rolling, chilling, and careful handling. Keto baking skips a lot of that, which makes life easier, especially during the holidays.

Press-in crusts and crustless pies are your best friends when time, money, and energy are low.

Simple almond flour press-in crust

This is the base you will see under many low-carb pies. It takes a few minutes to stir together and you press it right into the pie plate with your hands or the bottom of a measuring cup.

A basic ratio looks like this:

About 1 ½ to 2 cups almond flour
3 to 5 tablespoons melted butter
2 to 4 tablespoons granular keto sweetener
A pinch of salt, and sometimes a little cinnamon or vanilla

You mix everything until it feels like damp sand that clumps when you squeeze it. Then:

Press it across the bottom of a greased pie plate and gently up the sides.
Dock the bottom with a fork a few times so it does not bubble.
Bake until just golden at the edges, not dark brown.
Cool before adding a cold filling.

If you see small cracks after baking, do not panic. You can:

Press a bit of extra crust mixture into the crack while the crust is still warm, or
Melt a teaspoon of butter and brush it over the crack to help seal it.

Once the filling goes in, nobody will see it.

Press-in crusts are great for beginners because there is no rolling, no tearing, and no fancy shaping. They hold creamy fillings well and slice cleanly once chilled.

Easy chocolate keto crust

A chocolate crust feels fancy, but it is almost the same process as the almond crust.

You start with the same almond flour base, then add cocoa powder and a little extra sweetener.

Typical ratio:

1 ½ cups almond flour
¼ to ⅓ cup unsweetened cocoa powder
4 to 6 tablespoons melted butter
3 to 5 tablespoons granular sweetener
Pinch of salt and a splash of vanilla

Since cocoa powder is dry, you may need a bit more butter to get that damp-sand texture. You want the mixture to press together without crumbling apart.

Press, bake until fragrant and slightly darker, then cool before adding a no-bake chocolate, peppermint, or cheesecake-style filling.

When a crustless pie makes sense

Sometimes you just do not want to fuss with crust at all. Maybe almond flour is pricey this week, you are low on butter, or you are cooking for very strict low-carb eaters.

In that case, crustless pies are a smart choice.

Here is how to keep them delicious:

Generously butter the pie plate or use a thin coat of neutral oil.
Pour in your custard or cheesecake-style filling.
Bake until the center is just set and a bit wobbly.
Cool completely, then chill for clean slices.

Custard pies (like pumpkin or eggnog-style) and cheesecake pies work very well crustless. The edges form a gentle “skin” that acts a bit like a crust and gives shape. You still get all the flavor, without the extra carbs or cost from almond flour.

Budget Tips for Frugal Holiday Baking on a Keto Diet

Keto ingredients can look expensive, especially around Christmas when you are buying gifts and feeding a crowd. With a little planning, though, you can bake rich, festive pies at home for less than specialty bakery desserts.

Here are practical ways to keep costs in check while still making pies everyone loves.

Buy nuts and almond flour in bulk
Almond flour, pecans, and walnuts cost more per pound in small bags. Check warehouse clubs, discount stores, or online bulk deals. Store extra in the freezer in an airtight container so the fats do not go rancid. You can even grind whole almonds into almond meal in a food processor for rustic crusts.

Watch for sales on butter and cream in late fall
Grocery stores often discount butter, heavy cream, and cream cheese before Thanksgiving and Christmas. When you see a good price, buy extra. Butter and cream cheese both freeze well. Label the packages with the date and stash them for December baking.

Use store-brand cream cheese and dairy
Most pies do not need fancy name-brand cream cheese or cream. Store brands usually work just as well in baked fillings and cheesecakes. If the texture feels a little softer, chilling the pie overnight usually fixes it.

Save and freeze extra egg whites or yolks
Many pie recipes use more yolks than whites, or the other way around. Instead of letting the leftover part sit in the fridge and spoil:

Freeze whites or yolks in small containers or ice cube trays.
Label how many are in each container.
Use them later for meringue, custard, keto toffee candy, or another pie.

This stretches your egg budget and reduces waste.

Plan a pie menu that reuses ingredients
If you are making more than one pie, choose recipes that share ingredients. For example:

Two pies that both use almond flour crusts
Several fillings that use cream cheese, eggs, and heavy cream
Toppings that all use the same powdered sweetener

This way you buy bigger packages at lower cost and use them up fully instead of keeping lots of half-used items.

Bake ahead and freeze
Many keto pies freeze beautifully. If you spread your baking over several weeks, you can also spread the expense.

Ideas:

Make crusts one weekend and freeze them.
Bake cheesecakes or firm custard pies, cool completely, wrap tightly, and freeze.
Thaw in the fridge the day before you plan to serve.

Homemade frozen pies usually cost less per slice than gluten-free or sugar-free pies from a bakery, and you control every ingredient.

Stick to a few trusted sweeteners
Instead of buying every new keto sweetener on the shelf, pick one or two that work for you, such as a 1:1 erythritol blend and maybe allulose for special recipes. Use them across multiple pies. This keeps your pantry simple and your budget steady.

With these basics in place, you can bake beautiful, keto-friendly Christmas pies without feeling like your grocery bill is another holiday stress.

Rich Chocolate Christmas Pies (Keto and Sugar Free Favorites)

If your crew loves chocolate at Christmas as much as mine does, these keto chocolate pies will save the holiday dessert table. Pair them with Keto Christmas Crack or keto candy recipes for ultimate holiday treats, skipping the guilt of traditional Christmas candy. They taste rich and indulgent, but stay sugar-free and low-carb so you can serve seconds without worry.

Each recipe uses simple ingredients, clear measurements, and basic steps that work even if you are new to keto baking.

Keto Mississippi Mud Pie

This keto Mississippi mud pie has three layers, all chocolate and all rich: a nutty crust, a dense brownie-style layer, and a creamy chocolate topping. It looks fancy on the table but uses pantry ingredients and a simple method.

Ingredients (nutty crust)
1 ½ cups blanched almond flour or very finely ground pecans
3 tablespoons unsweetened cocoa powder
3 tablespoons powdered keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (brownie layer)
½ cup melted butter
½ cup granular keto sweetener
2 large eggs, room temperature
⅓ cup unsweetened cocoa powder
¾ cup blanched almond flour
¼ teaspoon fine sea salt
½ teaspoon baking powder
¼ teaspoon instant coffee or espresso powder (optional, for deeper flavor)
½ teaspoon vanilla extract
¼ cup Sugar-Free Chocolate Chips

Ingredients (creamy chocolate topping)
¾ cup heavy whipping cream
1 cup sugar-free dark chocolate chips or chopped sugar-free chocolate
2 tablespoons powdered keto sweetener
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, stir almond flour or ground pecans, cocoa, sweetener, and salt in a bowl.
Add melted butter and vanilla, then mix until the texture feels like damp sand and clumps when pressed.
Press crust mixture evenly across the bottom and up the sides of the pie plate. Bake for 10 to 12 minutes, until set and slightly fragrant. Cool while you make the brownie layer.
For the brownie layer, whisk melted butter and granular sweetener in a bowl. Add eggs and vanilla, then whisk until smooth.
Sift in cocoa, almond flour, salt, baking powder, and espresso powder if using. Stir until just combined, then fold in Sugar-Free Chocolate Chips.
Spread brownie batter over the cooled crust. Bake for 15 to 18 minutes, until the top looks set and a toothpick near the center comes out with moist crumbs, not wet batter. Do not overbake.
Cool the pie completely at room temperature.
For the creamy topping, heat heavy cream in a small pot until steaming, not boiling.
Remove from heat, add chocolate and powdered sweetener, and let sit for 2 to 3 minutes. Whisk until smooth and glossy. Stir in vanilla.
Let the ganache cool for about 10 minutes, until it thickens slightly but is still pourable.
Pour over the brownie layer and spread gently to the edges.
Chill at least 4 hours, or overnight, until the topping is firm enough to slice cleanly.
Store covered in the fridge for up to 4 days. Let slices sit at room temperature for 10 to 15 minutes before serving for the best texture.

Keto German Chocolate Pie

This keto German chocolate pie tastes like German chocolate cake in a pie pan, with a rich chocolate filling and a buttery coconut pecan topping. Toasting the coconut and nuts adds a deep, cozy flavor that feels right for Christmas.

Ingredients (crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (chocolate custard filling)
1 ½ cups heavy cream
½ cup unsweetened almond milk or other low-carb milk
½ cup granular keto sweetener
3 tablespoons unsweetened cocoa powder
4 ounces sugar-free dark chocolate, chopped
4 large egg yolks
1 teaspoon vanilla extract
⅛ teaspoon xanthan gum (optional, for extra thick filling)
Pinch of salt

Ingredients (coconut pecan topping)
¾ cup unsweetened shredded coconut
½ cup chopped pecans
½ cup heavy cream
¼ cup granular or powdered keto sweetener
2 tablespoons butter
½ teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, stir almond flour, sweetener, and salt in a bowl. Add melted butter and vanilla, then mix until the dough clumps together.
Press the mixture into the pie plate, working up the sides. Bake for 10 to 12 minutes, until lightly golden. Cool while you make the filling.
For the chocolate filling, add heavy cream, almond milk, sweetener, and cocoa to a saucepan. Whisk until smooth, then heat over medium until steaming.
Take the pan off the heat, add chopped chocolate, and let sit 2 minutes. Whisk until fully melted and smooth.
In a separate bowl, whisk egg yolks with a small splash of the warm chocolate mixture to temper them. Slowly whisk in about ½ cup of the warm mixture while stirring constantly.
Pour the egg mixture back into the saucepan. Return to low heat and cook, whisking often, until the custard thickens and lightly coats the back of a spoon, about 5 to 7 minutes.
If using xanthan gum, sprinkle it lightly over the surface and whisk well so no clumps form. Add vanilla and a pinch of salt.
Pour the custard into the cooled crust. Smooth the top, then chill for at least 2 hours to start setting.
For the topping, place coconut and pecans on a baking sheet. Toast in the 350°F oven for 5 to 8 minutes, stirring once, until fragrant and lightly browned. Watch closely so they do not burn.
In a saucepan, heat heavy cream, sweetener, and butter over medium heat. Simmer gently, stirring often, until slightly thickened, about 5 minutes.
Remove from heat, then stir in toasted coconut, pecans, vanilla, and salt. Let the mixture cool until it is warm but not hot and has thickened.
Spoon the coconut pecan topping evenly over the chilled chocolate filling.
Chill the assembled pie for at least 3 more hours, or overnight, until firm. Slice with a sharp knife and wipe the blade between cuts for clean slices.

Keto French Silk Pie

Keto French silk pie is all about texture. The filling is silky and mousse-like, set in a simple almond flour crust and topped with a cloud of sugar-free whipped cream. It feels fancy, but you can make it with basic ingredients.

If you use eggs, treat them safely. Use pasteurized eggs or cook the mixture gently so it reaches a safe temperature before cooling.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons powdered keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (French silk filling)
4 ounces sugar-free dark chocolate or high-quality unsweetened chocolate
1 cup heavy whipping cream (for folding into the filling)
¾ cup butter, softened to room temperature
¾ cup powdered keto sweetener
2 large eggs, pasteurized if possible
2 teaspoons vanilla extract
Pinch of salt

Ingredients (whipped cream topping)
1 cup heavy whipping cream
3 tablespoons powdered keto sweetener
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, mix almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture holds together when pressed.
Press into the bottom and sides of the pie plate. Bake 10 to 12 minutes, until lightly golden. Cool completely.
For the filling, melt the chocolate in a heat-safe bowl over a small pot of simmering water, or in the microwave in short bursts. Stir until smooth and let the melted chocolate cool to lukewarm.
In a large bowl, whip 1 cup heavy cream to stiff peaks. Set in the fridge to keep cold.
In another bowl, beat softened butter and powdered sweetener until very light and fluffy, 3 to 5 minutes.
Beat in the cooled melted chocolate, vanilla, and salt until smooth.
If using pasteurized eggs raw, add them one at a time, beating well after each addition until the mixture is very creamy.
If you prefer lightly cooked eggs, place the beaten chocolate-butter mixture over a bowl of warm water and beat in the eggs while gently warming, keeping the mixture below a simmer and stirring until it reaches at least 160°F. Cool to room temperature before folding in whipped cream.
Gently fold the cold whipped cream into the chocolate mixture in two or three additions, using a spatula and wide strokes to keep the volume.
Spoon the filling into the cooled crust and smooth the top.
Chill for at least 4 hours, or overnight, until the filling is firm enough to slice but still silky.
For the topping, whip cream, powdered sweetener, and vanilla to soft or medium peaks.
Spread or pipe over the chilled pie. For a festive touch, garnish with white chocolate shavings. Keep refrigerated until serving.

Keto Chocolate Pie (Classic Creamy Version)

This classic creamy keto chocolate pie is a great starter recipe if you are new to low-carb baking. The stovetop pudding-style filling is thick, smooth, and forgiving, and it pairs well with either a plain almond crust or a chocolate almond crust.

Ingredients (almond or chocolate crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
3 tablespoons unsweetened cocoa powder (optional, for chocolate crust)
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (chocolate pudding filling)
1 ½ cups heavy cream
1 cup unsweetened almond milk or other low-carb milk
½ cup granular keto sweetener
¼ cup unsweetened cocoa powder
3 large egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
⅛ teaspoon xanthan gum or glucomannan (optional, for extra thickening)
Pinch of salt

Ingredients (whipped cream topping)
1 cup heavy whipping cream
3 tablespoons powdered keto sweetener
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, mix almond flour, sweetener, cocoa if using, and salt. Add melted butter and vanilla. Stir until crumbly but moist.
Press into the pie plate and work up the sides. Bake for 10 to 12 minutes, until the edges are set. Cool while you make the filling.
For the filling, whisk cream, almond milk, sweetener, cocoa, and salt in a saucepan until no cocoa lumps remain.
Heat over medium, stirring often, until steaming. Do not let it boil hard.
In a small bowl, whisk egg yolks. Slowly drizzle in about ½ cup of the hot chocolate mixture while whisking to temper the yolks.
Pour the yolk mixture into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until thickened and it coats the back of a spoon, about 5 to 8 minutes.
If using xanthan gum, sprinkle a small pinch at a time over the surface, whisking well after each pinch so it does not clump. You may not need the full amount for a thick pudding.
Remove from heat and stir in butter and vanilla until smooth.
Pour the hot filling into the cooled crust. Smooth the top.
Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate/chill at least 4 hours.
For the topping, whip cream, powdered sweetener, and vanilla to soft or medium peaks.
Spread over the chilled pie. Slice and serve, storing leftovers covered in the fridge.

Keto Chocolate Meringue Pie

This keto chocolate meringue pie swaps whipped cream for a tall, fluffy meringue topping that browns lightly in the oven. The key is a stable meringue made with powdered low-carb sweetener and cream of tartar, plus gentle baking so the chocolate filling stays smooth.

Ingredients (crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (chocolate filling)
1 ½ cups heavy cream
1 cup unsweetened almond milk or other low-carb milk
½ cup granular keto sweetener
¼ cup unsweetened cocoa powder
3 large egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
⅛ teaspoon xanthan gum (optional)
Pinch of salt

Ingredients (meringue topping)
4 large egg whites, room temperature
½ cup powdered keto sweetener
½ teaspoon cream of tartar
½ teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, mix almond flour, sweetener, and salt. Stir in melted butter and vanilla until the mixture clumps.
Press into the pie plate and up the sides. Bake for 10 to 12 minutes, until set and just golden. Cool slightly.
For the chocolate filling, whisk cream, almond milk, sweetener, cocoa, and salt in a saucepan until smooth.
Heat over medium until steaming. In a small bowl, whisk egg yolks.
Temper the yolks with about ½ cup of the hot mixture, whisking constantly, then pour back into the saucepan.
Cook over medium-low heat, stirring often, until the mixture thickens, about 5 to 7 minutes. Do not boil hard.
Remove from heat. Stir in butter and vanilla. If using xanthan gum, sprinkle very lightly and whisk until combined.
Pour the filling into the baked crust. Smooth the top and keep the oven at 350°F.
For the meringue, place egg whites and cream of tartar in a clean, dry bowl. Beat on medium speed until foamy.
Increase speed to medium-high and slowly add powdered sweetener. Beat until glossy, stiff peaks form. Beat in vanilla at the end.
Spoon the meringue over the hot filling, making sure to seal the edges where the meringue meets the crust so it does not shrink away.
Use the back of a spoon to create swirls and peaks on the surface.
Bake for 10 to 15 minutes, rotating halfway, until the meringue is lightly browned on top. If it browns too quickly, lower the oven rack.
Cool at room temperature for at least 1 hour, then chill another 2 to 3 hours. This helps the filling firm up without overcooking it.
Store covered in the fridge. Meringue is best within 1 to 2 days.

Keto Chocolate Peanut Butter Pie

This no-bake keto chocolate peanut butter pie tastes like giant Peanut Butter Cups. It has a nutty crust, a creamy peanut butter cheesecake filling, and a smooth chocolate ganache on top.

Use unsweetened natural peanut butter or a low-sugar brand to keep carbs down.

Ingredients (nutty crust)
1 ¼ cups almond flour or finely ground peanuts
¼ cup crushed roasted peanuts (optional, for extra texture)
3 tablespoons powdered or granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (peanut butter filling)
8 ounces cream cheese, softened
¾ cup natural unsweetened peanut butter
½ cup powdered keto sweetener
1 teaspoon vanilla extract
¾ cup heavy whipping cream

Ingredients (chocolate ganache topping)
¾ cup Sugar-Free Chocolate Chips or chopped sugar-free chocolate
½ cup heavy cream
1 tablespoon butter
1 tablespoon powdered keto sweetener (optional, for a sweeter ganache)

Instructions

For the crust, stir almond flour, crushed peanuts, sweetener, and salt in a bowl. Add melted butter and vanilla and mix until it holds together when pressed.
Press the crust mixture into a 9-inch pie plate, forming an even layer on the bottom and slightly up the sides.
Chill the crust for 20 to 30 minutes while you make the filling.
For the filling, beat softened cream cheese and peanut butter in a bowl until smooth and fluffy.
Add powdered sweetener and vanilla, then beat again until creamy. Scrape down the sides of the bowl.
In a separate bowl, whip heavy cream to stiff peaks.
Gently fold the whipped cream into the peanut butter mixture in two or three additions, keeping as much air as possible.
Spread the filling into the chilled crust and smooth the top.
Chill for at least 1 hour to start firming.
For the ganache, heat heavy cream in a small saucepan until steaming. Remove from heat and add chocolate, butter, and sweetener if using.
Let sit for 2 minutes, then whisk until smooth and glossy. Let cool for 10 to 15 minutes until it thickens slightly.
Pour the ganache over the chilled peanut butter layer and tilt the pan gently so it covers the surface.
Chill at least 4 hours, or overnight, until the pie is very firm and slices cleanly.
Store covered in the fridge for up to 4 days.

Keto Chocolate Mousse Pie

This keto chocolate mousse pie feels light and airy, but still tastes rich. It is perfect when you want something that looks special without a long list of steps. You can bake a simple almond crust, or skip the crust and pour the mousse into a buttered dish for a crustless version.

Ingredients (optional almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (chocolate mousse filling)
1 ¼ cups heavy whipping cream, cold
¾ cup sugar-free dark chocolate chips or chopped chocolate
3 tablespoons unsweetened cocoa powder
¼ cup powdered keto sweetener
1 teaspoon vanilla extract
Pinch of salt

Instructions

If using a crust, preheat your oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, mix almond flour, sweetener, and salt. Stir in melted butter and vanilla until combined.
Press into the pie plate and bake 10 to 12 minutes, until just golden. Cool completely. If you skip the crust, lightly butter a 9-inch pie plate or dish.
For the mousse, heat ½ cup of the heavy cream in a small saucepan until steaming.
Remove from heat, add chocolate and cocoa powder, and let sit 2 minutes. Whisk until completely smooth. Add a pinch of salt and 2 tablespoons of powdered sweetener. Let cool to room temperature.
In a large bowl, whip the remaining ¾ cup cold cream with the rest of the powdered sweetener and vanilla until it reaches medium peaks. You want it thick but not grainy.
Stir a small spoonful of whipped cream into the cooled chocolate mixture to lighten it.
Gently fold the remaining whipped cream into the chocolate in two or three additions. Use slow, wide motions so you do not knock out the air. Stop as soon as the color looks even.
Spoon the mousse into the cooled crust or buttered dish and smooth the top.
Chill for at least 3 hours, or overnight, so the mousse firms up enough to slice but stays airy.
Serve as is, or top with extra whipped cream and shaved sugar-free chocolate, crushed keto peppermint bark.

Keto Chocolate Chess Pie

Keto chocolate chess pie has a crackly, sugary-looking top with a fudgy, brownie-like center. It is simple and old-fashioned, which makes it a great fit for a frugal Christmas menu.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (chocolate chess filling)
½ cup melted butter
¾ cup granular keto sweetener
3 large eggs
¼ cup unsweetened cocoa powder
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, mix almond flour, sweetener, and salt. Stir in melted butter and vanilla until the mixture is moist and crumbly.
Press into the pie plate and up the sides. Bake for 10 to 12 minutes, until lightly golden. Cool slightly.
For the filling, whisk melted butter and sweetener in a bowl until the sweetener starts to dissolve.
Add eggs one at a time, whisking well after each addition until smooth and shiny.
Sift cocoa powder over the mixture, then whisk until combined.
Add heavy cream, vanilla, and salt. Stir until smooth. The batter will be fairly thin.
Pour the filling into the warm crust.
Bake for 25 to 35 minutes, until the top is puffed and cracked and the edges are set. The center should still have a slight jiggle, like a soft brownie.
To check doneness, gently shake the pie. If the outer 2 inches look firm and the center moves slightly as one piece, it is ready. If the center looks liquid, bake a few more minutes.
Cool to room temperature, then chill for at least 2 hours for cleaner slices, or serve slightly warm with sugar-free whipped cream or crumbled keto bark for a gooier texture.
Store covered in the fridge for up to 4 days.

Classic Holiday Pies Made Keto (Pumpkin, Pecan, Apple, and More)

These pies bring all the familiar Christmas flavors, just with smart Low Carb swaps. You still get gooey pecan, silky pumpkin, and cozy “apple” spice (thanks to a clever swap that slashes net carbs), without sugar or a blood sugar spike. Most use the same basic Almond Flour crust and pantry ingredients, which keeps costs and stress low.

You can pick one pie for a small gathering or bake a few and slice them thinner for a dessert sampler. Either way, no one at the table has to know they are keto unless you tell them.

Keto Pecan Pie

This keto pecan pie is gooey, buttery, and loaded with toasted pecans. There is no corn syrup, no sugar, and the filling still sets into that classic sticky center.

You can use allulose syrup if you have it, or make a simple “syrup” with sweetener, butter, and a bit of thickener.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (pecan filling)
1 ½ cups pecans
½ cup butter
½ cup allulose syrup (or ¼ cup water plus ¼ cup additional granular sweetener)
¾ cup granular keto sweetener
3 large eggs, room temperature
1 teaspoon vanilla extract
¼ teaspoon molasses (optional, for flavor, adds minimal carbs)
¼ teaspoon xanthan gum
¼ teaspoon fine sea salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, stir almond flour, sweetener, and salt in a bowl. Add melted butter and vanilla and mix until it clumps when pressed.
Press crust into the bottom and sides of the pie plate. Bake for 10 to 12 minutes, until just starting to turn golden. Set aside to cool slightly.
Spread the pecans on a dry baking sheet/pan. Toast in the hot oven for 6 to 8 minutes, until fragrant and slightly darker. Cool a few minutes while you make the filling.
For the filling, melt butter in a saucepan over low heat. Add allulose syrup (or water and extra sweetener), remaining granular sweetener, and salt. Heat gently, whisking, until the sweetener mostly dissolves. Do not boil hard.
Remove from heat. Sprinkle xanthan gum lightly over the surface and whisk well so no clumps form. Let the mixture cool until warm but not hot.
In a mixing bowl, whisk eggs, vanilla, and molasses if using. Slowly pour the warm butter mixture into the eggs while whisking constantly so the eggs do not scramble.
Arrange toasted pecans over the bottom of the pre-baked crust. Pour the filling over the pecans. They will float up, which is fine.
Bake at 350°F for 30 to 40 minutes, until the edges are set and the center has a soft jiggle, not liquid. If the crust browns too fast, cover the edges with foil.
Cool at room temperature for at least 3 hours. The filling will continue to firm as it cools.
Chill for cleaner slices, then bring to room temperature for serving so the texture turns soft and gooey again.

Keto Pumpkin Cream Pie

This pumpkin cream pie is silky and smooth, without the stress of a traditional custard. The cream cheese and heavy cream make it very forgiving, so it is hard to overbake.

Use plain pumpkin puree, not pumpkin pie mix, plus your favorite pumpkin pie spice.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons powdered or granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (pumpkin cream filling)
8 ounces cream cheese, softened
1 ½ cups pumpkin puree (canned or homemade, well drained)
¾ cup powdered keto sweetener
2 large eggs, room temperature
½ cup heavy cream
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon fine sea salt

Instructions

Heat oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, mix almond flour, sweetener, and salt. Stir in melted butter and vanilla until it forms moist crumbs.
Press into the plate and up the sides. Bake 10 to 12 minutes, until just golden. Cool slightly while you make the filling.
In a large bowl, beat cream cheese until smooth and fluffy. Scrape the bowl.
Add pumpkin puree, powdered sweetener, pumpkin pie spice, salt, and vanilla. Beat until smooth and no streaks of cream cheese remain.
Add eggs one at a time, beating on low until just blended.
Pour in heavy cream and mix on low until the batter looks even. Avoid whipping too much air into it.
Tap the bowl gently on the counter to pop any big air bubbles. Pour filling into the baked crust and smooth the top.
Bake at 325°F if your oven runs hot, or keep at 350°F but use the middle rack. Bake 35 to 45 minutes, until the edges are set and the center still has a soft wobble.
To avoid cracks, do not overbake, and once done, turn off the oven, open the door slightly, and let the pie sit inside for 15 minutes before moving it.
Cool to room temperature, then chill at least 4 hours, preferably overnight.
Serve cold with sugar-free whipped cream on top if you like.

Keto Pumpkin Chiffon Pie

Pumpkin chiffon pie is lighter and airier than classic pumpkin pie. It is perfect after a heavy meal when you still want something festive but not dense.

You can use a simple nut crust or make it crustless for fewer carbs and less cost.

Ingredients (optional nut crust)
1 ¼ cups blanched almond flour
¼ cup finely chopped pecans or walnuts
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (pumpkin chiffon filling)
1 cup pumpkin puree
½ cup heavy cream
½ cup water
½ cup granular keto sweetener
2 large egg yolks
2 large egg whites
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons unflavored gelatin powder
2 tablespoons cold water (for blooming gelatin)
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
¼ teaspoon cream of tartar

Instructions

If using a crust, heat oven to 350°F (175°C) and grease a 9-inch pie plate.
For the crust, stir almond flour, chopped nuts, sweetener, and salt together. Add melted butter and vanilla and mix until crumbly but moist. Press into the plate and up the sides. Bake 10 to 12 minutes, then cool completely. For a crustless pie, butter the pie dish and skip the baking step.
In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let it sit to bloom for 5 minutes.
In a saucepan, whisk pumpkin puree, heavy cream, ½ cup water, sweetener, egg yolks, pumpkin pie spice, salt, and vanilla.
Cook over medium-low heat, stirring often, until the mixture steams and thickens slightly, about 5 to 7 minutes. Do not boil.
Remove from heat. Add the bloomed gelatin and whisk until fully dissolved. Let the mixture cool to just warm, stirring now and then to prevent a skin.
In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Continue beating while you slowly add a spoonful of granular sweetener if you like a bit more structure, then beat to glossy medium peaks.
Gently fold one third of the whipped whites into the warm pumpkin mixture to lighten it. Fold in the rest with slow, sweeping motions so you keep the air.
Pour the chiffon filling into the cooled crust or buttered dish. Smooth the top.
Chill for at least 4 hours, or until the pie is firm and sliceable.
Serve cold with a small dollop of whipped cream if you want extra richness.

Keto Apple Pie (Low Carb Apple Swap)

Classic apple pie flavor without the carb load comes from a smart swap. Chayote squash or peeled zucchini takes on the taste and texture of cooked apples when you simmer it with lemon, cinnamon, and apple extract.

Use your favorite almond flour crust and add a simple crumb topping if you like.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (apple-style filling)
4 cups peeled, seeded, and thinly sliced chayote squash or zucchini
2 tablespoons butter
½ cup granular keto sweetener
2 tablespoons lemon juice
¼ cup water
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice (optional)
1 teaspoon apple extract or apple flavoring
¼ teaspoon xanthan gum
¼ teaspoon fine sea salt

Ingredients (optional crumb topping)
¾ cup blanched almond flour
¼ cup chopped pecans or walnuts
¼ cup granular keto sweetener
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
3 tablespoons melted butter

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, stir almond flour, sweetener, and salt. Add melted butter and vanilla and mix until it clumps. Press into the plate and up the sides. Bake 10 to 12 minutes, then set aside.
For the filling, add sliced chayote or zucchini, butter, sweetener, lemon juice, water, cinnamon, nutmeg, allspice, and salt to a large skillet.
Cook over medium heat, stirring often, until the slices are tender but not mushy, about 15 to 20 minutes. Add a splash of water if the pan gets dry.
Stir in apple extract. Taste and adjust cinnamon or sweetener if needed.
Sprinkle xanthan gum lightly over the mixture while stirring to avoid clumps. Cook 1 to 2 more minutes until the sauce thickens to a glossy syrup. Remove from heat.
For the crumb topping, mix almond flour, chopped nuts, sweetener, cinnamon, and salt. Stir in melted butter until the mixture forms moist crumbs.
Spoon the “apple” filling into the baked crust and spread evenly.
Sprinkle crumb topping evenly over the filling, breaking up any large clumps.
Bake for 20 to 25 minutes, until the topping is golden and the filling bubbles at the edges.
Cool at least 30 to 45 minutes so the filling thickens before slicing. Serve warm or at room temperature.

Keto Cranberry Apple Crumb Pie

This pie takes that low-carb “apple” filling and brightens it with tart cranberries. The result is sweet, tangy, and perfect with a scoop of sugar-free vanilla ice cream.

You can use an almond crust or skip the bottom crust and let the crumb topping be the star.

Ingredients (optional almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (cranberry apple-style filling)
3 cups peeled, sliced chayote squash or zucchini
1 ½ cups fresh or frozen cranberries
3 tablespoons butter
½ cup granular keto sweetener
2 tablespoons brown-style keto sweetener (optional, for deeper flavor)
3 tablespoons lemon juice
¼ cup water
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon apple extract
¼ teaspoon xanthan gum
¼ teaspoon fine sea salt

Ingredients (nutty crumb topping)
1 cup blanched almond flour
½ cup chopped pecans or walnuts
¼ cup granular keto sweetener
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
4 tablespoons melted butter

Instructions

Heat oven to 350°F (175°C). Grease a 9-inch pie plate.
If using a bottom crust, prepare almond flour crust as in earlier recipes, press into the plate, and bake 10 to 12 minutes. If skipping the crust, just butter the pie dish.
For the filling, add sliced chayote or zucchini, cranberries, butter, both sweeteners, lemon juice, water, cinnamon, ginger, nutmeg, and salt to a large saucepan or deep skillet.
Cook over medium heat, stirring often, until cranberries start to burst and the squash is tender, about 15 minutes.
Stir in apple extract. Taste and adjust sweetness, keeping in mind the cranberries should stay a little tart.
Sprinkle xanthan gum over the filling while stirring and cook 1 to 2 more minutes until the mixture looks glossy and thick. Remove from heat.
For the crumb topping, stir almond flour, nuts, sweetener, cinnamon, and salt together. Add melted butter and mix until you get clumps.
Spread the hot cranberry apple filling in the crust or buttered dish.
Sprinkle crumb topping evenly over the surface.
Bake 20 to 25 minutes, until the topping is golden and the filling bubbles.
Cool at least 45 minutes so the juices thicken. This pie slices best when just warm or fully cooled.

Keto Sweet Potato Pie (Pumpkin Swap Option)

Sweet potato pie is a holiday classic, but sweet potatoes carry more carbs. This version keeps the flavor, just with a smaller slice, and a clear pumpkin swap option for strict keto.

If you need tighter carbs, use pumpkin instead of sweet potato in the filling. The rest of the recipe stays the same.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (sweet potato or pumpkin filling)
1 ½ cups cooked, mashed sweet potato (or 1 ½ cups pumpkin puree for the swap)
¾ cup heavy cream
½ cup powdered keto sweetener
2 large eggs
2 tablespoons butter, melted and cooled slightly
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla extract
¼ teaspoon fine sea salt

Instructions

For the sweet potato base, peel and cube sweet potatoes. Boil or steam until very tender, then drain well. Mash until smooth and let cool. For stricter keto, skip this and use canned or homemade pumpkin puree, with optional coconut extract to emphasize the flavor.
Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
Make the crust by mixing almond flour, sweetener, and salt. Stir in melted butter and vanilla until crumbly but moist. Press into the pie plate and bake 10 to 12 minutes, then cool slightly.
In a mixing bowl, add mashed sweet potato or pumpkin, heavy cream, powdered sweetener, melted butter, cinnamon, ginger, nutmeg, cloves, salt, and vanilla.
Beat until very smooth. If the mash seems lumpy, use an immersion blender or regular blender to get a silky texture.
Add eggs and beat on low just until fully combined.
Pour the filling into the warm crust and smooth the top.
Bake 35 to 45 minutes, until the edges are set and the center has a gentle wobble.
Turn off the oven, crack the door, and let the pie sit inside for 10 to 15 minutes to reduce cracking.
Cool completely at room temperature, then chill for at least 3 hours.
For a higher-carb family, you can cut bigger slices. For stricter keto, slice thin and use whipped cream to fill the plate.

Keto Chess Pie

Chess pie is a simple Southern custard that tastes like sweet, buttery sugar pie. It uses pantry ingredients and bakes into a soft, rich center with a slightly crackly top.

This keto version uses a nut crust, low-carb sweetener, and a touch of almond or coconut flour for texture.

Ingredients (nut crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (chess filling)
½ cup butter, melted and cooled to warm
1 cup granular keto sweetener
3 large eggs, room temperature
2 tablespoons almond flour or coconut flour
¼ cup heavy cream
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for a light tang)
¼ teaspoon fine sea salt

Instructions

Heat oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, mix almond flour, sweetener, and salt. Add melted butter and vanilla and stir until evenly moist. Press into the plate and up the sides. Bake 10 to 12 minutes, then cool slightly.
For the filling, whisk melted butter and sweetener in a bowl until the sweetener starts to dissolve.
Add eggs one at a time, whisking well after each until the mixture looks glossy.
Whisk in almond or coconut flour, heavy cream, vanilla, lemon juice if using, and salt until smooth. The batter will be thin.
Pour filling into the warm crust.
Bake 25 to 35 minutes, until the top is puffed and lightly browned and the center has a small jiggle.
Cool completely so the custard can set. The pie will sink slightly as it cools and that is normal.
Chill for a few hours for the cleanest slices. Serve at room temperature or lightly chilled.

Keto Apple Cinnamon Roll Pie

This fun pie turns the low-carb “apple” filling into a cinnamon roll style dessert. You get layers of warm cinnamon flavor with a pretty swirl on top and a light glaze.

Instead of classic yeast dough, use a simple almond flour cinnamon swirl that bakes up soft and golden.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (apple-style filling)
4 cups peeled, sliced chayote squash or zucchini
2 tablespoons butter
½ cup granular keto sweetener
2 tablespoons lemon juice
¼ cup water
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon apple extract
¼ teaspoon xanthan gum
¼ teaspoon fine sea salt

Ingredients (cinnamon roll topping)
1 ½ cups blanched almond flour
⅓ cup granular keto sweetener
2 teaspoons ground cinnamon
¼ teaspoon baking powder
¼ teaspoon fine sea salt
1 large egg
3 tablespoons melted butter
1 teaspoon vanilla extract

Ingredients (simple glaze)
¼ cup powdered keto sweetener
1 to 2 tablespoons heavy cream
¼ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, mix almond flour, sweetener, and salt. Add melted butter and vanilla, stir, then press into the pie plate and up the sides. Bake 10 to 12 minutes and set aside.
For the filling, add sliced chayote or zucchini, butter, sweetener, lemon juice, water, cinnamon, nutmeg, salt, and apple extract to a skillet.
Cook over medium heat, stirring often, until the slices are tender and the liquid reduces, about 15 to 20 minutes.
Sprinkle xanthan gum over the filling while stirring and cook 1 to 2 more minutes until thick and glossy. Remove from heat.
Spoon the hot “apple” filling into the baked crust and spread evenly.
For the cinnamon roll topping, stir almond flour, sweetener, cinnamon, baking powder, and salt together.
In a separate small bowl, whisk egg, melted butter, and vanilla. Pour into the dry ingredients and mix until a soft dough forms.
Place the dough between two sheets of parchment and roll it into a rough rectangle about ¼-inch thick. Peel off the top sheet.
Use a pizza cutter or knife to slice the dough into long strips about 1 inch wide.
Starting from the center of the pie, coil one strip into a spiral and place it on top of the filling. Add more strips, continuing the spiral pattern out toward the edges. If pieces break, just patch them together, they will bake into one layer.
Bake 20 to 25 minutes, until the cinnamon topping is golden and set.
For the glaze, whisk powdered sweetener, vanilla, and enough cream to reach a drizzling consistency.
Let the pie cool 20 to 30 minutes, then drizzle glaze over the cinnamon roll topping.
Cool a bit more so the filling sets, then slice and serve warm or at room temperature.

Creamy, Dreamy No-Bake and Refrigerator Christmas Pies

Some days you just do not want the oven heating up the kitchen for hours. That is where no-bake and refrigerator pies save the day. They are rich, creamy, and festive, but most of the “work” happens while they chill in the fridge.

These easy keto pies are perfect when you are juggling a tight budget, limited time, and low carb goals. Mix, pour, chill, then slice into dessert that tastes like you spent all day on it. Just refrigerate or chill for best results.

Keto Dreamy Cherry Pie

This cherry pie gives you that bright, nostalgic cherry flavor in a creamy base, without the sugar hit. The filling sets in the fridge, so it is a great make-ahead pie.

Use Sugar Free cherry gelatin, cherry extract, or very well-drained low-sugar canned cherries to keep the carbs in check. Real cherries are higher carb, so keep them as a light garnish if you use them at all. Keto gummies make a fun swap for the gelatin if you want a chewy twist.

Ingredients (nut crust, optional)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (cherry cream filling)
1 cup boiling water
1 (0.3 ounce) box sugar-free cherry gelatin, or 2 teaspoons cherry flavoring plus 2 teaspoons unflavored gelatin
½ cup cold water
8 ounces cream cheese, softened
½ cup powdered keto sweetener
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
¼ to ½ cup very well-drained low-sugar canned cherries, chopped (optional, for texture)

Ingredients (optional garnish)
2 tablespoons chopped cherries, for the top (optional)
Sugar-free whipped cream, for serving

Instructions

If using a crust, stir almond flour, sweetener, and salt in a bowl. Add melted butter and vanilla, then mix until it clumps. Press into a 9-inch pie plate and chill 20 to 30 minutes, or bake at 350°F for 8 to 10 minutes for a firmer crust. Cool completely.
In a heat-safe bowl, pour boiling water over the sugar-free cherry gelatin. Stir until fully dissolved. Add the cold water and let the mixture cool until just warm, not hot.
In a mixing bowl, beat softened cream cheese and powdered sweetener until smooth and fluffy.
Slowly beat the cooled gelatin mixture into the cream cheese, a little at a time, until smooth and fully blended. Stir in vanilla.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Gently fold the whipped cream into the cherry mixture. If using chopped canned cherries, fold them in at the end.
Pour the filling into the cooled crust (or a buttered pie plate for a crustless version) and smooth the top.
Chill for at least 4 hours, or overnight, until fully set.
Garnish with a few chopped cherries and sugar-free whipped cream right before serving.

Keto Sugar Cream Pie

Indiana sugar cream pie is simple and rich, almost like a vanilla custard without eggs. This keto version keeps the silky texture and warm vanilla flavor, just without the sugar.

The key is gentle heat so the cream thickens without curdling.

Ingredients (almond flour crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (sugar cream filling)
1 ½ cups heavy cream
½ cup unsweetened almond milk or other low-carb milk
¾ cup granular or powdered keto sweetener
4 tablespoons butter
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg, plus extra for sprinkling
2 tablespoons almond flour
⅛ teaspoon xanthan gum (optional, for extra thickening)
¼ teaspoon fine sea salt

Instructions

Heat oven to 325°F. Grease a 9-inch pie plate.
For the crust, mix almond flour, sweetener, and salt. Stir in melted butter and vanilla until it forms moist crumbs. Press into the pie plate and up the sides. Bake 10 to 12 minutes, then cool slightly.
For the filling, add heavy cream, almond milk, sweetener, almond flour, and salt to a medium saucepan. Whisk until there are no lumps.
Set the pan over low to medium-low heat. Cook, whisking often, until the mixture thickens slightly and coats the back of a spoon. It should steam gently but not boil.
Remove from heat. Add butter, vanilla, nutmeg, and xanthan gum if using. Whisk until smooth. Let it cool for 5 to 10 minutes, whisking once or twice to prevent a skin.
Pour the warm filling into the baked crust. Sprinkle a light dusting of nutmeg over the top.
Bake at 325°F for 15 to 20 minutes, just until the edges are set and the center still jiggles a bit. Do not let it bubble hard or the cream can curdle.
Cool to room temperature, then chill at least 4 hours, or overnight, until very firm and silky.
Serve cold or slightly cool from the fridge.

No-Bake Keto Cranberry Pie

This pie looks like Christmas on a plate. You get a bright, tart cranberry layer on the bottom, then a creamy no-bake cheesecake on top, all in a simple nut crust.

It is an ideal make-ahead dessert, since the flavor improves after a night in the fridge.

Ingredients (nut crust, baked or raw)
1 ½ cups blanched almond flour or finely ground pecans
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 to 5 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (cranberry layer)
2 cups fresh or frozen cranberries
½ cup granular keto sweetener
¼ cup water
1 tablespoon orange zest (optional, adds flavor, slight carb impact)
1 teaspoon vanilla extract

Ingredients (cream cheese layer)
8 ounces cream cheese, softened
½ cup powdered keto sweetener
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold

Instructions

For the crust, stir almond flour, sweetener, and salt together. Add melted butter and vanilla, then mix until it clumps when pressed.
For a baked crust, press into a 9-inch pie plate and bake at 350°F for 8 to 10 minutes, then cool. For a raw press-in crust, just chill the crust for 30 minutes to firm up.
For the cranberry layer, add cranberries, sweetener, water, and orange zest if using to a saucepan. Cook over medium heat, stirring often, until the berries pop and the mixture thickens, about 10 minutes.
Remove from heat and stir in vanilla. Let the mixture cool to room temperature, it will thicken more as it cools.
Spread the cooled cranberry mixture over the crust in an even layer. Chill while you make the cream layer.
For the cream cheese layer, beat softened cream cheese, powdered sweetener, and vanilla until smooth and fluffy.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Fold the whipped cream into the cream cheese mixture until smooth and airy.
Spoon this mixture over the chilled cranberry layer and smooth the top.
Chill the pie for at least 6 hours, or overnight, so both layers firm up and slice cleanly.

No-Bake Keto Eggnog Pie

If eggnog is a Christmas must at your house, this pie will disappear fast. It turns sugar-free eggnog into a cool, creamy dessert with warm nutmeg and a hint of rum flavor.

Use a nut crust that is baked and cooled, then a simple gelatin or egg-free thickener to help it slice well.

Ingredients (baked nut crust)
1 ½ cups blanched almond flour or finely ground pecans
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (eggnog filling)
1 ½ cups sugar-free eggnog, store-bought or homemade keto version
8 ounces cream cheese, softened
½ cup powdered keto sweetener
1 teaspoon vanilla extract
½ teaspoon rum extract, or 1 tablespoon dark rum if your crew uses it
1 teaspoon ground nutmeg, plus more for sprinkling
1 tablespoon unflavored gelatin
3 tablespoons cold water
¾ cup heavy whipping cream, cold

Instructions

Heat oven to 350°F. Grease a 9-inch pie plate.
For the crust, mix almond flour, sweetener, and salt. Stir in melted butter and vanilla until the mixture holds together when pressed.
Press into the pie plate and up the sides. Bake 8 to 10 minutes, until lightly golden. Cool completely.
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
Gently warm the sugar-free eggnog in a saucepan over low heat until it is warm but not boiling. Take it off the heat and whisk in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
In a mixing bowl, beat cream cheese, powdered sweetener, vanilla, rum extract, and nutmeg until smooth and creamy.
Slowly beat in the cooled eggnog mixture a little at a time until smooth and blended.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Fold the whipped cream into the eggnog mixture until combined and fluffy.
Pour the filling into the cooled crust and smooth the top. Sprinkle lightly with extra nutmeg.
Chill at least 6 hours, or overnight, until the pie is firm.

Keto Grasshopper Pie

Grasshopper pie is a mint chocolate classic, and it adapts beautifully to keto. You get a chocolate almond crust with a cool, minty, pale green filling. For a white chocolate variation, melt and fold in sugar-free white chocolate to the filling.

Use sugar-free chocolate and peppermint flavor to keep carbs low. Green food coloring is optional, but kids usually love it.

Ingredients (chocolate almond crust)
1 ½ cups blanched almond flour
¼ cup unsweetened cocoa powder
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 to 5 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (mint cream filling)
8 ounces cream cheese, softened
½ cup powdered keto sweetener
1 teaspoon vanilla extract
1 to 1 ½ teaspoons peppermint extract
2 to 3 drops green food coloring (optional)
1 ¼ cups heavy whipping cream, cold
¼ cup sugar-free chocolate chips, finely chopped (optional, for extra texture)

Ingredients (optional garnish)
Shaved sugar-free chocolate
Crushed keto peppermint bark
Extra whipped cream

Instructions

For the crust, stir almond flour, cocoa, sweetener, and salt in a bowl. Add melted butter and vanilla, then mix until evenly moistened.
Press into a greased 9-inch pie plate and up the sides. Bake at 350°F for 8 to 10 minutes, then cool completely.
For the filling, beat cream cheese, powdered sweetener, vanilla, and peppermint extract until very smooth. Start with 1 teaspoon peppermint and add more to taste.
If using food coloring, beat in a drop or two until you reach a light mint green color.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Fold the whipped cream into the mint mixture until thick and fluffy. If using chopped sugar-free chocolate, fold it in at the end.
Spoon the filling into the cooled crust and smooth the top.
Chill at least 4 to 6 hours, or overnight, until firm.
Garnish with shaved sugar-free chocolate, crushed keto peppermint bark, and a few swirls of whipped cream before serving.

Keto Oreo Pie (Cookies and Cream Style)

Kids usually go straight for anything “cookies and cream.” This keto Oreo-style pie uses crushed low-carb chocolate cookies in the crust and mixed into a creamy vanilla filling.

You can use homemade keto chocolate cookies or a store-bought keto brand to keep things simple.

Ingredients (cookie crust)
1 ½ cups crushed keto chocolate cookies, about 18 to 20 small cookies
3 tablespoons melted butter

Ingredients (cookies and cream filling)
8 ounces cream cheese, softened
½ cup powdered keto sweetener
1 teaspoon vanilla extract
1 ¼ cups heavy whipping cream, cold
1 cup chopped or crushed keto chocolate cookies

Ingredients (optional topping)
½ cup crushed keto cookies
Crumbled keto bark
Sugar-free whipped cream

Instructions

For the crust, crush the keto chocolate cookies into fine crumbs. Stir the crumbs with melted butter until evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill for 30 minutes to firm up.
For the filling, beat softened cream cheese, powdered sweetener, and vanilla until smooth and fluffy.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Fold the whipped cream into the cream cheese mixture until smooth and light.
Gently fold in the chopped or crushed keto cookies, keeping some chunks for that classic cookies-and-cream texture.
Spoon the filling into the chilled cookie crust and smooth the top.
Chill for at least 4 hours, or overnight, until the pie is firm enough to slice cleanly.
Right before serving, top with extra crushed cookies, crumbled keto bark, and whipped cream if you like a bakery-style look.

Cozy Nutty, Caramel, and Custard Pies for a Warm Christmas Table

These pies are pure comfort food. Think creamy custards, nutty crunch, caramel swirls, and warm spice, all in low-carb, budget-aware recipes you can actually pull off during a busy Christmas week.

Use the same Almond Flour and nuts you already bought for other pies, swap in keto sweeteners, and you have a cozy dessert spread that feels old-fashioned and indulgent, just without the sugar crash.

Keto Buttermilk Pie

Classic buttermilk pie is pure nostalgia, but real buttermilk contains natural milk sugar. For strict keto, it makes more sense to fake the buttermilk flavor with ingredients you already have in the fridge.

You can go two ways:

Strict low-carb: Use diluted heavy cream plus vinegar or lemon juice to mimic buttermilk.
Flexible low-carb: Use 2 to 3 tablespoons of real buttermilk for flavor, then keep slices small and track it in your macros.

The filling is rich with eggs, butter, and keto sweetener, baked in a simple almond crust.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (keto “buttermilk” custard)
¾ cup heavy cream
¼ cup water
1 tablespoon white vinegar or lemon juice
4 large eggs, room temperature
½ cup granular or powdered keto sweetener
¼ cup melted butter, cooled slightly
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg or cinnamon
¼ teaspoon fine sea salt
2 to 3 tablespoons real buttermilk (optional, for flavor if your carbs allow)

Instructions

Heat the oven to 325°F (163°C). Grease a 9‑inch pie plate.
For the crust, stir almond flour, sweetener, and salt in a bowl. Add melted butter and vanilla, then mix until it clumps when pressed.
Press the mixture across the bottom and up the sides of the pie plate. Bake for 10 to 12 minutes, until just starting to turn golden at the edges. Set aside to cool slightly.
In a small bowl or measuring cup, stir heavy cream and water. Add vinegar or lemon juice and let it sit 5 minutes so it thickens and curdles a bit, like buttermilk. If using real buttermilk, stir it in now.
In a mixing bowl, whisk eggs, sweetener, vanilla, nutmeg or cinnamon, and salt until smooth.
Slowly whisk in the melted butter, then the faux buttermilk mixture. Mix until the custard looks even and silky.
Place the pie plate on a baking sheet for easier handling. Pour the custard into the warm crust.
Bake at 325°F for 35 to 45 minutes. The edges should be set and the center should have a soft wobble when you gently shake the pan.
If the top starts to brown too fast, tent loosely with foil. You want gentle baking so the custard sets without splitting.
Turn off the oven, crack the door, and let the pie sit inside for 10 to 15 minutes. Then cool at room temperature.
Chill for at least 3 hours for clean slices. Dust with a tiny pinch of nutmeg before serving if you like.

This pie keeps well for several days in the fridge and tastes even better the next day. Pair slices with Keto Truffles for a nostalgic treat.

Keto Caramel-Chocolate-Pecan Ice Cream Pie

This frozen pie feels like a caramel pecan sundae in a chocolate crust. It is a smart way to stretch store-bought keto ice cream, especially when you catch it on sale around the holidays.

Use any sugar-free vanilla, caramel, or butter pecan ice cream, or a homemade low-carb ice cream you already like. For extra crunch in the crust, mix in crushed Keto Cracker Toffee.

Ingredients (ice cream layer and toppings)
1 ½ to 2 pints keto vanilla or caramel ice cream, slightly softened
¾ cup Pecans halves or pieces, toasted and cooled
¼ cup sugar-free caramel sauce
¼ cup sugar-free chocolate syrup or melted sugar-free chocolate
1 tablespoon coconut oil or butter (if melting chocolate for drizzle)
Pinch of flaky salt (optional, for a salted caramel vibe)

Instructions

For the crust, stir almond flour, cocoa, sweetener, and salt together. Add melted butter and vanilla and mix until evenly moistened and crumbly.
Press the mixture firmly into a greased 9‑inch pie plate and up the sides. Bake at 350°F (175°C) for 8 to 10 minutes, until fragrant and slightly darker. Cool completely.
Scoop the keto ice cream into a large bowl and let it sit at room temperature for a few minutes, just until soft enough to stir but not melted.
Stir gently to smooth out the texture, then spread it into the cooled crust. Mound it slightly higher in the center if you like.
Smooth the top, cover tightly with plastic wrap, and freeze for at least 2 hours, or until quite firm.
Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Cool completely.
Before serving, drizzle the top of the frozen pie with sugar-free caramel sauce. If using solid chocolate instead of syrup, melt it with coconut oil or butter until smooth.
Drizzle the chocolate over the caramel, then sprinkle toasted pecans on top. Add a small pinch of flaky salt if you enjoy salted caramel flavor.
Return to the freezer for 15 to 20 minutes so the toppings set.
To serve, let the pie sit at room temperature for 10 minutes so it is easier to slice. Use a sharp knife, running it under warm water between cuts.

Money-saving tip: use one flavor of ice cream for multiple desserts, or grab whatever keto brand is on sale and dress it up with homemade toppings.

Keto Shoofly Pie

Shoofly pie is a Pennsylvania Dutch classic, usually built on molasses and sugar. Molasses is high in carbs, but you do not need much to get the signature flavor, reminiscent of Keto Toffee Candy.

You can choose your approach:

Stricter keto: Use a tiny amount of molasses plus brown-style sweetener and allulose or erythritol.
More flexible low-carb: Add up to 1 tablespoon molasses for deeper flavor, then cut smaller slices.

The filling is soft and tender, with an almond crust and crumb topping. Alternatively, chop Keto Christmas Crack for a crunchy topping twist.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (crumb topping)
¾ cup blanched almond flour
¼ cup brown-style keto sweetener
2 tablespoons granular keto sweetener
¼ teaspoon ground cinnamon
¼ teaspoon fine sea salt
3 tablespoons melted butter

Ingredients (shoofly filling)
¾ cup hot water
¼ cup brown-style keto sweetener
¼ cup granular keto sweetener or allulose
1 to 3 teaspoons real molasses (adjust to your carb comfort level)
1 large egg
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves (optional)
2 tablespoons almond flour or coconut flour
¼ teaspoon baking soda
¼ teaspoon fine sea salt

Instructions

Heat oven to 325°F (163°C). Grease a 9‑inch pie plate.
For the crust, mix almond flour, sweetener, and salt. Stir in melted butter and vanilla until it clumps. Press into the pie plate and up the sides. Bake 10 to 12 minutes, then set aside.
For the crumb topping, stir almond flour, both sweeteners, cinnamon, and salt in a bowl. Add melted butter and mix until you get moist crumbs. Set aside.
For the filling, whisk hot water, brown-style sweetener, granular sweetener, and molasses in a bowl until dissolved. Let it cool until just warm.
Whisk in the egg, vanilla, cinnamon, ginger, cloves if using, salt, almond or coconut flour, and baking soda. The batter will be thin and bubbly from the baking soda.
Pour the filling into the pre-baked crust.
Gently sprinkle the crumb topping over the surface, letting some pieces sink slightly.
Bake at 325°F for 35 to 45 minutes. The edges should be set and the center should feel firm but still slightly springy when touched.
If the top browns too fast, cover loosely with foil for the last 10 minutes.
Cool completely at room temperature so the filling firms up before slicing. Chill for cleaner slices if you prefer.

This pie tastes great the next day, which makes it perfect for baking ahead of a busy Christmas menu.

Keto Pear Pie

Pears bring a lovely floral sweetness, but they are higher in carbs than many other fruits. You have two honest options for a pear-inspired keto pie:

Lower-carb, not strict keto: Use thinly sliced fresh pears, keep the filling light, and serve small wedges.
Stricter keto: Swap the pears for a lower-carb fruit like chayote squash or zucchini and add pear extract for flavor.

Either way, a nut crust, warm spices, and a simple crumb topping give that cozy, baked-fruit feel.

Ingredients (nut crust)
1 ½ cups blanched almond flour
¼ cup finely chopped walnuts or pecans
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (pear or pear-style filling)
3 medium ripe but firm pears, peeled, cored, and thinly sliced
or 3 cups peeled, sliced chayote squash or zucchini with ½ to 1 teaspoon pear extract
2 tablespoons butter
½ cup granular keto sweetener
2 tablespoons lemon juice
¼ cup water
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
¼ teaspoon fine sea salt
¼ teaspoon xanthan gum

Ingredients (crumb topping)
¾ cup blanched almond flour
¼ cup chopped walnuts or pecans
¼ cup granular keto sweetener
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
3 tablespoons melted butter

Instructions

Heat oven to 350°F (175°C). Grease a 9‑inch pie plate.
For the crust, stir almond flour, chopped nuts, sweetener, and salt together. Add melted butter and vanilla, then mix until it clumps. Press into the plate and up the sides. Bake for 10 to 12 minutes, then cool slightly.
For the filling, add sliced pears (or chayote or zucchini), butter, sweetener, lemon juice, water, cinnamon, ginger, nutmeg, and salt to a large skillet.
Cook over medium heat, stirring often, until the fruit is tender but not mushy. Aim for slices that bend easily but still hold their shape.
If using low-carb squash instead of pears, stir in pear extract near the end of cooking and taste for flavor strength.
Sprinkle xanthan gum lightly over the filling while stirring. Cook 1 to 2 more minutes until the juices thicken into a glossy sauce. Remove from heat.
For the crumb topping, stir almond flour, nuts, sweetener, cinnamon, and salt. Add melted butter and mix until you get chunky crumbs.
Spoon the warm filling into the par-baked crust and spread evenly.
Sprinkle crumb topping across the surface, breaking up any large clumps.
Bake for 20 to 25 minutes, until the topping is golden and the filling bubbles at the edges.
Cool at least 30 to 45 minutes before cutting, so the juices thicken and the slices hold together.

Serve this pie slightly warm with a spoonful of sugar-free whipped cream to stretch portions and soften the carb impact of real pears.

Keto Butterscotch Pie

Butterscotch flavor is all about Butter, caramelized sweetness, and vanilla. Sweeteners that brown well, like allulose or some brown-style blends, mimic the rich taste of Keto Toffee Candy while doing the heavy lifting here.

This pie uses an almond crust and a stovetop custard that chills in the fridge and slices cleanly.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (butterscotch custard filling)
½ cup allulose or allulose-heavy keto sweetener
¼ cup brown-style keto sweetener
¼ cup butter
1 ½ cups heavy cream
½ cup unsweetened almond milk or other low-carb milk
4 large egg yolks
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
2 tablespoons butter, for finishing
1 tablespoon almond flour
⅛ teaspoon xanthan gum (optional, for extra thickening)

Instructions

Heat oven to 350°F (175°C). Grease a 9‑inch pie plate.
For the crust, combine almond flour, sweetener, and salt. Stir in melted butter and vanilla until the mixture holds together when pressed.
Press crust into the pie plate and up the sides. Bake 10 to 12 minutes, until lightly golden. Cool completely.
For the butterscotch base, add ½ cup allulose, brown-style sweetener, and ¼ cup butter to a heavy saucepan.
Cook over medium-low heat, stirring often, until the mixture melts, darkens slightly, and smells like caramel. You want a steady bubble, not a hard boil, so it does not burn.
Slowly whisk in heavy cream and almond milk. The mixture may hiss and bubble at first, so pour carefully and keep whisking until smooth.
In a separate bowl, whisk egg yolks, almond flour, and salt.
Pour a small amount of the warm cream mixture into the yolks while whisking to temper them. Add about ½ cup, whisking the whole time.
Pour the tempered yolk mixture back into the saucepan with the rest of the cream. Return to low heat.
Cook gently, stirring with a spatula and scraping the bottom, until the custard thickens and coats the back of the spoon, about 5 to 8 minutes. Do not let it boil hard.
Remove from heat. Stir in vanilla and the extra 2 tablespoons butter until smooth and glossy. If using xanthan gum, sprinkle a tiny pinch at a time over the surface and whisk in quickly. You may not need the full amount.
Let the custard sit for 5 minutes, then pour through a fine mesh strainer into a clean bowl if you want an extra silky texture.
Pour the warm butterscotch filling into the cooled almond crust. Smooth the top.
Press a piece of plastic wrap directly on the surface to prevent a skin. Cool to room temperature, then chill for at least 4 hours, or overnight.

Top with a little sugar-free whipped cream and a sprinkle of extra brown-style sweetener if you like that “burnt sugar” look, then slice and serve.

Fun Family-Friendly Christmas Pies Kids Will Love (Keto Versions)

These easy keto pies taste like holiday treats, not “diet food.” These family favorites are a great alternative to traditional Christmas candy. They use simple low-carb ingredients, stay kind to blood sugar, and still feel fun and festive for the whole family. Most of them use the same pantry basics, so you save money and time while still putting something special on the table. Try keto candy recipes for extra topping ideas.

Keto Brownie Pie

This brownie pie is thick, fudgy, and bakes right in a pie dish. You can make it crustless for the simplest version, or add a thin nut crust for a little crunch. Serve it warm with sugar-free whipped cream for a “Christmas sundae in a slice” that kids will ask for all year. For more fun, sprinkle crumbled keto toffee candy or chopped peanut butter cups on top.

Ingredients (optional nut crust)
¾ cup blanched almond flour
¼ cup finely chopped pecans or walnuts
2 tablespoons granular keto sweetener
⅛ teaspoon fine sea salt
2 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (brownie filling)
1 cup blanched almond flour
¼ cup unsweetened cocoa powder
½ cup granular or powdered keto sweetener
½ teaspoon baking powder
¼ teaspoon fine sea salt
½ cup butter, melted and cooled slightly
3 large eggs, room temperature
2 teaspoons vanilla extract
¼ cup sugar-free chocolate chips (optional, for extra gooey pockets)

Ingredients (to serve)
Sugar-free whipped cream

Instructions

Heat oven to 325°F (163°C). Grease a 9-inch pie dish.
If using the nut crust, stir almond flour, nuts, sweetener, and salt in a bowl. Add melted butter and vanilla and mix until it clumps. Press into the bottom of the dish in a thin, even layer. Bake 8 minutes, then set aside.
For the brownie filling, whisk almond flour, cocoa, sweetener, baking powder, and salt in a bowl.
In another bowl, whisk melted butter, eggs, and vanilla until smooth.
Pour wet ingredients into dry and stir just until combined. Fold in chocolate chips if using. The batter will be thick.
Spread the batter over the crust, or directly in the greased dish if you skipped the crust. Smooth the top.
Bake 18 to 24 minutes, depending on your oven, until the edges are set and a toothpick near the center comes out with a few moist crumbs, not dry.
To avoid overbaking, start checking at 18 minutes and look for a slightly puffed center that still jiggles a little as one piece when you gently shake the pan.
Cool at least 15 to 20 minutes so it sets but stays fudgy.
Serve warm with sugar-free whipped cream and, if you like, a few extra chocolate chips on top.

Tip: For an even fudgier center, pull the pie while the middle still looks a bit underdone. It will keep cooking slightly as it cools.

Keto S’mores Pie

This keto s’mores pie turns campfire flavors into a cozy Christmas dessert. You get a nut or low-carb cookie crust, a silky chocolate center, and a fluffy sugar-free marshmallow style topping or toasted meringue. For a festive twist, try a keto peppermint bark flavor variation.

Use whatever you can find or make: low-carb chocolate chips, keto cookies, and either store-bought sugar-free marshmallows or a simple meringue.

Ingredients (crust)
1 ½ cups crushed keto graham-style or vanilla cookies, or 1 ¼ cups almond flour plus ¼ cup chopped pecans
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter

Ingredients (chocolate filling)
1 cup heavy cream
½ cup unsweetened almond milk or other low-carb milk
1 cup sugar-free chocolate chips or chopped low-carb chocolate
¼ cup powdered keto sweetener
1 teaspoon vanilla extract
Pinch of fine sea salt

Ingredients (marshmallow-style or meringue topping)
3 large egg whites, room temperature
½ cup powdered keto sweetener
½ teaspoon cream of tartar
½ teaspoon vanilla extract

Instructions

Heat oven to 325°F (163°C). Grease a 9-inch pie plate.
For the crust, mix cookie crumbs or almond flour and nuts with sweetener and salt. Add melted butter and stir until evenly moistened.
Press the mixture into the plate and up the sides. Bake on a baking sheet or pan for 8 to 10 minutes, then cool while you make the filling.
For the filling, heat heavy cream and almond milk in a saucepan over medium heat until steaming. Do not boil.
Remove from heat and add chocolate, powdered sweetener, vanilla, and salt. Let sit 2 minutes, then whisk until smooth and glossy melted chocolate forms. Stir in crushed keto bark if desired.
Pour the warm chocolate mixture into the cooled crust. Chill at least 2 hours, or until firm enough to support the topping.
For the topping, place egg whites and cream of tartar in a clean bowl. Beat on medium speed until foamy.
Increase speed to medium-high and slowly add powdered sweetener. Beat until stiff, glossy peaks form. Beat in vanilla at the end.
Spoon the meringue over the chilled chocolate layer, piling it high and making swirls and peaks.
To toast, either bake at 400°F for 4 to 6 minutes until browned on top, or carefully use a kitchen torch to brown the peaks for a campfire look.
Chill 30 to 60 minutes so the chocolate stays firm, then slice and serve.

If you can find sugar-free marshmallows, you can scatter them over the chocolate layer and lightly torch them instead of making meringue.

Keto Coconut Cream Pie

Coconut cream pie feels fancy but uses simple pantry ingredients. This version is thick, creamy, and full of coconut flavor without the sugar rush. It is perfect for kids who love “white pie” and grown-ups who want something a little tropical with their Christmas cocoa. For a crunchy twist, try crushed keto cracker toffee as an alternative crust.

Ingredients (almond crust)
1 ½ cups blanched almond flour
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (coconut custard filling)
1 ½ cups full-fat coconut milk or coconut cream from a can
½ cup heavy cream
½ cup granular or powdered keto sweetener
3 large egg yolks
3 tablespoons unsweetened shredded coconut
2 tablespoons butter
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional, for stronger flavor)
1 tablespoon almond flour
⅛ teaspoon xanthan gum (optional, for extra thickening)
Pinch of fine sea salt

Ingredients (topping)
1 cup heavy whipping cream, cold
3 tablespoons powdered keto sweetener
1 teaspoon vanilla extract
3 tablespoons unsweetened shredded coconut, for toasting

Instructions

Heat oven to 350°F (175°C). Grease a 9-inch pie plate.
For the crust, mix almond flour, sweetener, and salt in a bowl. Stir in melted butter and vanilla until it forms moist crumbs.
Press into the plate and up the sides. Bake 10 to 12 minutes, until just golden. Cool completely.
For the custard, whisk coconut milk, heavy cream, sweetener, almond flour, and salt in a saucepan until smooth.
Set over medium-low heat and cook, stirring often, until steaming.
In a small bowl, whisk egg yolks. Slowly drizzle in about ½ cup of the hot coconut mixture while whisking to temper the yolks.
Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5 to 8 minutes. Do not let it boil.
Remove from heat. Stir in shredded coconut, butter, vanilla, and coconut extract if using. If using xanthan gum, sprinkle a tiny amount at a time over the surface and whisk well to avoid clumps.
Let the filling cool to warm, stirring once or twice to prevent a skin.
Pour the warm coconut custard into the cooled crust and smooth the top. Press a piece of plastic wrap directly on the surface. Chill at least 4 hours, or until very set.
For the topping, toast shredded coconut in a dry skillet over medium heat, stirring often, until golden. Cool completely.
Whip heavy cream, powdered sweetener, and vanilla to soft or medium peaks.
Spread or pipe the whipped cream over the chilled pie, then sprinkle with toasted coconut right before serving.

This pie keeps well for a couple of days in the fridge and tastes even better the next day.

Keto Oreo Style Pie (Kid-Friendly Cookies and Cream)

If you need a pie that screams “kid dessert,” this cookies and cream version is it. Use mini pie pans for individual treats or keep it easy with one big pie. The crust tastes like chocolate cookie crumbs, and the filling is a fluffy vanilla cream with cookie chunks in every bite.

Ingredients (chocolate cookie-style crust)
1 ¼ cups blanched almond flour
¼ cup unsweetened cocoa powder
3 tablespoons granular keto sweetener
¼ teaspoon fine sea salt
4 tablespoons melted butter
½ teaspoon vanilla extract

Ingredients (optional fun topping)
½ cup crushed keto chocolate cookies
Sugar-free whipped cream

Instructions

Heat oven to 350°F (175°C). Grease a 9-inch pie plate or 8 to 10 mini pie pans.
For the crust, stir almond flour, cocoa, sweetener, and salt together. Add melted butter and vanilla and mix until everything is evenly moistened.
For a kid-friendly job, let children help press the crust into the pan with clean hands or the bottom of a measuring cup. Press firmly across the bottom and a little up the sides.
Bake 8 to 10 minutes, then cool completely.
For the filling, beat softened cream cheese, powdered sweetener, and vanilla until smooth and fluffy.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
Fold in chopped or crushed keto cookies, leaving some bigger bits so kids can see them.
Spoon the filling into the cooled crust or mini crusts and smooth the tops.
Let kids help sprinkle extra crushed cookies over the top, pressing them in lightly.
Chill at least 4 hours, or overnight, until firm enough to slice or pop out of mini pans.
Add sugar-free whipped cream right before serving if you want that bakery pie look.

This is a great recipe to stretch a single box of keto cookies into dessert for a whole crowd.

Keto Cinnamon Roll Apple Pie

This version is extra playful and perfect for kids, with swirled cinnamon “rolls” across the top. It uses the same low-carb “apple” trick from earlier recipes, but focuses on fun shapes, mini sizes, and a simple glaze. Add chopped keto gummies to the glaze or filling for a chewy surprise.

Ingredients (for mini pies or one full-size)
1 recipe low-carb apple-style filling from earlier section
1 ½ cups blanched almond flour
⅓ cup granular keto sweetener
2 teaspoons ground cinnamon
¼ teaspoon baking powder
¼ teaspoon fine sea salt
1 large egg
3 tablespoons melted butter
1 teaspoon vanilla extract

Ingredients (glaze)
¼ cup powdered keto sweetener
1 to 2 tablespoons heavy cream
¼ teaspoon vanilla extract

Instructions

Heat oven to 350°F (175°C). Lightly grease 6 to 8 small ramekins or a standard 9-inch pie plate.
Divide the prepared apple-style filling among the ramekins, or spoon it into the pie plate and spread in an even layer.
For the cinnamon roll topping, mix almond flour, sweetener, cinnamon, baking powder, and salt in a bowl.
In a small bowl, whisk egg, melted butter, and vanilla. Pour into the dry ingredients and stir until a soft dough forms.
Place the dough between two sheets of parchment and roll into a thin rectangle about ¼ inch thick. Peel off the top sheet.
Let kids help cut the dough into long strips about ¾ to 1 inch wide, using a butter knife or pizza cutter with supervision.
Roll each strip into a spiral to look like a mini cinnamon roll. Place rolls on top of the apple filling, packing them gently side by side. For ramekins, one or two spirals per dish looks cute.
Bake 18 to 22 minutes for minis, or about 22 to 25 minutes for a full pie, until the cinnamon roll tops are golden and set.
For the glaze, whisk powdered sweetener, vanilla, and enough cream to reach a drizzle consistency.
Cool pies for 15 to 20 minutes, then let kids help drizzle the glaze over the warm cinnamon rolls.
Serve warm with a spoonful of sugar-free whipped cream or low-carb vanilla ice cream.

These mini cinnamon roll apple pies are perfect for portion control and make a fun “decorate your own dessert” activity for kids on Christmas Eve.

Conclusion

Christmas dessert does not have to blow your budget or your blood sugar. If you want chocolate first, start with the Keto Brownie Pie. It feels like a bakery dessert, but it is still Sugar Free and Low Carb. For a classic holiday option, go with the Keto Friendly Keto Pecan Pie and serve thin slices with whipped cream. It hits all the nostalgic notes without the corn syrup crash. When the oven is packed or you are short on time, make the No-Bake Keto Eggnog Pie or the Caramel-Chocolate-Pecan Ice Cream Pie for an easy, crowd-pleasing third choice.

All of these Keto Dessert Recipes grew out of real life, not a test kitchen. I started converting my pies to keto when my husband was diagnosed with Type 2 diabetes and put on medication for high cholesterol and high blood pressure. Every pie here protects that health story, while still feeling like a treat.

Once you feel confident, swap crusts and fillings to fit what your family likes and what is on sale. Freeze extra slices in an Airtight Container so dessert lasts for weeks, instead of feeling pressure to eat a whole pie in a few days. Refrigerate/Chill leftovers to keep them fresh.

Pick one recipe to try this week, share it with your family, and start building new Christmas pie traditions that protect both your health and your wallet at the same time.