Easy Sugar Free Low Carb Keto Kentucky Derby Pie
This easy keto Kentucky derby pie has a delicious gooey chocolate pecan filling baked in a flaky easy keto pie crust. Just 4 g net carbs per serving!
What is a Kentucky Derby Pie recipe?
The original Kentucky derby pie was created by a man named George Kern and included chocolate, walnuts and a splash of bourbon, baked in a pre baked pie shell.
Enjoyed during the annual Kentucky Derby horse race on the first Saturday of May.
Over the years there are different versions of this recipe some using corn syrup and pecans, instead of walnuts but, often includes a few tablespoons of bourbon.
It’s not exactly the same as Pecan Pie as the texture is more like an open-faced custard filling.
Since I already have a decadent bourbon chocolate pecan pie recipe I skipped using any bourbon, but feel free to add a tablespoon of straight bourbon if you wish.
Carbs in Traditional Kentucky Derby Pie
One slice, according to the Cronometer app, has 370 calories, and 31 grams of carbs. Way too high in sugar and carbs for anyone on a low carb diet or keto diet as this will spike blood glucose.
Everyone is different is how many carbs will spike your own blood glucose levels and that’s why testing is so important.
The bottom line though, anything with this high amount of carbs is something to avoid if you’re watching your sugar and carb intake.
Carbs in our Keto Kentucky Derby Pie
Our keto version of a Kentucky Pie has just 4 grams net carb count which is fabulous compared to the traditional.
All nutritional information is at the bottom of this page on the printable recipe card.
Low Carb Pie Crust Options
Since my youngest son has a tree nut allergy and peanut allergy, he can’t have this keto derby pie because of the pecans.
So technically I could have used another low carb pie crust that uses almond flour, but since my favorite easy press-in buttery crust is a lovely flaky pie crust recipe using coconut flour that’s what I used here.
You can swap my keto pie crust with any other low carb prepared pie crust you prefer. I partially baked my pie crust, just for 10 minutes, then added the filling and baked another 20 minutes, then covered the whole pie so the crust wouldn’t burn and finished baking time.
I have this chocolate pie crust that’s also another delicious option.
You could also not bake this in a crust if you want to reduce the total carb count.
Keto Topping Options
Sugar Free Vanilla Cream Topping– this delicious whipped cream can be made with an electric mixer or in this whipped cream dispenser
Sugar Free Vanilla No Churn Ice Cream– easy to prep while the entire pie is baking in the oven and a scoop of vanilla ice cream on top is quite decadent for special occasions.
Sugar Free Caramel Sauce– this easy recipe can also be made while the pie is baking and just sit on the stove for serving or pour into a small mason jar and sit on the counter
Sugar Free Chocolate Chip Options
I use the Lily’s brand of sugar free dark chocolate chocolate chips which uses stevia and erythritol, but here are some other options:
ChocZero Chocolate chips made with Monk Fruit
Pascha Unsweetened chocolate chips
Easy Sugar Free Low Carb Keto Kentucky Derby Pie
Easy Sugar Free Low Carb Keto Kentucky Derby Pie
Ingredients
- 1 recipe Easy Low Carb Keto Pie Crust click link to my recipe
- 1/4 cup unsalted butter
- 1/4 cup coconut flour
- 1/4 tsp salt
- 1 cup chopped pecans raw, unsalted
- 3/4 cup sugar free chocolate chips
- 1/4 cup allulose maple syrup
- 1 tsp vanilla extract
- 1 cup Monk Fruit Allulose Brown sweetener
- 5 small eggs room temperature (if using large eggs, reduce to 4)
Instructions
- Prepare your pie crust and set aside.Preheat oven to 350 degrees F.
- Place butter into a small saucepan on the stove over low heat and melt. Set aside.
- Place all the dry ingredients into a large bowl. Stir to combine mixture. Taste and decide if it's sweet enough for you then add in eggs and cooled butter. Stir to thoroughly combine.
- Pour filling into pie crust and bake for 20 minutes. Remove from the oven and cover with parchment paper or aluminum foil. Bake another 20-25 minutes until center is set, jiggly but not wet. Allow to rest for 15 minutes before serving.
- Storage; Cover with plastic wrap to store in the fridge for up to 7 days or slice individually and place into an airtight container in the fridge or freezer for up to 3 months.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
