The Best 50 Low-Carb, Sugar Free Southern Pie Recipes

Southern pie should taste like Southern pie, even when you’re watching carbs or skipping sugar. That’s what this collection of Low-Carb, Sugar Free Southern Pie Recipes is built for, familiar flavors first, with smart swaps that fit keto and diabetic-friendly goals. You’ll see classics like pecan, chess, sweet potato, and creamy custards, just made with ingredients that keep blood sugar in mind.

These recipes are inspired by traditional Southern favorites, but the fillings and crusts get a makeover. Instead of white flour and sugar, you’ll find options like almond flour and coconut flour, plus sweeteners that don’t spike the way sugar can. In other words, you can still have a holiday-style slice, without feeling like you blew the whole day.

If you’re newer to low-carb baking, a few terms matter. Net carbs means total carbs minus fiber (and sometimes minus certain sugar alcohols, depending on how your body responds). Sugar alcohols are sweeteners like erythritol or xylitol, while allulose is a rare sugar that tastes close to the real thing and usually counts differently on labels. Almond flour is made from ground almonds, and coconut flour is extra absorbent, so recipes often use less of it.

Because brands and serving sizes vary, macros won’t match for everyone. A different sweetener, a thicker slice, or even a new pie plate can change the numbers, so it’s best to calculate with your own ingredients if you track closely.

To keep things easy to browse, the list is grouped by pie style: custard and cream, nut and specialty, fruit and seasonal, plus a few savory options. Each recipe includes ingredients listed one per line with exact amounts, directions written as clear steps, and macros when available.

Before you bake: the low-carb swaps that make Southern pies taste right

Traditional Southern pies lean hard on sugar, syrups, and flour. That’s why they taste so good, and why they can hit blood sugar fast. Think corn syrup in pecan pie, sweetened condensed milk in cream pies, and a thick wheat flour crust that adds carbs before you even get to the filling.

The good news is you can keep the same comfort-food flavors by swapping with purpose. The goal isn’t to make a “diet pie.” The goal is to protect the texture cues your brain expects, like a silky custard, a glossy fruit filling, and a crust that holds together and tastes buttery.

Quick rule: Replace sugar for sweetness, but replace flour and syrup for structure. Pies fail more from texture than flavor.

Sugar-free sweeteners that work best in pies (and how to avoid aftertaste)

Not all sweeteners bake the same, and pies are picky. Some fillings get cold and sit for hours, which is where gritty texture and aftertaste show up. Picking the right sweetener (and the right form) fixes most of that.

Here’s a simple guide to the most common options:

Sweetener	Best for	Watch-outs	Helpful note
Allulose	Custards, cream pies, chilled pies, caramel-style fillings	Browns faster, can be softer-set	Resists crystallizing, so chilled pie stays smooth
Monk fruit blends (often with erythritol)	Most pie fillings when you want a sugar-like swap	Can crystallize, can cool on the tongue	Choose brands labeled “baking blend” for better texture
Erythritol	Baked pies served warm, sturdy fillings	Can get gritty after chilling	Use powdered, or mix with allulose to reduce grit
Stevia	Boosting sweetness without bulk	Easy to overdo, can taste bitter	Use tiny amounts, pair with another sweetener

Powdered vs. granulated matters. Use powdered sweetener when you need it to dissolve fast, like in custard, cheesecake-style fillings, whipped cream, and meringue. Choose granulated for batters, crumbles, and baked fillings where heat and time help it melt.

For custards, smoothness starts before the oven. Whisk your sweetener into the eggs well, then give it a minute to dissolve before adding cream. If your recipe uses cream cheese, soften it fully so it blends without little lumps.

Allulose deserves special attention for Southern-style pies that chill (like chocolate silk, buttermilk-style custards, or no-bake creams). Because it’s less likely to crystallize as it cools, it helps your filling stay silky the next day. If you’ve ever had a keto pie that tasted fine but felt sandy, this is often the fix.

To keep sweetness clean and natural, use a few “seasoning” tricks that bakers have used forever:

Add a pinch of salt to sharpen flavors and cut bitter notes.
Use vanilla (extract or bean paste) to round out sweetener taste.
Add a little lemon juice or zest to brighten flavor so you need less sweetener.
Try cinnamon or nutmeg in custards to give “sweet” vibes without extra sugar.
Don’t overbake custards, because overbaking can make sweeteners taste harsher.

If a sweetener tastes “off,” it’s often too concentrated. Split the sweetener between two types (like allulose plus monk fruit) for a more sugar-like taste.

Low-carb crust choices: flaky, press-in, crustless, and nut-based

A wheat flour crust is one of the biggest carb sources in classic pie. It’s also where people miss that familiar bite. The trick is choosing the crust style that matches the filling. A soft custard needs a firm base. A sticky nut pie does better with a sturdy, toasty crust.

Most low-carb Southern pie recipes fall into three core crust types:

1) Almond flour butter crust (baked) This is the closest to a “regular” pie crust in feel. Almond flour brings a mild nut flavor, butter adds richness, and a little sweetener helps it brown. It works well for custard pies, pumpkin-style pies, and chocolate fillings.

Blind bake it for wet fillings. That means baking the crust before you add the filling.
If the crust browns too fast, shield the edges with foil partway through baking.
If it puffs, press it down gently with the back of a spoon while it’s still warm.

2) Pecan crust (press-in) A press-in pecan crust feels made for Southern pies because it tastes like pralines. It’s also fast. You mix finely chopped pecans (or pecan flour), butter, and a touch of sweetener, then press it into the pan.

This crust shines in creamy pies (banana-style cream, chocolate, coconut) because pecans stay crisp and flavorful. It also holds up well in the fridge, which matters for make-ahead desserts.

3) Coconut flour option Coconut flour is very absorbent, so you use less of it. It can be great when you want a drier, firmer crust, or when you need a nut-free-ish option (though always check for cross-contact if allergies matter). Expect a mild coconut note unless your recipe uses strong flavors like chocolate or spice.

A few practical crust fixes save a lot of stress:

If it cracks: Patch it like drywall. Press extra dough into the crack, then bake a few minutes to set it.
If it crumbles: It usually needs more binder (egg, butter, or a bit more moisture). Let it cool fully before slicing.
If the bottom feels soft: Blind bake longer, or brush on egg white and bake again for 2 to 3 minutes to seal it.

Also, don’t forget the simplest option: crustless custard pies. If you’re short on time, skip the crust and bake the custard in a well-greased dish. You save carbs and effort, and it still tastes like the pie you grew up with.

Thickeners and dairy swaps for custards, creams, and fruit fillings

Southern pies often get their body from sugar and starch. When you remove those, you need new tools to keep fillings from turning runny or grainy. The best low-carb thickener depends on whether your pie is baked, chilled, or piled with fruit.

For custards and creams, these ingredients do most of the heavy lifting:

Xanthan gum A tiny amount thickens without cooking much. It’s great for no-bake creams and fruit sauces, but it clumps if you dump it in. Sprinkle it slowly while whisking, or mix it into a dry sweetener first.

Gelatin This is the go-to for sliceable, no-bake pies. Bloom it first (let it soak in water), then dissolve it into a warm liquid. Gelatin sets as it chills, which is perfect for creamy fillings.

Cream cheese Cream cheese adds thickness, stability, and that classic tang you find in many Southern desserts. It also helps prevent weeping in chilled pies.

Egg yolks and heavy cream Yolks thicken gently when heated, and heavy cream brings richness with fewer carbs than milk. Milk has more lactose (a natural sugar), while heavy cream is lower in lactose, so it usually fits better for keto and blood sugar goals.

The biggest custard mistake is scrambled eggs. Fix it with tempering, which is just warming eggs slowly so they don’t seize.

Whisk egg yolks in a bowl until smooth.
Warm your cream mixture until steaming, not boiling.
Pour a small amount of hot cream into the yolks while whisking.
Keep whisking, then pour the warmed yolk mix back into the pot.
Cook on low, stirring, until it coats a spoon.

If your custard looks a little lumpy anyway, strain it before baking. That one step can turn “almost” into bakery-smooth.

For meringue toppings (common on lemon and coconut pies), stability comes from technique. Use a clean bowl, add sweetener slowly, and spread meringue all the way to the crust so it seals. That helps prevent weeping.

Fruit pies are their own challenge because fruit brings sugar and water. For thickening with fewer carbs:

Chia seeds: Best for berries, gives a jam-like set. Let it sit so it gels.
Gelatin: Great for shiny, sliceable fillings, especially when the pie chills.
Glucomannan (optional): A small amount thickens fast and stays smooth. Start tiny, because too much can turn gummy.

If you reduce fruit to lower carbs, add more spice and citrus zest. You keep the “fruit pie” flavor without needing as much fruit.

Macro basics and portion math that keeps you on track

Each recipe in this collection shares macros when available, usually calories, net carbs, protein, and fat per slice. That gives you a clear baseline, but your real numbers depend on the brands you buy and how you slice the pie.

Unless a recipe says otherwise, assume 8 slices per pie. Southern slices can be generous, though, so it helps to think in simple portion math. If you cut the pie into 10 or 12 slices instead, you lower net carbs per serving without changing the recipe.

A few practical ways to keep carbs lower (without making the pie sad):

Go crustless for custard pies. It saves carbs fast.
Choose allulose-forward recipes for chilled pies, since texture stays smooth.
Use less fruit, then boost flavor with cinnamon, nutmeg, lemon zest, or vanilla.
Keep slices smaller, then add unsweetened whipped cream for that “full dessert” feel.

Because labels vary, the most reliable move is to plug your exact ingredients into a macro calculator. Sweeteners can differ by brand, and even almond flour labels don’t all match. Once you calculate one or two pies your way, the rest gets easier, like learning your favorite cast-iron skillet.

If you’re managing diabetes, pay attention to how sugar alcohols affect you. Some people handle erythritol well, while others prefer allulose or monk fruit blends. Your meter tells the truth, and the recipes are flexible enough to match what works for you.

The Best 50 low-carb, sugar-free Southern pie recipes (with ingredients and step-by-step directions)

These pies stick to the flavors you expect, like buttermilk tang, toasted pecans, bright lemon, and cocoa-rich custard, while keeping sugar out and carbs low. To keep texture smooth, many custards use allulose, then get strained and baked in a water bath when they need extra insurance against curdling. Unless a recipe says otherwise, assume a 9-inch pie, cut into 8 slices.

Custard and cream pies, Southern classics made sugar-free (20 recipes)

1) Classic Buttermilk Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 40 to 50 min, cool 2 hours
Est. macros (per slice): 3g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
3 large eggs
1 cup buttermilk
1/2 cup heavy cream
2/3 cup allulose (powdered if possible)
4 tbsp unsalted butter (melted, cooled)
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
Directions

Heat oven to 325°F. Place crust on a rimmed sheet pan.
Whisk eggs and allulose until glossy, then whisk in remaining ingredients.
Strain into the crust for a silkier set.
Bake 40 to 50 minutes, until edges set and center jiggles slightly.
Cool fully before slicing (it firms as it cools).

2) Classic Chess Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 35 to 45 min, cool 2 hours
Est. macros (per slice): 3g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
4 large eggs
2/3 cup allulose
1/2 cup unsalted butter (melted, cooled)
1/2 cup heavy cream
1 tbsp corn-free yellow cornmeal substitute (almond flour)
1 tbsp apple cider vinegar
1 tsp vanilla extract
1/4 tsp salt
Directions

Heat oven to 325°F.
Whisk eggs and allulose, then whisk in butter, cream, almond flour, vinegar, vanilla, and salt.
Strain into crust (optional, but smoother).
Bake 35 to 45 minutes, until set with a gentle wobble.
Cool completely for clean slices.

3) Lemon Chess Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 35 to 45 min, cool 2 hours
Est. macros (per slice): 4g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
4 large eggs
2/3 cup allulose
1/2 cup unsalted butter (melted, cooled)
1/2 cup heavy cream
2 tbsp lemon zest
1/3 cup lemon juice
1 tsp vanilla extract
1/4 tsp salt
Directions

Heat oven to 325°F.
Whisk eggs and allulose until smooth.
Whisk in butter, cream, zest, juice, vanilla, and salt.
Strain into crust, then bake 35 to 45 minutes until set.
Cool fully, then chill 1 hour for the brightest lemon flavor.

chocolate-chess-pie-preparation-flatlay-69296c0f - Keto Sugar Free

4) Chocolate Chess Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 40 to 50 min, cool 2 hours
Est. macros (per slice): 4g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
4 large eggs
2/3 cup allulose
1/2 cup unsalted butter (melted, cooled)
1/2 cup heavy cream
1/3 cup unsweetened cocoa powder
2 oz sugar-free dark chocolate (melted, cooled)
1 tsp vanilla extract
1/4 tsp salt
Directions

Heat oven to 325°F.
Whisk eggs and allulose, then whisk in butter and cream.
Sift in cocoa, then whisk in melted chocolate, vanilla, and salt.
Strain into crust, then bake 40 to 50 minutes until set.
Cool completely, then chill for cleaner slices.

5) Brown Sugar Pie (sugar-free)
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 35 to 45 min, cool 2 hours
Est. macros (per slice): 3g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
4 large eggs
2/3 cup sugar-free brown sweetener (allulose-based preferred)
1/2 cup unsalted butter (melted, cooled)
1/2 cup heavy cream
1 tbsp blackstrap molasses extract (or 1 tsp, to taste)
1 tsp vanilla extract
1/4 tsp salt
Directions

Heat oven to 325°F.
Whisk eggs with brown sweetener until smooth.
Whisk in butter, cream, molasses extract, vanilla, and salt.
Strain into crust, then bake 35 to 45 minutes until set.
Cool fully, it tastes more “caramel” after resting.

6) Old-Fashioned Vinegar Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 35 to 45 min, cool 2 hours
Est. macros (per slice): 3g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
4 large eggs
2/3 cup allulose
1/2 cup unsalted butter (melted, cooled)
1/2 cup heavy cream
1 1/2 tbsp apple cider vinegar
1 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp salt
Directions

Heat oven to 325°F.
Whisk eggs and allulose until blended.
Whisk in butter, cream, vinegar, vanilla, nutmeg, and salt.
Strain into crust, then bake 35 to 45 minutes until set.
Cool fully, the tang mellows as it cools.

7) Southern Egg Custard Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 45 to 55 min (water bath), cool 2 hours
Est. macros (per slice): 3g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
4 large eggs
2 large egg yolks
2/3 cup allulose
2 cups heavy cream
1 tbsp vanilla extract
1/4 tsp ground nutmeg
1/4 tsp salt
Directions

Heat oven to 325°F. Set crust in a roasting pan.
Whisk eggs, yolks, and allulose, then whisk in cream, vanilla, salt.
Strain into crust, sprinkle nutmeg on top.
Add hot water to roasting pan halfway up the pie plate.
Bake 45 to 55 minutes, until barely set. Cool, then chill 2 hours.

coconut-cream-pie-preparation-stages-6b9c3978 - Keto Sugar Free

8) Coconut Cream Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Cook 10 min, chill 4 hours
Est. macros (per slice): 4g net carbs, 6g protein
Ingredients

1 baked 9-inch pecan crust
1 1/2 cups unsweetened coconut milk (carton or canned, well mixed)
1 cup heavy cream
4 large egg yolks
1/2 cup allulose
2 tbsp cornstarch substitute (1 tbsp gelatin + 1 tbsp water, bloomed)
1 1/2 cups unsweetened shredded coconut (toasted)
2 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp salt
Directions

Warm coconut milk, cream, allulose, and salt until steaming.
Temper yolks with hot liquid, then return to low heat and stir until thick.
Remove from heat, whisk in bloomed gelatin, butter, vanilla, and coconut.
Strain into crust, press wrap onto surface, then chill 4 hours.
Top with unsweetened whipped cream and extra toasted coconut.

9) Lemon Icebox Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Chill 6 hours
Est. macros (per slice): 4g net carbs, 5g protein
Ingredients

1 baked 9-inch almond flour crust
8 oz cream cheese (softened)
1/2 cup allulose (powdered)
1/2 cup heavy cream
1/3 cup lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1/4 tsp salt
Directions

Beat cream cheese, allulose, and salt until smooth.
Beat in lemon juice, zest, and vanilla.
Whip heavy cream to soft peaks, then fold into lemon mixture.
Spread into crust, smooth the top.
Chill 6 hours, then slice cold for clean edges.

10) Key Lime Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 15 min, chill 4 hours
Est. macros (per slice): 4g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
3 large egg yolks
1 large egg
1/2 cup allulose
1/2 cup heavy cream
1/2 cup key lime juice (or lime juice)
1 tbsp lime zest
2 tbsp unsalted butter (melted)
1/4 tsp salt
Directions

Heat oven to 325°F.
Whisk yolks, egg, and allulose until smooth.
Whisk in cream, juice, zest, butter, and salt, then strain into crust.
Bake 15 minutes, it should look set but still soft.
Cool, then chill 4 hours before serving.

11) Banana Cream Pie (low-carb friendly)
Yield: 1 (9-inch) pie, 8 slices
Time: Cook 10 min, chill 4 hours
Est. macros (per slice): 4g net carbs, 7g protein
Ingredients

1 baked 9-inch pecan crust
1 1/2 cups heavy cream
1/2 cup unsweetened almond milk
4 large egg yolks
1/2 cup allulose
1 1/2 tsp banana extract
1/2 small banana (optional, thin slices, see carb impact)
1 tbsp gelatin + 2 tbsp water (bloomed)
1 tsp vanilla extract
1/4 tsp salt
Directions

Warm cream, almond milk, allulose, and salt until steaming.
Temper yolks, then cook on low until slightly thickened.
Off heat, whisk in gelatin, banana extract, and vanilla. Strain.
Pour into crust (add banana slices only if you choose), then chill 4 hours.
Top with whipped cream and a tiny pinch of cinnamon.

12) Chocolate Cream Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Cook 10 min, chill 4 hours
Est. macros (per slice): 4g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
1 1/2 cups heavy cream
1/2 cup unsweetened almond milk
4 large egg yolks
1/2 cup allulose
1/3 cup unsweetened cocoa powder
3 oz sugar-free dark chocolate (chopped)
1 tbsp gelatin + 2 tbsp water (bloomed)
1 tsp vanilla extract
1/4 tsp salt
Directions

Warm cream, almond milk, allulose, cocoa, and salt until steaming.
Temper yolks, then cook on low until it coats a spoon.
Off heat, whisk in chocolate and gelatin, then whisk in vanilla.
Strain into crust, press wrap onto surface, chill 4 hours.
Serve with whipped cream and shaved chocolate.

13) Peanut Butter Cream Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Chill 4 hours
Est. macros (per slice): 3g net carbs, 9g protein
Ingredients

1 baked 9-inch chocolate almond flour crust
8 oz cream cheese (softened)
3/4 cup creamy peanut butter
1/2 cup allulose (powdered)
1 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
1 scoop unflavored whey isolate (optional, for protein)
Directions

Beat cream cheese, peanut butter, allulose, salt until smooth.
Beat in vanilla (and whey isolate if using, stop once blended).
Whip cream to soft peaks, then fold in gently.
Spread into crust, smooth the top.
Chill 4 hours, then slice cold.

14) Coconut Buttermilk Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 40 to 50 min, cool 2 hours
Est. macros (per slice): 4g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
3 large eggs
1 cup buttermilk
1/2 cup heavy cream
2/3 cup allulose
4 tbsp unsalted butter (melted, cooled)
1 cup unsweetened shredded coconut (toasted)
1 tsp vanilla extract
1/4 tsp salt
Directions

Heat oven to 325°F.
Whisk eggs and allulose, then whisk in buttermilk, cream, butter, vanilla, salt.
Stir in toasted coconut, then strain only if you want it extra smooth (you’ll lose some coconut).
Bake 40 to 50 minutes, until set with a slight jiggle.
Cool completely before slicing.

sugar-free-lemon-meringue-pie-preparation-7ef277a3 - Keto Sugar Free

15) Lemon Meringue Pie (sugar-free, stable topping)
Yield: 1 (9-inch) pie, 8 slices
Time: Cook 10 min, bake 10 min, chill 2 hours
Est. macros (per slice): 5g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
4 large egg yolks
2 large eggs
2/3 cup allulose
1/2 cup lemon juice
2 tbsp lemon zest
1 1/2 cups water
2 tbsp gelatin + 3 tbsp water (bloomed)
2 tbsp unsalted butter
1/4 tsp salt
4 large egg whites (meringue)
1/3 cup allulose (powdered, meringue)
1/4 tsp cream of tartar (meringue)
Directions

Cook yolks, eggs, allulose, water, lemon juice, zest, and salt on low until hot and thickening.
Off heat, whisk in gelatin and butter, then strain into crust and chill 30 minutes.
Beat whites with cream of tartar to soft peaks, then beat in powdered allulose slowly to glossy peaks.
Spread meringue to touch crust edge (this helps prevent weeping).
Broil 1 to 2 minutes or bake at 425°F for 5 to 7 minutes, then chill 2 hours.

16) Chocolate Meringue Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Cook 10 min, bake 10 min, chill 2 hours
Est. macros (per slice): 5g net carbs, 8g protein
Ingredients

1 baked 9-inch almond flour crust
4 large egg yolks
2 large eggs
2/3 cup allulose
1 1/2 cups unsweetened almond milk
1/2 cup heavy cream
1/3 cup unsweetened cocoa powder
3 oz sugar-free dark chocolate (chopped)
2 tbsp gelatin + 3 tbsp water (bloomed)
1 tsp vanilla extract
1/4 tsp salt
4 large egg whites
1/3 cup allulose (powdered)
1/4 tsp cream of tartar
Directions

Warm almond milk, cream, allulose, cocoa, and salt until steaming.
Temper yolks and eggs, then cook on low until thick.
Off heat, whisk in chocolate, gelatin, and vanilla, then strain into crust.
Chill 30 minutes. Make meringue (whites + cream of tartar, then allulose).
Top, seal to crust edge, then brown at 425°F for 5 to 7 minutes.

17) Key Lime Meringue Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 15 min, bake topping 7 min, chill 3 hours
Est. macros (per slice): 5g net carbs, 8g protein
Ingredients

1 baked 9-inch almond flour crust
3 large egg yolks
1 large egg
1/2 cup allulose
1/2 cup heavy cream
1/2 cup key lime juice
1 tbsp lime zest
2 tbsp unsalted butter (melted)
1/4 tsp salt
4 large egg whites
1/3 cup allulose (powdered)
1/4 tsp cream of tartar
Directions

Heat oven to 325°F. Whisk yolks, egg, allulose, then whisk in remaining filling items.
Strain into crust, bake 15 minutes, then cool 30 minutes.
Beat whites with cream of tartar to soft peaks, then beat in allulose to glossy peaks.
Spread meringue to crust edge to seal.
Bake at 425°F for 5 to 7 minutes, then chill 3 hours.

18) Sugar Cream Pie (Hoosier-style, Southern tables love it too)
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 35 to 45 min, cool 2 hours
Est. macros (per slice): 3g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
2 cups heavy cream
3 large egg yolks
1/2 cup allulose
2 tbsp unsalted butter
1 tbsp gelatin + 2 tbsp water (bloomed)
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp cinnamon (optional)
Directions

Heat oven to 325°F. Warm cream, allulose, and salt until steaming.
Temper yolks, then cook on low until slightly thickened.
Off heat, whisk in butter, gelatin, and vanilla. Strain into crust.
Bake 10 minutes to set the top lightly, then cool fully.
Chill 2 hours, then dust with cinnamon if you like.

19) Amish Vanilla Pie (simple, silky custard)
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 45 to 55 min (water bath), cool 2 hours
Est. macros (per slice): 3g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
4 large eggs
2 large egg yolks
2/3 cup allulose
2 cups heavy cream
1 tbsp vanilla extract (or 1 tsp plus 1/2 tsp vanilla bean paste)
1/4 tsp salt
Pinch nutmeg (optional)
Directions

Heat oven to 325°F. Place crust in a roasting pan.
Whisk eggs, yolks, allulose, cream, vanilla, and salt until smooth.
Strain into crust, sprinkle nutmeg if using.
Add hot water halfway up pie plate and bake 45 to 55 minutes.
Cool, then chill 2 hours for neat slices.

20) Creamy Peanut Butter Pie (no-bake mousse style)
Yield: 1 (9-inch) pie, 8 slices
Time: Chill 6 hours
Est. macros (per slice): 3g net carbs, 8g protein
Ingredients

1 baked 9-inch pecan crust
1 cup heavy cream
8 oz mascarpone (or cream cheese, softened)
2/3 cup creamy peanut butter
1/2 cup allulose (powdered)
1 tbsp gelatin + 2 tbsp water (bloomed)
1 tsp vanilla extract
1/4 tsp salt
Directions

Bloom gelatin in water 5 minutes, then warm just until melted.
Beat mascarpone, peanut butter, allulose, vanilla, and salt until smooth.
Whip cream to soft peaks, then fold into peanut butter mixture.
Fold in melted gelatin quickly, then spread into crust.
Chill 6 hours for a sliceable, mousse-like set.

Nut and specialty pies for holidays and potlucks (10 recipes)

These are the pies that disappear first at church suppers. Since corn syrup is out, the “goo” comes from allulose syrup style cooking (butter + allulose + eggs). To prevent crystallizing, keep heat gentle, dissolve sweetener fully, and add a little cream at the end.

21) Best Southern Pecan Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 40 to 50 min, cool 3 hours
Est. macros (per slice): 4g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
2 1/2 cups pecan halves (toasted)
3 large eggs
3/4 cup allulose
1/4 cup heavy cream
6 tbsp unsalted butter
1 tbsp sugar-free maple syrup (optional)
1 tsp vanilla extract
1/2 tsp salt
Directions

Heat oven to 350°F. Add toasted pecans to crust.
Warm butter, allulose, cream, maple syrup, and salt until dissolved, not boiling.
Cool 5 minutes, whisk in eggs and vanilla.
Pour over pecans, tap pan to release bubbles.
Bake 40 to 50 minutes until set at edges, slightly wobbly in center.

22) Bourbon Pecan Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 40 to 50 min, cool 3 hours
Est. macros (per slice): 4g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
2 1/2 cups toasted pecans
3 large eggs
3/4 cup allulose
6 tbsp unsalted butter
1/4 cup heavy cream
2 tbsp bourbon
1 tsp vanilla extract
1/2 tsp salt
Directions

Heat oven to 350°F. Fill crust with pecans.
Warm butter, allulose, cream, and salt until fully dissolved.
Cool briefly, then whisk in eggs, bourbon, and vanilla.
Pour into crust and let settle 2 minutes.
Bake 40 to 50 minutes, cool fully before slicing.

23) Chocolate Pecan Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 40 to 50 min, cool 3 hours
Est. macros (per slice): 5g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
2 1/4 cups toasted pecans
3 large eggs
3/4 cup allulose
6 tbsp unsalted butter
1/4 cup heavy cream
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp salt
Directions

Heat oven to 350°F. Add pecans to crust.
Warm butter, allulose, cream, cocoa, and salt until smooth.
Cool 5 minutes, whisk in eggs and vanilla.
Pour into crust, then nudge pecans to even coverage.
Bake 40 to 50 minutes, cool completely for a fudgy set.

24) German Chocolate Pecan Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 45 to 55 min, cool 3 hours
Est. macros (per slice): 6g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
2 cups toasted pecans
3 large eggs
3/4 cup allulose
6 tbsp unsalted butter
1/4 cup heavy cream
1 cup unsweetened shredded coconut (toasted)
2 oz sugar-free dark chocolate (melted)
1 tsp vanilla extract
1/2 tsp salt
Directions

Heat oven to 350°F. Add pecans and toasted coconut to crust.
Warm butter, allulose, cream, and salt until dissolved.
Cool 5 minutes, whisk in eggs, vanilla, and melted chocolate.
Pour into crust, then gently level the top.
Bake 45 to 55 minutes until set at edges, then cool fully.

25) Maple Pecan Pie (sugar-free maple)
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 40 to 50 min, cool 3 hours
Est. macros (per slice): 4g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
2 1/2 cups toasted pecans
3 large eggs
3/4 cup allulose
6 tbsp unsalted butter
1/4 cup heavy cream
1/4 cup sugar-free maple syrup
1 tsp vanilla extract
1/2 tsp salt
Directions

Heat oven to 350°F. Fill crust with pecans.
Warm butter, allulose, cream, maple syrup, and salt until dissolved.
Cool briefly, whisk in eggs and vanilla (this helps avoid scrambled bits).
Pour into crust, let stand 2 minutes.
Bake 40 to 50 minutes, cool fully before cutting.

26) Georgia Peanut Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 40 to 50 min, cool 3 hours
Est. macros (per slice): 5g net carbs, 8g protein
Ingredients

1 baked 9-inch almond flour crust
2 1/2 cups roasted peanuts (lightly chopped)
3 large eggs
3/4 cup allulose
6 tbsp unsalted butter
1/4 cup heavy cream
1 tsp vanilla extract
1/2 tsp salt
Directions

Heat oven to 350°F. Add peanuts to crust.
Warm butter, allulose, cream, and salt until dissolved and glossy.
Cool 5 minutes, whisk in eggs and vanilla.
Pour over peanuts, then tap pan to settle.
Bake 40 to 50 minutes, cool completely for a gooey center.

27) Walnut Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 40 to 50 min, cool 3 hours
Est. macros (per slice): 4g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
2 1/2 cups walnuts (toasted, chopped)
3 large eggs
3/4 cup allulose
6 tbsp unsalted butter
1/4 cup heavy cream
1 tsp vanilla extract
1/2 tsp salt
Directions

Heat oven to 350°F. Add walnuts to crust.
Warm butter, allulose, cream, and salt until fully dissolved.
Cool briefly, whisk in eggs and vanilla.
Pour into crust and spread nuts evenly.
Bake 40 to 50 minutes, cool fully so it sets cleanly.

28) Cranberry Walnut Pie (lower sugar, higher carb)
Yield: 1 (9-inch) pie, 12 smaller slices
Time: Bake 45 to 55 min, cool 3 hours
Est. macros (per slice): 6g net carbs, 5g protein
Ingredients

1 baked 9-inch almond flour crust
2 cups walnuts (toasted, chopped)
1 cup fresh cranberries (or frozen, thawed)
3 large eggs
3/4 cup allulose
6 tbsp unsalted butter
1/4 cup heavy cream
1 tsp orange zest
1/2 tsp salt
Directions

Heat oven to 350°F. Add walnuts and cranberries to crust.
Warm butter, allulose, cream, salt, and orange zest until dissolved.
Cool 5 minutes, whisk in eggs.
Pour into crust and let settle 2 minutes.
Bake 45 to 55 minutes, cool fully (slice smaller, cranberries add carbs).

29) Possum Pie (layered, chilled)
Yield: 1 (9-inch) pie, 10 slices
Time: Chill 6 hours
Est. macros (per slice): 5g net carbs, 7g protein
Ingredients

1 baked 9-inch pecan crust
8 oz cream cheese (softened)
1/2 cup allulose (powdered)
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp salt
2 cups heavy cream (divided)
1 tbsp gelatin + 2 tbsp water (bloomed)
2 oz sugar-free dark chocolate (shaved, for top)
Directions

Beat cream cheese, allulose, vanilla, and salt until fluffy.
Whip 1 cup cream and fold in, spread as the first layer, chill 30 minutes.
Bloom gelatin, melt it, then whisk into remaining 1 cup cream while whipping to soft peaks.
Fold cocoa into whipped cream, spread as chocolate layer.
Chill 6 hours, then top with shaved chocolate.

30) Shoofly Pie (molasses-style, sugar-free)
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 35 to 45 min, cool 2 hours
Est. macros (per slice): 6g net carbs, 6g protein
Ingredients

1 baked 9-inch almond flour crust
3 large eggs
2/3 cup allulose
1/2 cup heavy cream
4 tbsp unsalted butter (melted)
1 tbsp blackstrap extract (or sugar-free molasses flavor)
1 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp salt
1/2 cup almond flour (crumb “bottom”)
Directions

Heat oven to 325°F. Sprinkle almond flour into crust.
Whisk eggs and allulose, then whisk in cream, butter, extract, vanilla, salt, and baking soda.
Strain into crust for smoothness.
Bake 35 to 45 minutes until set with a slight jiggle.
Cool completely, flavor deepens as it rests.

Fruit and seasonal pies that still fit a low-carb plan (20 recipes)

Fruit is the trickiest category because it brings sugar and water. The simplest fix is less fruit, more flavor, using zest, warm spices, and a nutty crumble. When a recipe runs higher in carbs (pineapple, raisins, bigger fruit loads), cut 12 slices and keep portions modest.

31) Classic Southern Apple Pie (two carb options)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 45 to 55 min, cool 2 hours
Est. macros (per slice): 7g net carbs (moderate low-carb)
Ingredients

1 baked 9-inch almond flour crust
3 cups peeled apple slices (moderate) or 1 1/2 cups (more keto)
1/2 cup allulose
1 tbsp lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tbsp butter
1 tbsp chia seeds (more keto) or 1 tbsp gelatin (bloomed, moderate)
Directions

Heat oven to 350°F. Toss apples with allulose, lemon, spices, salt.
Cook with butter 6 to 8 minutes until slightly softened.
Stir in chia (keto) or off heat whisk in gelatin (moderate).
Spoon into crust, cover edges with foil if browning.
Bake 30 to 35 minutes, cool 2 hours to set before slicing.

32) Fresh Peach Pie (two carb options)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 40 to 50 min, cool 2 hours
Est. macros (per slice): 7g net carbs (moderate low-carb)
Ingredients

1 baked 9-inch almond flour crust
3 cups sliced peaches (moderate) or 1 1/2 cups (more keto)
1/2 cup allulose
1 tbsp lemon juice
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp butter
1 tbsp chia seeds (keto) or 1 tbsp gelatin (bloomed, moderate)
Directions

Heat oven to 350°F. Toss peaches with allulose, lemon, vanilla, cinnamon, salt.
Cook with butter 5 to 7 minutes, peaches should stay intact.
Stir in chia (keto) or whisk in gelatin off heat (moderate).
Spoon into crust and level the top.
Bake 25 to 30 minutes, cool until set.

33) Strawberry Pie (chilled, glossy set)
Yield: 1 (9-inch) pie, 12 slices
Time: Chill 6 hours
Est. macros (per slice): 6g net carbs
Ingredients

1 baked 9-inch almond flour crust
3 cups strawberries (sliced)
1/2 cup allulose
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp chia seeds
1/4 tsp salt
Directions

Warm 1 cup strawberries with allulose, lemon juice, zest, and salt.
Mash lightly, then simmer 3 minutes for a sauce.
Stir in chia, rest 10 minutes to gel.
Fold in remaining strawberries, spoon into crust.
Chill 6 hours, it slices like a jam pie.

34) Strawberry Rhubarb Pie (tangy, not too sweet)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 45 to 55 min, cool 3 hours
Est. macros (per slice): 7g net carbs
Ingredients

1 baked 9-inch almond flour crust
2 cups strawberries (sliced)
2 cups rhubarb (thin sliced)
2/3 cup allulose
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp butter
2 tbsp chia seeds
1/4 tsp salt
Directions

Heat oven to 350°F. Toss fruit with allulose, lemon, vanilla, salt.
Cook 8 minutes with butter until rhubarb softens slightly.
Stir in chia, rest 10 minutes to thicken.
Spoon into crust, bake 25 to 30 minutes.
Cool 3 hours, rhubarb sets as it cools.

35) Blackberry Custard Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 45 to 55 min (water bath), cool 2 hours
Est. macros (per slice): 5g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
1 cup blackberries
4 large eggs
2 large egg yolks
2/3 cup allulose
2 cups heavy cream
1 tsp vanilla extract
1 tbsp lemon zest
1/4 tsp salt
Directions

Heat oven to 325°F. Scatter blackberries in crust.
Whisk eggs, yolks, allulose, cream, vanilla, zest, salt.
Strain over berries. Place pie in a roasting pan.
Add hot water halfway up the dish, bake 45 to 55 minutes.
Cool, then chill 2 hours for clean slices.

36) Blueberry Pie (two carb options)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 40 to 50 min, cool 2 hours
Est. macros (per slice): 7g net carbs (moderate low-carb)
Ingredients

1 baked 9-inch almond flour crust
3 cups blueberries (moderate) or 1 1/2 cups (more keto)
1/2 cup allulose
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp chia seeds (keto) or 1 tbsp gelatin (bloomed, moderate)
1/4 tsp cinnamon
1/4 tsp salt
Directions

Heat oven to 350°F. Warm 1 cup berries with allulose, lemon, zest, salt.
Simmer 3 minutes, then stir in remaining berries and cinnamon.
Stir in chia (keto) or whisk in gelatin off heat (moderate).
Spoon into crust, bake 25 to 30 minutes.
Cool 2 hours, it thickens as it rests.

37) Shaker Lemon Pie (bright, higher carb, slice small)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 35 to 45 min, cool 2 hours
Est. macros (per slice): 9g net carbs
Ingredients

1 baked 9-inch almond flour crust
2 medium lemons (very thin sliced, seeds removed)
3/4 cup allulose
3 large eggs
2 tbsp unsalted butter (melted)
1 tsp vanilla extract
1/4 tsp salt
Directions

Toss lemon slices with allulose, rest 1 hour to soften.
Heat oven to 350°F. Whisk eggs, butter, vanilla, and salt.
Stir lemons into egg mix, then pour into crust.
Bake 35 to 45 minutes until set.
Cool fully, then slice thin (lemons raise carbs fast).

If you want less bite, blanch lemon slices 1 minute, then drain before sweetening.

38) Cherry Pie (keep it modest)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 40 to 50 min, cool 2 hours
Est. macros (per slice): 8g net carbs
Ingredients

1 baked 9-inch almond flour crust
3 cups pitted tart cherries (fresh or frozen, thawed)
2/3 cup allulose
1 tbsp lemon juice
1/2 tsp almond extract
2 tbsp chia seeds
1/4 tsp salt
Directions

Heat oven to 350°F. Warm 1 cup cherries with allulose, lemon, salt.
Simmer 5 minutes, then mash lightly for sauce.
Stir in remaining cherries, almond extract, and chia, rest 10 minutes.
Spoon into crust, bake 25 to 30 minutes.
Cool 2 hours, the filling sets as it cools.

39) Fried Apple Pies (oven and air fryer options)
Yield: 8 hand pies, 1 each per serving
Time: Bake 18 to 22 min (oven) or 10 to 12 min (air fryer)
Est. macros (per hand pie): 6g net carbs
Ingredients

2 cups peeled diced apples (small dice)
1/3 cup allulose
1 tbsp lemon juice
1 tsp cinnamon
1 tbsp butter
1 tbsp chia seeds
8 low-carb tortillas (or keto pastry rounds)
1 egg (beaten, for sealing)
Cooking spray or 1 tbsp melted butter (for brushing)
Directions

Cook apples, allulose, lemon, cinnamon, and butter 8 minutes. Stir in chia, cool.
Spoon filling onto rounds, brush edges with egg, fold and crimp.
Oven: bake at 400°F for 18 to 22 minutes, brush with butter halfway.
Air fryer: 370°F for 10 to 12 minutes, spray lightly first.
Cool 10 minutes, filling thickens as it rests.

40) Fried Peach Pies (oven and air fryer options)
Yield: 8 hand pies, 1 each per serving
Time: Bake 16 to 20 min (oven) or 9 to 11 min (air fryer)
Est. macros (per hand pie): 6g net carbs
Ingredients

2 cups diced peaches (small dice)
1/3 cup allulose
1 tsp vanilla extract
1 tbsp lemon juice
1/2 tsp cinnamon
1 tbsp butter
1 tbsp chia seeds
8 low-carb tortillas (or keto pastry rounds)
1 egg (beaten, for sealing)
Cooking spray or 1 tbsp melted butter
Directions

Cook peaches, allulose, lemon, butter, cinnamon 6 minutes. Stir in vanilla and chia, cool.
Fill rounds, brush with egg, fold, crimp well.
Oven: bake at 400°F for 16 to 20 minutes, brush with butter halfway.
Air fryer: 370°F for 9 to 11 minutes, spray lightly first.
Cool 10 minutes before eating, hot filling burns.

41) Green Tomato Pie (surprisingly “apple-like”)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 45 to 55 min, cool 2 hours
Est. macros (per slice): 6g net carbs
Ingredients

1 baked 9-inch almond flour crust
4 cups green tomatoes (peeled optional, thin sliced)
2/3 cup allulose
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 1/2 tsp cinnamon
2 tbsp butter
2 tbsp chia seeds
1/4 tsp salt
Directions

Heat oven to 350°F. Toss tomatoes with allulose, lemon, vinegar, cinnamon, salt.
Cook with butter 10 minutes to reduce water.
Stir in chia, rest 10 minutes to thicken.
Spoon into crust, bake 25 to 30 minutes.
Cool 2 hours, it slices best once fully set.

42) Sweet Potato Pie with Marshmallows (sugar-free topping)
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 40 to 50 min, cool 2 hours
Est. macros (per slice): 9g net carbs (higher carb, cut smaller if needed)
Ingredients

1 baked 9-inch almond flour crust
1 1/2 cups mashed sweet potato (roasted, well drained)
3 large eggs
1/2 cup allulose
3/4 cup heavy cream
2 tbsp unsalted butter (melted)
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 tsp salt
1 cup sugar-free mini marshmallows (or use meringue from recipe #15)
Directions

Heat oven to 350°F. Whisk sweet potato, eggs, allulose, cream, butter, spices, vanilla, salt.
Pour into crust, bake 35 to 40 minutes until set.
Add marshmallows on top, bake 5 to 8 minutes to puff and brown.
Cool 2 hours, it firms as it rests.
Slice smaller if you track carbs closely.

43) Pumpkin Praline Pie
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 45 to 55 min, cool 2 hours
Est. macros (per slice): 5g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
1 1/4 cups pumpkin purée
3 large eggs
2/3 cup allulose
1 cup heavy cream
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp salt
1/2 cup chopped pecans (toasted)
3 tbsp sugar-free brown sweetener
2 tbsp butter (melted)
Directions

Heat oven to 350°F. Whisk pumpkin, eggs, allulose, cream, spice, vanilla, salt.
Pour into crust, bake 35 minutes.
Mix pecans, brown sweetener, and butter.
Sprinkle topping over pie, bake 10 to 15 minutes more.
Cool 2 hours for neat slices.

44) Mixed Berry Pie (big flavor, controlled fruit)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 40 to 50 min, cool 2 hours
Est. macros (per slice): 6g net carbs
Ingredients

1 baked 9-inch almond flour crust
3 cups mixed berries (blackberry, raspberry, blueberry)
1/2 cup allulose
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp chia seeds
1/4 tsp salt
Directions

Heat oven to 350°F. Warm 1 cup berries with allulose, lemon, zest, salt.
Simmer 3 minutes, mash slightly for sauce.
Stir in remaining berries and chia, rest 10 minutes.
Spoon into crust, bake 25 to 30 minutes.
Cool 2 hours, then slice.

45) Apricot-Blackberry Pie (higher carb, slice small)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 40 to 50 min, cool 2 hours
Est. macros (per slice): 9g net carbs
Ingredients

1 baked 9-inch almond flour crust
1 1/2 cups chopped apricots
1 1/2 cups blackberries
2/3 cup allulose
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp chia seeds
1/4 tsp salt
Directions

Heat oven to 350°F. Warm apricots with allulose, lemon, salt 5 minutes.
Stir in blackberries and vanilla, cook 2 minutes.
Stir in chia, rest 10 minutes.
Spoon into crust, bake 25 to 30 minutes.
Cool 2 hours, cut 12 slices for better carb control.

46) Pineapple Cream Cheese Pie (treat pie, higher carb)
Yield: 1 (9-inch) pie, 12 slices
Time: Chill 6 hours
Est. macros (per slice): 10g net carbs
Ingredients

1 baked 9-inch pecan crust
8 oz cream cheese (softened)
1/2 cup allulose (powdered)
1 tsp vanilla extract
1/4 tsp salt
1 cup heavy cream (whipped to soft peaks)
1 cup crushed pineapple (well drained)
1 tbsp gelatin + 2 tbsp water (bloomed)
Directions

Beat cream cheese, allulose, vanilla, and salt until smooth.
Fold in drained pineapple (drain well to avoid a runny pie).
Melt bloomed gelatin, then mix it into the filling quickly.
Fold in whipped cream, then spread into crust.
Chill 6 hours, cut into 12 slices.

47) Sour Cream Raisin Pie (small raisin amount, higher carb)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 35 to 45 min, cool 2 hours
Est. macros (per slice): 8g net carbs
Ingredients

1 baked 9-inch almond flour crust
2 cups sour cream
3 large eggs
2/3 cup allulose
1/3 cup raisins (keep it modest)
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
Directions

Heat oven to 325°F. Whisk sour cream, eggs, allulose, vanilla, spices, salt.
Fold in raisins.
Strain into crust if you want extra smooth filling (raisins stay behind, stir them back in).
Bake 35 to 45 minutes until set with a slight jiggle.
Cool 2 hours, slice smaller because raisins add carbs.

48) Crumb-Topped Apple Pie (nutty crumble)
Yield: 1 (9-inch) pie, 12 slices
Time: Bake 45 to 55 min, cool 2 hours
Est. macros (per slice): 7g net carbs
Ingredients

1 baked 9-inch almond flour crust
2 cups peeled apple slices (thinner carbs) or 3 cups (moderate)
1/2 cup allulose
1 tbsp lemon juice
1 1/2 tsp cinnamon
2 tbsp butter
2 tbsp chia seeds
3/4 cup chopped pecans (toasted)
1/3 cup almond flour
1/3 cup sugar-free brown sweetener
4 tbsp butter (melted, crumble)
1/4 tsp salt
Directions

Heat oven to 350°F. Cook apples, allulose, lemon, cinnamon, 2 tbsp butter 8 minutes.
Stir in chia, cool 10 minutes, then spoon into crust.
Mix pecans, almond flour, brown sweetener, salt, and melted butter into crumbs.
Sprinkle crumble on top, bake 30 to 35 minutes.
Cool 2 hours, crumble crisps as it cools.

49) Pumpkin Pie (classic, smooth, no grit)
Yield: 1 (9-inch) pie, 8 slices
Time: Bake 45 to 55 min (water bath optional), cool 2 hours
Est. macros (per slice): 4g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
1 1/2 cups pumpkin purée
3 large eggs
2/3 cup allulose
1 cup heavy cream
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp salt
Directions

Heat oven to 350°F. Whisk pumpkin, eggs, allulose, cream, spice, vanilla, salt until smooth.
Strain into crust for a silkier bite.
Bake 45 to 55 minutes until edges set and center jiggles slightly.
For extra insurance, bake in a water bath like custard pie.
Cool, then chill 2 hours before slicing.

50) Blueberry Cream Pie (chilled, cheesecake-like)
Yield: 1 (9-inch) pie, 10 slices
Time: Chill 6 hours
Est. macros (per slice): 6g net carbs, 7g protein
Ingredients

1 baked 9-inch almond flour crust
8 oz cream cheese (softened)
1/2 cup allulose (powdered)
1 tsp vanilla extract
1/4 tsp salt
1 cup heavy cream (whipped to soft peaks)
1 1/2 cups blueberries
2 tbsp chia seeds
1 tbsp lemon juice
Directions

Warm 1/2 cup blueberries with lemon juice and 2 tbsp allulose until juicy, then stir in chia and cool.
Beat cream cheese, remaining allulose, vanilla, and salt until smooth.
Fold in whipped cream, then spread into crust.
Spoon cooled blueberry topping over the center and swirl gently.
Chill 6 hours, slice cold for clean layers.

Make-ahead, storage, and serving tips so these pies hold up like the originals

Low-carb, sugar-free pies can look perfect at home, then fall apart at the potluck table. The fix is rarely the recipe. It’s usually timing, temperature, and how you handle the first slice. Cream pies need a longer chill than you think. Nut pies need time to set before you cut. Fruit fillings need a plan for water.

Use this section as your “pie insurance.” You’ll get the chill times that make slices stand tall, the storage methods that prevent freezer burn, and the finishing touches that still feel Southern.

How to chill, slice, and serve sugar-free pies without weeping or cracking

For chilled pies, time in the fridge does the work that sugar and starch usually do. If you rush, the filling looks fine, but it spreads like pudding once you cut it. Plan your chill around the pie type, not around dinner time.

A simple chill guide helps you nail the texture:

No-bake cream pies (gelatin, cream cheese, whipped layers): chill 6 hours, and overnight is even better.
Cooked custard cream pies (stovetop thickened, then chilled): chill 4 to 6 hours.
Baked custard pies (buttermilk, chess, pumpkin): cool to room temp, then chill at least 2 hours for clean slices.
Pecan-style pies: cool 3 hours at room temp before slicing; chill after if you want extra clean edges.

Next, slice like a bakery. Cold fillings cut cleaner, but crusts can shatter if you muscle through them. Instead, use a knife trick that works for everything from lemon icebox to chocolate cream.

Here’s the clean-slice method that saves messy wedges:

Chill the pie until firm.
Dip a thin, sharp knife in hot water for 5 to 10 seconds.
Wipe the blade dry, then make one smooth cut.
Repeat hot dip and wipe for every cut.

That hot knife gives you sharp edges, because it melts through fats without dragging. The wipe matters, because leftover filling on the blade causes tearing.

If your pie cracks on top (common with baked custards), don’t panic. Most cracks come from overbaking or fast cooling. Serve it with whipped cream, toasted nuts, or a light dusting of spice, and nobody will care. Next time, pull custard pies when the center still has a gentle jiggle, then cool on the counter away from drafts.

Meringue adds another layer of trouble, because sugar-free meringue can “weep” (little beads of syrup) or leak between the topping and filling. A few habits prevent most of it:

Spread meringue on warm filling, not cold. Warmth helps it set on contact.
Add meringue all the way to the crust edge so it seals. Gaps invite leaks.
Avoid covering meringue tightly in the fridge. Trapped moisture turns into weeping.

Got a weepy meringue? Keep the pie uncovered in the fridge for 1 to 2 hours, then loosely tent with foil. Plastic wrap often makes it worse.

When a filling turns out runny, you still have options. First, give it more time. Many sugar-free pies firm up after a longer chill, especially those with cream cheese or gelatin.

Try these quick fixes before you re-make anything:

Extra chill: add 2 to 4 more hours, or chill overnight.
Freeze to “rescue” slices: freeze 30 to 45 minutes, then slice and serve slightly chilled.
Serve in bowls: add whipped cream and call it a “pie sundae” (it works at parties).

If it’s runny every time, adjust the next batch. The easiest upgrade is more gelatin in no-bake pies (a small increase can turn soft mousse into a slice). For cooked custards, cook a little longer on low heat next time, then chill fully.

Freezer and fridge storage: what freezes well and what does not

Make-ahead pie is the whole point during the holidays. Still, some low-carb pies freeze like a dream, while others come back with a wet crust or a broken topping. The main issue is water. Freezing forms ice crystals, and those crystals melt into puddles when the pie thaws.

This table gives a quick, realistic guide for storing sugar-free Southern pies:

Pie type	Fridge (best quality)	Freezer (best quality)	Notes
Pecan-style, walnut, peanut pies	4 to 5 days	2 to 3 months	Cool fully before wrapping, slice after chilling for clean cuts.
Pumpkin, sweet potato, baked custards	4 to 5 days	1 to 2 months	Thaw overnight, then bring to cool room temp before serving.
Cheesecake-style cream pies (cream cheese, gelatin)	4 to 5 days	1 to 2 months	Freeze without whipped topping for the best texture.
Plain baked crusts (almond, pecan)	5 to 7 days	2 to 3 months	Freeze baked shells flat, then fill later.
Meringue-topped pies	2 to 3 days	Not recommended	Meringue sweats and collapses after freezing.
Fresh fruit gel pies (strawberry-style, glossy sets)	2 to 3 days	Tricky	Texture softens, water leaks, crust can get soggy.

The takeaway is simple: freeze nut pies, pumpkin, and crusts with confidence. Be cautious with meringue and fresh fruit gels unless you accept a softer slice.

Wrapping matters as much as the pie type. Air is the enemy in the freezer, because it dries the surface and leaves off flavors. Use a two-layer wrap so the pie tastes fresh weeks later.

Use this wrap method for whole pies:

Chill the pie until firm (cold pies wrap cleaner).
Wrap tightly in plastic wrap, pressing it against the surface and edges.
Add a second layer of foil for odor and freezer protection.
Label with the pie name and date.

For slices, wrap each piece in plastic, then store in a freezer bag. That makes grab-and-go desserts easy for weeknights.

Thawing works best when it’s slow. Move frozen pie to the fridge and thaw overnight. After that, let it sit on the counter 15 to 30 minutes for a softer bite (especially for nut pies). Avoid microwaving cream pies, because it melts unevenly and can break the filling.

If you want that “fresh baked” feel for baked pies, reheat gently:

Nut pies: 300°F for 10 to 15 minutes, tented with foil.
Pumpkin or custard pies: serve chilled or cool room temp (heat can cause weeping).

Southern finishing touches that are still low-carb

Low-carb pies taste more like the originals when the top gets a little love. Southern desserts are all about contrast, creamy plus crunchy, sweet plus salty, rich plus bright. The good news is most of that comes from texture and aroma, not extra sugar.

Start with whipped cream, because it hides small flaws and makes any slice feel special. Whip heavy cream with vanilla extract and a pinch of salt, then spoon or pipe it on just before serving. If you’re taking a pie to a potluck, bring the whipped cream in a container and add it on-site.

A few finishing ideas that work across almost every pie in this collection:

Toasted pecans: sprinkle on top for crunch and a praline vibe.
Cinnamon or nutmeg: dust lightly over custard pies for that classic church-supper feel.
Lemon zest: brightens cream pies, and it cuts richness fast.
Sugar-free caramel sauce: drizzle lightly over pecan, pumpkin, or chocolate pies (keep it thin so slices don’t slide).
Chocolate curls or shaved dark chocolate: makes chocolate cream and possum-style pies look bakery-made.
A pinch of flaky salt: especially good on chocolate and caramel flavors, it sharpens sweetness without adding sugar.

One small upgrade, big payoff: Add flaky salt right before serving. It keeps its crunch and makes flavors pop.

If you like pie a la mode, pair slices with sugar-free ice cream (vanilla for pecan and pumpkin, butter pecan for most nut pies, chocolate for peanut butter and chocolate chess). For a simple Southern finish, serve with hot coffee or unsweetened iced coffee. The bitterness balances sweetener notes, and it makes the dessert feel complete.

Enjoy!

Southern pie doesn’t have to disappear just because you’re watching carbs or skipping sugar. With the right sweeteners, smart crusts, and a little chill time, you can still get that familiar slice, from silky custards to gooey nut pies to bright fruit fillings.

If you want one easy win, start with buttermilk, chess, or pecan. Those three teach you the basics fast, how to dissolve sweetener well, how to pull a custard while it still has a gentle jiggle, and why nut pies need time to set before you cut. After that, branch out into lemon icebox, chocolate cream, or seasonal favorites like pumpkin and sweet potato.

Before you track anything, remember that macros change with brands and portions. So, plug your exact ingredients into your calculator, then cut slices a little smaller if you want more room in your day. Also, taste and adjust as you go, because sweetness is personal, and some low-carb sweeteners read stronger than others. A pinch of salt and a little vanilla often make the flavor feel more “real,” with less sweetener.

Most importantly, keep the goal texture first, because when the texture is right, the flavor follows.

Save this list for holidays and weeknights, share it with a fellow pie lover, and comment which pie you want a low-carb, sugar-free version of next.