Keto Chess Pie: Southern Tradition, Low-Carb Twist

Indulge in a creamy, custardy Southern classic—without the sugar spike!

Chess pie is a beloved Southern dessert, cherished for its simplicity and rich, custard-like texture. Traditionally made with eggs, butter, sugar, and a touch of vinegar, it has a golden top and smooth filling. The origins of the name “chess pie” are debated—some say it comes from “pie chest,” where pies were stored, while others claim it’s from the Southern phrase, “it’s just pie, dear.”

This keto version swaps sugar for Keystone Pantry Allulose, keeping the flavor indulgent and the carbs low. We also use a tender almond flour crust to keep it keto-friendly. Every bite is creamy, sweet, and perfect for any occasion.

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Why We Use These Ingredients

Crust:

• Almond flour: Low-carb alternative to wheat flour, adds a tender, slightly nutty crust.

• Butter: Gives richness and structure.

• Egg: Helps bind the crust.

• Allulose (optional): Adds a touch of sweetness without sugar.

Filling:

• Eggs: The foundation for a smooth custard.

• Butter: Enhances creaminess and flavor.

• Allulose: Sweetens without affecting blood sugar.

• Heavy cream: Adds luxurious texture.

• Vanilla extract: Balances sweetness with a warm, familiar aroma.

• Apple cider vinegar: A traditional addition that brightens flavor and keeps the filling light.

• Optional spices: Cinnamon or nutmeg for a cozy flavor twist.

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Keto Chess Pie Recipe

Yields: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients

Crust:

• 1 1/2 cups almond flour

• 1/4 cup Keystone Pantry Allulose (optional)

• 1/4 tsp salt

• 6 tbsp unsalted butter, melted

• 1 large egg

Filling:

• 4 large eggs

• 1 cup Keystone Pantry Allulose

• 1/4 cup unsalted butter, melted

• 1/2 cup heavy cream

• 1 tsp vanilla extract

• 1 tsp apple cider vinegar

• 1/4 tsp salt

• Optional: 1/4 tsp cinnamon or nutmeg

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie pan.

2. Prepare crust: Mix almond flour, Allulose, and salt. Stir in melted butter and egg until dough forms. Press evenly into pan.

3. Bake crust for 10 minutes. Remove from oven.

4. Make filling: Whisk eggs until frothy. Add Allulose, melted butter, cream, vanilla, vinegar, salt, and optional spices. Mix until smooth.

5. Pour filling into pre-baked crust. Smooth top.

6. Bake 35–40 minutes until top is golden and center is slightly jiggly.

7. Cool to room temperature, then refrigerate at least 2 hours before slicing.

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Nutrition Facts (per slice)

• Calories: 280

• Fat: 25g

• Carbs: 5g (net carbs: 2g)

• Protein: 6g

Calculated using Keystone Pantry Allulose as the sweetener.

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FAQs

Q: Can I substitute another sweetener?
A: Yes, erythritol or monk fruit sweetener works, but Allulose gives the best texture and caramelization.

Q: Can I make the pie ahead of time?
A: Absolutely. Chilling overnight enhances the custard texture.

Q: Can I make it dairy-free?
A: Coconut cream and vegan butter can substitute, though texture may vary slightly.

Q: Can I use a different nut flour?
A: Hazelnut or pecan flour works, but almond flour keeps the classic flavor.

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Recipe Tips & Variations

• Mini pies: Use muffin tins, bake 20–25 minutes.

• Boozy twist: Add 2 tbsp bourbon to the filling.

• Topping: Dust with Allulose or cocoa powder.

• Serving suggestion: Add unsweetened whipped cream or keto vanilla ice cream.