This delicious Sugar-Free Pear Pie recipe is so yummy. With a tasty almond flour pie crust, the fruit mingles with a creamy, low-fat custard filling that’s topped with almond slivers.

The BEST Sugar-Free Pear Pie
The pear tree in my garden is currently overflowing so I made this pie with pears. The sugar-free almond flour crust isn’t just tasty. It’s also very healthy since neutral-tasting avocado oil replaces the butter that is usually used in pie crusts. In addition, the almond flour, and the milk and eggs in the filling, give each slice a whopping 13 grams of protein.

The ingredients for low-carb Pear Pie

For the crust
For the pear and custard filling
- 4-5 cored pears – You don’t need to peel the pears.
- Nonfat milk – tastes just fine, but you are welcome to use whole milk or heavy cream.
- Unsalted butter – 1 tablespoon suffices.
- Vanilla extract
- Monk fruit or your preferred sweetener – I use Lakanto’s monk fruit, so there are no calories from sugar.
- Cinnamon – This is the classic spice to add to a pear or apple pie.
- Xanthum gum – acts as a thickener and is less caloric than cornstarch.
- Eggs – There are 3 eggs in the recipe. If you want to reduce the cholesterol simply omit one egg yolk and add one egg white, since the cholesterol is only in the egg yolk.
- Almond slivers – to top the pie.
How to make Sugar-Free Pear Pie
Please see the Recipe Card for the video and full instructions.
- Make one Sugar-Free Almond Flour Pie Crust and let it cool fully.
- Preheat oven to 350 F.
- Core 4-5 pears.
- Cut the fruit so you have 4 cups of cut-up fruit.
- Cook and mix the milk, butter and vanilla extract over a medium flame until it simmers. Turn heat off before it boils.
- Mix the granulated sweetener, cinnamon and xanthum gum. Then whisk in the eggs.
- Turn the flame on again and set at low. Whisk in the egg mixture and continue whisking for about 5 minutes until the custard thickens and coats a spoon. Then let it cool for about 10 minutes.
- Spread some custard on the bottom of the pie crust.
- Toss the fruit in the remaining custard and pour into pan.
- Top with almond slivers.
- Bake 30-40 minutes at 350 F until golden brown.
- Let it cool. Then cover and refrigerate for a few hours to let it set. I like to refrigerate it overnight before serving.
You might also like my Keto Chocolate Bundt Cake.

What to serve with Sugar-Free Pear Pie
I love serving this pie with a scoop of Enlightened’s monk-fruit sweetened butter pecan ice cream which tastes great with all my desserts. You can also drizzle a melted sugar-free chocolate bar over the ice cream to make a truly decadent dessert.

How to store this pie
To store: After the pie cools, I recommend covering it with plastic to lock in the freshness and then refrigerating it for up to 3 days. You can also store it in a plastic container that clicks shut.
To freeze: Wrap it in plastic and freeze it for up to 3 months.

Sugar-Free Pear Pie Recipe
Equipment
- 2 Bowls
- 1 Medium saucepan
Ingredients
First make the almond flour crust. The link is below in the instructions.
The pear and custard filling
- 4 cups Sliced cored pears about 4-5 pears which don't need to be peeled.
- 2 cups Nonfat milk You can also use whole milk or heavy cream.
- 1 Tbsp Unsalted butter
- 1 tsp Vanilla extract
- 1/4 cup Granulated sweetener I use Lakanto’s monk fruit, so there are no calories from sugar.
- 1/2 tsp Cinnamon
- 4 tsp Xanthum gum
- 3 Eggs
- 1/4 cup Almond slivers
Instructions
- Make one Sugar-Free Almond Flour Pie Crust and let it cool fully.
- Preheat oven to 350 F.
- Core 4-5 pears.
- Cut the fruit so you have 4 cups of cut-up fruit.
- Cook and mix the milk, butter and vanilla extract over a medium flame until it simmers. Turn heat off before it boils.
- Mix the granulated sweetener, cinnamon and xanthum gum. Then whisk in the eggs.
- Turn the flame on again and set at low. Pour the egg mixture in and whisk well or use an immersion blender to quickly mix the ingredients. Then briefly mix it a little more with a whisk. The mixture will thicken quickly and will be done in 1-2 minutes.
- Spread some custard on the bottom of the pie crust. Toss the fruit in the remaining custard and pour into pan.
- Top with almond slivers.
- Bake 30-40 minutes at 350 F until golden brown.
- Let it cool. Then cover and refrigerate for a few hours to let it set. I like to refrigerate it overnight before serving.
Notes

I made this with pears and we loved it. The almond crust is really good too.
Great recipe, luved making something healthy for a change. Thanks