Keto Pecan Pie Recipe (Low-Carb, Sugar-Free)

Making a delicious keto pecan pie this Thanksgiving season is possible if you use the right sweetener. So good, you’ll want to enjoy this holiday sugar-free pie throughout the year!

Jump to:

• 📋 Ingredients
• 💭 Quick tips
• 🔪 Instructions
• 🍽️ Serving suggestions
• 🙋 FAQs
• 📚 Related recipes
• 📖 Recipe

With keto pie recipes, you can enjoy your favorite holiday desserts even when you are on a low-carb diet. Just replace the sugar with low-carb alternatives and use a keto-friendly uncooked pie crust like my coconut flour pie crust or almond flour pie crust.

I actually prefer a crust made with both almond flour and coconut flour. However, you can make the pie crustless to reduce carbs further!

Prior to going low carb, I had a great pecan pie recipe that I used to make for the holidays that used maple syrup or caramel sauce. It was the easiest and most delicious pecan pie ever.

Unfortunately, I didn’t like the pie when it was made with sugar free maple syrup. So I experimented with a few alternative recipes and came up with this easy sugar free pecan pie

📋 Ingredients

There are two parts to this recipe – the keto pie crust and the filling. All of the ingredients are pretty simple and easy to find at your local grocery store.

Here’s a bit more information about what I used in my low-carb pecan pie.

Unbaked pie crust

The gluten free pie crust that I use for this keto pecan pie comes together with melted butter, almond flour, eggs, sweetener, salt, and coconut flour. Just follow my simple low carb pie crust recipe.

Pecans

You’ll need shelled pecan halves as they are the key ingredient in a regular pecan pie.

Eggs

The pie filling needs a couple eggs for body and richness. They also act as a binder to hold everything together.

Butter

Salted butter is what gives the caramel filling mixture the traditional taste of a classic pecan pie.

Vanilla extract

I always include a little vanilla extract in my low carb recipes to provide a sweeter taste without the need to add additional sugar substitutes.

Salt

For the best caramel taste, you’ll need to add salt to the filling mixture. My preference is to use sea salt as it gives the best flavor.

Sweetener

The gooey filling comes from a blend of salted butter and a brown sugar substitute. I prefer using a golden monk fruit sweetener like Lakanto Brown but you can use Swerve Brown instead.

Because erythritol based granular sweeteners can crystallize if you use too much, I use allulose for part of the sweetener. It’s a sweetener that always adds a softer texture to baked goods.

You can also use a fiber syrup for your high-carb recipes calling for corn syrup. My personal favorite are the Keto-Friendly Syrups made by ChocZero.

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

💭 Quick tips

• Don’t overcook the filling. A toothpick inserted in the center of the pie should come out clean when it’s done. However, the filling shouldn’t be completely set in the middle. There should still be a little jiggle.
• If using an erythritol-based granular sweetener, the filling may crystallize as it cools. Therefore, it’s best to serve the pie the same day and not place it in the refrigerator. Using an allulose sweetener and or fiber syrup will prevent this from happening.
• Make the pecan pie easier to cut. Chopped pecans can be added in place of the pecan halves for easier cutting.

🔪 Instructions

If your pie crust is already make, it only takes a few short minutes to prepare this scrumptious recipe!

All the exact steps are in the printable recipe card at the bottom of this post. First, here is a quick overview of the main steps.

Make pie filling

Once the crust is formed, it’s time to make your keto pecan pie filling. My original recipe used chopped pecans instead of the traditional pecan halves. I prefer it this way and find it’s easier to slice and eat.

The filling is just a blend of eggs, low-carb sweeteners, butter, vanilla extract, salt, and pecans. Feel free to add either chopped or whole nuts to the pie.

Bake The Pie

Once the filling ingredients are blended together, the mixture is just poured into the prepared pie crust in your pie pan. Then, bake it at 325°F for 35-40 minutes. It’s best to take the pie out when the center is still a little jiggly.

If the crust edges are browning too quickly, you can cover them with aluminum foil or a pie shield. After baking, you’ll need to cool completely on a rack before slicing.

🍽️ Serving suggestions

There are 2.2g net carbs in one slice of this delicious pecan pie, so you can afford to enjoy a few other types of dessert with it!

Add some low-carb whipped cream on top. Or, scoop some keto ice cream and enjoy that on the side.

This is one of the most delicious recipes for the holidays. It’s the best keto pecan pie ever and is a must have for Thanksgiving along with low-carb pumpkin pie and a keto chocolate pie.

🙋 FAQs

Before we get to the recipe in the printable recipe card, here are some questions people often ask about how to make low-carb pecan pie.

How do you make the pecan pie have less carbs?

For this keto pie recipe, I lightened up tremendously on the sweetener. The traditional recipe is way too sweet, and after being on a keto diet for a while, you will gradually dislike overly sweet desserts.

In the original sugar free pie filling, I used a granular low-carb brown sweetener. However, the filling was not that gooey after the pie had cooled. This is because the erythritol in the sweetener tends to crystallize in the recipe.

That’s why I recommend using the rare sugar sweetener allulose instead. It’s a popular sweetener to use in sugar-free ice cream recipes, so the ice cream doesn’t freeze too hard.

Since allulose performs more like sugar and has been shown to have no impact on blood sugar, it’s a good choice for a keto pecan pie too.

However, it’s best to combine it with either Sukrin Fiber Syrup Gold or the ChocZero’s Caramel Sugar-Free Syrup so you get the brown sugar taste without adding molasses.

How do you store leftover keto pecan pie?

Wrap the pie tightly in plastic food storage wrap or keep it in an airtight container with a lid. It will stay fresh in the refrigerator for up to five days.

Can I use a white granular sweetener?

Yes, you can use any low-carb sugar substitute in this keto recipe. But for the brown sugar taste, it’s best to add a touch of blackstrap molasses. I don’t recommend using only a erythritol based sweetener because it may crystallize. BochaSweet is a great alternative to allulose and erythritol based sweeteners.

We hope you enjoy this sugar free pecan pie recipe and it becomes a new tradition for your Thanksgiving dinner. If you do give it a try, we’d love to know what you think in the comment section below.

📚 Related recipes

If you enjoyed this pie, here are some more low-carb pie recipes you should try next. They are some of my most popular recipes.

• Key Lime Pie With Cream Cheese cCrust is higher in carbs than others in this list, but it is worth every bite.
• Chocolate Dream Pie is really rich and filling, but only has 3g net carbs.
• Easy No-Bake Chocolate Peanut Butter Pie has two layers of gooey goodness and requires no baking.
• Sugar-Free Banana Cream Pie melts in your mouth and tastes like you are on an island.
• Chayote Squash Pie is a mock apple pie and only has 3.7g net carbs in each decadent slice.

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📖 Recipe

First published on November 13, 2015. Last updated on November 9, 2021, with new photos, additional information, and improved recipe.