Making a delicious keto pecan pie recipe 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!
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
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.
You'll need shelled pecan halves as they are the key ingredient in a regular pecan pie.
The pie filling needs a couple eggs for body and richness. They also act as a binder to hold everything together.
Salted butter is what gives the caramel filling mixture the traditional taste of a classic pecan pie.
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.
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.
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.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Recipe's 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.
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.
1. Make the 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.
2. Bake the pie until done
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.
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.
Common Recipe 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.
Other 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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Keto Pecan Pie
- 1 keto pie crust unbaked
- 2 eggs
- ¼ cup brown sweetener or ChocZero Caramel Sugar-Free Syrup
- ⅓ cup allulose or BochaSweet
- ¼ cup butter melted
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ½ cup whole pecans
- Prepare keto pie crust, if needed.
- Beat eggs, sweeteners, butter, vanilla and salt until well blended.
- Stir in pecans then pour into pie crust.
- Bake at 325°F for 35-40 minutes or until toothpick inserted halfway between center and crust comes out clean. The middle of the pie should not be set completely.
- Cool slightly, then serve. Leftovers can be stored in the fridge for at least a week.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 249 [carbohydrates] => 5.9 [protein] => 5.1 [fat] => 23.4 [saturated_fat] => 23.4 [cholesterol] => 78 [sodium] => 243 [potassium] => 82 [fiber] => 3.7 [sugar] => 1.1 [vitamin_a] => 350 [vitamin_c] => 0 [calcium] => 20 [iron] => 1.3 [serving_unit] => slice )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Question: I can get Swerve white, confection and brown on sale this week. Will it work well to replace brown and allulose in recipe?
Yes. You can use Swerve. But you may need to use less as allulose is 70% as sweet.
Can this pecan pie be pre-made-and frozen?
I would freeze it before baking.
I made this pecan pie for Thanksgiving and it was a big hit with everyone - including those who were not watching their carbs! The crust was amazing and the pie had great flavor and the "gooeyness" we all expect from a good pecan pie. I chopped my pecan too, but save enough to circle the top of the pie once closest to the outer edge. It looked beautiful. I used ChocZero caramel (although next time I will try their maple flavor!) and birch xylitol. Thanks for the excellent recipe.
Hi there, I've never commented before, but I love Pecan Pie, and want to practice so I can make a Keto Pecan Pie for Xmas dinner this year.
I am in Canada, and haven't found Boca Sweet anywhere, not even on Amazon.ca. I love working with Allulose, my "sweetener" of choice, as I don't like the "cooling" effect of Erythritol, and I don't like the bitter aftertaste of Stevia. We have successfully made a nice caramel with the Allulose, by caramelizing it like sugar, that works fabulously.
What would you suggest I do without the Boca Sweet and wanting to use Allulose? We do have Sukrin gold, and we have Blackstrap molasses and Yacon syrup we can use also.
Any help you can offer would be appreciated, as I am new enough to Keto baking. Thanks!
Either Allulose or BochaSweet work best in this recipe. I just don't like to use anything with erythritol as it tends to crystallize.
I wanted to try this recipe -- looks delicious -- but in researching the liquid fiber sweeteners you recommend for this recipe, it's a non-starter for keto. It appears that isomalto-oligosaccharides, while technically vegetable fiber, have a significant impact on blood sugar and are not really suitable for diabetics or for keto diets. An Amazon review that includes someone's blood sugar chart is here https://www.amazon.com/Sukrin-FM010300099-Fiber-Syrup-Gold/dp/B015SAX8ZA?tag=lowcarbyum0b-20&th=1, but folks should do their own research and monitor their blood sugar and/or ketones if they use these these types of sweeteners.
Allulose and BochaSweet should work in the recipe instead. I'm going to rework the recipe with one of those.
one gram is the serving size?
It should say one slice. I'll fix that.
Looks so delicious! Thanks for providing a low carb version.
Confused: The instructions for crust say to mix the ALMOND flour with the coconut flour, but no almond flour is in the ingredients.
It's in the crust ingredient list.
This looks yummy. I have been looking for a dessert to bring for the holidays to all the parties we get invited to that I can enjoy. Bingo found it!
Can't wait to try it and see what it taste like.
I hope to win so I can try this stuff.
I typically use Swerve, but I've heard a lot about this sweetener and would love to try it.
Whoa! That low carb pecan pie sounds heavenly. Yum