A delicious low carb pecan pie is possible if you use the right sweetener. So good, you’ll want to enjoy this traditional holiday pie throughout the year.
Prior to going low carb, I had a great caramel pecan pie recipe that I used to make for the holidays. I got the recipe off a bag of chopped pecans and it was the easiest and most delicious pecan pie ever.
Unfortunately, I lost that recipe several years ago and haven’t been able to find the exact recipe on the internet. I’ve found a few similar recipes so I experimented with them and came up with my own.
The original recipe I had used brown sugar and butter to make a caramelized filling which is difficult to mimic in a sugar free recipe.
The closest thing I’ve found to brown sugar is Sukrin Gold which is a sweetener from Europe that’s now available in the United States at a reasonable price from SukrinUSA.
If you’d like to try Sukrin, I’m hosting a Sukrin sweetener giveaway this month where three lucky winners will be chosen to receive a fantastic package from SukrinUSA. Or, you can place an order at SukrinUSA.com.
For this pie, I used my very best pie crust. I developed this pie crust when I made my key lime pie recipe. Even those not following a low carb gluten free diet absolutely love this crust.
The crust often cracks some when transferring it into the pie dish. You can either patch it up after, or just roll it out directly in the pie dish.
I have a pastry roller similar to this one. You can use the small roller end directly in your pie dish! Rolling out the dough directly in the pie dish is the easiest way to form your crust.
I add sweetener to the crust, but you can leave it out if you prefer a savory pie crust. In fact, this is a wonderful crust to use for savory dishes like quiche when made without the added sweetener.
For this low carb pecan pie, I lightened up tremendously on the sweetener. Traditional pecan pie is way too sweet and after being on a low carb diet for a while, you will gradually dislike overly sweet desserts.
My crust browned up a bit more than I would have liked. Next time, I’ll wrap the edges with foil or use my pie crust shield during baking. Before checking out my low carb pecan pie recipe, be sure to enter the Sukrin Sweetener Giveaway:
Good luck to all those entering the raffle!
Low Carb Pecan Pie Recipe
Pecan Pie & Sukrin USA Sweetener Giveaway
Melt butter in a medium microwavable bowl.
Add almond flour, eggs, sweetener (if using) and salt. Mix well. Stir in sifted coconut flour.
Knead dough with hands for about one minute, then shape dough into a ball.
Roll out between wax paper to about 1/8 inch think and turn dough into 9 inch pie pan or roll directly in pie dish using small pastry roller.
Beat eggs, sweeteners, butter, glycerin (if using), vanilla and salt until well blended.
Stir in chopped 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. Additional cooling can cause the erythritol in the filling to crystallize so it's best to serve the same day and not put in the refrigerator.
2.2g net carbs, 20g erythritol (or 10g erythritol, 10g fiber with fiber syrup sweetener)