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Additional Info
A delicious keto pecan pie is possible if you use the right sweetener. So good, you’ll want to enjoy this holiday sugar free pie throughout the year.
With low carb pie recipes, you can enjoy your favorite holiday desserts again. Just replace the sugar with low carb alternatives and use a coconut flour pie crust or an almond flour pie crust. You can even make the pie crustless to reduce carbs further!
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, you can place an order at SukrinUSA.com. They also have a fiber syrup that you can use for your high carb recipes calling for corn syrup. There’s also a newer product called Honest Syrup made by ChocZero.
Keto Pecan Pie Crust
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 broccoli cheddar quiche when made without the added sweetener.
Reducing Carbs
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.
In the original low carb pecan 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 a gold fiber sweetener instead.
The rare sugar sweetener allulose is another option. 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, if using an allulose sweetener, 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 to Make a Sugar Free Pecan Pie
The crust used in this low carb pie is light and flaky. It’s made by adding almond flour, eggs, sweetener, and salt to melted butter to form a dough.
The dough is then formed into a ball and rolled out between two sheets of wax paper. It’s then carefully transferred into the pie pan and smoothed out with your fingers or a small pastry roller.
I like to flute the edges of the crust with my fingers. Then, I typically flatten each flute with the tines of a fork. But the edges can be left flat and straight if desired. You’ll just want to cut off any excess dough.
Once the crust is formed, it’s time to make the pie filling. My recipe uses chopped pecans instead of the traditional whole pecans. 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 chopped pecans. If you prefer using whole pecans in your pie, feel free to add the whole nuts.
Once the filling ingredients are blended together, the mixture is just poured into the prepared pie crust. Then the pie is baked at 325°F for 35-40 minutes. It’s best to take the pie out when the center is still a little jiggly.
Cook’s Tips
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.
You also want to make sure you 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 a 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.
Printable Recipe
We hope you enjoy this pie and it becomes a new tradition for your Thanksgiving dinner. And if you do give it a try, we’d love to know what you think in the comment section below.
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Keto Low Carb Pecan Pie
Ingredients
CRUST:
- 1/4 cup butter melted
- 1/2 cup almond flour
- 2 eggs
- 1/4 cup low carb sugar substitute leave out for savory crust
- 1/4 teaspoon salt
- 1/2 cup coconut flour sifted
FILLING:
- 2 eggs
- 1/2 cup Sukrin Fiber Syrup Gold or ChocZero Caramel Sugar-Free Syrup
- 1/4 cup allulose powdered sweetener or regular granular sweetener
- 1/4 cup butter melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cup chopped pecans
Instructions
CRUST:
- 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.
FILLING:
- Beat eggs, sweeteners, butter, 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. Leftovers can be stored in the fridge for at least a week.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Cindy L says
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.
Denise Grenier-Mercier says
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!
Lisa MarcAurele says
Either Allulose or BochaSweet work best in this recipe. I just don’t like to use anything with erythritol as it tends to crystallize.
Diane Senior says
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=sugfrelowca0c-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.
Lisa MarcAurele says
Allulose and BochaSweet should work in the recipe instead. I’m going to rework the recipe with one of those.
DeAnna Ramirez says
one gram is the serving size?
Lisa MarcAurele says
It should say one slice. I’ll fix that.
Emily Kemp says
Looks so delicious! Thanks for providing a low carb version.
Rochelle says
Confused: The instructions for crust say to mix the ALMOND flour with the coconut flour, but no almond flour is in the ingredients.
Lisa says
It’s in the crust ingredient list.
rachel says
LOOKS AMAZING!
Jane Kreyling says
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!
Annamarie V says
Can’t wait to try it and see what it taste like.
Linda Biggs says
I hope to win so I can try this stuff.
P.J. Stietz says
I typically use Swerve, but I’ve heard a lot about this sweetener and would love to try it.
Stephanie G says
Whoa! That low carb pecan pie sounds heavenly. Yum
Wendy N. says
Haven’t used this sweetener but would love to try it.
Sandra Rodriguez says
Would love to try this product.
Sandy says
I’ve never tried this product nd would love to…
Linda Meyer says
I have ordered from Sukrin- Pecan Pie was what I really wanted to make! My Sukrin Syrup is on the way and now I have the recipe.
Marilyn Smith says
I hadn’t heard about Sukrin yet. I’m still looking for a GOOD sugar substitute so I’m excited to try it.
Linda says
Wow, this pie looks amazing. I love pecan pie. I have never heard of Sukrin before, but would sure like to try it. Thank you.
Linda says
I love pecan pie and this recipe looks amazing. I have never heard of Sukrin until now but would certainly like to try it. Thank you.
Kate Burchard says
I’ve actually ordered from Sukrin. The order arrived quickly. I got their Try & Save Bread/Flour package, (great buy!!), two each of their chocolate bars, (to die for, seriously), and the Sukrin Gold. The bread mixes are excellent, the “sugar free” chocolate bars are hands down the best non-extra-dark chocolate I’ve ever tasted, and I’ve used the Sukrin Gold in several applications from baking to ham glaze to my BBQ sauce that I haven’t been able to recreate properly since starting Low Carb more than 25 years ago. I can tell you that this product is the ONLY brown sugar substitute that performs and tastes like brown sugar in recipes. I was especially shocked and really happy with the ham glaze (Sukrin Gold, Dijon mustard and cider vinegar). It caramelized beautifully and didn’t burn or have an off taste. It’s reasonably priced and has become a staple for brown sugar substitutions across the board.
Thanks for this giveaway ! I’d love to try their other sugar subs 🙂
CLW says
Would love to try this new to me sweetner since I haven’t found one that I like.
vini says
Thanks for introducing us to Sukrin.
Linny says
I enjoy your posts and recipes. Would love to try the sukrun gold.
Linda R says
Hi Lisa,
This looks great! I have been meaning to leave you a comment about your “Shake N Bake” Chicken. This recipe is so awesome! Even my 81 year old Father who is the fussiest eater on the planet loves this chicken recipe. Thanks so much for sharing your great recipes with us!!
Linda
Dita MacDonald says
Can’t wait to try this great looking recipe. My hubby especially likes Pecan Pie.
Chrissy H says
I’m so glad you can make such wonderful southern dishes even with low carb. Thank you.
Susan Broughton says
Love your recipes!
Diane Commons says
This pie looks delicious,+
Megan D says
Looks good!
Vivian says
Looks delicious! Just in time for Thanksgiving!
lindsay says
This pie looks amazing! Nice work!
Pam M. says
This looks amazing, as do so many of your recipes…thanks!
Rosie says
I haven’t tried Sukrin yet, in fact, this is the first I’ve heard of it. I would love to try this recipe, as I don’t indulge in pie like this because of the sugar! It would be great for the holidays!
Rosie says
I would love to try this pie with sukrin! I don’t have it now because of the sugar – sounds wonderful!
Fareeha says
Wow, this is lovely and looks so incredibly delicious. I cant wait to try this out.
Adrienne says
Your pie looks amazing!!!
Joy Hardin says
I have loved the recipes I try from your site. Thank for the opportunity to win products to help in my new way of life, low carb.
JoEllen says
Looks fantastic!
Sandy Munn says
My one son loves pecan pie but he’s the only one that will eat it. I like pecan pie but not the regular sweet recipe! I’m anxious to try this recipe!
Terry Sz says
Love your recipes! This one looks so good. Would Love to try the Sukrin.
Susan Randolph says
Would love to try this
Esther R. says
I love your recipes and I’ve been using them since 2010.Many informative views. Love it.
Jan Waldroup Squyres says
Really looks delicious. Hoping to try a Sukrin product soon.
Linda @ The Fitty says
Surkin surkin surkin everything! What if I don’t have it? Can I use swerve to substitute?
Lisa says
You can certainly use Swerve. Swerve is equivalent to Sukrin:1 and the Sukrin confectioner is equivalent to the Sukrin Melis. As for the Sukrin Gold, you can sub regular Swerve with a touch of blackstrap molasses.
Jamie H. says
I love the Sukrin Gold. I have used it to make caramel sauce and it was delicious. Your pie looks awesome and I would love to try their other products.
Jamie H. says
The pie looks amazing. I have tried the Sukrin Gold and it is amazing. Definitely the closest any product has come to traditional brown sugar.
Janet says
This pie looks awesome
Janet says
This pie looks awesome!
Tami Holliday says
PECAN PIE is my favorite pie of all….I have truly missed it being on a low carb lifestyle for over 2 years now…THANK YOU, THANK YOU, THANK YOU for this recipe!!!!!
Cheryl D says
That looks so good!
Karen Edwards says
I have gone back to my low carb lifestyle and I do remember the holidays being the hardest time of the year for me. But that was over 10 years ago and everything has really changed. Pecan pie is certainly something I wouldn’t think could go back on my menu, but now it can. Thank you!
Jan says
I just bought some Sukrin products, and this looks like a perfect recipe to give the Sukrin Gold Syrup a try. Thanks for the giveaway.
Diane Commons says
This pie looks so good. I haven’t had any pecan pie simce I became a diabetic last year. Can’t Wait. Thanks so much.