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

By: Lisa Chang

Lisa Chang — Sun, 31 Dec 2023 18:47:15 +0000

Love all of your recipes!!!!! Bought both of your cookbooks too!!!!!! This pecan pie turned out great!!! Followed both the coconut flour pie crust recipe and this recipe! Fast to make and super yummy!!!!

By: Rita Havenar

Rita Havenar — Sun, 12 Nov 2023 20:38:47 +0000

Would like this recipe

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 07 Apr 2022 21:03:08 +0000

In reply to Carol. Yes. You can use Swerve. But you may need to use less as allulose is 70% as sweet.

By: Carol

Carol — Thu, 07 Apr 2022 20:46:06 +0000

Question: I can get Swerve white, confection and brown on sale this week. Will it work well to replace brown and allulose in recipe?

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 17 Nov 2021 11:19:05 +0000

In reply to Kelly Easterbrook. I would freeze it before baking.

By: Kelly Easterbrook

Kelly Easterbrook — Tue, 16 Nov 2021 16:25:50 +0000

Can this pecan pie be pre-made-and frozen?

By: Cindy L

Cindy L — Tue, 10 Dec 2019 17:44:18 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 30 Oct 2019 13:01:25 +0000

In reply to Denise Grenier-Mercier. Either Allulose or BochaSweet work best in this recipe. I just don't like to use anything with erythritol as it tends to crystallize.

By: Denise Grenier-Mercier

Denise Grenier-Mercier — Wed, 30 Oct 2019 02:29:06 +0000

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!

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 23 May 2019 20:15:52 +0000

In reply to Diane Senior. Allulose and BochaSweet should work in the recipe instead. I'm going to rework the recipe with one of those.

By: Diane Senior

Diane Senior — Thu, 23 May 2019 18:38:50 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 07 Dec 2018 13:25:13 +0000

In reply to DeAnna Ramirez. It should say one slice. I'll fix that.