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The Ultimate Low Carb Maple Pecan Pie

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Your low carb holiday dessert prayers have been answered! This sugar-free, grain-free maple pecan pie simply takes the cake. Or the pie.

Low Carb Maple Pecan Pie Recipe

Words cannot express how much I love pecan pie. Since I was a little girl, it was one of my favourite desserts and I would order it any chance I got. We didn’t have it at home very often but if I was out to dinner, my eyes would always scan that dessert menu, searching out the beloved treat, almost before I ordered my main course. If it was on the menu, I would happily tailor the rest of my meal so that I’d have room for some. I loved the richness, the gooey-ness and the buttery-ness. There was good pecan pie and there was bad pecan pie, but I really loved all of it. As a kid, sweet was sweet and even bad pecan pie was better than no pecan pie, in my young brain.

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My view on that score has certainly changed over the years. My palate became a little more sophisticated and I became a little more discerning. Pecan pie has to be gooey, buttery and rich, but if it is overly sweet and full of so much corn syrup that you can barely taste the pecans, it really doesn’t taste that good. It is just sweet for the sake of being sweet, and unfortunately there are a lot of pecan pies that fit that description. And now that I follow a low carb diet, I am even more sensitive to things that are cloyingly sweet. I still love sweets, but I actually like to taste the food behind the sweetness, not just the sweetness itself.

Low Carb Grain Free Pecan Pie Recipe

With such a pecan pie aficionado, you know you are in good hands when I develop a low carb pecan pie recipe. I wanted my pie to have that rich, caramel-y pecan intensity without being so sweet you needed to jump up and brush your teeth after the first bite. And I wanted it to be gooey, so that the filling oozed a bit as you cut it with your fork. I am happy to say that I think I achieved both of these requirements. I flavoured this pie with some maple extract for a real fall treat, but you can swap in vanilla for a regular pecan pie.

For ease’s sake, and because I packed away my food processor a few weeks ago, I created a press-in almond flour crust for this recipe. It was quite good, but I think if I had the choice, I’d prefer my low carb roll out pastry crust. It can be tricky to work with, but it’s flakier and more buttery than a crust made with eggs and pressed into a pan. You can certainly do that if you have the time or inclination.

The Best Low Carb Maple Pecan Pie

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Maple Pecan Pie
Your low carb holiday dessert prayers have been answered! This sugar-free, grain-free maple pecan pie simply takes the cake. Or the pie.
Servings: 1 9-inch pie
Ingredients
Press-in Crust
Filling:
  • 1 half recipe Low Carb Caramel Sauce
  • 1 tbsp maple extract or vanilla extract if you want regular pecan pie
  • 6 tbsp powdered Swerve Sweetener
  • 2 tbsp vegetable glycerin
  • 2 large eggs room temperature
  • 2 tbsp melted butter
  • 1 1/2 cup pecan halves
Instructions
Press-in Crust:
  1. Grease a 9-inch glass or ceramic pie pan well.
  2. In a large bowl, combine almond flour, arrowroot starch, sweetener, coconut flour and salt. Stir in egg and melted butter until dough begins to cling together.
  3. Press into bottom and up sides of prepared pie dish, crimping the edges. Prick the bottom a few times with a fork, then freeze one hour.
Filling:
  1. Preheat oven to 325F.
  2. In a large bowl, whisk together the caramel sauce, maple extract, powdered sweetener, vegetable glycerin, egg and melted butter.
  3. Remove pie crust from freezer and spread with pecan halves. Pour filling over and place on a baking sheet.
  4. Tent the whole pie with foil (to keep crust edges from burning) and bake about 40 to 45 minutes, until center is just a tiny bit jiggly. Bake a little less if you want a really gooey pie.
  5. Let cool at least 30 minutes.
Recipe Notes

Serves 10. Each serving has 13.23 g of carb and 5.36 g of fiber. Total NET CARBS = 7.87 g.

Food energy: 430kcal
Saturated fatty acids: 8.21g
Total fat: 38.84g
Calories from fat: 349
Cholesterol: 24mg
Carbohydrate: 13.23g
Total dietary fiber: 5.36g
Protein: 7.63g
Sodium: 198mg

Nutrition Facts
Maple Pecan Pie
Amount Per Serving (10 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. O!M!G! I have been checking your blog every day since you mentioned you were going to post a pecan pie recipe. This looks AMAZING!!! Thank you so much!

    Reply

  4. Also regarding the rolled out crust, I was looking at your link for preparing it. Would you bake it ahead of time with pie weights, or would you bake it with the filling already in it?

    Thank you! I really can’t wait to try this!

    Reply

  7. Hi Carolyn,
    I am dairy and gluten free….is there something other than heavy cream that I can use for the caramel sauce?
    Thanks!!

    Reply

  9. This looks so good. I have four sisters and we are planning a getaway weekend to Williamsburg in a few days. Two of us are low carbing, so I thought this would be good to take for us, since we always enjoy yummy sweets when we are together. When you say powdered swerve sweetener, is this something different than what is in the crust?

    Reply

    • Hi, Tammy –

      I use Swerve and can tell you that there is a “regular” Swerve (like regular sugar) and “powdered” Swerve (like confectioner’s sugar). You could probably put regular Swerve in a coffee grinder and render it powdered, but someone may know more than me about that.

      Reply

    • Hi Tammy…yes, there is a confectioner’s version of Swerve, that is so finely ground it’s like dust and it works a little better for the gooeyness in this recipe. If you don’t have that, as another reader suggested, you can try grinding it yourself in a coffee grinder.

      Reply

  12. This is so weird, my husband literally just said he would love a low carb pecan pie the night before you posted this! Ever feel like you’re on the Truman Show?
    Anyway I just finished making the caramel sauce and I think I might really be able to do this! You’re a hero, Carolyn!

    Reply

  13. what did I do wrong? It was still liquid after 30 minutes so I put in for another 30 minutes and now it is solid but the top is light brown and bubbly looking…?

    Reply

    • I think it got a bit over baked with the extra 30 minutes. The bubbles should subside as it cools though. Also, things tend to firm up as they cool so if it’s still a bit liquid-y when you remove it from the oven, that’s okay.

      Reply

  14. I look forward to “All” of your low carb recipes ! You’re wonderful. I haven’t found one I didnt love ! You’re a very talented master of yor craft !

    Reply

  15. My boyfriend’s pre-diabetic father is a downhomesouthernfoodONLY kind of man. Every week or so I drop of a breakfast or dessert you’ve created, easing his sweet tooth into a healthier lifestyle. Your recipes have won him over liiiittle by little (which amounts to a LOT). This pie may just be the ticket to convert him entirely. THANK YOU for all you do, it really makes a difference.
    Anyway, quick question: is there any substitute I can use for the vegetable glycerin?

    Reply

  16. This is the first time I’ve heard of vegetable glycerin. What does it do for recipes? So interesting learning about ingredients that are new to me!

    Reply

    • It inhibits crystallization so it helps keep things like this soft and gooey. And it helps keep ice cream from freezing rock hard. It’s a sugar alcohol (like xylitol and erythritol) and people say it doesn’t affect blood glucose levels. Personally, I count half the carbs in it, just in case.

      Reply

    • You can do coconut flour but it won’t hold together quite as well. but for the press-in crust, it’s a bit less of an issue than the roll out crust.

      Reply

  18. Can’t wait to try it! I have family coming Wednesday and today (Saturday) is the only day I can make it, will it still be good in 4 days or can I freeze this recipe?
    Thank you!

    Reply

  19. I made this this weekend and it was incredible. Honestly. I had to stop my boyfriend from inhaling the caramel sauce while it was cooling on the stove. He couldn’t believe it was sugar free and low carb. I’ll be bringing this to my family’s Thanksgiving, along with your sausage stuffing. I doubt they’ll know what their eating is gf/lc. Thank you Carolyn for all you do. Your site inspires me and your recipes are wonderful.

    Reply

  20. How well does this freeze after you bake it? Want to try to make as much as possible ahead of time for thanksgiving. Thanks! Also thinking of making the chocolate pecan pie bars too—do those freeze well???

    Reply

  21. One more question, since you are using swerve, can you taste the coolness in this recipe? Some recipes you can and some you can’t so I was wondering how this recipe is. Because if there is coolness, I was considering using a mix of xylitol and lakanto since neither of those have any coolness but they’re more expensive so I would rather use swerve if there isn’t any coolness in this one. I want to give it to non-low-carbers and want to fool them but if there is coolness, they may not like it. Thanks.

    Reply

    • I do not get any cooling sensation from Swerve for any recipe so I might not be the best judge. Some people do get it and some don’t…I am one of the ones that don’t. But you may want to try your mix of sweeteners, just in case.

      Reply

  22. I made this recipe this past weekend, and brought it to a dinner party where only 2 of us were low carbing. The pie was a huge hit with everybody, whether low carbing or not, and I was afraid that people were going to eat the pie tin! Seriously, this is a great dessert that you can serve all your guests and know that they will enjoy it. I will be making it again to bring to the family Thanksgiving celebration.

    Reply

  23. Ok then. Recipe is awesome. One thing is missing. What is that you ask? I’m glad you asked 🙂 – what is the white topping? And where is the recipe for that? I want to make it exactly as the picture, so I can say I made it exactly like the picture, even though it probably won’t LOOK exactly like the picture ::sigh:: Thank you.

    Reply

    • Ah, that’s just lightly sweetened whipped cream. Simple to make: if you’re serving up the whole pie, whip 1 cup whipping cream with 2 or 3 tbsp powdered Swerve and 1/2 tsp vanilla extract until stiff peaks form. Dollop over slices of pie!

      Reply

      • Awesome! Will copy that onto my copy of the recipe. Thank you, thank you, thank you. Happy Thanksgiving. Big hugs to you and yours.

        Reply

  24. Are you sure you don’t prebake the crust? I found another pecan pie by Maria Emmerich where she pre-baked the crust.

    Reply

    • Yes, I am quite sure. Pre-baking the crust for a pecan pie would mean the edges got too brown because it takes so long to bake.

      Reply

  26. What a good substitute for arrowroot powder? I have xantham gum, Glucomannan & gaur gum would any of those work? I noticed in an earlier comment that coconut flour wouldn’t make it as thick.

    Reply

  28. I made this for Thanksgiving dessert and it was seriously delicious! EVERYtime my husband and/or I took a bite we exclaimed, “Oh My God, this IS so good!” By the end of the weekend and the end of the pie, we’d said it so many times it had become a joke– true one tho! I’m thinking of making it in a square pan, chopping the pecans and cutting it into squares for a holiday cookie/bar treat.

    Reply

  29. After refrigerating the pie, will the sugars recrystallize and make it gritty? I know the caramel sauce after refrigeration gets gritty and needs to be rewarmed for it to become a smooth texture again so I was wondering how this pie is after it gets cold.

    Reply

    • THIS IS AWESOME!!! I have never had pecan pie before but love pecans and butter and such so was game to try it. I was using sukrin brown in stead of the mentioned sweetener, I used some more of this in place of the molasses (could not find any) and blitsed some for the powdered version. I used more coconut flour in place of the arrowroot (again, couldn’t find it). My pie was in the oven a full 55 minutes to leeve it with a wibble in the middle and I left it to cool the night in the oven and transferred it to the fridge the next day. We ate some last night and oooooh wheeee lady I wish you lived closed so I could give you the kiss and cuddle you so deserve!! Even the hubs, who doesn’t like any form of toffee or caramel, thought this was delish!! The only thing I did find was that the mixture felt slightly gritty but I did serve it straight outof the fridge, maybe if I leave it at room temp for a bit that will get better? (or maybe it is because I used a different brand of sweetener … I dunno) THANK YOU!!! xxxxxxxx

      Reply

  30. Hi Carolyn, yet another absolutely incredible recipe from you, it looks dangerous. It may not stick around for long in my house. I have included it in my recipe roundup – Top 20 Low Carb Thanksgiving recipes from my favourite low carb websites. Love this pie. Libby

    Reply

  32. I made this yesterday for Thanksgiving, but made a low carb shortbread pie crust (it was yummy!) instead. I had a problem with the filling not solidifying, even with quite a bit of extra time in the oven. ( Even after cooling, it was still runny.) Do you think if I cut down on the vegetable glycerine, it might get a bit more solid? Taste wise, it was PERFECT! I’d like to make it again for Christmas!

    Reply

  33. I made this last night for a family dinner today and it was OUT of this world. The taste is fabulous, the texture is perfect and I absolutely love how the crust just slides right out of the dish. THANK you so much for this recipe and I am having so much fun going through your blog for great recipes. 🙂

    Reply

  35. Hi, I was looking at your pecan pie recipe to see if I could use it to modify an old traditional colloquial pie we love here in Kentucky called “Transparent Pie”. It’s a simple custard pie mostly butter, eggs and sugar but it calls for white corn syrup 2Tbs for gooeyness. What do you suggest I use for Karo syrup (white corn syrup)? Would the vegetable glycerin work? Thanks and just love your recipes!

    Reply

      • The fiber syrups work wonderfully well! You can also get one from Amazon that’s called Fiber Yum. I tried a pecan pie with Sukrin Gold syrup and the pie was scarfed down by my husband, who is not a low carber.

        Reply

  36. I got everything together to make this only to discover I don’t actually own a pie plate. If I use an 8×8 square glass pan I know it makes the crust thicker than what would be in a pie plate. Would I need to cook the crust slightly before I add the pecans and filling, or just make the pie as normal and cook the whole thing slightly longer?

    Reply

    • I would probably bake it 10 minutes first. If you put everything in on top and bake, it may not crisp up enough. Maybe pre-bake 10 minutes?

      Reply

      • Thank you, I will try this. It is in the freezer now. I honestly thought I just bought a glass pie plate, but maybe I just looked at one in Walmart and never bought it, lol. I wanted to test this pie out before Thanksgiving. The caramel sauce may not make it to the pie. Oh my word, that is the best low carb caramel sauce I have ever made!

        Reply

  37. I wokld like to try this recipe since I love so many of your others! Do you think it wokld taste weird if we exchanged the butter for some other oil? Daughter is now sf, gf, and df. I know it wouldn’t be “buttery” but would it be a bust?

    Reply

  38. I’m getting ready to make this for thNksgiving this year. Full disclosure, I sometimes have a hard time sticking to recipes completely without some tweets. The filling looks thinner than traditional pecan pie, is that to keep it at the proper carb count? I thought about doubling the filling recipe to make it thicker OR using the pancake syrup from the THM cookbook and adding another egg. Thoughts?

    Reply

  39. This recipe looks awesome! Totally making it for thanksgiving this year.

    Quick question: The filling ingredients say to use two eggs, but in step 5 of the instructions the word “egg” is singular. I’m assuming that’s just a typo, and the ingredients list is correct?

    Thanks for the great recipe! I already made the caramel sauce, it’s ridiculously good. You’d never know it’s low carb.

    Reply

  40. My pie turned seriously lighter than when I put it in..what could have happened? It still taset good though. Maybe I cooked it too long..

    Reply

    • Is it just the top that turned lighter? That’s happened to me, like some of the egg rising up before. But the center is usually still darker.

      Reply

  41. Hi Carolyn,
    I love pecan pie and I’m going to try to make this for Christmas but i don’t have any xantham gum: is it possible to substitute with chia seeds? how would you do it?
    Thanks in advance!

    Reply

  42. Made this as a test-run yesterday in advance of making it for Thanksgiving. Turned out awesome! Very sweet. I used a 9.5 inch pie plate, rather than the 9 inch it called for. That resulted in not having quite enough crust to fill the pie plate, and also the filling level was a bit lower than the crust level. Still worked though! May try to find a smaller plate in advance of Thanksgiving, or just use a little more crust/filling ingredients. Thanks for the recipe.

    Reply

  43. LOL – whenever I see a pie recipe that says serves 10 I sit here trying to figure out how to divide a pie into 10 even pieces. Do you use a tape measurer? At our house it is either 8 or twelve (or 6) Even then the pieces are not the same size. Anyway, I am NOT being critical, just thought it was funny.

    Reply

  45. Hi Carolyn,

    I made this pie the other day and it was delicious. However, if there was one thing that I would try to improve the next time I make this pie it is the texture of the pecans. The pecans ended up a bit soft or slightly soggy. I used Fisher Pecan Halves. I am wondering if it would be a good idea to first roast the pecans a bit, if that might help with my texture problem. What do you think?

    Reply

    • Roasting them certainly brings out flavour…I am not entirely convinced it will do anything for consistency but it’s worth a shot.

      Reply

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