Classic pecan pie gets a sugar free grain-free makeover! I just updated my pecan pie recipe to be better than ever. It’s easier to make and has fewer carbs, so it fits perfectly into your keto diet.
I am so excited to bring you this updated sugar free pecan pie recipe! I’ve been working away at this one for a while because it’s one of my favorite holiday desserts.
Words cannot express how much I love pecan pie. Ever 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.
With such a pecan pie aficionado, you know you are in good hands when I develop a low carb pecan pie recipe.
What makes good pecan pie?
- Rich pecan flavor with caramel undertones
- A gooey filling that holds together but oozes a bit as you cut into it
- A balanced sweetness. Sweet but not so sweet you want to jump up and brush your teeth after the first bite.
- A good sturdy pie crust that compliments the flavor without competing with it.
My original low carb pecan pie met all of the above requirements but it was quite a bit higher in carbs than I would like, to be honest. At that time, I was doing the best I could with the knowledge and ingredients that I had, but it was definitely a special occasion treat. A holiday indulgence, you might say.
But a great deal has changed for me since 2014. I’ve grown and expanded my skills in keto baking and I’ve explored new and improved keto products.
And I decided it was time to take a stab at improving my sugar free version of this classic holiday dessert. I can’t even express how thrilled I am with the results. What did I do differently?
New and Improved Sugar Free Pecan Pie
- This recipe is now entirely sugar free. The original recipe used my old sugar free caramel which had a little bit of coconut sugar in it to give a caramel flavor and color. But now with Swerve Brown, I don’t find the need for it and it reduces the carb count significantly.
- I’ve significantly simplified the filling. Instead having to make the caramel sauce ahead, you simply melt butter with some Swerve Brown and some Bocha Sweet. If you can’t access these two sweeteners, I’ve provided an option for using all Swerve Granular with a bit of Yacon syrup and that still has a lower carb count than the original.
- My discovery that using a combination of Swerve and BochaSweet helps keep things softer and gooier has made an amazing difference to some of my dessert recipes. If you can get your hands on some BochaSweet, I definitely recommend it. But I don’t use it just on its own as I find it can actually make things TOO gooey. If there is such a thing!
- I have also simplified the pie crust. My Almond Flour Press In Pie Crust is so simple and so popular, I only wish I’d come up with it earlier! I can’t believe I spent so much time futzing around with more difficult versions of this. This is the best almond flour pie crust around.
- The original recipe was maple flavored. Which was very good of course and you can still swap out the vanilla extract for maple extract. But this version is a classic and I decided to go with vanilla this time. The choice is yours!
So that’s it, kids. That’s the whole dang story of this delicious low carb pecan pie. Now stop reading, head to your kitchen, and make the darn thing.
You can thank me later. With a mouthful of delicious sugar free pecan pie!
Keto Baking at its finest!
- 1 recipe Almond Flour Pie Crust
- 3/4 cup butter
- 1/2 cup Swerve Brown
- 1/2 cup Bocha Sweet
- 1 1/2 tsp vanilla extract or maple extract
- 1/4 tsp salt
- 3 large eggs
- 1 1/2 cups pecan halves
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Prepare the pie crust according to the directions and bake at 325F for 10 minutes. Remove and let cool while preparing the filling.
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In a large saucepan over low heat, melt the butter with the two sweeteners, stirring until the sweeteners have dissolved, about 2 minutes. Remove from heat and whisk in the vanilla extract and salt.
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Make sure the syrup isn't too hot and then whisk in the eggs.
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Place the pecans in the cooled crust and pour the filling overtop. Return to the oven and bake 45 to 50 minutes, or until the filling is mostly set but the middle still jiggles slightly when shaken.
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Note: If the crust is browning too quickly, cover the pie with aluminum foil, shiny side up, about halfway through the baking time. Let cool completely before serving.
If you can't find or don't have access to Swerve Brown and Bocha Sweet, you can use 1 cup Swerve Granular plus 2 teaspoons molasses or Yacon syrup. Each serving will have an extra gram of carbs and the filling may recrystallize a bit upon refrigeration.
You can also try replacing the Bocha Sweet with regular xylitol. It should give the same gooeyness to the filling. Please be careful if you have dogs because it is highly toxic to canines.
Kathleen says
I can’t wait to try this!
Lyn says
I am also excited to try this. I have Swere brown and granular but can’t get Bochasweet in time to use it. Do you suggest I use the two of them as they are, or use the idea of putting the granular in the coffee grinder. If I do that, should I NOT use half brown?
Thanks
Lyn
Carolyn says
You can do the half Swerve Brown and half powdered Swerve (in your coffee grinder). You will still find that it re-crystallizes upon cooling, simply because it’s all erythritol.
Cindy Cowles says
Can you use allulose instead of those sweeteners you used?
Carolyn says
You can try that for the Bocha Sweet. I do recommend a brown sugar replacement such as Swerve for part of it, though.
Carolyn Treger says
I have Swerve Brown but cannot get Bocha Sweet. Can Yacon Syrup be used instead with the Brown and if so how much?
Carolyn says
Don’t do Yacon, it’s unnecessary because the Brown already has the brown sugar flavour. You can just use that but be aware that it will re-crystallize as it cools.
Sue Fenlon says
Can you use monk fruit instead of swerve with the BochaSweet sweet?
Carolyn says
By “monk fruit” I am assuming you mean one that is a blend, like Lakanto. If it’s erythritol, then yes, it can take the place of the Swerve.
Ashley says
If I do the 1 cup of regular swerve plus the 2 tsp of molasses option do I put the molasses in at the same time with the swerve while I’m cooking it into a syrup? Or what step do I put it in at? Thank you I’m trying this out for thanksgiving because I’m a huge pecan pie fan but found out I have gestational diabetes so I’d love to be able to indulge in a lower carb option!
Carolyn says
Yes, add it all in at the beginning and turn it into a caramel sauce that gives you the true pecan pie flavor.
Nikki says
Question…how do you suggest storage? Fridge or out on counter?
Carolyn says
Counter for up to 3 days.
Carrie says
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!
Tracy says
What did I do wrong? It taste kind of eggy. Help!!
Carolyn says
Sounds like it might be overcooked. What sweeteners did you use?
Eric says
Any idea what the carb count would be if using the roll out crust?
Carolyn says
About 1 gram more per serving with the roll out crust.
Sheryl says
This was a hit with my diabetic husband. Perfect! I definitely will make this often.
Carolyn says
So happy to hear it!
Megan says
Hi Carolyn!
Is the Bocasweet you use the granular, brown, or powdered?
Carolyn says
There is no brown BochaSweet. I use the granulated most of the time. They have a powdered but it clumps terribly so it’s hard to get it to dissolve nicely sometimes.
Jill says
Hey there! Do you think i could use lakanto maple syrup in place of the Bocha Sweet?
Carolyn says
If it’s mostly erythritol, which I believe it is, it’s not going to help with gooeyness. Yes you can use it but expect your pie to re-crystallize more.
Carrie says
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!
Carolyn says
No, fill it and then bake. And still cover it with foil to prevent over-browning.
Susan Kercher says
You say to cook the crust first in the recipe instructions!
Carolyn says
Please read the blog post. You will understand that this is an updated recipe and that is a very old comment and response.
charlotte says
this looks really good! thanks
Katie | Healthy Seasonal Recipes says
I am with you, it is all about the pecan pie for me too. Love that you can SEE how awesome the texture is. YUM!
Lauren says
Hi Carolyn,
I am dairy and gluten free….is there something other than heavy cream that I can use for the caramel sauce?
Thanks!!
Shoshona says
I’ve made an excellent caramel sauce with coconut milk. 🙂
Lauren says
Hi Carolyn
I am also dairy free. Is there any alternative to using heavy cream for the caramel sauce?
Thanks!
Carolyn says
Yes, one reader has had great success with full fat coconut milk.
Tammy says
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?
Carrie says
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.
Carolyn says
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.
Tammy says
THANKS SO MUCH! GLAD I ASKED. CAN’T WAIT TO TRY THIS. YUM!!
Amanda says
Looks delicious!
tiffany says
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!
Carolyn says
Thank you!
tiffany says
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…?
Carolyn says
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.
Jill Garrett says
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 !
Carolyn says
Thank you!
Nan says
I have not started to try to find these ingredients but I don’t see what temperature I bake the pie? do I use the 325 that I used for the crust or does it require a higher temperature? recipe looks amazing and I can’t wait to try it!
Carolyn says
If it does not specify a temp change, that means bake at the same temperature.
Caroline Gamble says
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?
Carolyn says
You can leave out the vegetable glycerine altogether, it will just be a little less gooey.
ChapelHillBetsy says
I didn’t see vegetable glycerine in the recipe.
Carolyn says
This is a new and improved recipe, there is none and it doesn’t need it.
Wendy says
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!
Carolyn says
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.
jean says
Is there something I can substitute for arrowroot starch? How about Coconut flour?
Carolyn says
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.
Kristie says
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!
Carolyn says
I am not sure about freezing it, I didn’t try it myself. But I think it would be worth trying.
Kristie says
Do you think it would still be fine in 4 days if refrigerated? Thank you~
Carolyn says
I really can’t say for sure. I wouldn’t leave it for longer than 2 to 3.
Pan says
Kristie, did you try it? How was it after 4 days? I have to make mine well in advance of Thanksgiving.
Kristie says
I tried it but it wasn’t good so I wouldn’t recommend freezing it. I double checked the recipe and believe I did everything right so it must have been the freezing.
Carolyn says
good to know, thank you for the feedback!
Brea says
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.
Carolyn says
So glad to hear it!
angela curry says
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???
Carolyn says
I didn’t freeze mine so I really can’t say for sure. I think they would be okay.
Shelly says
Someone else said they froze it and the result was not good. This filling is a type of custard and cooked custards don’t freeze well.
angela curry says
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.
Carolyn says
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.
Eric says
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.
Carolyn says
Glad it was such a hit!
Maria says
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.
Carolyn says
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!
Maria says
Awesome! Will copy that onto my copy of the recipe. Thank you, thank you, thank you. Happy Thanksgiving. Big hugs to you and yours.
Jean says
Are you sure you don’t prebake the crust? I found another pecan pie by Maria Emmerich where she pre-baked the crust.
Carolyn says
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.
Laura Thompson says
Tried this recipe today, it looks and smells great can’t wait to taste it. Thanks for the recipe.
Jenn says
could you freeze the crust for longer than 1 hr? Thinking about making the crust a few days early.
Becky says
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.
Carolyn says
Since this is a press in crust, I think you can just do more almond flour in place of the arrowroot.
Lisa says
Hmmm. I followed all directions. In there almost an hour and it is still like liquid.
Hope says
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.
Carolyn says
Love your idea for pecan squares!
Angela says
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.
NIkki says
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
Libby at ditchthecarbs.com says
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
Lydia says
Is there a good substitute for the vegetable glycerin?
Carolyn says
You can skip it but your final product may recrystallize.
Wendy says
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!
Carolyn says
What sweetener were you using?
Wendy says
Swerve (powdered style).
Carolyn says
Hmmm, then I really don’t know why it wouldn’t thicken properly. Taht’s the first time someone’s had this issue, I think.
Wendy says
Okay, thanks for trying to help me figure it out! It really is a yummy recipe, so I’ll definitely make it again!
Stephanie Deal says
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. 🙂
Cynthia says
Can I use a substitute for the Swerve sweeter? Maybe Truvia baking blend? If so, would it be the same measurements?
Carolyn says
The Trivia baking blend has sugar in it, I believe. I really don’t know the conversion but I believe you can google that and find out.
Cynthia says
Thank you. I will stick to swerve, I was just having trouble finding it at the local store.
Mary Dawn Newell says
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!
Carolyn says
Vegetable glycerin or possibly the fiber syrups from Sukrin?
Carrie says
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.
Christie says
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?
Carolyn says
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?
Christie says
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!
Carolyn says
Thanks, Christie! Hope they turn out that way.
Crystal says
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?
Carolyn says
I think it might work but I can’t say for sure!
Tori says
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?
Carolyn says
It’s not thinner, I don’t think. I like my pecan pie gooey!
Keely says
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.
Carolyn says
Yes, a typo.
Michelle case says
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..
Carolyn says
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.
Marie says
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!
Carolyn says
You can skip it but don’t sub with chia. And it may harden a little more upon cooling.
Nate says
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.
Donna Wolf says
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.
Carolyn says
I just eyeball it. I base the serving sizes on how much my family can eat in one sitting.
Jennifer Villella says
Can this be made ahead of time and freeze?
Carolyn says
Good question. I think so, but I haven’t tried it myself.
Anders Olsson says
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?
Carolyn says
Roasting them certainly brings out flavour…I am not entirely convinced it will do anything for consistency but it’s worth a shot.
Megann says
Where is the Carmel sauce recipe? I have looked and looked and tried evening working under the sun in your search engine.
Carolyn says
The issue is that you spell it without the extra a. In my world, it’s “caramel” 🙂 https://alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/
Erica B says
Caramel is a lovely sauce, and Carmel is a lovely city. 😁
Aimee Shugarman says
If you haven’t tried this pie yet, you’ve got to do it asap! So delicious!
Kate says
Hey Carolyn~
I made the original for Thanksgiving back in 2014 or 2015, and my treat-gobblers and I loved it, but this looks like it would be more traditional, so I’m excited to try it. Like you, I loved pecan pie.
I use Sukrin Gold for a brown sugar substitute. I just can’t handle Swerve’s cooling properties, and assume the brown has it, too. Why I don’t get it with Sukrin Gold is beyond me, maybe the added stevia. Anyway, do you think this would work well, using the Sukrin Gold? I know you’ve used it in the past, in other recipes.
Carolyn says
Yes, Sukrin gold is fine but it’s lighter in colour and brown sugar flavor so you might consider adding a teaspoon of molasses (would only add about 5g carbs to the entire recipe!).
Kate says
Excellent! I do add a bit of molasses to many recipes to ramp up a richer brown sugar flavor.
Cass says
This looks awesome! I was wondering if I could use the brown swerve and regular granular Erythritol for this receipe? Or would that not give you the correct consistency? Thank you!
Carolyn says
I made notes in the recipe itself. You can do this but it may recrystallize a little more.
Cailyn says
My mom and Grandmary would love this! They love pecan ANYTHING. Plus it’s a healthier version which is always a win in our book!
Bloomwithstyle.com
Kara says
Pecan pie is one of my favorites, and I’d love to be able to eat it without guilt. I’ll have to give this recipe a try over the holidays!
Jamielyn says
So nice to find a sugar free pecan pie recipe! Looks delicious!
Carolyn says
Thank you!
Emily Hill says
It’s hard to believe this is keto! This pecan pie looks amazing!
Dianne Alleman says
This looks amazing. I am new to low carb/Keto, and am looking for some new holiday favorites. Thank you!
Jennifer says
I can’t wait to make this!
Vincent George says
Fairhope, Alabama is ground zero for pecan pie. I love it, but sometimes worry about all the sugar. This recipe gives me hope for a great piece of pecan pie that fits my diet.
Erica says
Looks delicious and tasty.
By the great article.
Dawn says
I am really sorry if I missed it, but I know you said what to use if you didn’t have Brown Swerve, but I have that…I just don’t have the Bocha Sweet.
Can I use Brown Swerve and Serve Granular (or powdered as I have that too). I have to stop buying new ingredients when I have bags of these other ingredients unopened in my cupboard. Besides, I am reading many GI issues with the Bocha Sweet and I really don’t mind the cooling effect of Swerve.
Thank you!
Dawn
Carolyn says
Just use all Swerve Brown but be ready for it to recrystallize a little upon cooling. I have had no GI issues with Bocha Sweet.
Michelle Spears says
I have the same problem here, I am able to get the swerve brown, but can’t get the bocha sweet on time. So I just wouldn’t use anything in its place? Or would I need to purchase something else.
Carolyn says
You would just use more Swerve and resign yourself to re-crystallization.
Robin says
Thank you for the updates! I’m chomping at the bit to make this! I so appreciate your work! I will try the mix of Swerve and xylitol as my husband gets the cooling effect and I don’t have BochaSweet. A little molasses and the vegetable glycerin and I’m sure it will be delicious!
Robin says
Ok, I must have misread something along the discussions. Why did I think vegetable glycerine was part of it?
Carolyn says
It was.. in the original recipe. But now I think it’s entirely unnecessary!
Robin says
Thank you!
Tammy D says
Hello- I just made this and it was delicious! I do have one question, my filling came out a little crumbly not solid gelatin like, do you know what may be the cause of this?
Carolyn says
What sweeteners did you use?
AL says
Could you put the filling in ramikins or the silicon muffin shells and do without the crust? maybe butter the bottom, edges? this recipe seems to be the best one I have seen for the low carb pecan pies. I am trying to do without the crust, even low carb ones.
Carolyn says
You can and you can eat it like custard with a spoon, but it won’t come out in one piece.
Tracy says
Hi, looking forward to making this. I clicked on the Botha sweet link to purchase and it’s not available. What could I use in place? Thank you!
Carolyn says
Please read the recipe notes, it tells you everything.
Lisa says
I ordered mine from their website, Amazon never has it in stock.
Catherine Voci says
I’m t2 diabetic and from the south so I have to make this but Amazon says ther are out of Boca Sweet is there a substitue I can use?
Carolyn says
Please read the recipe notes, it tells you everything.
Jennifer says
Did you use Bocha Sweet sugar replacement or Bocha Sweet Collagen peptides?
Carolyn says
Sugar replacement.
Lisa says
Hello,
Bocha sweet is completely sold out…what is a good replacement?
Carolyn says
Hi Lisa… please read the recipe notes carefully, I gave substitutes. Thanks!
Keisha says
Hello! So I can’t find Bochasweet anywhere. 🙁 If I got the regular xylitol would how much should I use? Thankfully we have Brown Swerve in our local stores.
Carolyn says
Use the same amount of xylitol
Val says
Can I replace the bocca sweet with Simon fiber syrup?
Carolyn says
I don’t know what that is? It might be fine but I find fiber syrups tend to spike blood sugar.
Jana says
I’m so excited to try this recipe! I have the Swerve Brown, but the BochaSweet is backordered. Any suggestions for how to address this ? Use only Swerve Brown?
I do have Yacon too, if that helps!
Carolyn says
Read the recipe notes, I explain your options! 🙂
Jana says
Thanks for the quick reply! I guess I got confused as to what to do if you only have one of the sweeteners (the notes seem to imply what to do if you don’t have either of them) and I didn’t want to make it too sweet / weird consistency. I can wing it with what I do have and hope for the best! And thanks for all your yummy recipes My cousin started Keto last week and I referred her to your site – it’s one of my faves!
Carolyn says
Okay sorry. Don’t do all Swerve Brown, it will recrystallize too much. Do have of that and half xylitol.
Rachel says
I don’t use xylitol because I have dogs, and Boca sweet is on backorder. I have swerve in granulated, powder and brown. I have monk fruit. I have liquid stevia but could get powder. Do you have a suggestion to supplement the Boca sweet? Last night I saw a way to take 1c swerve granular and ½ tsp powder stevia to measure 1:1 cup sugar replacement. Thank you!!
Carolyn says
You can use all Swerve but it will recrystallize more. That’s the issue. It will still be good but any erythritol based sweetener will do this, whether or not you add 1/2 tsp stevia to it.
April Walters says
I cannot get the Boca Sweet but I can get the swerve brown. What can I substitute for the boca sweet? Thanks! Can’t wait to make this for Thanksgiving!
Carolyn says
Xylitol or allulose.
Bridgette says
Can I use Swerve Brown and Swerve Confectioners sugar for this recipe? I can’t find the other sweetener for this recipe and I am planning on making this for Thanksgiving. Thanks
Carolyn says
yes you can but as I explain the post… all Swerve means that the filling my recrystallize a bit.
Crystal says
I read through the comments and people kept mentioning vegetable glycerin but I don’t see it in the recipe. Do I need to add it?
Carolyn says
Nope. I changed the recipe… better and lower carb!
Charlotte says
I have swerve brown but not BochaSweet sweet, so do I use swerve granular or confectioners to replace the 1/2 cup of BochaSweetSweet?
Carolyn says
Swerve granular. It will just likely recrystallize a bit more.
Marcia Middents says
I’m making this for Thanksgiving. Do you pack the Swerve Brown sugar as you would do for regular brown sugar?
Carolyn says
Yes. You almost can’t avoid it since it has a higher moisture content and feels like brown sugar. The scoop and level method doesn’t really work.
Paula B Ford says
Just made the updated version and, because I didn’t have Swerve Brown, I subbed Sukrin Gold instead – worked beautifully and your recipe is easy, quick, and hands down, the best! Thank you for the update and for always introducing us to new products!
Carolyn says
So glad you liked it!
Christen says
I have some vegetable glycerin left from making the old version. Since the Bocha Sweet isn’t available, would adding some vegetable glycerin to the filling prevent recrystallization and make it gooier?
Carolyn says
It might help a little, yes.
Ciellle says
I made this as a trial run for Thanksgiving (pecan is a must-have pie!) using the substitutions recommended and mine was not gooey at all. Gooey is what makes pecan pie wonderful. Do you have any suggestions? I don’t want to forego making this as my dessert if gooiness is still a possibility. I see mention of vegetable glycerine. If that’s the ticket how much would I add? Any suggestions are welcome. I can’t imagine Thanksgiving without pecan pie but I’m determined to do all keto. Thanks!
Carolyn says
What substitutions did you use? If it was all erythritol based sweeteners then that’s the problem right there.
Ciellle says
Yes, it was all erythritol based. The Bocha Sweet is on backorder everywhere. I guess I should wait and not have this for Thanksgiving then. 🙁
Carolyn says
Try xylitol to replace the BochaSweet.
Tammy says
I plan on making this for Thanksgiving but could not get the BocaSweet so I am going to use the Xylitol instead. I just wanted to make sure that I am still using the same amount of Xylitol that was indicated for the BocaSweet. I thought in the comments somewhere it mentioned doing more of the Swerve Brown and little less of the Xylitol. Any help is appreciated. I can’t wait to make and try this!! (plus I love how east the pie crust recipe is). One last question, the calorie/macros you show for the pie, does that include the crust or do I need to add that in separately? thank you!
Carolyn says
Yes, use exactly the same amount.
Erika says
If you can’t find Bocha Sweet can you use 1/2 of granular swerve?
Carolyn says
If you want it to be gooey, the only way to replace the Bocha Sweet is with xylitol or allulose.
Ann Loyd says
I am excited to try this new version of a favorite. However I would also like the old recipe as well (my daughter is very particular and can balk when I change things up). Unfortunately I don’t think I saved it anywhere. Do you still have a link to the earlier version?
Carolyn says
Press-in Crust:
1 1/4 cups almond flour
2 tbsp coconut flour
2 tbsp Swerve Sweetener
1 tbsp arrowroot starch
Pinch of salt
1 large egg
1 1/2 tbsp melted butter
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:
Grease a 9-inch glass or ceramic pie pan well.
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.
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:
Preheat oven to 325F.
In a large bowl, whisk together the caramel sauce, maple extract, powdered sweetener, vegetable glycerin, egg and melted butter.
Remove pie crust from freezer and spread with pecan halves. Pour filling over and place on a baking sheet.
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.
Let cool at least 30 minutes.
Ann Loyd says
Thank you so much!! Making this right now. Ordered Bocha Sweet but it didnt arrive in time and we are traveling for the holiday and can’t get our normal products. So glad to have the old recipe to fall back on. Thank you!
JoAnna says
I am unable to get the Swerve Brown or Bocha Sweet. What do you recommend as alternatives? I have brown coconut sugar and swerve granulated and powder.
Carolyn says
You can try those although coconut sure really isn’t low carb. I’d go with mostly Swerve and maybe 2 tbsp max of the coconut sugar.
Melinda says
Making this for Thursday, but was wondering if any one has tried to make this dairy free using butter flavored coconut oil for the crust and gooey sauce. Thank you.
Carolyn says
I really can’t tell you, I haven’t tried it. Hope it works out!
CASSANDRA L FERRARA says
I just made this tonight using the brown swerve and the molasses and while the taste was great the filling had almost a fluffy eggy texture. Waa it because I didnt have the bocha?
Carolyn says
Sounds like your eggs maybe curdled a bit in the cooking process.
Carol Siembida says
Love your recipes and this one looks wonderful also. I can’t get Botha Sweet so could I substitute Yacon syrup for it? Will it still crystallized? Should I adjust the Swerve amt. since Yacon is a syrup? Thank you Carolyn..you’re the BEST!
Carolyn says
If you can only do the Swerve, do it plus about 1 tbsp of Yacon. It may re-crystallize a bit more but should still be good.
KATY says
This recipe looks amazing. We use the Sukrin and Sukrin Gold sweeteners. Will these substitute out okay for the swerve and the other one?
Thanks so much!
Katy
Carolyn says
The Sukrin gold is fine for the swerve brown. If you want a gooey consistency, though, you really need Bocha Sweet, xylitol, or allulose.
Baker Judy says
Can I use coconut oil, instead of butter, to make this dairy free? I could add some butter extract, which is actually not dairy.
Carolyn says
You can certainly try!
Baker Judy says
Hi Carolyn, the non dairy version worked. I looked up the butter to coconut oil conversion online. So I used 145gr/5 oz melted coconut oil AND 2 TBSP coconut cream. I also used 1 tsp butter extract and 1 tsp caramel extract. The kosher certification on the butter extract doesn’t have a designation that it’s dairy. But it could be left out.
I baked it for 40 minutes, and I wonder if the extra fat made it bake faster. It wasn’t as gooey as with butter. I might check at 35 minutes next time.
If there’s non dairy whipped topping, that would be good.
The crust was also coconut oil, and it was fine.
Thanks for a wonderful recipe! I could bring this non dairy version to my friends’ house.
Judy says
Mostly, the flavor that came through was the caramel. Thank you
Carolyn says
Thanks for all the great feedback!
Rachel says
Made this for thanksgiving! Was amazing!!! Than you!!! No modifications.
Robin says
My pie turned out gorgeous. However, the filling was gritty. I used Lakanto golden and a mix of erithritol, xylitol, and stevia. Would it have come out better if I had powdered them? Otherwise, it was so great to have a rich pecan pie for dessert with some no sugar added vanilla ice cream! Thank you!
Carolyn says
No need to powder them, mine weren’t powdered. I wonder if it was the Lakanto?
Robin says
Maybe that was it. Loving it anyway! Thank you!
Jerrica says
I made this today (a day after thanksgiving mind you) because I’d not had any desserts yesterday and it almost killed me. And I just wanted to thank you for a great recipe. I love pecan pie and this was just as good as any high sugar version! I added a tsp of bourbon 🙂 as I always do, but didn’t change anything else. This is a winner recipe. And the crust was so easy! It was perfect for this pie. Thanks again.
Carolyn says
Nice choice on the bourbon!
Anna Clifton says
Can I use swerve brown and regular or powdered swereve in place of the boca sweet and would it be the same mesurments?? Thank you, can’t wait to try this.
Carolyn says
Yes but it won’t be as gooey and may recrystallize a bit more.
Teresa says
I am making this or, but using Lekanto Monkfruit Erythritol Golden instead of swerve and Bocha Sweet. I’ve never heard of this sweetener. I also used Maple and caramel extracts plus a little Lekanto SF Maple syrup. I’m so praying this will be good like I’m looking for. The two I made for Christmas were not very good.
Carolyn says
It will taste good but it won’t be as gooey.
Leila says
Hi Carolyn! If I wanted to make this into bars, should I use this crust or go with your classic shortbread crust? Or, would you recommend I just use your Chocolate Pecan Bar recipe without chocolate? I want some gooey-ness, which is why I am leaning toward modifying this one into bars. Thanks.
Carolyn says
I’d do the chocolate pecan pie bars… they are designed for maximum gooiness.
Ron says
On low heat it took the sugars about 10 minutes to completely dissolve. It seemed to thicken the longer it took. I cooked the pie exactly 45 minutes. The pie was dry
and not gooey at all. My convection oven may have cooked it faster. I will shorten the time by 7-5 minutes, hopefully this will do it. Will cooking the caramel sauce
for the 10 minutes cause it to thicken?
Carolyn says
So I am thinking you are not used to converting regular recipes from oven to convection oven. Convection ovens cook MUCH faster and you need to reduce the heat by at least 25 degrees. That’s why it was dry, you very much overcooked it.
Jet says
Hello.
I followed the recipe to a t. Bought all ingredients per recipe. My crust on the edges was way too brown (had to cut it off) and I opened the oven at 25 mins to put foil on and even then it looked too brown. Also mine was not as gooey as yours. I took it out promptly at another 20 mins after putting the foil on for 45 mins total. Any idea on what I could have done wrong? Is it possible I whipped the eggs in the filling too long it was maybe 30 secs per egg and then another 2-3 mins. I’d really like to make it again but for it to come out like yours :). I prebaked the shell for 10 mins then filled and baked 45.
Thank you. I love your recipes.
Carolyn says
No, sounds to me like your oven runs on the hot side. So I am thinking you want to reduce oven temp by 25 degrees or reduce the baking time by a few minutes for the crust and 5 to 10 for the filling.
Judith Carlisle says
Do you use granular or powdered Boca Sweet? Thanks!
Carolyn says
Granular. I always specify if it needs to be powdered.
Sharon Barkley says
Have you any recommendations to making the pie into tartlets? We are having a fall Gumbo Party and I would love to serve this but need the deserts to be individual.
Carolyn says
The filling isn’t an issue. But you’re going to have a lot of work making the tart crusts… it’s finicky.
Angela says
Made this today, just as recipe said using xylitol. It was delicious!! I was going to make keto pecan pie and a regular one for everyone else, but I don’t have to because I know everyone will love this one! Great recipe, thank you!
Heather says
What are your thoughts on using Lekanto Monkfruit Erythritol Golden & powdered Lekanto Monkfruit Erythritol white?
Carolyn says
It won’t be gooey and it will recrystallize. Lakanto is mostly erythritol. People are fooled because it says “monk fruit sweetener”, but it’s just really erythritol with a little added monk fruit to make it sweeter.
Jennifer says
Can I use allulose instead odd the bocca sweet to make it gooey like in the sweetened condensed milk?
Carolyn says
Yes… I think I say that in the video?
George says
In the recipe you said put the pecans in the prepared pie crust, then pour filling over it. But in the pics it looks like the pecans are on top. Am I missing something? Looks wonderful!
Carolyn says
They float to the top during baking.
Jessica says
Would I able to use the swerve brown sugar to substitute the bocha sweet?
Carolyn says
No because all Swerve will recrystallize (I mean, you CAN do it…it will just get somewhat gritty as it cools). You can try allulose or xylitol.
Lisa says
How long will this pie last refrigerated?
Carolyn says
4 or 5 days but it’s best fresh.
Sage says
Hi Carolyn,
Quick question, I have swerve brown, granulated, and confectioner’s. Would I be able to sub out the bocha sweet with reg swerve granulated? Pecan pie is my absolute favorite, but I’m determined to stay on track through the holidays this year.
Carolyn says
Please read the blog post in full as I discuss all the sweetener options.
Karen says
This pie has always been on my, “To Do” bake list from your site (so many awesome recipes – so little time!) When I saw the keto pecan pie competition on YouTube, and how very pleasantly surprised the host’s face was when he tasted your pie, that sold me! He declared your pie tastes like the ‘real thing.” This is now at the top of the To Do list… to make asap.
Carolyn says
Thanks!
Antlhony says
I’m attempting to make this recipe at the moment before I put the pie together I have one question. I made the pie crust but baked it for 10 minutes as it says in this recipe for the pie. I’m wondering should I have baked the crust for the 20 minutes as it says in the recipe for the crust and an additional 10 minutes for this recipe or just the 10 minutes for the pecan pie recipe?.
Carolyn says
No… you are par-baking it for this, BEFORE adding the filling. Which means only 10 minutes. It will continue to bake when you put it back in with the filling. Par-baking simply firms up the crust to receive the filling.
Janice Richardson says
ok, I know substitutes have been talked about over and over, but I didn’t see much about Monk Fruit/Lakanto sweetner as a sub for anything, especially the Bocha sweet, which I’ve never tried. What makes it different?
Carolyn says
That’s because Lakanto is mostly erythritol. Therefore it cannot sub for BochaSweet, it can only be a sub for Swerve.
Laura says
Hi Carolyn, Is this pie best made the day before and refrigerated overnight? Or is it best to cook and serve the day of baking. Trying to fit it into my Thanksgiving cooking timeline. Thank you.
Carolyn says
Either or, to be honest. You can gently warm it up and it’s gooey again.
Julie Dorminey says
Okay, I have my Bocha Sweet and will be using it the first time this week to make this pie – I am so excited about it and i know it will be delicious as everything I have made on your site has been (not just desserts). My question is if you’ve tried to freeze this pie? I was hoping to make it ahead, cover it and put in the freezer since I have so much cooking to do this year. If not, it’s fine, I’m still making it, just trying to make life easier this week. Thanks so much for your hard work and amazing recipes. And, yes, I’m making your Keto Thanksgiving Stuffing today too and freezing it!
Carolyn says
I haven’t tried freezing it but I do think that it will change the consistency slightly. But should still be tasty!
Hannah says
Hi, can I switch the Bocasweet out for regular powdered swerve? I have the swerve brown sweetener, just not the bocasweet
Carolyn says
You can but because they are both erythritol, it will recrystallize.
Sharma Dutton says
Can you use Sukrin Brown instead of the the Swerve Brown?
Carolyn says
Sure.
Sandra Valeria Dombiak-Woelfel says
I don’t have the bocca sweet but have both xylithol and molasses. I also have the sucrin gold. what do you think is best substitute and amounts of each please?
Carolyn says
Use the sukrin gold for the Swerve brown and the xylitol for the Bocha Sweet. I might also add an additional tsp of molasses for a richer color.
Heather McDonough says
Hi, Carolyn! It looks like your pecans are on the top rather than the bottom per the suggestion in the recipe. Does it work just the same? Or are there pecans on the top and the bottom? Thank you! So excited to try this!
Carolyn says
They just float to the top during baking.
Lorelei says
Do you think I can freeze?
Robert says
OMG!!!! I made this pie for my diabetic girlfriend. She is following keto and loves sweets. This pie was a major hit with her. She has asked for me to make again for Christmas.
Carolyn says
I’m so glad to hear that, thanks for letting me know!
Renee says
Great pecan pie! I did not have Swerve or Bocha so I added a tablespoon of molasses to the sweetener that I did have. It turned out great. No one could tell this was a low carb pie; not even my husband’s overly discerning grandmother!
Carolyn says
So glad to hear it!
Tonnia says
This is a delicious pecan pie. Not a delicious sugar free pecan pie, just “pie”. My family raved over it. I did add a little extra pecans for my sister’s taste but that is the only change I made. I will be making this pie again. Definately for Christmas and probably for a “just because” dessert. As always, thank you for a great recipe.
Summer Gardner says
Do you know of anything other than Bocha Sweet that can be used to end up with the same gooeyness??
Carolyn says
Xylitol (but can be deadly for dogs) and allulose are your best options.
Colleen says
What is the purpose of melting the butter and sugars together? I’m used to using the sugar as a way to help break up the eggs completely. Also, I’m new to cooking/baking with sugar substitutes, do you have a chart with the different types and what qualities they have? Maybe even substitution amounts? Thank you!
Carolyn says
Your sweetener would be really gritty if you don’t melt it and create a “syrup” first.
I do have such a chart… but it’s in my new cookbook, The Ultimate Guide to Keto Baking https://amzn.to/2n0XQWf
Paul says
WOW This was incredible had it for dessert for Christmas eve. My son was amazed that it was low carb. I tried 10 years ago to make a low carb pecan pie. I did not make it again. This was just like the real thanks for this great recipe. I’m a big fan.
Carolyn says
Thanks, Paul!
Anita says
This is SUPEE yummy! My husband was suspicious about the idea of a low carb pit but this totally changed his mind. I did not have Bocha Sweet and used Sukrin Gold instead. It turned out beautifully, smelled like heaven while baking and tasted delicious! One issue I had is that the pie crust didn’t come out as nicely as I would’ve like…It was a bit crumbly when I tried to take it out of the pan. Any idea how to fix it? (Could it be because I didn’t chill the pie long enough? I chilled the pie on the counter for about 1 hour and then put it in the fridge for another hour. The temperature has come down by the time we were ready to eat it, but the bottom of the pan was still a little warm, not cold, but my husband couldn’t wait any longer so we decided to go ahead and cut it! LOL)
Love your blog and books, btw, I am a huge fan!
Lorelei says
For the filling, do you use salted or unsalted butter?
Carolyn says
I use salted because I have a high tolerance for salt. If you don’t, use unsalted.
Mary says
Do you bake the pie at 325 once you have the filling in it? The recipe doesn’t specify.
Carolyn says
Yes, because your oven is already at 325F. If it needed to be a different temp, I would tell you. 🙂