This keto pecan pie is the gooey sugar-free dessert of your dreams! It’s easy 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 keto pecan pie recipe! I’ve been working away at this one for a while because it’s one of my favorite holiday desserts. And I accept no less than perfection.
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 sugar free version.
What makes a good keto 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 sugar-free 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?
Updated Sugar Free Keto 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 easy Keto 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 ketopecan pie. Now stop reading, head to your kitchen, and make the darn thing. You can thank me later with your mouth full!
More delicious keto pecan pie recipes
- Keto Pecan Pie Cheesecake
- Keto Pecan Pie Truffles
- Easy Keto Pecan Pie for Two
- Keto Pecan Pie Biscotti
- Keto Pecan Pie Brownies
- Keto Pecan Pie Bars
Sugar Free Keto Pecan Pie
- 1 recipe keto pie crust
- ¾ cup butter
- ½ cup Swerve Brown
- ½ cup Bocha Sweet (or allulose)
- 1 ½ teaspoon vanilla extract or maple extract
- ¼ teaspoon salt
- 3 large eggs
- 2 cups pecan halves
- Prepare the pie crust according to the directions and bake at 325F for 10 minutes. Remove and let cool while preparing the filling.
- In a large saucepan over medium low heat, melt the butter with the two sweeteners, stirring until the sweeteners have dissolved. Bring to a simmer and cook about 3 minutes, until it darkens in color and thickens slightly. Remove from the heat and let cool to room temperature.
- Once the syrup is cool, whisk in the vanilla and the salt, then whisk in the eggs until smooth and well combined.
- 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. Let cool completely before serving.
- 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.
Substitutions:If you don't have access to BochaSweet or allulose, try using 1 cup Swerve 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 BochaSweet 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.
Storage Information:Cover the keto pecan pie and store on the counter for 2 to 3 days, or in the fridge for up to 5 days. The pie can also be frozen after baking for several months.
Was reading the recipe and there was a link to Bocha. I clicked ad checked the ingredients of Bocha brown sugar replacement and it contains INGREDIENTS | Golden Erythritol (Mixture of Natural Fruits and Kabocha), Monkfruit Extract. Is this the same for all of it?
No… the regular BochaSweet Granular does not contain any erythritol at all. That’s why it’s useful for this recipe.
This was so, so good! I didn’t have any Bocha Sweet or allulose, and when my filling was cooling, it got a bit hard and crystallized. I fixed it by putting it back over very low heat until it all melted, then I added the vanilla and salt. While it was still warm, I beat the eggs in a bowl and then very quickly whisked them into the filling, continuing to whisk very fast until it was all very smooth and combined. This worked out fine. I added one cup of Lily’s chocolate chips, which was divine, but might cut to 1/2 cup in the future as it was very, very chocolate-y.
Jeff Canclini says
Turned out nice. Gooey and sweet filling, nice crust.. Need to expand recipe to 2 1/2 cups almond flour to have enough to cover to the edge of 9″ pie pan. Used a crust cover, but edge still too brown at 47 minutes at 325 deg F. Maybe reduce temperature at 40 min mark? Or just watch it more carefully. Use slightly less than 2 cups of pecans seemed right.
I made this for Thanksgiving and it was a hit! I was nervous, as I’d never made a pecan pie before, but it turned out perfectly. Will definitely make it again and will use the crust for all my pies in the future.
Delicious. I made it into mini pies using silicone muffin cups.Baked about 20 min. Thanks for another great recipe.
Five stars of course.
It is a great pie. Thanks for the recipe. I served it with your vanilla ice cream 🙂
Kristal Stygler says
This is the recipe I decided to use for our Thanksgiving dessert this year. So rich and delicious! Just a few ingredients and so easy to whip up. The only challenge I had was not eating two servings!
I used your crust recipe from your Pecan Pie Bars because I wanted to be able to cut squares or rectangles versus wedges. This amount of pie filling was great for the 8×8 pan, I feared it would be too thick, but it was just right for my pecan pie loving family.
Thank you so much for sharing your recipes, Carolyn. I always feel confident I will serve a delicious dish if I use one of your recipes!