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All Day I Dream About Food

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October 15, 2018

Sugar Free Pecan Pie – Keto Recipe

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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.

Top down photo of sugar free pecan pie on a brown wooden table

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.

Low carb pecan pie in a white pie dish on a brown background with maple leaves around it.

With such a pecan pie aficionado, you know you are in good hands when I develop a low pecan pie recipe.

And did you know that this recipe won the Keto Pecan Pie Battle on YouTube? Check it out from HighFalutin’ Low Carb!

What makes a good keto pecan pie?

  1. Rich pecan flavor with caramel undertones
  2. A gooey filling that holds together but oozes a bit as you cut into it
  3. A balanced sweetness. Sweet but not so sweet you want to jump up and brush your teeth after the first bite.
  4. A good sturdy pie crust that compliments the flavor without competing with it.

A slice of low carb pecan pie with the whole pie in the background

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?

Close up of a slice of sugar free pecan pie on a white plate with a fork

 

Updated Sugar Free Keto Pecan Pie

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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!

 

Keto Pecan Pie Recipe

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
Close up of a slice of sugar free pecan pie on a white plate with a fork
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Sugar Free Keto Pecan Pie

Award winning keto pecan pie recipe! Award winning keto pecan pie recipe! 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.
Course Dessert
Cuisine American
Keyword keto pecan pie, sugar free pecan pie
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 390kcal

Ingredients

Filling:

  • 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

Instructions

  • 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 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.
  • Make sure the syrup isn't too hot and then whisk in the eggs. 
  • 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. 
  • 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. 

Notes

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. 

Nutrition

Serving: 1serving = 1/10th of pie | Calories: 390kcal | Carbohydrates: 5.86g | Protein: 7g | Fat: 37g | Fiber: 3.2g

 

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Filed Under: Holiday Treats, Pies & Tarts Tagged With: pecans

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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.

Reader Interactions

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    Recipe Rating




  1. Kathleen says

    October 27, 2014 at 8:04 am

    I can’t wait to try this!

    Reply
    • Lyn says

      November 24, 2019 at 6:13 pm

      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

      Reply
      • Carolyn says

        November 24, 2019 at 6:34 pm

        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.

        Reply
        • Cindy Cowles says

          December 8, 2019 at 10:24 pm

          Can you use allulose instead of those sweeteners you used?

          Reply
          • Carolyn says

            December 9, 2019 at 8:40 am

            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

          December 12, 2019 at 8:42 pm

          I have Swerve Brown but cannot get Bocha Sweet. Can Yacon Syrup be used instead with the Brown and if so how much?

          Reply
          • Carolyn says

            December 13, 2019 at 9:53 am

            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

      November 24, 2019 at 8:51 pm

      Can you use monk fruit instead of swerve with the BochaSweet sweet?

      Reply
      • Carolyn says

        November 24, 2019 at 9:00 pm

        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.

        Reply
      • Ashley says

        November 26, 2019 at 10:46 pm

        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!

        Reply
        • Carolyn says

          November 26, 2019 at 10:59 pm

          Yes, add it all in at the beginning and turn it into a caramel sauce that gives you the true pecan pie flavor.

          Reply
          • Nikki says

            November 27, 2019 at 10:41 pm

            Question…how do you suggest storage? Fridge or out on counter?

          • Carolyn says

            November 28, 2019 at 9:16 am

            Counter for up to 3 days.

    • Robbie says

      January 25, 2021 at 5:32 pm

      Have made this twice and stored it the fridge the first time. It was a big hit, and that’s a big deal in a family that’s used to a pecan pie recipe that’s been handed down through 3 generations! The second pie is cooling now. Must it be refrigerated immediately or will it hold up at room temperature for a few days?

      Reply
      • Carolyn says

        January 26, 2021 at 9:09 am

        It can be at room temp for 3 days or so.

        Reply
  2. Carrie says

    October 27, 2014 at 12:46 pm

    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
    • Tracy says

      December 9, 2019 at 6:23 pm

      What did I do wrong? It taste kind of eggy. Help!!

      Reply
      • Carolyn says

        December 9, 2019 at 7:06 pm

        Sounds like it might be overcooked. What sweeteners did you use?

        Reply
  3. Eric says

    October 27, 2014 at 12:48 pm

    Any idea what the carb count would be if using the roll out crust?

    Reply
    • Carolyn says

      October 27, 2014 at 4:30 pm

      About 1 gram more per serving with the roll out crust.

      Reply
      • Sheryl says

        October 18, 2019 at 10:06 pm

        5 stars
        This was a hit with my diabetic husband. Perfect! I definitely will make this often.

        Reply
        • Carolyn says

          October 19, 2019 at 8:45 am

          So happy to hear it!

          Reply
          • Megan says

            November 22, 2019 at 1:04 pm

            Hi Carolyn!

            Is the Bocasweet you use the granular, brown, or powdered?

          • Carolyn says

            November 22, 2019 at 1:48 pm

            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

        November 25, 2019 at 10:20 am

        Hey there! Do you think i could use lakanto maple syrup in place of the Bocha Sweet?

        Reply
        • Carolyn says

          November 25, 2019 at 10:41 am

          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.

          Reply
  4. Carrie says

    October 27, 2014 at 1:02 pm

    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
    • Carolyn says

      October 27, 2014 at 4:24 pm

      No, fill it and then bake. And still cover it with foil to prevent over-browning.

      Reply
      • Susan Kercher says

        November 21, 2018 at 1:04 pm

        You say to cook the crust first in the recipe instructions!

        Reply
        • Carolyn says

          November 21, 2018 at 4:24 pm

          Please read the blog post. You will understand that this is an updated recipe and that is a very old comment and response.

          Reply
  5. charlotte says

    October 27, 2014 at 1:16 pm

    this looks really good! thanks

    Reply
  6. Katie | Healthy Seasonal Recipes says

    October 27, 2014 at 7:47 pm

    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!

    Reply
  7. Lauren says

    October 28, 2014 at 7:42 am

    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
    • Shoshona says

      October 1, 2017 at 6:39 pm

      I’ve made an excellent caramel sauce with coconut milk. 🙂

      Reply
  8. Lauren says

    October 28, 2014 at 7:43 am

    Hi Carolyn
    I am also dairy free. Is there any alternative to using heavy cream for the caramel sauce?
    Thanks!

    Reply
    • Carolyn says

      October 28, 2014 at 8:21 am

      Yes, one reader has had great success with full fat coconut milk.

      Reply
      • Cici says

        November 8, 2020 at 7:53 am

        Is allulose an acceptable replacement for BochaSweet?

        Reply
        • Carolyn says

          November 8, 2020 at 9:24 am

          Yes, it should work.

          Reply
  9. Tammy says

    October 28, 2014 at 8:58 am

    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
    • Carrie says

      October 28, 2014 at 11:34 am

      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
    • Carolyn says

      October 28, 2014 at 12:58 pm

      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
  10. Tammy says

    October 28, 2014 at 3:20 pm

    THANKS SO MUCH! GLAD I ASKED. CAN’T WAIT TO TRY THIS. YUM!!

    Reply
  11. Amanda says

    October 28, 2014 at 4:44 pm

    Looks delicious!

    Reply
  12. tiffany says

    October 29, 2014 at 1:59 pm

    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
    • Carolyn says

      October 29, 2014 at 4:48 pm

      Thank you!

      Reply
  13. tiffany says

    October 30, 2014 at 6:46 pm

    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
    • Carolyn says

      October 31, 2014 at 5:06 am

      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. Jill Garrett says

    November 2, 2014 at 10:09 am

    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
    • Carolyn says

      November 2, 2014 at 10:28 am

      Thank you!

      Reply
    • Nan says

      November 26, 2019 at 9:50 am

      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!

      Reply
      • Carolyn says

        November 26, 2019 at 10:15 am

        If it does not specify a temp change, that means bake at the same temperature.

        Reply
  15. Caroline Gamble says

    November 3, 2014 at 5:26 pm

    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
    • Carolyn says

      November 4, 2014 at 5:58 am

      You can leave out the vegetable glycerine altogether, it will just be a little less gooey.

      Reply
      • ChapelHillBetsy says

        November 21, 2019 at 7:04 am

        I didn’t see vegetable glycerine in the recipe.

        Reply
        • Carolyn says

          November 21, 2019 at 8:02 am

          This is a new and improved recipe, there is none and it doesn’t need it.

          Reply
  16. Wendy says

    November 4, 2014 at 9:47 pm

    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
    • Carolyn says

      November 5, 2014 at 6:05 am

      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
  17. jean says

    November 7, 2014 at 12:05 pm

    Is there something I can substitute for arrowroot starch? How about Coconut flour?

    Reply
    • Carolyn says

      November 7, 2014 at 1:19 pm

      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. Kristie says

    November 8, 2014 at 8:21 am

    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
    • Carolyn says

      November 8, 2014 at 8:59 am

      I am not sure about freezing it, I didn’t try it myself. But I think it would be worth trying.

      Reply
      • Kristie says

        November 8, 2014 at 9:02 am

        Do you think it would still be fine in 4 days if refrigerated? Thank you~

        Reply
        • Carolyn says

          November 8, 2014 at 11:21 am

          I really can’t say for sure. I wouldn’t leave it for longer than 2 to 3.

          Reply
    • Pan says

      November 23, 2014 at 11:33 am

      Kristie, did you try it? How was it after 4 days? I have to make mine well in advance of Thanksgiving.

      Reply
      • Kristie says

        November 23, 2014 at 1:12 pm

        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.

        Reply
        • Carolyn says

          November 23, 2014 at 1:33 pm

          good to know, thank you for the feedback!

          Reply
  19. Brea says

    November 10, 2014 at 10:31 am

    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
    • Carolyn says

      November 10, 2014 at 11:03 am

      So glad to hear it!

      Reply
  20. angela curry says

    November 13, 2014 at 10:47 am

    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
    • Carolyn says

      November 13, 2014 at 11:42 am

      I didn’t freeze mine so I really can’t say for sure. I think they would be okay.

      Reply
    • Shelly says

      November 15, 2018 at 6:25 pm

      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.

      Reply
  21. angela curry says

    November 13, 2014 at 10:52 am

    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
    • Carolyn says

      November 13, 2014 at 11:43 am

      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. Eric says

    November 18, 2014 at 12:27 am

    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
    • Carolyn says

      November 18, 2014 at 6:55 am

      Glad it was such a hit!

      Reply
    • Gaye Baxter says

      November 18, 2020 at 8:20 pm

      Thank you sooo much for your new pecan pie recipe with bocha sweet and brown sugar swerve.
      Delicious! Husband lived it. The texture is right on perfect.

      Reply
  23. Maria says

    November 22, 2014 at 9:28 pm

    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
    • Carolyn says

      November 23, 2014 at 5:46 am

      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
      • Maria says

        November 27, 2014 at 12:04 am

        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. Jean says

    November 23, 2014 at 8:17 pm

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

    Reply
    • Carolyn says

      November 24, 2014 at 4:52 am

      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
      • Laura Thompson says

        November 21, 2018 at 12:01 pm

        5 stars
        Tried this recipe today, it looks and smells great can’t wait to taste it. Thanks for the recipe.

        Reply
  25. Jenn says

    November 25, 2014 at 3:21 pm

    could you freeze the crust for longer than 1 hr? Thinking about making the crust a few days early.

    Reply
  26. Becky says

    November 25, 2014 at 3:42 pm

    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
    • Carolyn says

      November 25, 2014 at 6:08 pm

      Since this is a press in crust, I think you can just do more almond flour in place of the arrowroot.

      Reply
  27. Lisa says

    November 26, 2014 at 1:18 pm

    Hmmm. I followed all directions. In there almost an hour and it is still like liquid.

    Reply
  28. Hope says

    December 1, 2014 at 3:58 pm

    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
    • Carolyn says

      December 1, 2014 at 4:31 pm

      Love your idea for pecan squares!

      Reply
  29. Angela says

    November 2, 2015 at 2:16 pm

    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
    • NIkki says

      November 5, 2015 at 7:27 am

      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. Libby at ditchthecarbs.com says

    November 15, 2015 at 4:35 pm

    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
  31. Lydia says

    November 24, 2015 at 10:15 pm

    Is there a good substitute for the vegetable glycerin?

    Reply
    • Carolyn says

      November 24, 2015 at 11:23 pm

      You can skip it but your final product may recrystallize.

      Reply
  32. Wendy says

    November 27, 2015 at 1:40 pm

    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
    • Carolyn says

      November 28, 2015 at 9:22 am

      What sweetener were you using?

      Reply
      • Wendy says

        November 28, 2015 at 12:44 pm

        Swerve (powdered style).

        Reply
        • Carolyn says

          November 28, 2015 at 2:17 pm

          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.

          Reply
          • Wendy says

            November 29, 2015 at 10:34 pm

            Okay, thanks for trying to help me figure it out! It really is a yummy recipe, so I’ll definitely make it again!

  33. Stephanie Deal says

    June 4, 2016 at 6:54 pm

    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
  34. Cynthia says

    November 16, 2016 at 11:34 am

    Can I use a substitute for the Swerve sweeter? Maybe Truvia baking blend? If so, would it be the same measurements?

    Reply
    • Carolyn says

      November 16, 2016 at 12:51 pm

      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.

      Reply
      • Cynthia says

        November 16, 2016 at 3:55 pm

        Thank you. I will stick to swerve, I was just having trouble finding it at the local store.

        Reply
  35. Mary Dawn Newell says

    November 16, 2016 at 12:02 pm

    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
    • Carolyn says

      November 16, 2016 at 12:51 pm

      Vegetable glycerin or possibly the fiber syrups from Sukrin?

      Reply
      • Carrie says

        November 16, 2016 at 2:04 pm

        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. Christie says

    November 17, 2016 at 11:51 am

    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
    • Carolyn says

      November 17, 2016 at 12:12 pm

      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
      • Christie says

        November 17, 2016 at 12:15 pm

        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
        • Carolyn says

          November 17, 2016 at 6:35 pm

          Thanks, Christie! Hope they turn out that way.

          Reply
  37. Crystal says

    November 19, 2016 at 4:37 am

    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
    • Carolyn says

      November 19, 2016 at 8:08 am

      I think it might work but I can’t say for sure!

      Reply
      • Sheila says

        November 21, 2020 at 10:53 am

        Can I replace butter with Ghee successfully in this recipe? I too have a daughter that is sf, gf, df.

        Reply
        • Carolyn says

          November 21, 2020 at 1:33 pm

          I haven’t tried it with ghee but I can’t see why not.

          Reply
  38. Tori says

    November 21, 2016 at 7:07 pm

    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
    • Carolyn says

      November 21, 2016 at 8:34 pm

      It’s not thinner, I don’t think. I like my pecan pie gooey!

      Reply
  39. Keely says

    November 23, 2016 at 5:01 pm

    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
    • Carolyn says

      November 23, 2016 at 6:04 pm

      Yes, a typo.

      Reply
  40. Michelle case says

    December 23, 2016 at 11:54 pm

    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
    • Carolyn says

      December 24, 2016 at 9:02 am

      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. Marie says

    December 24, 2016 at 11:52 am

    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
    • Carolyn says

      December 24, 2016 at 2:16 pm

      You can skip it but don’t sub with chia. And it may harden a little more upon cooling.

      Reply
    • Ed Kmetz says

      November 26, 2020 at 10:29 am

      5 stars
      Having a Thanksgiving emergency here, and totally don’t expect you to be able to answer today, but I found this recipe and it looks amazing. The problem is, I cannot find Boca Sweet anywhere locally. I have all the swerve varieties and lakanto monk fruit blend. Any thoughts on what would happen if I used all swerve Brown? Or any other suggestions?

      Reply
      • Carolyn says

        November 26, 2020 at 11:06 am

        You can use all Swerve (I’d do half brown and half powdered), but it will recrystallize some as it cools. Even if you use the Lakanto, it will do so because Lakanto is mostly erythritol too.

        Reply
  42. Nate says

    November 6, 2017 at 2:55 pm

    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. Donna Wolf says

    November 15, 2017 at 10:36 am

    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
    • Carolyn says

      November 15, 2017 at 11:21 am

      I just eyeball it. I base the serving sizes on how much my family can eat in one sitting.

      Reply
  44. Jennifer Villella says

    November 20, 2017 at 9:41 am

    Can this be made ahead of time and freeze?

    Reply
    • Carolyn says

      November 20, 2017 at 6:54 pm

      Good question. I think so, but I haven’t tried it myself.

      Reply
  45. Anders Olsson says

    December 13, 2017 at 12:18 pm

    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
    • Carolyn says

      December 13, 2017 at 3:58 pm

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

      Reply
  46. Megann says

    October 8, 2018 at 9:21 am

    Where is the Carmel sauce recipe? I have looked and looked and tried evening working under the sun in your search engine.

    Reply
    • Carolyn says

      October 9, 2018 at 8:25 am

      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/

      Reply
      • Erica B says

        October 15, 2018 at 3:43 pm

        Caramel is a lovely sauce, and Carmel is a lovely city. 😁

        Reply
  47. Aimee Shugarman says

    October 16, 2018 at 7:27 am

    5 stars
    If you haven’t tried this pie yet, you’ve got to do it asap! So delicious!

    Reply
  48. Kate says

    October 16, 2018 at 7:56 am

    5 stars
    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.

    Reply
    • Carolyn says

      October 16, 2018 at 8:18 am

      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!).

      Reply
      • Kate says

        October 16, 2018 at 8:29 am

        Excellent! I do add a bit of molasses to many recipes to ramp up a richer brown sugar flavor.

        Reply
  49. Cass says

    October 16, 2018 at 8:56 am

    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!

    Reply
    • Carolyn says

      October 16, 2018 at 10:25 am

      I made notes in the recipe itself. You can do this but it may recrystallize a little more.

      Reply
  50. Cailyn says

    October 16, 2018 at 9:08 am

    5 stars
    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

    Reply
  51. Kara says

    October 16, 2018 at 10:10 am

    5 stars
    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!

    Reply
  52. Jamielyn says

    October 16, 2018 at 11:25 am

    5 stars
    So nice to find a sugar free pecan pie recipe! Looks delicious!

    Reply
    • Carolyn says

      October 16, 2018 at 7:48 pm

      Thank you!

      Reply
  53. Emily Hill says

    October 16, 2018 at 2:00 pm

    5 stars
    It’s hard to believe this is keto! This pecan pie looks amazing!

    Reply
  54. Dianne Alleman says

    October 16, 2018 at 4:01 pm

    This looks amazing. I am new to low carb/Keto, and am looking for some new holiday favorites. Thank you!

    Reply
  55. Jennifer says

    October 16, 2018 at 8:13 pm

    I can’t wait to make this!

    Reply
  56. Vincent George says

    October 16, 2018 at 8:50 pm

    5 stars
    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.

    Reply
  57. Erica says

    October 17, 2018 at 2:20 am

    5 stars
    Looks delicious and tasty.
    By the great article.

    Reply
  58. Dawn says

    October 18, 2018 at 4:49 pm

    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

    Reply
    • Carolyn says

      October 18, 2018 at 5:42 pm

      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.

      Reply
      • Michelle Spears says

        November 25, 2019 at 12:39 pm

        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.

        Reply
        • Carolyn says

          November 25, 2019 at 2:06 pm

          You would just use more Swerve and resign yourself to re-crystallization.

          Reply
  59. Robin says

    October 22, 2018 at 7:31 pm

    5 stars
    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!

    Reply
  60. Robin says

    October 22, 2018 at 7:36 pm

    5 stars
    Ok, I must have misread something along the discussions. Why did I think vegetable glycerine was part of it?

    Reply
    • Carolyn says

      October 22, 2018 at 8:57 pm

      It was.. in the original recipe. But now I think it’s entirely unnecessary!

      Reply
      • Robin says

        October 23, 2018 at 11:47 am

        5 stars
        Thank you!

        Reply
  61. Tammy D says

    October 30, 2018 at 7:16 am

    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?

    Reply
    • Carolyn says

      October 30, 2018 at 8:19 am

      What sweeteners did you use?

      Reply
  62. AL says

    October 30, 2018 at 6:14 pm

    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.

    Reply
    • Carolyn says

      October 31, 2018 at 7:59 am

      You can and you can eat it like custard with a spoon, but it won’t come out in one piece.

      Reply
  63. Tracy says

    October 30, 2018 at 8:22 pm

    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!

    Reply
    • Carolyn says

      October 31, 2018 at 7:58 am

      Please read the recipe notes, it tells you everything.

      Reply
    • Lisa says

      November 19, 2018 at 8:23 pm

      I ordered mine from their website, Amazon never has it in stock.

      Reply
  64. Catherine Voci says

    October 31, 2018 at 4:44 am

    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?

    Reply
    • Carolyn says

      October 31, 2018 at 7:58 am

      Please read the recipe notes, it tells you everything.

      Reply
  65. Jennifer says

    October 31, 2018 at 1:51 pm

    Did you use Bocha Sweet sugar replacement or Bocha Sweet Collagen peptides?

    Reply
    • Carolyn says

      October 31, 2018 at 2:14 pm

      Sugar replacement.

      Reply
  66. Lisa says

    November 5, 2018 at 11:00 am

    Hello,
    Bocha sweet is completely sold out…what is a good replacement?

    Reply
    • Carolyn says

      November 5, 2018 at 1:36 pm

      Hi Lisa… please read the recipe notes carefully, I gave substitutes. Thanks!

      Reply
  67. Keisha says

    November 7, 2018 at 3:41 pm

    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.

    Reply
    • Carolyn says

      November 7, 2018 at 6:53 pm

      Use the same amount of xylitol

      Reply
  68. Val says

    November 8, 2018 at 8:35 pm

    Can I replace the bocca sweet with Simon fiber syrup?

    Reply
    • Carolyn says

      November 8, 2018 at 10:04 pm

      I don’t know what that is? It might be fine but I find fiber syrups tend to spike blood sugar.

      Reply
  69. Jana says

    November 9, 2018 at 10:42 am

    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!

    Reply
    • Carolyn says

      November 9, 2018 at 11:20 am

      Read the recipe notes, I explain your options! 🙂

      Reply
      • Jana says

        November 9, 2018 at 1:31 pm

        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!

        Reply
        • Carolyn says

          November 9, 2018 at 1:39 pm

          Okay sorry. Don’t do all Swerve Brown, it will recrystallize too much. Do have of that and half xylitol.

          Reply
          • Rachel says

            November 11, 2018 at 6:29 am

            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

            November 11, 2018 at 7:55 am

            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.

  70. April Walters says

    November 10, 2018 at 12:12 pm

    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!

    Reply
    • Carolyn says

      November 10, 2018 at 7:37 pm

      Xylitol or allulose.

      Reply
  71. Bridgette says

    November 11, 2018 at 9:46 am

    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

    Reply
    • Carolyn says

      November 11, 2018 at 9:51 am

      yes you can but as I explain the post… all Swerve means that the filling my recrystallize a bit.

      Reply
  72. Crystal says

    November 13, 2018 at 1:58 pm

    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?

    Reply
    • Carolyn says

      November 13, 2018 at 2:03 pm

      Nope. I changed the recipe… better and lower carb!

      Reply
  73. Charlotte says

    November 13, 2018 at 3:10 pm

    I have swerve brown but not BochaSweet sweet, so do I use swerve granular or confectioners to replace the 1/2 cup of BochaSweetSweet?

    Reply
    • Carolyn says

      November 13, 2018 at 3:23 pm

      Swerve granular. It will just likely recrystallize a bit more.

      Reply
  74. Marcia Middents says

    November 13, 2018 at 3:24 pm

    5 stars
    I’m making this for Thanksgiving. Do you pack the Swerve Brown sugar as you would do for regular brown sugar?

    Reply
    • Carolyn says

      November 13, 2018 at 3:35 pm

      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.

      Reply
  75. Paula B Ford says

    November 17, 2018 at 8:14 am

    5 stars
    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!

    Reply
    • Carolyn says

      November 17, 2018 at 8:54 am

      So glad you liked it!

      Reply
  76. Christen says

    November 17, 2018 at 11:06 am

    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?

    Reply
    • Carolyn says

      November 17, 2018 at 12:29 pm

      It might help a little, yes.

      Reply
  77. Ciellle says

    November 17, 2018 at 4:09 pm

    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!

    Reply
    • Carolyn says

      November 17, 2018 at 4:58 pm

      What substitutions did you use? If it was all erythritol based sweeteners then that’s the problem right there.

      Reply
      • Ciellle says

        November 18, 2018 at 4:38 pm

        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. 🙁

        Reply
        • Carolyn says

          November 18, 2018 at 9:54 pm

          Try xylitol to replace the BochaSweet.

          Reply
  78. Tammy says

    November 18, 2018 at 1:45 pm

    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!

    Reply
    • Carolyn says

      November 18, 2018 at 9:55 pm

      Yes, use exactly the same amount.

      Reply
  79. Erika says

    November 18, 2018 at 2:09 pm

    If you can’t find Bocha Sweet can you use 1/2 of granular swerve?

    Reply
    • Carolyn says

      November 18, 2018 at 9:57 pm

      If you want it to be gooey, the only way to replace the Bocha Sweet is with xylitol or allulose.

      Reply
  80. Ann Loyd says

    November 19, 2018 at 12:14 pm

    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?

    Reply
    • Carolyn says

      November 20, 2018 at 8:37 am

      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.

      Reply
      • Ann Loyd says

        November 21, 2018 at 11:25 pm

        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!

        Reply
  81. JoAnna says

    November 19, 2018 at 1:35 pm

    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.

    Reply
    • Carolyn says

      November 19, 2018 at 11:18 pm

      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.

      Reply
  82. Melinda says

    November 19, 2018 at 5:22 pm

    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.

    Reply
    • Carolyn says

      November 19, 2018 at 11:16 pm

      I really can’t tell you, I haven’t tried it. Hope it works out!

      Reply
  83. CASSANDRA L FERRARA says

    November 19, 2018 at 11:56 pm

    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?

    Reply
    • Carolyn says

      November 20, 2018 at 8:30 am

      Sounds like your eggs maybe curdled a bit in the cooking process.

      Reply
  84. Carol Siembida says

    November 21, 2018 at 8:54 am

    5 stars
    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!

    Reply
    • Carolyn says

      November 21, 2018 at 4:33 pm

      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.

      Reply
  85. KATY says

    November 21, 2018 at 9:52 am

    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

    Reply
    • Carolyn says

      November 21, 2018 at 4:32 pm

      The Sukrin gold is fine for the swerve brown. If you want a gooey consistency, though, you really need Bocha Sweet, xylitol, or allulose.

      Reply
    • Baker Judy says

      November 15, 2019 at 4:37 pm

      Can I use coconut oil, instead of butter, to make this dairy free? I could add some butter extract, which is actually not dairy.

      Reply
      • Carolyn says

        November 15, 2019 at 5:13 pm

        You can certainly try!

        Reply
        • Baker Judy says

          November 18, 2019 at 11:03 pm

          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.

          Reply
          • Judy says

            November 18, 2019 at 11:06 pm

            Mostly, the flavor that came through was the caramel. Thank you

          • Carolyn says

            November 18, 2019 at 11:18 pm

            Thanks for all the great feedback!

  86. Rachel says

    November 22, 2018 at 9:10 pm

    5 stars
    Made this for thanksgiving! Was amazing!!! Than you!!! No modifications.

    Reply
  87. Robin says

    November 23, 2018 at 1:11 pm

    5 stars
    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!

    Reply
    • Carolyn says

      November 23, 2018 at 10:03 pm

      No need to powder them, mine weren’t powdered. I wonder if it was the Lakanto?

      Reply
      • Robin says

        November 24, 2018 at 1:00 am

        5 stars
        Maybe that was it. Loving it anyway! Thank you!

        Reply
  88. Jerrica says

    November 23, 2018 at 4:36 pm

    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.

    Reply
    • Carolyn says

      November 23, 2018 at 10:04 pm

      Nice choice on the bourbon!

      Reply
  89. Anna Clifton says

    December 6, 2018 at 4:45 pm

    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.

    Reply
    • Carolyn says

      December 6, 2018 at 5:19 pm

      Yes but it won’t be as gooey and may recrystallize a bit more.

      Reply
  90. Teresa says

    January 1, 2019 at 12:48 pm

    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.

    Reply
    • Carolyn says

      January 1, 2019 at 6:18 pm

      It will taste good but it won’t be as gooey.

      Reply
  91. Leila says

    March 5, 2019 at 9:19 am

    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.

    Reply
    • Carolyn says

      March 5, 2019 at 9:46 am

      I’d do the chocolate pecan pie bars… they are designed for maximum gooiness.

      Reply
  92. Ron says

    May 6, 2019 at 9:59 pm

    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?

    Reply
    • Carolyn says

      May 7, 2019 at 12:04 pm

      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.

      Reply
  93. Jet says

    September 23, 2019 at 3:03 pm

    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.

    Reply
    • Carolyn says

      September 23, 2019 at 3:33 pm

      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.

      Reply
  94. Judith Carlisle says

    October 9, 2019 at 12:12 am

    Do you use granular or powdered Boca Sweet? Thanks!

    Reply
    • Carolyn says

      October 9, 2019 at 8:35 am

      Granular. I always specify if it needs to be powdered.

      Reply
  95. Sharon Barkley says

    October 9, 2019 at 4:20 pm

    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.

    Reply
    • Carolyn says

      October 9, 2019 at 9:29 pm

      The filling isn’t an issue. But you’re going to have a lot of work making the tart crusts… it’s finicky.

      Reply
  96. Angela says

    October 12, 2019 at 4:07 pm

    5 stars
    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!

    Reply
  97. Heather says

    October 12, 2019 at 4:21 pm

    What are your thoughts on using Lekanto Monkfruit Erythritol Golden & powdered Lekanto Monkfruit Erythritol white?

    Reply
    • Carolyn says

      October 13, 2019 at 8:16 am

      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.

      Reply
  98. Jennifer says

    November 2, 2019 at 10:23 am

    Can I use allulose instead odd the bocca sweet to make it gooey like in the sweetened condensed milk?

    Reply
    • Carolyn says

      November 2, 2019 at 5:48 pm

      Yes… I think I say that in the video?

      Reply
  99. George says

    November 5, 2019 at 9:24 am

    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!

    Reply
    • Carolyn says

      November 5, 2019 at 11:34 am

      They float to the top during baking.

      Reply
  100. Jessica says

    November 5, 2019 at 4:26 pm

    Would I able to use the swerve brown sugar to substitute the bocha sweet?

    Reply
    • Carolyn says

      November 5, 2019 at 7:00 pm

      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.

      Reply
  101. Lisa says

    November 11, 2019 at 12:08 am

    How long will this pie last refrigerated?

    Reply
    • Carolyn says

      November 11, 2019 at 9:06 am

      4 or 5 days but it’s best fresh.

      Reply
  102. Sage says

    November 16, 2019 at 8:50 pm

    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.

    Reply
    • Carolyn says

      November 16, 2019 at 11:18 pm

      Please read the blog post in full as I discuss all the sweetener options.

      Reply
  103. Karen says

    November 19, 2019 at 4:37 pm

    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.

    Reply
    • Carolyn says

      November 19, 2019 at 8:39 pm

      Thanks!

      Reply
  104. Antlhony says

    November 19, 2019 at 5:27 pm

    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?.

    Reply
    • Carolyn says

      November 19, 2019 at 8:39 pm

      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.

      Reply
  105. Janice Richardson says

    November 19, 2019 at 7:01 pm

    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?

    Reply
    • Carolyn says

      November 19, 2019 at 8:37 pm

      That’s because Lakanto is mostly erythritol. Therefore it cannot sub for BochaSweet, it can only be a sub for Swerve.

      Reply
  106. Laura says

    November 20, 2019 at 12:23 pm

    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.

    Reply
    • Carolyn says

      November 20, 2019 at 5:39 pm

      Either or, to be honest. You can gently warm it up and it’s gooey again.

      Reply
  107. Julie Dorminey says

    November 23, 2019 at 6:25 am

    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!

    Reply
    • Carolyn says

      November 23, 2019 at 7:51 am

      I haven’t tried freezing it but I do think that it will change the consistency slightly. But should still be tasty!

      Reply
  108. Hannah says

    November 24, 2019 at 9:45 pm

    Hi, can I switch the Bocasweet out for regular powdered swerve? I have the swerve brown sweetener, just not the bocasweet

    Reply
    • Carolyn says

      November 25, 2019 at 8:39 am

      You can but because they are both erythritol, it will recrystallize.

      Reply
  109. Sharma Dutton says

    November 25, 2019 at 9:44 pm

    Can you use Sukrin Brown instead of the the Swerve Brown?

    Reply
    • Carolyn says

      November 26, 2019 at 9:25 am

      Sure.

      Reply
  110. Sandra Valeria Dombiak-Woelfel says

    November 26, 2019 at 5:18 pm

    5 stars
    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?

    Reply
    • Carolyn says

      November 26, 2019 at 5:32 pm

      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.

      Reply
  111. Heather McDonough says

    November 27, 2019 at 11:49 am

    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!

    Reply
    • Carolyn says

      November 27, 2019 at 4:34 pm

      They just float to the top during baking.

      Reply
  112. Lorelei says

    November 27, 2019 at 1:57 pm

    Do you think I can freeze?

    Reply
  113. Robert says

    November 28, 2019 at 2:08 am

    5 stars
    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.

    Reply
    • Carolyn says

      November 28, 2019 at 9:11 am

      I’m so glad to hear that, thanks for letting me know!

      Reply
  114. Renee says

    November 29, 2019 at 7:23 pm

    5 stars
    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!

    Reply
    • Carolyn says

      November 30, 2019 at 7:36 am

      So glad to hear it!

      Reply
  115. Tonnia says

    December 1, 2019 at 8:51 am

    5 stars
    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.

    Reply
  116. Summer Gardner says

    December 5, 2019 at 12:20 pm

    Do you know of anything other than Bocha Sweet that can be used to end up with the same gooeyness??

    Reply
    • Carolyn says

      December 5, 2019 at 12:28 pm

      Xylitol (but can be deadly for dogs) and allulose are your best options.

      Reply
  117. Colleen says

    December 17, 2019 at 3:12 pm

    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!

    Reply
    • Carolyn says

      December 17, 2019 at 6:50 pm

      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

      Reply
  118. Paul says

    December 25, 2019 at 8:26 pm

    5 stars
    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.

    Reply
    • Carolyn says

      December 25, 2019 at 10:34 pm

      Thanks, Paul!

      Reply
  119. Anita says

    December 25, 2019 at 8:27 pm

    5 stars
    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!

    Reply
  120. Lorelei says

    December 27, 2019 at 7:51 am

    For the filling, do you use salted or unsalted butter?

    Reply
    • Carolyn says

      December 27, 2019 at 8:38 am

      I use salted because I have a high tolerance for salt. If you don’t, use unsalted.

      Reply
  121. Mary says

    January 15, 2020 at 4:45 am

    Do you bake the pie at 325 once you have the filling in it? The recipe doesn’t specify.

    Reply
    • Carolyn says

      January 15, 2020 at 10:21 am

      Yes, because your oven is already at 325F. If it needed to be a different temp, I would tell you. 🙂

      Reply
  122. melissa says

    February 15, 2020 at 9:16 pm

    Hi Carolyn,
    I’ve been a long time stalker of your blogs and I think your recipes are amazing. I also am a carnivore with a sweet-tooth. What is your fitness routine? You look very nice.

    Reply
    • Carolyn says

      February 16, 2020 at 1:52 pm

      I run 3x per week and I do CrossFit 3x per week. 🙂

      Reply
  123. missy says

    February 15, 2020 at 9:18 pm

    have you ever tried polydextrose and what are your thoughts about subbing it for the boca?

    Reply
    • Carolyn says

      February 16, 2020 at 1:52 pm

      I have not tried it so I can’t guide you there.

      Reply
      • MELISSA FREDERICK says

        February 16, 2020 at 3:11 pm

        It makes really fantastic gooey brownies.

        Reply
  124. Suzanne says

    February 19, 2020 at 9:46 am

    These look delicious! Thank you for sharing!

    Reply
  125. Lynn says

    March 2, 2020 at 10:54 am

    I want to try making this recipe but don’t have access to bochasweet or allulose. Can I use swerve brown and swerve either powdered or granular and add some xanthan gum to help with the crystalizing? Thanks

    Reply
    • Carolyn says

      March 2, 2020 at 11:02 am

      Hi Lynn, you can… but it will still recrystallize more this way. It will taste great, though!

      Reply
  126. Mary Motyka says

    March 4, 2020 at 7:53 pm

    5 stars
    My diabetic mom’s assisted living community had a pie party last fall and when asked what pie she craved the most she replied, with a sigh, “Pecan! But you know it is just pure sugar…” I cannot tell you how excited she was on pie day when I arrived toting your Pecan Pie! She requested it again for Christmas and I used your recipe to make pecan pie cookies she can keep in the freezer to cure an occasional craving. Thanks so much for your dedication to finding the right blend. You made a 75 year-old woman smile like a child in a candy store!

    Reply
    • Carolyn says

      March 4, 2020 at 8:37 pm

      That is the BEST testimonial ever! Thank you and say hi to your mom.

      Reply
  127. Sue Benoit says

    March 11, 2020 at 3:46 pm

    What can I use as a substitute for BochaSweet and still keep the gooeyness?

    Reply
    • Sue Benoit says

      March 11, 2020 at 3:50 pm

      Also, do you think I could add Lily’s chocolate chips to this to make it a chocolate pecan pie?

      Reply
    • Carolyn says

      March 11, 2020 at 4:04 pm

      The best options are xylitol or allulose. And yes, chocolate chips would be great!

      Reply
      • Sue Benoit says

        March 11, 2020 at 4:14 pm

        5 stars
        So I tried this recipe and it came out more cakey than gooey. Thoughts?

        Reply
        • Carolyn says

          March 11, 2020 at 4:56 pm

          Probably over-baked. Every oven is different and you want to take it out when the center is not quite set.

          Reply
  128. Sue says

    April 29, 2020 at 12:49 pm

    I have not tried this pie yet, but planning on it this week. Have you tried making it into butter tarts? I just think I’d be less likely to eat so much.

    Reply
  129. Tim C says

    May 25, 2020 at 8:05 pm

    I baked this pie for the first time and in terms of taste the filling was great. My issue is with the almond flour crust. I par-baked the crust for ten minutes and then let it cool before filling with the pecans and sauce. After baking, the crust and filling had melded into one gooey slab with no real dividing line between crust and filling. When I think of pecan pie it seems there should be some texture and taste difference between the filling and crust. Can you suggest something that might keep the crust crisp against the moist buttery filling?

    Reply
    • Carolyn says

      May 28, 2020 at 5:09 pm

      So that is indeed the tough part of keto ingredients, because you can’t bake the crust first TOO much or it burns during the second baking. And custard-like fillings here tend to soften it. You could try adding 1/4 tsp of xanthan gum to the crust to see if it doesn’t do that. What kind of pan were you using?

      Reply
  130. LATANYA WHITE says

    July 22, 2020 at 1:56 pm

    Here for the first time in 2020. Can I use Swerve Brown and Swerve Powder if I can’t get Bocha Sweet in time?

    Reply
    • Carolyn says

      July 22, 2020 at 3:30 pm

      Sure but your bars will recrystallize a bit.

      Reply
  131. patricia says

    September 19, 2020 at 8:40 am

    This looks absolutely delicious. My favorite pie also, until I found out I could not tolerate eggs ! What a bummer!

    Reply
    • Carolyn says

      September 19, 2020 at 9:21 am

      Oh, I am sorry about that. It’s pretty hard to make pecan pie without eggs. But check out my Pecan Pie Energy Bars because they don’t have any eggs at all!

      Reply
  132. Tamra says

    September 23, 2020 at 9:22 pm

    5 stars
    I made this tonight, it was very good. I will certainly be making this on Thanksgiving. Thank you 😊

    Reply
  133. Lynn Kirouac says

    October 31, 2020 at 10:36 am

    5 stars
    I made this a few weeks ago for Canadian Thanksgiving. I am keto and my husband is diabetic. He raved about it and wants to know when I will be making it again. Thanks Carolyn for all you do.

    Reply
  134. Rose says

    November 6, 2020 at 12:50 am

    Recommendations on making this recipe into squares?

    Reply
    • Carolyn says

      November 6, 2020 at 7:49 pm

      I already have a pecan pie bar recipe, please use my search box to find it.

      Reply
  135. Joanie says

    November 7, 2020 at 6:53 pm

    I know it will add to the carb count, but have you tried adding a bit of bourbon? I really want to do this but don’t want to have a problem with it setting up right.

    Reply
    • Carolyn says

      November 8, 2020 at 9:27 am

      It won’t add to the carb count. Hard alcohol does not have any carbs. I honestly can’t speak to how it will affect the consistency, though.

      Reply
  136. Monika says

    November 8, 2020 at 4:51 am

    Hi. I would love to make your pie but there is no metric system available… maybe you could make American/ metric system available in the future recipes ? Google recalculating often doesn’t do any favour sometimes. X

    Reply
    • Carolyn says

      November 8, 2020 at 3:41 pm

      I have a lot of recipes in metric already. The trouble is that it requires me to go through them by hand.

      Reply
  137. Linda says

    November 13, 2020 at 2:56 pm

    Hi! I wonder if I cut down the sugar in the filling, will I comprise anything here? I prefer my sweets to be a bit less sweet. Thanks!

    Reply
    • Carolyn says

      November 13, 2020 at 5:13 pm

      I honestly can’t say as i haven’t tried it. I think it would change the consistency and the filling will be more eggy.

      Reply
  138. Carol L Xenos says

    November 15, 2020 at 11:21 am

    Can I substitute allulose with yukon instead of erythitol?

    LOVE your cookbooks and dessert recipes!! Thanks for all you do!!!

    Reply
    • Carolyn says

      November 15, 2020 at 1:04 pm

      Yes but it may be even gooier and possibly take longer to bake through, I am not sure.

      Reply
  139. nancy says

    November 23, 2020 at 12:32 pm

    I am going to make this today!! so you think I can use brown coconut sugar? i already have it on hand. thanks! I’m excited to make it!!

    Reply
    • Carolyn says

      November 23, 2020 at 3:18 pm

      Yes, you can use that although it’s much higher in carbs.

      Reply
  140. jacqueline says

    November 23, 2020 at 5:24 pm

    5 stars
    I saw you said not to do both swerve granular and brown as it will crystallize.. Can we sub the bocha sweet for monk fruit ,do you think?

    Reply
    • Carolyn says

      November 23, 2020 at 11:02 pm

      Monk fruit… if you mean Lakanto, then it’s mostly erythritol too. So no, you really can’t do that unless you don’t mind it getting rather gritty.

      Reply
      • jacqueline says

        November 25, 2020 at 1:18 pm

        how about date suger?? i want to make this soo bad but i dont have boca sweet :/

        Reply
        • Carolyn says

          November 25, 2020 at 4:19 pm

          Sorry, I don’t use it, much too high carb. I think you will need to experiment.

          Reply
  141. Linda Lewis says

    November 23, 2020 at 10:42 pm

    5 stars
    Thank you for your great work. Pecan pie was my husband’s favorite. Then he got diabetes, and we went keto, so it was no longer made. I made your recipe today. He is so happy. This turned out great. I used Lakanto golden sweetener and Botha Sweet. Perfect.. not overly sweet, just right. Thank you again.

    Reply
    • Carolyn says

      November 23, 2020 at 10:59 pm

      I am so happy to hear that!

      Reply
  142. kristina says

    November 24, 2020 at 10:56 am

    5 stars
    I’m making this tomorrow and just want to make sure I understand correctly – I have the 1/2 c. Swerve Brown but do not have any Bocha Sweet…so can I use molasses in it’s place and if so how much would you suggest? Or should I just use 1/2 c. Swerve Brown and 1/2 c. Swerve Confectioners?

    Reply
    • Carolyn says

      November 24, 2020 at 1:35 pm

      You can do the Swerve Brown and Confectioners but it will recrystallize a bit as it cools. The molasses won’t stop that from happening unless you use a lot of it… and then it’s not keto.

      Reply
  143. Jennifer says

    November 24, 2020 at 11:01 am

    Super excited to try this one for Thanksgiving this year! How many days in advance can it be made?

    Reply
    • Carolyn says

      November 24, 2020 at 1:34 pm

      I wouldn’t make it more than 2 days in advance.

      Reply
  144. Tabatha says

    November 24, 2020 at 11:13 am

    All we have is Swerve Brown for a sweetener. Will that do?

    Reply
    • Tabatha says

      November 24, 2020 at 11:15 am

      We do have xanthum gum…

      Reply
    • Carolyn says

      November 24, 2020 at 1:33 pm

      You can do that… just expect it to recrystallize a bit as it cools.

      Reply
  145. Joan Boyd says

    November 24, 2020 at 3:27 pm

    5 stars
    I made this yesterday, it is soooo good! Finally a pecan pie I can indulge guilt free in! One question.
    I used a glass pie pan, the crust came out a little brittle, should I have greased the dish first?

    Reply
    • Carolyn says

      November 24, 2020 at 3:52 pm

      I always use glass to and it’s not too much of an issue but it’s hard to identify the issue. You may need a bit more butter?

      Reply
  146. Jan Hogg says

    November 25, 2020 at 3:36 pm

    I have liquid Allulose. Can you use that in place of the Boca Sweet?

    Reply
    • Carolyn says

      November 25, 2020 at 4:16 pm

      I’m honestly not sure but I would think so. I’ve never used the liquid version myself.

      Reply
  147. ximena says

    November 27, 2020 at 10:29 am

    I made this yesterday but tasted too eggy. I used Brown sugar Lakanto and Xylitol cause here we is not easy to find the ones you mention. I read above that it could be that it may be cooked too much?

    Reply
    • Carolyn says

      November 27, 2020 at 11:49 am

      Yes, over-baking it definitely makes it taste more eggy. I had the same experience yesterday with my mini version, to be honest. I made two of them… one I took out a bit on the gooier side, the center still quite jiggly. The other didn’t look cooked through so I returned it to the oven and it got a bit overdone. Definitely more eggy!

      Reply
  148. Alisa says

    November 30, 2020 at 10:16 pm

    5 stars
    This tastes amazing! Mine cooked a bit quickly and I wish I would’ve kept a closer eye but no real harm. I will absolutely make this again. Thank you for a winner of a recipe!

    Reply
  149. Marie Large says

    December 15, 2020 at 1:33 pm

    Can I use Allulose in place of BocaSweet?

    Reply
    • Carolyn says

      December 15, 2020 at 8:23 pm

      Yes, that’s a good replacement.

      Reply
  150. Leanne Sinnett says

    December 17, 2020 at 9:16 pm

    I’m just wondering if I can bake this and freeze it to save time come the days before Christmas when I’ll be super busy cooking and doing all the other stuff!

    Reply
    • Carolyn says

      December 18, 2020 at 1:39 pm

      Yup, that works fine!

      Reply

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