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 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?
- 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 Almond Flour Press In Pie Crust is so simple and so popular, I only wish I’d come up with it earlier! I can’t believe I spent so much time futzing around with more difficult versions of this. This is the best almond flour pie crust around.
- The original recipe was maple flavored. Which was very good of course and you can still swap out the vanilla extract for maple extract. But this version is a classic and I decided to go with vanilla this time. The choice is yours!
So that’s it, kids. That’s the whole dang story of this delicious 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
Ingredients
Filling:
- 1 recipe Almond Flour Pie Crust
- ¾ cup butter
- ½ cup Swerve Brown
- ½ cup Bocha Sweet
- 1 ½ teaspoon vanilla extract or maple extract
- ¼ teaspoon salt
- 3 large eggs
- 1 ½ 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
Danielle says
Hello Carolyn,
We travelling in the country in France and i would love to prepare your delicious pecan pie for our French friends. I brought some brown Swerve with me but forgot my BochaSweet and I can’t find it here. Could I replace it with xylitol (no pets around)… would the pie have the same delicious goodness ? If not, what would be the best option ?
Thank you so much for such great recipes, our friends are always so impressed how good everything taste.
Danielle says
And do I replace it 1 : 1 ?
Kim says
Absolutely LOVE this recipe! Have a friend who has very specific dietary restrictions, Can I substitute Country Crock for butter?
Carolyn says
I am sorry, but Country Crock is awful fake chemicals and I cannot advise its use. You’d be better with the butter style palm oil from Nutiva.
Mary M says
Hello Carolyn,
Happy New Year, 2022! I’ve watched you more on YouTube in 2021 and really appreciate how thorough you are. Loved the focused info…like baking pans, etc.
I have BochaSweet confectioner’s sugar but no granulated on hand.
Do you happen to know how to measure confectioner’s sugar when wanting to use it as a sub for granulated? Often, I hear people say: “If you don’t have confectioner’s, you can whiz the granulated up in the blender.” But I never hear anyone say that it measures differently.
Thank you!
Kathryn Diane Moore says
I’ve made this recipe a few times but follow the baking recommendations of family pecan pie, which is only 30-40 minutes at 300°F. So for those who have overbaked this (as I also did at Thanksgiving 2021 baking at 325 for 45 minutes), I would start checking this pie in the oven at 30 minutes of baking at 325°F. I may try baking it at 300 for 30-40 minutes next time like my family’s recipe, too. I just remade this today for New Years (pecan pie is my husband’s favorite and I feel bad it overcooked at Thanksgiving) and it was pretty done at 38 minutes 325°F. Hopefully it turns out good like it has in the past!