This keto pecan pie is the gooey sugar-free dessert of your dreams! It’s easy to make and has fewer carbs, so it fits perfectly into your keto diet.
I am so excited to bring you this updated sugar free keto pecan pie recipe! I’ve been working away at this one for a while because it’s one of my favorite holiday desserts. And I accept no less than perfection.
Words cannot express how much I love pecan pie. Ever since I was a little girl, it was one of my favourite desserts and I would order it any chance I got. We didn’t have it at home very often but if I was out to dinner, my eyes would always scan that dessert menu, searching out the beloved treat, almost before I ordered my main course.
If it was on the menu, I would happily tailor the rest of my meal so that I’d have room for some. I loved the richness, the gooey-ness and the buttery-ness. There was good pecan pie and there was bad pecan pie, but I really loved all of it. As a kid, sweet was sweet and even bad pecan pie was better than no pecan pie, in my young brain.
With such a pecan pie aficionado, you know you are in good hands when I develop a sugar free version.
What makes a good keto pecan pie?
- Rich pecan flavor with caramel undertones
- A gooey filling that holds together but oozes a bit as you cut into it
- A balanced sweetness. Sweet but not so sweet you want to jump up and brush your teeth after the first bite.
- A good sturdy pie crust that compliments the flavor without competing with it.
My original sugar-free pecan pie met all of the above requirements but it was quite a bit higher in carbs than I would like, to be honest. At that time, I was doing the best I could with the knowledge and ingredients that I had, but it was definitely a special occasion treat. A holiday indulgence, you might say.
But a great deal has changed for me since 2014. I’ve grown and expanded my skills in keto baking and I’ve explored new and improved keto products.
And I decided it was time to take a stab at improving my sugar free version of this classic holiday dessert. I can’t even express how thrilled I am with the results. What did I do differently?
Updated Sugar Free Keto Pecan Pie
- This recipe is now entirely sugar free. The original recipe used my old sugar free caramel which had a little bit of coconut sugar in it to give a caramel flavor and color. But now with Swerve Brown, I don’t find the need for it and it reduces the carb count significantly.
- I’ve significantly simplified the filling. Instead having to make the caramel sauce ahead, you simply melt butter with some Swerve Brown and some Bocha Sweet. If you can’t access these two sweeteners, I’ve provided an option for using all Swerve Granular with a bit of Yacon syrup and that still has a lower carb count than the original.
- My discovery that using a combination of Swerve and BochaSweet helps keep things softer and gooier has made an amazing difference to some of my dessert recipes. If you can get your hands on some BochaSweet, I definitely recommend it. But I don’t use it just on its own as I find it can actually make things TOO gooey. If there is such a thing!
- I have also simplified the pie crust. My easy Keto Pie Crust is so simple and so popular, I only wish I’d come up with it earlier! I can’t believe I spent so much time futzing around with more difficult versions of this. This is the best almond flour pie crust around.
- The original recipe was maple flavored. Which was very good of course and you can still swap out the vanilla extract for maple extract. But this version is a classic and I decided to go with vanilla this time. The choice is yours!
So that’s it, kids. That’s the whole dang story of this delicious ketopecan pie. Now stop reading, head to your kitchen, and make the darn thing. You can thank me later with your mouth full!
More delicious keto pecan pie recipes
- Keto Pecan Pie Cheesecake
- Keto Pecan Pie Truffles
- Easy Keto Pecan Pie for Two
- Keto Pecan Pie Biscotti
- Keto Pecan Pie Brownies
- Keto Pecan Pie Bars
Sugar Free Keto Pecan Pie
Ingredients
Filling:
- 1 recipe keto pie crust
- 3/4 cup (170.25 g) butter
- 1/2 cup (91 g) Swerve Brown
- 1/2 cup (118.29 g) Bocha Sweet, (or allulose)
- 1 1/2 tsp (1.5 tsp) vanilla extract, or maple extract
- 1/4 tsp (0.25 tsp) salt
- 3 large eggs
- 2 cups (148.5 g) 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 medium low heat, melt the butter with the two sweeteners, stirring until the sweeteners have dissolved. Bring to a simmer and cook about 3 minutes, until it darkens in color and thickens slightly. Remove from the heat and let cool to room temperature.
- Once the syrup is cool, whisk in the vanilla and the salt, then whisk in the eggs until smooth and well combined.
- Place the pecans in the cooled crust and pour the filling overtop. Return to the oven and bake 45 to 50 minutes, or until the filling is mostly set but the middle still jiggles slightly when shaken. Let cool completely before serving.
- Note: If the crust is browning too quickly, cover the pie with aluminum foil, shiny side up, about halfway through the baking time. Let cool completely before serving.
Video
Notes
Substitutions:
If you don't have access to BochaSweet or allulose, try using 1 cup Swerve plus 2 teaspoons molasses or Yacon syrup. Each serving will have an extra gram of carbs and the filling may recrystallize a bit upon refrigeration. You can also try replacing the BochaSweet with regular xylitol. It should give the same gooeyness to the filling. Please be careful if you have dogs because it is highly toxic to canines.Storage Information:
Cover the keto pecan pie and store on the counter for 2 to 3 days, or in the fridge for up to 5 days. The pie can also be frozen after baking for several months.Nutrition
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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???
I didn’t freeze mine so I really can’t say for sure. I think they would be okay.
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.
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.
So glad to hear it!
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!
I am not sure about freezing it, I didn’t try it myself. But I think it would be worth trying.
Do you think it would still be fine in 4 days if refrigerated? Thank you~
I really can’t say for sure. I wouldn’t leave it for longer than 2 to 3.
Kristie, did you try it? How was it after 4 days? I have to make mine well in advance of Thanksgiving.
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.
good to know, thank you for the feedback!
Is there something I can substitute for arrowroot starch? How about Coconut flour?
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.
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!
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.
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?
You can leave out the vegetable glycerine altogether, it will just be a little less gooey.
I didn’t see vegetable glycerine in the recipe.
This is a new and improved recipe, there is none and it doesn’t need it.
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 !
Thank you!
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!
If it does not specify a temp change, that means bake at the same temperature.
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…?
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.
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!
Thank you!
Looks delicious!
THANKS SO MUCH! GLAD I ASKED. CAN’T WAIT TO TRY THIS. YUM!!
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?
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.
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.
Hi Carolyn
I am also dairy free. Is there any alternative to using heavy cream for the caramel sauce?
Thanks!
Yes, one reader has had great success with full fat coconut milk.
Is allulose an acceptable replacement for BochaSweet?
Yes, it should work.
Hi Carolyn,
I am dairy and gluten free….is there something other than heavy cream that I can use for the caramel sauce?
Thanks!!
I’ve made an excellent caramel sauce with coconut milk. 🙂
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!
this looks really good! thanks
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!
No, fill it and then bake. And still cover it with foil to prevent over-browning.
You say to cook the crust first in the recipe instructions!
Please read the blog post. You will understand that this is an updated recipe and that is a very old comment and response.
Any idea what the carb count would be if using the roll out crust?
About 1 gram more per serving with the roll out crust.
This was a hit with my diabetic husband. Perfect! I definitely will make this often.
So happy to hear it!
Hi Carolyn!
Is the Bocasweet you use the granular, brown, or powdered?
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.
Hey there! Do you think i could use lakanto maple syrup in place of the Bocha Sweet?
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.
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!
What did I do wrong? It taste kind of eggy. Help!!
Sounds like it might be overcooked. What sweeteners did you use?
I can’t wait to try this!
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
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.
Can you use allulose instead of those sweeteners you used?
You can try that for the Bocha Sweet. I do recommend a brown sugar replacement such as Swerve for part of it, though.
I have Swerve Brown but cannot get Bocha Sweet. Can Yacon Syrup be used instead with the Brown and if so how much?
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.
Can you use monk fruit instead of swerve with the BochaSweet sweet?
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.
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!
Yes, add it all in at the beginning and turn it into a caramel sauce that gives you the true pecan pie flavor.
Question…how do you suggest storage? Fridge or out on counter?
Counter for up to 3 days.
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?
It can be at room temp for 3 days or so.