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
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.
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Made for our Thanksgiving. Only wish I had made a practice pie ???? it was edible but filling was “crunchy crystallized”. I didn’t refrigerate, used golden monk fruit (Erythritol) and xylitol. Added 2 tsp. Molasses for caramel color /flavor. Maybe cooked too long? Or not hot enough? Used lower time in oven but center not at all jiggling. Too long maybe? It was not gooey goodness ????
I’ve used this sweetener combo for cranberry sauce and the ???? Hershey chocolate syrup successfully with no crystallization after refrigerated.
Any tips please. Want to try again… it was between this one and the pecan cookie pie.
Yes, I think if it wasn’t jiggling in the center, it was probably a little over-baked. To be honest, I don’t use xylitol (spikes my blood sugar a bit) so it may also be that BochaSweet and allulose are better options for gooeyness. I’d recommend trying allulose.
I melted the sugar and butter and waited to add eggs. It took about 20 minutes for my butter and sugar to cool and the sugar crystallized back before it got cool enough. Is that normal ?
I think you let it cool too long and/or heated it too much. You just need to cool it enough so that the eggs don’t curdle when you add them.
I don’t know what I did wrong. I followed this to the letter and it was like a pecan cookie, nothing gooey or pie-like about it.
You over-baked it, sounds like. Does your oven run hot? Did you use a different sweetener at all? Did you use a metal pie plate? Lots of possible variables.
Can you use Cassava Flour in lieu of Almond Flour?
No idea, i don’t touch cassava flour. Much too high carb. But given that it’s a root vegetable and almonds are nuts, I am going to take a gamble and say no. The flours will have very different textures.
Should I store this pie in the fridge or will it change the texture?
As long as you bring it back to room temp, it will be fine!
All I can say is thank you! Thank you for making my favorite holiday dessert keto!!!
It’s cooling on the stove now. Smells divine! And so simple!
Just made today and it looks delicious! Thank you!
What temperature do you cook the filled pie? Made the pie crust ahead of time. Maybe 325 same as was used for the crust? Finishing pie now. Hope my pie turns out yummy!!
Not sure what I did wrong I did follow the recipe exactly. Went back over it a few times and didn’t miss anything or used the wrong measurements but my filling completely drowned out my crust. There is no crust showing now that I’ve poured in my filling. I looked to see if there is a specified pie plate size but I can’t find it.
I’m sure it’s going to taste fine. Just wonder where I went wrong. I guess the good thing is that I don’t have to worry about the crust browning too quickly lol…
A standard pie plate is always 9 inches.
Uh oh, I didn’t know what pie pan size to use either. Made my pie shell in a deep dish large pie pan… This could be interesting. Maybe I’ll increase amount of filling if it looks too empty.
Is there a link to the version without Bochasweet… I can’t find it in time.
No, that one is gone. Not nearly as good and much higher in carbs.
So looking forward to trying this. Do you know if sukrin gold works like swerve brown? Other wise I need to run to the store today 🙂
It should but it’s not got the classic brown sugar flavor and colour like Swerve does.
I can’t wait to make this! I don’t have Bocha Sweet, but I can order some. I have some ChocZero Caramel syrup. Would this be ok to use instead? Thank you so much for this recipe! I just know it will be a heavenly treat at Thanksgiving!
That should work!
I’m so looking forward to trying this – I’ve been *VERY* impressed with BochaSweet in the recipes I’ve used it in and am already drooling at the prospect of this pecan pie! Thanks, Carolyn!
Can I use Allulose instead of Bochasweet? Would it measure the same?
Thanks!
Yes and yes! 🙂
From a former baker who is now trying to significantly reduce my sugar intake – THANK YOU for all of the research you’ve put into this. I was overwhelmed thinking of relearning everything I knew, and you’re making the transition seem much more doable through the knowledge and recipes you’re sharing.
Do you think something like Allulose would achieve the same results as the BochaSweet in this recipe? I understand that it’s similarly ‘soft’, and I’m having an easier time getting my hands on that.
Thanks again!
Yes, allulose works.