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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I made the pecan pie for Christmas and I want to say it was absolutely delicious ! I won’t ever try a different recipe. The one thing I was wondering about about ,is after letting the syrup cool and adding the rest of the ingredients it seized and I used my immersion blender to smooth it out. I read another post on fb earlier that it happened the same way to this person . Just wondering why I used allulose and truvia brown.
Can the pecan pie filling be made with margarine instead of butter as a dairy-free alternative?
Sorry, I don’t use margarine at all. Sounds like you need to experiment.
Hello! Can I use Sucralose instead of bocasweet? Thank you
Sorry, I don’t use Sucralose but it likely won’t work very well. It won’t make the filling properly gooey.
Is this truly on 6.8 g total carbs for 1 slice? I accidentally added 1/2 cup liquid allulose and was trying to figure out total carbs. But when I started adding it up the swerve brown sugar alone would make it 4g total carbs per slice without any other ingredients included. Just trying to figure out if I’m doing something wrong in my baking.
Hi, please make sure you do not count the carbs in either erythritol or allulose as they do not impact glucose levels. Please see the nutritional disclaimer at the bottom of every post.
I couldn’t find swerve brown. Can I use lakanto monk fruit brown sugar instead?
Yup, that works!
This looks delicious and I am so excited to try this. Pecan pie is my favorite desert!
First of all, I think you are amazing. I try almost all of your recipes . I am doing this to control my weight and you are helping me to do this. This crust was was very good for a keto, I only baked (whole pie) for 30 minutes. I used the oven thermometer and I knew my oven was at 325 . I don’t bake things as long as what they called to bake for. I followed the recipe used all of your ingredients as recommended everyone of them, but it was the sweetness was kind of or tasted a little off,kind of , it bit my tongue , any suggestions ? I will make this again thank you for your wonderful recipes
Which sweeteners did you use? The various types and brands all tend to be a little different.
Thank you for this recipe! I am not a baker so I really appreciate how easy you made this recipe to follow. It is absolutely delicious!
Hi. Cant wait to make this for Thanksgiving! Is the BochaSweet sweet the white granular, powdered or brown variety? Thanks for the great recipe.
White granular.
Hi Carolyn.
Can I replace the butter with ghee?
Thanks.
I can’t see why not!
My husband said “when are you going to make one of Carolyn’s recipes”? So I made this pecan pie for the 4th of July. Mine turned out great and here is what I did:
I made the crust as written but put it in a 9 inch square pan instead of a pie plate. For the sweeteners, I used 1/2 cup of Splenda Magic Baker Brown and 1/2 cup of allulose. I cannot find the Swerve Brown anymore so had to make a substitution. And I used three jumbo eggs because that is what I had. Otherwise I followed the recipe exactly. My pie turned out great and set up great too. I had some big, beautiful pecans that I got from Costco. It was so good and we loved it. Thank you Carolyn for another great recipe!
Great stuff!
I have been craving pecan pie since thanksgiving…I had to try this recipe and so glad i did. It was easy to make and the middle was actually gooey…just like what a pecan pie should be. I only cooked it for 40 min but my oven seems to run hot. I wish I could post a photo. This is the real deal. Thank you so much!!!!!!!!!
I was so looking forward to this recipe but it was a total flop and I ended up throwing it away. Even though I used Swerve brown and Bochasweet it was granular and there wasn’t any gooeyness. When I checked the pie at the minimum time (45 min), it was already firm throughout. I use an oven thermometer so my oven wasn’t hotter than it was set for. My Swerve brown was the new formulation. Can you help? I was really looking forward to a gooey pie.
Hi Deborah… I really don’t quite know what to say, since you used the specified ingredients. Although… what BochaSweet were you using? I believe they may have come out with one that is more erythritol, which of course would be an issue and would cause less gooeyness and some recrystallization.
This is a gooey pie when I make it and I’ve made it countless times. But why would you throw it away? What a waste! Everything can be repurposed. You easily could have scooped some into a bowl, warmed it up, and served it with some ice cream!
There is never any need to throw things away.
Hi. What size of pie pan is called for?
Standard pie pans are always 9 inches.
We made this for Thanksgiving, and it was a huge hit, thank you!
Do you have a recipe (or suggestions) of how to make this fabulous pie with a pumpkin pie underneath? My husband had this once and we’re trying to figure out how to make a Pecan-Pumpkin Pie using your amazing recipes.
Thanks!
Hmmm, good question. I would probably aim for about 1/2 a pumpkin pie filling and then topping with about half of this?
Hi Carolyn,
I am absolutely in love with this recipe… deserves more than 5 stars! Thank you so much! I am getting ready to do my holiday baking, you mention that it can be frozen, I am wondering if the texture is the same once it has thawed? I plan on impressing my NON keto gang with this pie 🥰. Thank you!
P.S. I am “planning” to freeze a few if they make it to the freezer!
What size pie pan should we use for this? Thanks!
A standard pie plate is always 9 inches.
This was the first time I have ever made a pecan pie. I made it for Thanksgiving. Everyone loved it so much that I only had 1 slice left to bring home. I warmed up the last piece for my husband. His response after trying it? “This is sugar-free?? This is amazing.” He’s already asked if I could make another that he can bring to work and share with his co-workers. Thank you for this wonderful recipe!
if it had 2 eggs instead of 3, would that make it a bit gooier?
It’s already plenty gooey and you risk it not setting properly. I recommend making the recipe as written.
I made this yesterday for Thanksgiving today. Winner!!!! it was the best part part of the meal! thank you for the recipe!