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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There is NO other that can compare! This is, dare I say, BETTER… than sugar-filled pecan pie. This is my favorite thing at Thanksgiving, and now that I have this version, it’s what I bring for myself! Sooo gooey yet firm. And SOOO good with your no-churn ice cream, as well!!!!!
Thank you!
Been making this recipe for the last 3 years. Quick question if I replace the bocha sweet with allulose will I have the SAME EXACT OUTCOME? Just curious because I don’t have any bocha sweet on hand and have to order, but don’t want it to affect the way I’m used to making it.
So yes, it will BUT… it will take longer to firm up. It will be super gooey and soft for quite a while so I’d suggest making it the day before. Makes it much easier to cut when it firms up a bit! 🙂
Can you use agave syrup in place of molasses?
I don’t use agave, and it’s not as dark as molasses so I am not sure it will have the desired affect. But you’re welcome to experiment.
I love pecan pie. I excited to have a keto recipe. This is delicious!!
Thank you
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.
And do I replace it 1 : 1 ?
The answer is in the Notes at the bottom of the recipe.
I love pecan pie. My go to sweetener is monk fruit from Lakanto.
If I use that with molasses, will the pie be a success?.
If you don’t use BochaSweet or allulose, it will recrystallize at least a little bit.
Absolutely LOVE this recipe! Have a friend who has very specific dietary restrictions, Can I substitute Country Crock for butter?
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.
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!
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!
This was really great! Followed the recipe and used Swerve brown sugar and allulose. nothing else different. (Used a gluten free crust from Trader Joes). SO much like the “regular” pumpkin pie. Covered the edges for the entire bake and watched it carefully (they always get a little darker than you expect). Took closer to an hour, but ovens vary. KEEP this one!!!
Thank you for your hard work and dedication to a healthier life for us all! For this recipe, can you sub Lupin flour for at least the coconut flour and how much to reduce the amount of Almond flour? Loving the benefits of lupin. Also, can I use allulose? *I’m in the US, so it’s legal here. Digging your recipes, CK!
This recipe doesn’t use coconut flour at all. Allulose should be fine for the BochaSweet but you want some Swerve for consistency.
Just made this pie tonight for Christmas Day and can’t wait to try it.
Looks delicious and it’s so easy to make.
Merry Christmas.
This Pecan Pie recipe ROCKS !!!! I LOVE, LOVE, LOVE Pecan Pie, but am trying to stay on Keto. My mouth thought it was tasting regular Pecan Pie !! It is gooey, and sweet enough. I don’t have any Bocha Sweet, so I used 1/2 cup of Swerve Brown Sugar, and 1/2 cup of Swerve Granular, plus 2 teaspoons of Sugar Free syrup. I’m making this recipe again today. I’ve also given this Pie to Diabetics, who loved it !!
I am so thrilled to hear it!
Can this pie be frozen? I have made this for EVERY holiday since your original recipe, but this year, we’re going to my in-laws, and I want to make the pie ahead if I can, but that means making it 5 or 6 days before it’s eaten. I’m afraid freezing it will mess up the texture, though. What do you think? I don’t want to miss out on this deliciousness! Thanks for making keto holidays delicious!
I can’t say for sure but I think it would be okay. My suggestion: thaw completely at room temp, then put into a low temp oven to warm up.
Thanks! I’ll try it and let you know!
Just reporting back that I made the pie ahead, froze it, thawed it, and wormed it up for Christmas, and it turned out great! I honestly could not tell the difference between the fresh version I usually make and the frozen and re-warmed pie. Fabulous as usual!
So great to hear!
What size pie dish do we use?
A standard pie plate which is 9 inches.
I love that you’ve lowered the carb count on this classic dessert! Can it be made with just the swerve brown?
It will recrystallize a lot as it cools.
I so want to make a sugar free pecan pie just once that still has the gooey center for my diabetic husband. I have yet to do that. I do not use xylitol at all due to having a dog. I use Lekanto Monkfruit sweetener. This year I’ve actually got the brown sugar sweetener, classic and the golden. I’ve also got the one to use for baking. What can I do to make it have a gooey center and not be crystallized or solid? Your help will be greatly appreciated. I do not have access to Bocha.
Truly, your only options are allullose, xylitol, or BochaSweet. Please read this to understand more: https://alldayidreamaboutfood.com/best-keto-sweeteners/