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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I’m confused about the pie crust. Should i bake it per crust instructions for 20 mins and then another 10 mins per the pecan pie instructions?
No. Just bake it for 10 minutes as written in this recipe.
Can I substitute BochaSweet with Monkfruit/allulose?
Can I substitute blanched almond flour with whole almond flour?
Yes both of those should work fine.
We don’t have allulose in Canada. Will monk fruit work?
Xylitol is your next best alternative.
I have not yet tried it – it is on the list. I have to say THANK you for making these possible and delicious. Your site is the one I trust. Thank you for all that you give us.
Thank you!
I made this fabulous pecan pie recipe for Thanksgiving this year and it was delicious. I substituted the pie crust recipe with a store-bought keto nut pie crust. The pie was fantastic! It exceeded my expectations. Thank you for your wonderful recipe. I was afraid that this decadent dessert was forever lost to me due to diabetes.
Great to hear!
This was the first real dessert I’ve had in 10 months. It was fantastic. I let it get a little too brown, but it tasted delicious anyway. The crust is fantastic, almost like a delicate cookie. The filling tastes like the toffee coated pecans I used to make before keto. Thanks for a superb Thanksgiving pie!
Worst recipe ever. I followed it to the T and used your substitute for the Bocha sweet. Let it cool and it crystalized so bad. Tried to remake it a second time and same issue. Terrible, terrible recipe.
I am sorry it didn’t work out for you.
But I’m not sure what you’re talking about when you say “your substitute for BochaSweet”. Do you mean allulose? If so, are you sure it was all allulose? Because it won’t recrystallize at all if it was. It will solidify as it sits in the fridge for a while, but it won’t have the crunchy crystals. Even pecan pie made with sugar solidifies in the fridge. 🙂
Check the back of your bag of sweetener to make sure of the ingredients. Something went wrong and I can’t identify what without more info.
I didn’t get bochasweet in time. I have swerve granular, swerve brown, and swerve confectioners. Can I sub swerve granular (eryhtritol, allulose, xanthan gum blend) for the bochasweet?
Yes but it’s likely still going to recrystallize a bit.
Using this recipe, can a crustless pecan pie hold together without the crust? (My husband does not like almond flour crust). Thank you!
Two options for you… Make one of these for him: https://alldayidreamaboutfood.com/easy-pecan-pie/ or make the big one and have him eat around the crust. But if you want nice slices of pie you do need the crust.
do the nutritional facts include the pie crust?
Nutritional facts include everything I use in the recipe, always. 🙂
First time making anything sugar free for my mother in law… she loved it!
Great to hear!
BochaSweet is xylitol, right?
I LOVE pecan pie and will try this with the monk fruit and allulose sweetener I have.
Thank you and Ha Holidays!
Yes… they used to pretend it wasn’t the same. Sketchy marketing, which is why I no longer used it.
SO eager to make this! Pecan pie must be gooey like yours!
Hope you love it!
Can I sub truvia brown for swerve brown? Thanks!
Not sure what’s in it and if it will bake the same way but you’re welcome to experiment.
I’d like to halve this recipe and bake it in a large muffin pan for individual portions. Do you know if this will turn out ok?
I can’t say without trying it myself! Just keep your eye on them.
Hi Carolyn, thanks so much for this recipe! I want to make it for a friend, but she can’t use erythritol!! How do you think I can best make a pecan pie for her? I have the Lakanto monk fruit with allulose, I have yacon syrup, and I have xylitol. Thank you!!
You can try all allulose but I think the pie won’t set very well.
I did a trial run on the pecan pie recipe with no crust and put it in a 9 inch regular pie pan. It did great. I used aulos instead of the Boca suite because I wasn’t gonna buy another package of xylitol which I already had.. since some people have a problem with Soto that wanted to use the aulos and it turned out great. I think I cooked it a little long because when it totally cooled, it was like Jell-O but when I put the eggs in it, everything went back to a sauce consistency and then I baked it for a little bit less time about 35 minutes turned out just fine I wouldn’t call it gooey but it has a nice consistency
So, I made your Pecan Pie bars and they are divine!!! Now I am curious thought, do you recommend the liquid allulose or the granular version. I used the liquid allulose for the bars but I am curious which is better before I attempt the pecan pie.
Unless I specify liquid, it’s always granular.