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 made this yesterday for Thanksgiving, but made a low carb shortbread pie crust (it was yummy!) instead. I had a problem with the filling not solidifying, even with quite a bit of extra time in the oven. ( Even after cooling, it was still runny.) Do you think if I cut down on the vegetable glycerine, it might get a bit more solid? Taste wise, it was PERFECT! I’d like to make it again for Christmas!
What sweetener were you using?
Swerve (powdered style).
Hmmm, then I really don’t know why it wouldn’t thicken properly. Taht’s the first time someone’s had this issue, I think.
Okay, thanks for trying to help me figure it out! It really is a yummy recipe, so I’ll definitely make it again!
Is there a good substitute for the vegetable glycerin?
You can skip it but your final product may recrystallize.
Hi Carolyn, yet another absolutely incredible recipe from you, it looks dangerous. It may not stick around for long in my house. I have included it in my recipe roundup – Top 20 Low Carb Thanksgiving recipes from my favourite low carb websites. Love this pie. Libby
After refrigerating the pie, will the sugars recrystallize and make it gritty? I know the caramel sauce after refrigeration gets gritty and needs to be rewarmed for it to become a smooth texture again so I was wondering how this pie is after it gets cold.
THIS IS AWESOME!!! I have never had pecan pie before but love pecans and butter and such so was game to try it. I was using sukrin brown in stead of the mentioned sweetener, I used some more of this in place of the molasses (could not find any) and blitsed some for the powdered version. I used more coconut flour in place of the arrowroot (again, couldn’t find it). My pie was in the oven a full 55 minutes to leeve it with a wibble in the middle and I left it to cool the night in the oven and transferred it to the fridge the next day. We ate some last night and oooooh wheeee lady I wish you lived closed so I could give you the kiss and cuddle you so deserve!! Even the hubs, who doesn’t like any form of toffee or caramel, thought this was delish!! The only thing I did find was that the mixture felt slightly gritty but I did serve it straight outof the fridge, maybe if I leave it at room temp for a bit that will get better? (or maybe it is because I used a different brand of sweetener … I dunno) THANK YOU!!! xxxxxxxx
I made this for Thanksgiving dessert and it was seriously delicious! EVERYtime my husband and/or I took a bite we exclaimed, “Oh My God, this IS so good!” By the end of the weekend and the end of the pie, we’d said it so many times it had become a joke– true one tho! I’m thinking of making it in a square pan, chopping the pecans and cutting it into squares for a holiday cookie/bar treat.
Love your idea for pecan squares!
Hmmm. I followed all directions. In there almost an hour and it is still like liquid.
What a good substitute for arrowroot powder? I have xantham gum, Glucomannan & gaur gum would any of those work? I noticed in an earlier comment that coconut flour wouldn’t make it as thick.
Since this is a press in crust, I think you can just do more almond flour in place of the arrowroot.
could you freeze the crust for longer than 1 hr? Thinking about making the crust a few days early.
Are you sure you don’t prebake the crust? I found another pecan pie by Maria Emmerich where she pre-baked the crust.
Yes, I am quite sure. Pre-baking the crust for a pecan pie would mean the edges got too brown because it takes so long to bake.
Tried this recipe today, it looks and smells great can’t wait to taste it. Thanks for the recipe.
Ok then. Recipe is awesome. One thing is missing. What is that you ask? I’m glad you asked 🙂 – what is the white topping? And where is the recipe for that? I want to make it exactly as the picture, so I can say I made it exactly like the picture, even though it probably won’t LOOK exactly like the picture ::sigh:: Thank you.
Ah, that’s just lightly sweetened whipped cream. Simple to make: if you’re serving up the whole pie, whip 1 cup whipping cream with 2 or 3 tbsp powdered Swerve and 1/2 tsp vanilla extract until stiff peaks form. Dollop over slices of pie!
Awesome! Will copy that onto my copy of the recipe. Thank you, thank you, thank you. Happy Thanksgiving. Big hugs to you and yours.
I made this recipe this past weekend, and brought it to a dinner party where only 2 of us were low carbing. The pie was a huge hit with everybody, whether low carbing or not, and I was afraid that people were going to eat the pie tin! Seriously, this is a great dessert that you can serve all your guests and know that they will enjoy it. I will be making it again to bring to the family Thanksgiving celebration.
Glad it was such a hit!
Thank you sooo much for your new pecan pie recipe with bocha sweet and brown sugar swerve.
Delicious! Husband lived it. The texture is right on perfect.
One more question, since you are using swerve, can you taste the coolness in this recipe? Some recipes you can and some you can’t so I was wondering how this recipe is. Because if there is coolness, I was considering using a mix of xylitol and lakanto since neither of those have any coolness but they’re more expensive so I would rather use swerve if there isn’t any coolness in this one. I want to give it to non-low-carbers and want to fool them but if there is coolness, they may not like it. Thanks.
I do not get any cooling sensation from Swerve for any recipe so I might not be the best judge. Some people do get it and some don’t…I am one of the ones that don’t. But you may want to try your mix of sweeteners, just in case.
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.