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
- ¾ cup butter
- ½ cup Swerve Brown
- ½ cup Bocha Sweet (or allulose)
- 1 ½ teaspoon vanilla extract or maple extract
- ¼ teaspoon salt
- 3 large eggs
- 2 cups 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.
Ann Loyd says
I am excited to try this new version of a favorite. However I would also like the old recipe as well (my daughter is very particular and can balk when I change things up). Unfortunately I don’t think I saved it anywhere. Do you still have a link to the earlier version?
Carolyn says
Press-in Crust:
1 1/4 cups almond flour
2 tbsp coconut flour
2 tbsp Swerve Sweetener
1 tbsp arrowroot starch
Pinch of salt
1 large egg
1 1/2 tbsp melted butter
Filling:
1 half recipe Low Carb Caramel Sauce
1 tbsp maple extract (or vanilla extract if you want regular pecan pie)
6 tbsp powdered Swerve Sweetener
2 tbsp vegetable glycerin
2 large eggs room temperature
2 tbsp melted butter
1 1/2 cup pecan halves
Instructions
Press-in Crust:
Grease a 9-inch glass or ceramic pie pan well.
In a large bowl, combine almond flour, arrowroot starch, sweetener, coconut flour and salt. Stir in egg and melted butter until dough begins to cling together.
Press into bottom and up sides of prepared pie dish, crimping the edges. Prick the bottom a few times with a fork, then freeze one hour.
Filling:
Preheat oven to 325F.
In a large bowl, whisk together the caramel sauce, maple extract, powdered sweetener, vegetable glycerin, egg and melted butter.
Remove pie crust from freezer and spread with pecan halves. Pour filling over and place on a baking sheet.
Tent the whole pie with foil (to keep crust edges from burning) and bake about 40 to 45 minutes, until center is just a tiny bit jiggly. Bake a little less if you want a really gooey pie.
Let cool at least 30 minutes.
Ann Loyd says
Thank you so much!! Making this right now. Ordered Bocha Sweet but it didnt arrive in time and we are traveling for the holiday and can’t get our normal products. So glad to have the old recipe to fall back on. Thank you!
Erika says
If you can’t find Bocha Sweet can you use 1/2 of granular swerve?
Carolyn says
If you want it to be gooey, the only way to replace the Bocha Sweet is with xylitol or allulose.
Tammy says
I plan on making this for Thanksgiving but could not get the BocaSweet so I am going to use the Xylitol instead. I just wanted to make sure that I am still using the same amount of Xylitol that was indicated for the BocaSweet. I thought in the comments somewhere it mentioned doing more of the Swerve Brown and little less of the Xylitol. Any help is appreciated. I can’t wait to make and try this!! (plus I love how east the pie crust recipe is). One last question, the calorie/macros you show for the pie, does that include the crust or do I need to add that in separately? thank you!
Carolyn says
Yes, use exactly the same amount.
Ciellle says
I made this as a trial run for Thanksgiving (pecan is a must-have pie!) using the substitutions recommended and mine was not gooey at all. Gooey is what makes pecan pie wonderful. Do you have any suggestions? I don’t want to forego making this as my dessert if gooiness is still a possibility. I see mention of vegetable glycerine. If that’s the ticket how much would I add? Any suggestions are welcome. I can’t imagine Thanksgiving without pecan pie but I’m determined to do all keto. Thanks!
Carolyn says
What substitutions did you use? If it was all erythritol based sweeteners then that’s the problem right there.
Ciellle says
Yes, it was all erythritol based. The Bocha Sweet is on backorder everywhere. I guess I should wait and not have this for Thanksgiving then. 🙁
Carolyn says
Try xylitol to replace the BochaSweet.
Christen says
I have some vegetable glycerin left from making the old version. Since the Bocha Sweet isn’t available, would adding some vegetable glycerin to the filling prevent recrystallization and make it gooier?
Carolyn says
It might help a little, yes.
Paula B Ford says
Just made the updated version and, because I didn’t have Swerve Brown, I subbed Sukrin Gold instead – worked beautifully and your recipe is easy, quick, and hands down, the best! Thank you for the update and for always introducing us to new products!
Carolyn says
So glad you liked it!
Marcia Middents says
I’m making this for Thanksgiving. Do you pack the Swerve Brown sugar as you would do for regular brown sugar?
Carolyn says
Yes. You almost can’t avoid it since it has a higher moisture content and feels like brown sugar. The scoop and level method doesn’t really work.
Charlotte says
I have swerve brown but not BochaSweet sweet, so do I use swerve granular or confectioners to replace the 1/2 cup of BochaSweetSweet?
Carolyn says
Swerve granular. It will just likely recrystallize a bit more.
Crystal says
I read through the comments and people kept mentioning vegetable glycerin but I don’t see it in the recipe. Do I need to add it?
Carolyn says
Nope. I changed the recipe… better and lower carb!
Bridgette says
Can I use Swerve Brown and Swerve Confectioners sugar for this recipe? I can’t find the other sweetener for this recipe and I am planning on making this for Thanksgiving. Thanks
Carolyn says
yes you can but as I explain the post… all Swerve means that the filling my recrystallize a bit.
April Walters says
I cannot get the Boca Sweet but I can get the swerve brown. What can I substitute for the boca sweet? Thanks! Can’t wait to make this for Thanksgiving!
Carolyn says
Xylitol or allulose.
Jana says
I’m so excited to try this recipe! I have the Swerve Brown, but the BochaSweet is backordered. Any suggestions for how to address this ? Use only Swerve Brown?
I do have Yacon too, if that helps!
Carolyn says
Read the recipe notes, I explain your options! 🙂
Jana says
Thanks for the quick reply! I guess I got confused as to what to do if you only have one of the sweeteners (the notes seem to imply what to do if you don’t have either of them) and I didn’t want to make it too sweet / weird consistency. I can wing it with what I do have and hope for the best! And thanks for all your yummy recipes My cousin started Keto last week and I referred her to your site – it’s one of my faves!
Carolyn says
Okay sorry. Don’t do all Swerve Brown, it will recrystallize too much. Do have of that and half xylitol.
Rachel says
I don’t use xylitol because I have dogs, and Boca sweet is on backorder. I have swerve in granulated, powder and brown. I have monk fruit. I have liquid stevia but could get powder. Do you have a suggestion to supplement the Boca sweet? Last night I saw a way to take 1c swerve granular and ½ tsp powder stevia to measure 1:1 cup sugar replacement. Thank you!!
Carolyn says
You can use all Swerve but it will recrystallize more. That’s the issue. It will still be good but any erythritol based sweetener will do this, whether or not you add 1/2 tsp stevia to it.
Val says
Can I replace the bocca sweet with Simon fiber syrup?
Carolyn says
I don’t know what that is? It might be fine but I find fiber syrups tend to spike blood sugar.
Keisha says
Hello! So I can’t find Bochasweet anywhere. 🙁 If I got the regular xylitol would how much should I use? Thankfully we have Brown Swerve in our local stores.
Carolyn says
Use the same amount of xylitol
Lisa says
Hello,
Bocha sweet is completely sold out…what is a good replacement?
Carolyn says
Hi Lisa… please read the recipe notes carefully, I gave substitutes. Thanks!
Jennifer says
Did you use Bocha Sweet sugar replacement or Bocha Sweet Collagen peptides?
Carolyn says
Sugar replacement.
Catherine Voci says
I’m t2 diabetic and from the south so I have to make this but Amazon says ther are out of Boca Sweet is there a substitue I can use?
Carolyn says
Please read the recipe notes, it tells you everything.
Tracy says
Hi, looking forward to making this. I clicked on the Botha sweet link to purchase and it’s not available. What could I use in place? Thank you!
Carolyn says
Please read the recipe notes, it tells you everything.
Lisa says
I ordered mine from their website, Amazon never has it in stock.
AL says
Could you put the filling in ramikins or the silicon muffin shells and do without the crust? maybe butter the bottom, edges? this recipe seems to be the best one I have seen for the low carb pecan pies. I am trying to do without the crust, even low carb ones.
Carolyn says
You can and you can eat it like custard with a spoon, but it won’t come out in one piece.
Tammy D says
Hello- I just made this and it was delicious! I do have one question, my filling came out a little crumbly not solid gelatin like, do you know what may be the cause of this?
Carolyn says
What sweeteners did you use?