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 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?
Please read the recipe notes, it tells you everything.
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!
Please read the recipe notes, it tells you everything.
I ordered mine from their website, Amazon never has it in stock.
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.
You can and you can eat it like custard with a spoon, but it won’t come out in one piece.
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?
What sweeteners did you use?
Ok, I must have misread something along the discussions. Why did I think vegetable glycerine was part of it?
It was.. in the original recipe. But now I think it’s entirely unnecessary!
Thank you!
Thank you for the updates! I’m chomping at the bit to make this! I so appreciate your work! I will try the mix of Swerve and xylitol as my husband gets the cooling effect and I don’t have BochaSweet. A little molasses and the vegetable glycerin and I’m sure it will be delicious!
I am really sorry if I missed it, but I know you said what to use if you didn’t have Brown Swerve, but I have that…I just don’t have the Bocha Sweet.
Can I use Brown Swerve and Serve Granular (or powdered as I have that too). I have to stop buying new ingredients when I have bags of these other ingredients unopened in my cupboard. Besides, I am reading many GI issues with the Bocha Sweet and I really don’t mind the cooling effect of Swerve.
Thank you!
Dawn
Just use all Swerve Brown but be ready for it to recrystallize a little upon cooling. I have had no GI issues with Bocha Sweet.
I have the same problem here, I am able to get the swerve brown, but can’t get the bocha sweet on time. So I just wouldn’t use anything in its place? Or would I need to purchase something else.
You would just use more Swerve and resign yourself to re-crystallization.
Looks delicious and tasty.
By the great article.
Fairhope, Alabama is ground zero for pecan pie. I love it, but sometimes worry about all the sugar. This recipe gives me hope for a great piece of pecan pie that fits my diet.
I can’t wait to make this!
This looks amazing. I am new to low carb/Keto, and am looking for some new holiday favorites. Thank you!
It’s hard to believe this is keto! This pecan pie looks amazing!
So nice to find a sugar free pecan pie recipe! Looks delicious!
Thank you!
Pecan pie is one of my favorites, and I’d love to be able to eat it without guilt. I’ll have to give this recipe a try over the holidays!
My mom and Grandmary would love this! They love pecan ANYTHING. Plus it’s a healthier version which is always a win in our book!
Bloomwithstyle.com
This looks awesome! I was wondering if I could use the brown swerve and regular granular Erythritol for this receipe? Or would that not give you the correct consistency? Thank you!
I made notes in the recipe itself. You can do this but it may recrystallize a little more.