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.
Jessica says
Would I able to use the swerve brown sugar to substitute the bocha sweet?
Carolyn says
No because all Swerve will recrystallize (I mean, you CAN do it…it will just get somewhat gritty as it cools). You can try allulose or xylitol.
George says
In the recipe you said put the pecans in the prepared pie crust, then pour filling over it. But in the pics it looks like the pecans are on top. Am I missing something? Looks wonderful!
Carolyn says
They float to the top during baking.
Jennifer says
Can I use allulose instead odd the bocca sweet to make it gooey like in the sweetened condensed milk?
Carolyn says
Yes… I think I say that in the video?
Heather says
What are your thoughts on using Lekanto Monkfruit Erythritol Golden & powdered Lekanto Monkfruit Erythritol white?
Carolyn says
It won’t be gooey and it will recrystallize. Lakanto is mostly erythritol. People are fooled because it says “monk fruit sweetener”, but it’s just really erythritol with a little added monk fruit to make it sweeter.
Angela says
Made this today, just as recipe said using xylitol. It was delicious!! I was going to make keto pecan pie and a regular one for everyone else, but I don’t have to because I know everyone will love this one! Great recipe, thank you!
Sharon Barkley says
Have you any recommendations to making the pie into tartlets? We are having a fall Gumbo Party and I would love to serve this but need the deserts to be individual.
Carolyn says
The filling isn’t an issue. But you’re going to have a lot of work making the tart crusts… it’s finicky.
Judith Carlisle says
Do you use granular or powdered Boca Sweet? Thanks!
Carolyn says
Granular. I always specify if it needs to be powdered.
Jet says
Hello.
I followed the recipe to a t. Bought all ingredients per recipe. My crust on the edges was way too brown (had to cut it off) and I opened the oven at 25 mins to put foil on and even then it looked too brown. Also mine was not as gooey as yours. I took it out promptly at another 20 mins after putting the foil on for 45 mins total. Any idea on what I could have done wrong? Is it possible I whipped the eggs in the filling too long it was maybe 30 secs per egg and then another 2-3 mins. I’d really like to make it again but for it to come out like yours :). I prebaked the shell for 10 mins then filled and baked 45.
Thank you. I love your recipes.
Carolyn says
No, sounds to me like your oven runs on the hot side. So I am thinking you want to reduce oven temp by 25 degrees or reduce the baking time by a few minutes for the crust and 5 to 10 for the filling.
Ron says
On low heat it took the sugars about 10 minutes to completely dissolve. It seemed to thicken the longer it took. I cooked the pie exactly 45 minutes. The pie was dry
and not gooey at all. My convection oven may have cooked it faster. I will shorten the time by 7-5 minutes, hopefully this will do it. Will cooking the caramel sauce
for the 10 minutes cause it to thicken?
Carolyn says
So I am thinking you are not used to converting regular recipes from oven to convection oven. Convection ovens cook MUCH faster and you need to reduce the heat by at least 25 degrees. That’s why it was dry, you very much overcooked it.
Leila says
Hi Carolyn! If I wanted to make this into bars, should I use this crust or go with your classic shortbread crust? Or, would you recommend I just use your Chocolate Pecan Bar recipe without chocolate? I want some gooey-ness, which is why I am leaning toward modifying this one into bars. Thanks.
Carolyn says
I’d do the chocolate pecan pie bars… they are designed for maximum gooiness.
Teresa says
I am making this or, but using Lekanto Monkfruit Erythritol Golden instead of swerve and Bocha Sweet. I’ve never heard of this sweetener. I also used Maple and caramel extracts plus a little Lekanto SF Maple syrup. I’m so praying this will be good like I’m looking for. The two I made for Christmas were not very good.
Carolyn says
It will taste good but it won’t be as gooey.
Anna Clifton says
Can I use swerve brown and regular or powdered swereve in place of the boca sweet and would it be the same mesurments?? Thank you, can’t wait to try this.
Carolyn says
Yes but it won’t be as gooey and may recrystallize a bit more.
Jerrica says
I made this today (a day after thanksgiving mind you) because I’d not had any desserts yesterday and it almost killed me. And I just wanted to thank you for a great recipe. I love pecan pie and this was just as good as any high sugar version! I added a tsp of bourbon 🙂 as I always do, but didn’t change anything else. This is a winner recipe. And the crust was so easy! It was perfect for this pie. Thanks again.
Carolyn says
Nice choice on the bourbon!
Robin says
My pie turned out gorgeous. However, the filling was gritty. I used Lakanto golden and a mix of erithritol, xylitol, and stevia. Would it have come out better if I had powdered them? Otherwise, it was so great to have a rich pecan pie for dessert with some no sugar added vanilla ice cream! Thank you!
Carolyn says
No need to powder them, mine weren’t powdered. I wonder if it was the Lakanto?
Robin says
Maybe that was it. Loving it anyway! Thank you!
Rachel says
Made this for thanksgiving! Was amazing!!! Than you!!! No modifications.
KATY says
This recipe looks amazing. We use the Sukrin and Sukrin Gold sweeteners. Will these substitute out okay for the swerve and the other one?
Thanks so much!
Katy
Carolyn says
The Sukrin gold is fine for the swerve brown. If you want a gooey consistency, though, you really need Bocha Sweet, xylitol, or allulose.
Baker Judy says
Can I use coconut oil, instead of butter, to make this dairy free? I could add some butter extract, which is actually not dairy.
Carolyn says
You can certainly try!
Baker Judy says
Hi Carolyn, the non dairy version worked. I looked up the butter to coconut oil conversion online. So I used 145gr/5 oz melted coconut oil AND 2 TBSP coconut cream. I also used 1 tsp butter extract and 1 tsp caramel extract. The kosher certification on the butter extract doesn’t have a designation that it’s dairy. But it could be left out.
I baked it for 40 minutes, and I wonder if the extra fat made it bake faster. It wasn’t as gooey as with butter. I might check at 35 minutes next time.
If there’s non dairy whipped topping, that would be good.
The crust was also coconut oil, and it was fine.
Thanks for a wonderful recipe! I could bring this non dairy version to my friends’ house.
Judy says
Mostly, the flavor that came through was the caramel. Thank you
Carolyn says
Thanks for all the great feedback!
Carol Siembida says
Love your recipes and this one looks wonderful also. I can’t get Botha Sweet so could I substitute Yacon syrup for it? Will it still crystallized? Should I adjust the Swerve amt. since Yacon is a syrup? Thank you Carolyn..you’re the BEST!
Carolyn says
If you can only do the Swerve, do it plus about 1 tbsp of Yacon. It may re-crystallize a bit more but should still be good.
CASSANDRA L FERRARA says
I just made this tonight using the brown swerve and the molasses and while the taste was great the filling had almost a fluffy eggy texture. Waa it because I didnt have the bocha?
Carolyn says
Sounds like your eggs maybe curdled a bit in the cooking process.
Melinda says
Making this for Thursday, but was wondering if any one has tried to make this dairy free using butter flavored coconut oil for the crust and gooey sauce. Thank you.
Carolyn says
I really can’t tell you, I haven’t tried it. Hope it works out!
JoAnna says
I am unable to get the Swerve Brown or Bocha Sweet. What do you recommend as alternatives? I have brown coconut sugar and swerve granulated and powder.
Carolyn says
You can try those although coconut sure really isn’t low carb. I’d go with mostly Swerve and maybe 2 tbsp max of the coconut sugar.