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.
Lorelei says
For the filling, do you use salted or unsalted butter?
Carolyn says
I use salted because I have a high tolerance for salt. If you don’t, use unsalted.
Anita says
This is SUPEE yummy! My husband was suspicious about the idea of a low carb pit but this totally changed his mind. I did not have Bocha Sweet and used Sukrin Gold instead. It turned out beautifully, smelled like heaven while baking and tasted delicious! One issue I had is that the pie crust didn’t come out as nicely as I would’ve like…It was a bit crumbly when I tried to take it out of the pan. Any idea how to fix it? (Could it be because I didn’t chill the pie long enough? I chilled the pie on the counter for about 1 hour and then put it in the fridge for another hour. The temperature has come down by the time we were ready to eat it, but the bottom of the pan was still a little warm, not cold, but my husband couldn’t wait any longer so we decided to go ahead and cut it! LOL)
Love your blog and books, btw, I am a huge fan!
Paul says
WOW This was incredible had it for dessert for Christmas eve. My son was amazed that it was low carb. I tried 10 years ago to make a low carb pecan pie. I did not make it again. This was just like the real thanks for this great recipe. I’m a big fan.
Carolyn says
Thanks, Paul!
Colleen says
What is the purpose of melting the butter and sugars together? I’m used to using the sugar as a way to help break up the eggs completely. Also, I’m new to cooking/baking with sugar substitutes, do you have a chart with the different types and what qualities they have? Maybe even substitution amounts? Thank you!
Carolyn says
Your sweetener would be really gritty if you don’t melt it and create a “syrup” first.
I do have such a chart… but it’s in my new cookbook, The Ultimate Guide to Keto Baking https://amzn.to/2n0XQWf
Summer Gardner says
Do you know of anything other than Bocha Sweet that can be used to end up with the same gooeyness??
Carolyn says
Xylitol (but can be deadly for dogs) and allulose are your best options.
Tonnia says
This is a delicious pecan pie. Not a delicious sugar free pecan pie, just “pie”. My family raved over it. I did add a little extra pecans for my sister’s taste but that is the only change I made. I will be making this pie again. Definately for Christmas and probably for a “just because” dessert. As always, thank you for a great recipe.
Renee says
Great pecan pie! I did not have Swerve or Bocha so I added a tablespoon of molasses to the sweetener that I did have. It turned out great. No one could tell this was a low carb pie; not even my husband’s overly discerning grandmother!
Carolyn says
So glad to hear it!
Robert says
OMG!!!! I made this pie for my diabetic girlfriend. She is following keto and loves sweets. This pie was a major hit with her. She has asked for me to make again for Christmas.
Carolyn says
I’m so glad to hear that, thanks for letting me know!
Lorelei says
Do you think I can freeze?
Heather McDonough says
Hi, Carolyn! It looks like your pecans are on the top rather than the bottom per the suggestion in the recipe. Does it work just the same? Or are there pecans on the top and the bottom? Thank you! So excited to try this!
Carolyn says
They just float to the top during baking.
Sandra Valeria Dombiak-Woelfel says
I don’t have the bocca sweet but have both xylithol and molasses. I also have the sucrin gold. what do you think is best substitute and amounts of each please?
Carolyn says
Use the sukrin gold for the Swerve brown and the xylitol for the Bocha Sweet. I might also add an additional tsp of molasses for a richer color.
Sharma Dutton says
Can you use Sukrin Brown instead of the the Swerve Brown?
Carolyn says
Sure.
Hannah says
Hi, can I switch the Bocasweet out for regular powdered swerve? I have the swerve brown sweetener, just not the bocasweet
Carolyn says
You can but because they are both erythritol, it will recrystallize.
Julie Dorminey says
Okay, I have my Bocha Sweet and will be using it the first time this week to make this pie – I am so excited about it and i know it will be delicious as everything I have made on your site has been (not just desserts). My question is if you’ve tried to freeze this pie? I was hoping to make it ahead, cover it and put in the freezer since I have so much cooking to do this year. If not, it’s fine, I’m still making it, just trying to make life easier this week. Thanks so much for your hard work and amazing recipes. And, yes, I’m making your Keto Thanksgiving Stuffing today too and freezing it!
Carolyn says
I haven’t tried freezing it but I do think that it will change the consistency slightly. But should still be tasty!
Laura says
Hi Carolyn, Is this pie best made the day before and refrigerated overnight? Or is it best to cook and serve the day of baking. Trying to fit it into my Thanksgiving cooking timeline. Thank you.
Carolyn says
Either or, to be honest. You can gently warm it up and it’s gooey again.
Janice Richardson says
ok, I know substitutes have been talked about over and over, but I didn’t see much about Monk Fruit/Lakanto sweetner as a sub for anything, especially the Bocha sweet, which I’ve never tried. What makes it different?
Carolyn says
That’s because Lakanto is mostly erythritol. Therefore it cannot sub for BochaSweet, it can only be a sub for Swerve.
Antlhony says
I’m attempting to make this recipe at the moment before I put the pie together I have one question. I made the pie crust but baked it for 10 minutes as it says in this recipe for the pie. I’m wondering should I have baked the crust for the 20 minutes as it says in the recipe for the crust and an additional 10 minutes for this recipe or just the 10 minutes for the pecan pie recipe?.
Carolyn says
No… you are par-baking it for this, BEFORE adding the filling. Which means only 10 minutes. It will continue to bake when you put it back in with the filling. Par-baking simply firms up the crust to receive the filling.
Karen says
This pie has always been on my, “To Do” bake list from your site (so many awesome recipes – so little time!) When I saw the keto pecan pie competition on YouTube, and how very pleasantly surprised the host’s face was when he tasted your pie, that sold me! He declared your pie tastes like the ‘real thing.” This is now at the top of the To Do list… to make asap.
Carolyn says
Thanks!
Sage says
Hi Carolyn,
Quick question, I have swerve brown, granulated, and confectioner’s. Would I be able to sub out the bocha sweet with reg swerve granulated? Pecan pie is my absolute favorite, but I’m determined to stay on track through the holidays this year.
Carolyn says
Please read the blog post in full as I discuss all the sweetener options.
Lisa says
How long will this pie last refrigerated?
Carolyn says
4 or 5 days but it’s best fresh.