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
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I saw you said not to do both swerve granular and brown as it will crystallize.. Can we sub the bocha sweet for monk fruit ,do you think?
Monk fruit… if you mean Lakanto, then it’s mostly erythritol too. So no, you really can’t do that unless you don’t mind it getting rather gritty.
how about date suger?? i want to make this soo bad but i dont have boca sweet :/
Sorry, I don’t use it, much too high carb. I think you will need to experiment.
I am going to make this today!! so you think I can use brown coconut sugar? i already have it on hand. thanks! I’m excited to make it!!
Yes, you can use that although it’s much higher in carbs.
Can I substitute allulose with yukon instead of erythitol?
LOVE your cookbooks and dessert recipes!! Thanks for all you do!!!
Yes but it may be even gooier and possibly take longer to bake through, I am not sure.
Hi! I wonder if I cut down the sugar in the filling, will I comprise anything here? I prefer my sweets to be a bit less sweet. Thanks!
I honestly can’t say as i haven’t tried it. I think it would change the consistency and the filling will be more eggy.
Hi. I would love to make your pie but there is no metric system available… maybe you could make American/ metric system available in the future recipes ? Google recalculating often doesn’t do any favour sometimes. X
I have a lot of recipes in metric already. The trouble is that it requires me to go through them by hand.
I know it will add to the carb count, but have you tried adding a bit of bourbon? I really want to do this but don’t want to have a problem with it setting up right.
It won’t add to the carb count. Hard alcohol does not have any carbs. I honestly can’t speak to how it will affect the consistency, though.
Recommendations on making this recipe into squares?
I already have a pecan pie bar recipe, please use my search box to find it.
I made this a few weeks ago for Canadian Thanksgiving. I am keto and my husband is diabetic. He raved about it and wants to know when I will be making it again. Thanks Carolyn for all you do.
I made this tonight, it was very good. I will certainly be making this on Thanksgiving. Thank you ????
This looks absolutely delicious. My favorite pie also, until I found out I could not tolerate eggs ! What a bummer!
Oh, I am sorry about that. It’s pretty hard to make pecan pie without eggs. But check out my Pecan Pie Energy Bars because they don’t have any eggs at all!
Here for the first time in 2020. Can I use Swerve Brown and Swerve Powder if I can’t get Bocha Sweet in time?
Sure but your bars will recrystallize a bit.
I baked this pie for the first time and in terms of taste the filling was great. My issue is with the almond flour crust. I par-baked the crust for ten minutes and then let it cool before filling with the pecans and sauce. After baking, the crust and filling had melded into one gooey slab with no real dividing line between crust and filling. When I think of pecan pie it seems there should be some texture and taste difference between the filling and crust. Can you suggest something that might keep the crust crisp against the moist buttery filling?
So that is indeed the tough part of keto ingredients, because you can’t bake the crust first TOO much or it burns during the second baking. And custard-like fillings here tend to soften it. You could try adding 1/4 tsp of xanthan gum to the crust to see if it doesn’t do that. What kind of pan were you using?
I have not tried this pie yet, but planning on it this week. Have you tried making it into butter tarts? I just think I’d be less likely to eat so much.
What can I use as a substitute for BochaSweet and still keep the gooeyness?
Also, do you think I could add Lily’s chocolate chips to this to make it a chocolate pecan pie?
The best options are xylitol or allulose. And yes, chocolate chips would be great!
So I tried this recipe and it came out more cakey than gooey. Thoughts?
Probably over-baked. Every oven is different and you want to take it out when the center is not quite set.
My diabetic mom’s assisted living community had a pie party last fall and when asked what pie she craved the most she replied, with a sigh, “Pecan! But you know it is just pure sugar…” I cannot tell you how excited she was on pie day when I arrived toting your Pecan Pie! She requested it again for Christmas and I used your recipe to make pecan pie cookies she can keep in the freezer to cure an occasional craving. Thanks so much for your dedication to finding the right blend. You made a 75 year-old woman smile like a child in a candy store!
That is the BEST testimonial ever! Thank you and say hi to your mom.
I want to try making this recipe but don’t have access to bochasweet or allulose. Can I use swerve brown and swerve either powdered or granular and add some xanthan gum to help with the crystalizing? Thanks
Hi Lynn, you can… but it will still recrystallize more this way. It will taste great, though!
These look delicious! Thank you for sharing!
have you ever tried polydextrose and what are your thoughts about subbing it for the boca?
I have not tried it so I can’t guide you there.
It makes really fantastic gooey brownies.
Hi Carolyn,
I’ve been a long time stalker of your blogs and I think your recipes are amazing. I also am a carnivore with a sweet-tooth. What is your fitness routine? You look very nice.
I run 3x per week and I do CrossFit 3x per week. 🙂
Do you bake the pie at 325 once you have the filling in it? The recipe doesn’t specify.
Yes, because your oven is already at 325F. If it needed to be a different temp, I would tell you. 🙂