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.
Diana says
Can you use lakanto monkfruit and erithrytol in place of boca sweet?
Carolyn says
No, it won’t give you the correct gooeyness. You can use allulose, though. Please read this for a greater understanding of keto sweeteners and their properties. https://alldayidreamaboutfood.com/best-keto-sweeteners/
Mori says
Before keto, my Thanksgiving go-to dessert was chocolate-bourbon pecan pie. Do you think I could add Lily’s stevia-sweetened chips and bourbon to the filling? Or would that change how the other ingredients behave?
Carolyn says
Sure! I think the bourbon could be cooked along with the caramel sauce. Most of the alcohol will cook off but the flavor will be there and then you won’t throw off the liquid ratios…
Isabel says
I’m making this for Thanksgiving dessert and would like to add some bourbon. how many tsp. or tbsp would be safe to add without throwing off the recipe? Any guidance you could give would be appreciated. Thank you.
Carolyn says
I am really not sure, I think you will need to experiment.
Sarah says
Do you have to refrigerate this after baking?
Thank you!
Carolyn says
Depends on where you live and how long it will be around. I like it room temp and it’s good on the counter for 3 or 4 days, unless you live in a very humid environment.
Sarah says
Mississippi…so very humid! Ha! Thanks so much!
Desertcapes says
This was amazing! You wouldn’t even know it was sugar free.
Carolyn says
Yay!!!
Kathy says
Yep tyep I’m sure that’s it! I lost track of time while it was cooking! Thanks so much!
Kathy says
Hey Carolyn, When I made this pie, I slightly overcooked it so it is not gooey. Rats! And then once it cooled, the sweetener turned grainy. I used the exact same ingredients as you. How can I prevent this in the future?
Carolyn says
Over-cooking will make the Swerve re-crystallize more so that’s the issue there.
Lisa says
This was amazing! The center wasn’t quite as goopy as the picture, but the taste was incredible! Thank you so much. The only thing I might experiment with is adding a little maple pecan syrup (Choc Zero). Other than that, is is perfect as it is and I am so glad to share this with a friend who always has a pecan pie contest on Thanksgiving and she just found out that she is diabetic. She will be ecstatic.
Elisa says
Can I sub maple syrup for boca sweet?
Carolyn says
I have no idea, I don’t bake with maple syrup as it’s very high in carbs. I think you will have to experiment.
Debi says
Have you tried making these as individual, bite-sized “pies” in a mini muffin pan?
Carolyn says
I have not, no.
Marie says
could I replace Bocha Sweet with Splenda?
Carolyn says
Not if you want a gooey pie, no.
Leanne Sinnett says
I’m just wondering if I can bake this and freeze it to save time come the days before Christmas when I’ll be super busy cooking and doing all the other stuff!
Carolyn says
Yup, that works fine!
Marie Large says
Can I use Allulose in place of BocaSweet?
Carolyn says
Yes, that’s a good replacement.
Alisa says
This tastes amazing! Mine cooked a bit quickly and I wish I would’ve kept a closer eye but no real harm. I will absolutely make this again. Thank you for a winner of a recipe!
ximena says
I made this yesterday but tasted too eggy. I used Brown sugar Lakanto and Xylitol cause here we is not easy to find the ones you mention. I read above that it could be that it may be cooked too much?
Carolyn says
Yes, over-baking it definitely makes it taste more eggy. I had the same experience yesterday with my mini version, to be honest. I made two of them… one I took out a bit on the gooier side, the center still quite jiggly. The other didn’t look cooked through so I returned it to the oven and it got a bit overdone. Definitely more eggy!
Jan Hogg says
I have liquid Allulose. Can you use that in place of the Boca Sweet?
Carolyn says
I’m honestly not sure but I would think so. I’ve never used the liquid version myself.
Joan Boyd says
I made this yesterday, it is soooo good! Finally a pecan pie I can indulge guilt free in! One question.
I used a glass pie pan, the crust came out a little brittle, should I have greased the dish first?
Carolyn says
I always use glass to and it’s not too much of an issue but it’s hard to identify the issue. You may need a bit more butter?
Tabatha says
All we have is Swerve Brown for a sweetener. Will that do?
Tabatha says
We do have xanthum gum…
Carolyn says
You can do that… just expect it to recrystallize a bit as it cools.
Jennifer says
Super excited to try this one for Thanksgiving this year! How many days in advance can it be made?
Carolyn says
I wouldn’t make it more than 2 days in advance.
kristina says
I’m making this tomorrow and just want to make sure I understand correctly – I have the 1/2 c. Swerve Brown but do not have any Bocha Sweet…so can I use molasses in it’s place and if so how much would you suggest? Or should I just use 1/2 c. Swerve Brown and 1/2 c. Swerve Confectioners?
Carolyn says
You can do the Swerve Brown and Confectioners but it will recrystallize a bit as it cools. The molasses won’t stop that from happening unless you use a lot of it… and then it’s not keto.
Linda Lewis says
Thank you for your great work. Pecan pie was my husband’s favorite. Then he got diabetes, and we went keto, so it was no longer made. I made your recipe today. He is so happy. This turned out great. I used Lakanto golden sweetener and Botha Sweet. Perfect.. not overly sweet, just right. Thank you again.
Carolyn says
I am so happy to hear that!