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.
Kylee says
I can’t wait to make this! I don’t have Bocha Sweet, but I can order some. I have some ChocZero Caramel syrup. Would this be ok to use instead? Thank you so much for this recipe! I just know it will be a heavenly treat at Thanksgiving!
Carolyn says
That should work!
Carrie says
I’m so looking forward to trying this – I’ve been *VERY* impressed with BochaSweet in the recipes I’ve used it in and am already drooling at the prospect of this pecan pie! Thanks, Carolyn!
Lynne says
Can I use Allulose instead of Bochasweet? Would it measure the same?
Thanks!
Carolyn says
Yes and yes! 🙂
Courtney says
From a former baker who is now trying to significantly reduce my sugar intake – THANK YOU for all of the research you’ve put into this. I was overwhelmed thinking of relearning everything I knew, and you’re making the transition seem much more doable through the knowledge and recipes you’re sharing.
Do you think something like Allulose would achieve the same results as the BochaSweet in this recipe? I understand that it’s similarly ‘soft’, and I’m having an easier time getting my hands on that.
Thanks again!
Carolyn says
Yes, allulose works.
Claudia Valle says
I made this recipe last year, it was a success, I will prepare this for next Thanksgiving dinner and the pecan truffles. Nothing better for that special dinner.
Carolyn says
Enjoy!
Linda Russell says
Can I make this pie in advance and freeze it?
Carolyn says
I believe so. It’s never lasted long enough in my house to freeze! 😉
Mollene B Fisher says
Do you think I can make this ahead of time and freeze?
Kendall shanks says
Could I use coconut flour crust instead of almond crust. I like almond but it has an after taste
Carolyn says
I personally do not think coconut flour makes a very good crust.
Claudette Torres says
Loved this pie very much, but was wondering if I had to refrigerate it if I had leftovers. I had some left and I did and it crystallized a little, but I was more concerned that the flavor had changed a bit. Didn’t leave a good taste in my mouth, was it the Bocha sweet maybe? And I used So Nourished Gold for the brown sub, was that okay as well? I would really appreciate any help with what might have gone wrong with my leftovers ❤️ Thank you!
Carolyn says
I don’t think it would be the BochaSweet… I’ve never experienced that issue. I have never used So Nourished Gold. I don’t refrigerate this unless it will be around longer than 3 days but that’s what I am comfortable with.
Claudette Torres says
Thank you so much for responding Carolyn, so appreciate it! Just got confused with storing since I’ve read it must be refrigerated because it is homemade and has eggs. I’m baking it for someone and I just wanted to give them correct storing of any leftovers. If they have any! ????????
Carolyn says
In general, you should refrigerate custard pies like this. But I don’t for this one, if I think it will get all eaten up in a few days.
Tracy says
Hi Carolyn. Pecan pie is my Thanksgiving droooooool. I’m trying to get some baking done ahead before Thanksgiving. Do you think this would freeze well? And if so, how would you suggest rewarming for serving, please?
Carolyn says
I honestly can’t say it will do well, as I have never frozen it. It is a custard-like filling, which can be tricky with freezing.
Tracy says
Thank you for the lightning fast response lady! I had a feeling that might be the case…this will just have to wait until the day before, then. 🙂
Alexis N. says
What’s the reasoning for using BochaSweet instead of just using the regular Swerve? Just trying to figure out if I need to buy yet another sweetener…
Carolyn says
Did you read the blog post? I talk about ALL of this.
Lady says
We LOVE this pie…I make this every 9-10 days…I jazz it up with a little bourbon and some Lilly’s white chips…so delicious!
Carolyn says
Love the way you think!
Isabel says
I can’t wait to make this pie. Noticed that you add bourbon. how much bourbon do you add so it doesn’t affect the recipe?
Jim Evans says
Silly question…
I got natural pecans from Sams.
Do I use them as is, or do I need to roast them first??
Thank you. .
Carolyn says
As is. They get roasted in the baking process. If I want you to toast them ahead, I will either state “toasted pecans” in the ingredients or walk you through the toasting process in the instructions!
Kelly Skinner says
Can I use Lakanto Brown in place of the Swerve Brown? If so, would the amount be equal? Thanks!
Carolyn says
Yes that works and I believe it measures like sugar so yes, the same amount.
Lisa P. says
Looks delish! Can I use alluloae instead of the Bochasweet??
Carolyn says
Yes you should be able to.
C says
Hi, would it work if I use all Brown Swerve and no Bocha Sweet?
Carolyn says
It would re-crystallize quite a bit as it cools.
Lauren says
Made this today & it’s perfect! I’m trying it out on coworkers tomorrow & then also bringing it to Thanksgiving with the fam. I used the BochaSweet…or as I’m now calling it: keto gold bc it’s so pricy!! Lol. I was so nervous that I’d have to miss out on pecan pie during the holidays (1st holiday season as a T2D) but this pie is perfection. Thank you for the recipe.
Carolyn says
So happy you like it!
barbara erb says
I made this pie today can’t wait for tomorrow to eat it after thanksgiving dinner .It
looks amazing another winner recipe . Thanks so much
Shaista Usman says
Hi Keto
Please can you share the video of this recipe sugar free pecan pie. I couldn’t find instruction for making Crust. Thanks
Carolyn says
I don’t have a video of the pecan pie. I have a video for the crust, and the recipe is linked right in THIS recipe. Just click the link!
Nancy W says
OMG i made this pie today. It is incredible. I ordered some Bocha sweetner from Amazon. Glad I did. Thank you so much for this recipe.
Carolyn says
So happy to hear it!