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All Day I Dream About Food

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October 22, 2019

Keto Pecan Pie for Two

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

28.2Kshares

A mini sugar-free pecan pie that serves just two. It’s the ultimate keto dessert recipe for the holidays and so easy to make. 6 ingredients and 35 minutes start to finish!

Mini pecan pie in a fluted white ramekin with whipped cream on top.

Pecan pie has always ranked up there as one of my all time favorite desserts, and the holidays wouldn’t be complete without it. And while I have an absolutely fabulous full-size Keto Pecan Pie, I thought it would be fun to do an easy small batch version.

Because let’s face it, pecan pie is a big dessert that takes a fair bit of time and serves 10 to 12 people. If it’s just a small gathering, or if most of your family doesn’t enjoy a rich gooey pie filled with pecans, then it’s not always worth all the work.

Plus I adore that gooey, pecan-studded custard filling so much, I wanted an easier way to be able to whip it up any time the cravings strike. And somehow in the fall, they seem to strike fairly often.

Easy pecan pie for two in a white ramekin on a white plate, with two spoons.

Love this sugar-free pecan pie recipe? I’ve got more where that came from! Check out my Keto Pecan Pie Protein Bars for an easy energy snack. My Pecan Pie Cheesecake is also a fan favorite. And the low carb Pecan Pie Bundt Cake makes a stunning holiday dessert recipe.

How can pecan pie be keto friendly?

Excellent question, my dear reader. Excellent question indeed. Thankfully, pecans themselves are very low in carbohydrates, and in conventional pie, it’s the crust and the sugary filling that makes it so unhealthy.

This easy pecan pie recipe does away with the crust altogether, so the carb savings are huge there. Of course, my easy keto pie crust is pretty low carb as it is, but this mini dessert for two doesn’t need any crust at all.

Swapping out the sugar for low carb sweeteners is a trickier matter, since no keto sweetener behaves just like sugar. But I find that a combination of both Swerve Brown and some Bocha Sweet helps me achieve the perfect gooey center with minimal carb impact.

Tips for Easy Pecan Pie for Two

If you watch my video, you will see how simple this mini pecan pie is to make. But there are some tricks to getting that perfect gooey center so I want to give you all the best tips I can.

The mix of sweeteners is critical: Swerve Brown gives you that deeper caramel color and flavor, and the Bocha Sweet helps keep the filling from re-crystallizing as it cools. I know many people will ask about substitutes so I will try my best to answer that here and now.

What to do if you don’t have Swerve Brown: You can use any erythritol based sweetener plus 1/2 teaspoon molasses. Don’t freak out, that tiny bit of molasses has only 2.5 grams of carbs so it only adds 1.25g per serving.

What to do if you don’t have Bocha Sweet: There are several other sweeteners that will keep your filling soft and gooey. Both allulose and xylitol are good replacements here.

Keep the filling on low heat: All you really need to do here is melt the butter and whisk in the sweeteners until smooth. Then immediately remove from the heat. Because you are going to whisk in an egg and you don’t want it to curdle and cook with the heat.

Use chopped pecans: Because this pie for two is so small, chopped pecans create a more cohesive filling. But I always save a few pecan halves for decorating the top.

Don’t overbake! The outside edges of this little easy pecan pie bake and set quickly, and they puff up a lot. But you want the center to not be quite set when you take it out of the oven. It should even look a little liquid. Because this is in a ceramic dish, it continues to bake for a little while when it’s out of the oven.

A spoonful of mini keto pecan pie in front of the ramekin, on a grey concrete table.

Want to take this easy pecan pie over the top? Try adding a few sugar-free chocolate chips when it’s still warm, and some keto whipped cream. It’s pure heaven!

More delicious Keto Thanksgiving desserts:

  • Keto Pecan Pie Bars
  • Pumpkin Cream Pie
  • Keto Pumpkin Roll
  • Pumpkin Cake with Streusel Topping
  • Mini Pumpkin Cheesecakes
Close up shot of easy pecan pie for two with a spoonful taken out of it.
5 from 18 votes
Print
Easy Keto Pecan Pie
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A mini sugar-free pecan pie that serves just two. It's the ultimate keto dessert recipe for the holidays and so easy to make. 6 ingredients and 35 minutes start to finish!

Course: Dessert
Cuisine: American
Keyword: easy pecan pie, sugar free pecan pie
Servings: 2 servings
Calories: 319 kcal
Ingredients
  • 1/3 cup pecan halves, divided
  • 3 tbsp butter
  • 1 1/2 tbsp Swerve Brown
  • 1 1/2 tbsp Bocha Sweet
  • 1/4 tsp caramel extract or vanilla extract
  • 1 large egg
Instructions
  1. Preheat the oven to 325F.

  2. Set aside 6 to 8 pecan halves to top the pie, then use a sharp knife to chop the rest. Set aside while preparing the filling.

  3. In a medium saucepan over low heat, combine the butter and two sweeteners. Whisk until the butter is melted and the sweeteners are dissolved, about 3 minutes.

  4. Remove from heat and whisk in the egg, then stir in the chopped pecans. Pour the mixture into one 8-ounce ramekin or two 4-ounce ramekins. Place the reserved pecan halves decoratively on top.

  5. Place the ramekins on a cookie sheet and transfer to the oven. Bake 20 to 25 minutes, or until the sides are set but the center is still wobbly. Remove and let cool at least 15 minutes before serving.

  6. Top with lightly sweetened whipped cream or some keto ice cream. Share with your favorite person!

Recipe Video

Recipe Notes

Note: The baking time depends a lot on the depth of your ramekins. Deeper, narrower ramekins will take longer to bake, whereas shallow ones take less time. This is a recipe to keep your eyes on… start checking at 15 minutes and keep checking every few minutes after that. 

Nutrition Facts
Easy Keto Pecan Pie
Amount Per Serving (1 serving = 1/2 of recipe)
Calories 319 Calories from Fat 276
% Daily Value*
Fat 30.7g47%
Carbohydrates 2.8g1%
Fiber 1.7g7%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
28.2Kshares

Filed Under: Holiday Treats, Low Carb, Pies & Tarts Tagged With: pecans

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Michelle C says

    October 22, 2019 at 7:16 am

    Can monk fruit brown be used instead of the Swerve brown?

    Reply
    • Carolyn says

      October 22, 2019 at 7:52 am

      By “monk fruit brown” I am assuming you mean Lakanto. I want you to read the back label of your bag… you will see it is mostly erythritol with only a little monk fruit extract to make it sweeter. Thus, it is an erythritol based sweetener and can be used to replace the Swerve. However, it does not have nearly the dark color or flavour of Swerve.

      Reply
  2. Jo says

    October 22, 2019 at 7:55 am

    What can you substitute if you cannot use Bocha sweetener:

    Reply
    • Carolyn says

      October 22, 2019 at 9:14 am

      Please read the blog post, I answer this question specifically.

      Reply
  3. Lisa says

    October 22, 2019 at 9:06 am

    Thank you for providing a dessert for two. I always need to cut most recipes in half or quarters, since it is just me.

    Reply
    • Carolyn says

      October 22, 2019 at 9:14 am

      I have a bunch of mini desserts like this. 🙂 Just search “for two” or “mini”!

      Reply
  4. kare says

    October 22, 2019 at 11:28 am

    Love Yewwwwww! Making this tonight for the hubs and I. Perfect fall dessert.

    Reply
    • Carolyn says

      October 23, 2019 at 7:24 am

      Let me know what you think!

      Reply
  5. Marilyn says

    October 22, 2019 at 12:00 pm

    Thank you for the recipe for Pecan Pie Foe Two!
    What is Mocha Sweet? Where do you buy it?
    It isn’t mentioned in the written recipe to
    link to find said product.

    Reply
    • Carolyn says

      October 23, 2019 at 7:21 am

      Actually, it is linked in the recipe. Just click on that.

      Reply
      • Doreen says

        September 22, 2020 at 7:24 am

        Isn’t Milan asking about Bocha sweetener ??
        Because I could not find any mocha sweetener any where’ ,,
        Thanks doreen

        Reply
  6. Laura says

    October 22, 2019 at 4:05 pm

    Pecan pie is my favorite. Do you think a Pyrex (small 1 cup) size would work? It wouldn’t look as pretty, but in a small kitchen, I hate to buy more stuff! Thanks for this!

    Reply
    • Carolyn says

      October 23, 2019 at 7:21 am

      Good question. So it should work but a few things: One, I suspect it’s deeper than my ramekin so it may take longer to bake. But it’s also glass, so a different material, which will also change the baking time. Just keep a close eye on it. The sides will puff up and set but the very center should still be un-set when you take it out.

      Reply
      • Bonnie M Sykes says

        November 14, 2019 at 1:07 pm

        Please, what’s the size of your Ramekin? How many ounces? the biggest ones I have is 10 & 12 oz.

        Reply
    • DavetteB says

      October 28, 2019 at 10:49 am

      Try an 8×4 loaf pan
      HTH

      Reply
  7. Ann D says

    October 22, 2019 at 4:37 pm

    5 stars
    I made these, and they were delicious!!
    Could this be done as a full sized pie by increasing the recipe obviously, but would it cook properly in a standard glass pie pan?

    Reply
    • Carolyn says

      October 22, 2019 at 9:12 pm

      I am sure it could, I just don’t know how long it would need to bake. My full size pecan pie has a crust so that makes a difference.

      Reply
  8. Charlotte says

    October 22, 2019 at 10:04 pm

    When do you put the half pecans on? Before you bake it, or after??

    Reply
    • Carolyn says

      October 23, 2019 at 7:17 am

      Before.

      Reply
  9. Doni says

    October 23, 2019 at 3:44 pm

    5 stars
    This is going to happen tonight. For two? Who are we kidding here? I’m eating this whole thing myself….

    Reply
    • Carolyn says

      October 23, 2019 at 8:05 pm

      It’s a lot… hefty in calories and fat. Don’t give yourself a tummy ache! 😉

      Reply
  10. Ann says

    October 25, 2019 at 6:38 am

    5 stars
    I would rather say that this is pecan pie for one! Maybe I have a too good appetite, but this is an amazing cake :))) I foresaw that this would turn out to be an excellently tasty and fragrant cake, so I baked several at once. And so, as I expected, all three pies disappeared in one evening! This is a real treat for the sweet tooth. I will cook this pecan pie again and again … It is really qiute easy to cook as the recipe is clear and detailed. Thank you very much for the idea!

    Reply
    • Carolyn says

      October 25, 2019 at 7:57 am

      I am so glad you liked it! Isn’t it ridiculously easy? Try adding a few chocolate chips next time… pure heaven.

      Reply
      • Cecelia says

        July 14, 2020 at 5:29 pm

        Made this tonight and OMG!!!! Delish!!! Both myself and my husband thoroughly enjoyed it and it was so incredibly easy.

        Reply
  11. Linda says

    October 26, 2019 at 10:30 am

    Oh my sweet lord!! I just made this and it is beyond amazing. I already had the Bocha Sweet for your other pecan pie recipe that I haven’t had the time to make yet, so when I saw this recipe I whipped it up this morning. Super easy to make and takes very little time to prepare. This taste just like non-Keto pecan pie. Thank you so much for sharing this terrific recipe and looking forward to getting my copy of your latest book soon!! 🙂

    Reply
    • Carolyn says

      October 26, 2019 at 12:59 pm

      Yay, so glad you like it!

      Reply
  12. LaVena Cavanaugh says

    October 28, 2019 at 6:58 pm

    5 stars
    Loved it. Easy and delicious!

    Reply
  13. Margie says

    October 29, 2019 at 2:54 am

    Made 2 small ramekins.
    I used Lakanto Golden instead of Swerve Brown and Xylitol instead of Bocha Sweet.
    Unfortunately, after the first bite, we all thought it tasted eggy 🙁
    Would much appreciate any suggestions to achieve more of the silky texture and a less eggy taste?
    Thanks!
    (Love your recipes! This is the first one that we didn’t like as much 😕)

    Reply
    • Carolyn says

      October 29, 2019 at 6:29 am

      Use the same sweeteners I do and make sure not to cook it too much.

      Reply
  14. Jennifer says

    October 29, 2019 at 11:25 am

    5 stars
    Oh my goodness, I love this recipe & I love that it’s made just for two! Sometimes you just don’t want to go all out and bake a whole pie!

    Reply
  15. Katie says

    October 29, 2019 at 11:33 am

    5 stars
    Mini desserts are just the best and this pecan pie is no exception! My husband and I absolutely loved it! Thank you for the recipe!

    Reply
  16. Katie says

    October 29, 2019 at 11:50 am

    5 stars
    Pecan pie is my all time favorite pie for thanksgiving! I love that you’ve made a guilt free version. Thanks for sharing!

    Reply
  17. Laura Reese says

    October 29, 2019 at 11:54 am

    5 stars
    Wow this recipe is so quick and easy! I can’t believe it’s keto friendly. I love the smaller serving option! Delish

    Reply
  18. Melissa says

    October 29, 2019 at 12:22 pm

    5 stars
    Oh my this was heavenly! I really love all your keto friendly recipes!

    Reply
  19. Jenni says

    October 30, 2019 at 9:05 am

    Can you freeze the finished product? I’m the one in my house that appreciates pecan pie! I’d love to make two small “pies”..eat one/freeze one if it doesn’t change the consistency.

    Reply
    • Carolyn says

      October 30, 2019 at 5:33 pm

      I think it would change the consistency. They are so easy to make, though, you don’t need to freeze.

      Reply
      • Jenni says

        October 30, 2019 at 8:09 pm

        Thank you!

        Reply
  20. Erica B says

    November 2, 2019 at 12:19 am

    Thank you Carolyn, this was tasty and very easy to make! My husband and I liked it. Next time, I’ll let the butter and sweetener mixture cool for 5 minutes or so, because my egg began to cook when I whisked it in just a minute after removing the pot from the stove. I strained the mixture into my baking dish and the texture of the finished product was just fine. Pretty sure I’ll make it again! (By the way, the directions don’t mention when to add the extract.)

    Reply
  21. Sharon says

    November 2, 2019 at 3:36 pm

    OMG, this was great. Just the perfect size for a treat, although I could have eaten the whole thing by myself, at one sitting 😆😃😅. Thank you once more for a delicious treat.

    Reply
  22. Melissa S says

    November 3, 2019 at 10:12 pm

    5 stars
    I think I may have baked mine too long, but it was delicious none-the-less! I’ll definitely be trying the recipe with the crust as well! But this was the perfect size since I’m the only one eating keto desserts around here… Lucky me!

    Reply
  23. Shelley kozak says

    November 4, 2019 at 4:29 pm

    Is there another sweetener that can be used In place of the Bocha sweet??

    Reply
    • Carolyn says

      November 4, 2019 at 9:07 pm

      Please read the full blog post as I answer this question.

      Reply
  24. Rosalinda Hernandez says

    November 8, 2019 at 9:44 am

    THANK YOU, thank you… Because of this pie I was finally able to convince my husband (and kids) to go on this Keto adventure with me. I have Juvenile Rheumatoid Arthritis and my doctor suggested I try this way of eating to help with the aches and pain (had it since I was a pre teen). After a few days I started to notice that I was able to get out of bed quicker. My husband loves to cook and he prepares our meals everyday. I have been trying to get him to join me (I’m not much of a cook compared to him) for months. He tried a few things but wasn’t impressed . I made this as soon as I saw it. Had to make two because of the recipe 😉 When it was cooling down he and the kids kept asking what the wonderful smell was. Now they are team Keto,lol… So thank you again. They are excited to try more of your treats.

    Reply
    • Carolyn says

      November 8, 2019 at 10:54 am

      Wow, that is amazing, I am so glad my recipe was the deciding factor. And I am so very happy you are finding some success dealing with your RA with keto. I hope it only gets better from here!

      Reply
  25. Deanna Melton says

    November 10, 2019 at 11:57 am

    Just made these……used the Swerve brown and monkfuit (Lakanto) powdered. I used a drop of maple extract and a nut butter extract instead, I didn’t have any caramel. Anywho, they turned out great!! Thank you so much for the recipe!

    Reply
  26. Judy says

    November 11, 2019 at 3:16 pm

    THANK YOU so much for this recipe, and for saying I could use allulose for gooeyness! i have that, and wasnt excited about buying a 5th sweetener! I saw your recipe on High Falutin Low Carb video. This is great because we can taste test.

    Glad you have some mini versons on your site!!!

    I had a big separation problem with the Wholesome Yum pie, and she didnt know why. O’m going to try youra,

    Glad to finally see what you look like, after just starting to use your recipesknowing it is better

    Reply
    • Carolyn says

      November 11, 2019 at 4:52 pm

      Thanks Judy. This is a mini one… are you looking for the full size one? It’s here and you can use allulose in that one too. https://alldayidreamaboutfood.com/best-low-carb-maple-pecan-pie/

      Reply
      • Baker Judy says

        November 11, 2019 at 8:16 pm

        5 stars
        Hi Carolyn, I did this size for portion control and to taste test! Wow! We loved it!! You should have seen my hubby’s face.

        I had allulose left over from making keto ice cream last summer, and I am so glad to know it will work in these 2 recipes.

        Looking forward to making it for Thanksgiving. A few of the people don’t eat dairy, but I don’t think margarine would do it justice. Or would it?

        XOXOXOXO

        Reply
        • Carolyn says

          November 12, 2019 at 8:17 am

          No, margarine would not work here (and it’s awful for you anyway!). You could try ghee which is clarified butter and many dairy-free people still eat it but I would ask them first.

          Reply
          • Judy says

            November 12, 2019 at 10:20 pm

            Thanks, Carolyn, but I don’t think the ghee would work for dairy free. They can eat something else!!!

            I made the recipe again, testing out the Maple extract I have instead of vanilla extract. Much better.

            I’m sure your caramel extract is “the bomb,” but I have so many extracts already and 8 different sweeteners!

            Thank you so much for your reply. I’m glad to find another baker. I’m looking forward to your recipes!!!

  27. Bonnie M Sykes says

    November 14, 2019 at 1:19 pm

    Never mind about ramekin size see it in the recipe sorry

    Reply
  28. Tammy Kaylor says

    November 15, 2019 at 3:26 pm

    Carolyn, can I use JUST Bochasweet in place of the Swerve Brown (using the molasses sub as suggested)? I am trying to experiment with moving away from Swerve as it does appear to have a mild laxative effect on me which I do not like. I would love your thoughts.

    Reply
    • Carolyn says

      November 15, 2019 at 3:39 pm

      I think so. I haven’t ever tried it this way.

      Reply
  29. Odessa says

    November 16, 2019 at 10:42 am

    Thanks for the recipe. It looks wonderful. The recipe states use an 8 oz ramekin (or 2- 4 oz) but the ones I see online seem to be deeper than the one you have. Please provide the depth and diameter. Thanks so much.

    Reply
    • Carolyn says

      November 16, 2019 at 1:35 pm

      The depth doesn’t matter if the capacity is sufficient. These are what I use: https://amzn.to/33TyAld

      Reply
      • Odessa says

        November 16, 2019 at 1:43 pm

        Thank you.

        Reply
  30. Brenda says

    November 27, 2019 at 8:12 pm

    Just wondering…I found Bocha Sweet online, but one just said Bocha Sweet and but there was also “powdered” Bocha Sweet…is there a difference? Don’t want to order the wrong one. Thanks!

    Reply
    • Carolyn says

      November 27, 2019 at 9:48 pm

      Either will work but the granulated is better (not powdered)

      Reply
  31. Liz says

    November 28, 2019 at 12:11 am

    Perfect timing! Got BochaSweet In today and have ordered 6 inch pie plates. Am planning on mini Pecan Pies for Christmas for a few Friends.

    Reply
    • Carolyn says

      November 28, 2019 at 9:18 am

      Enjoy!

      Reply
  32. Carole Corey says

    December 12, 2019 at 3:17 pm

    I have been baking this Easy Keto Pecan Pie at 325 deg. for 25 minutes + 5 + 5 + 5 * 10 (50 minutes so far and it is done around top outside edge but underneath and center is fully liquid like very thin pancake syrup. Is there supposed to be flour or a thickening in ingredients? ? I finally removed the cookie sheet and it looks done after 1 hour.

    Reply
    • Carolyn says

      December 12, 2019 at 5:47 pm

      Well something went wrong on your end because as you can see from the comments, this one works out well for the vast majority. I honestly can’t say unless you tell me all the ingredients you used…

      Reply
  33. Terry S says

    December 26, 2019 at 7:22 am

    Adding the caramel extract after adding the egg should be in the written instructions.

    Reply
  34. Marcia Burrows says

    March 8, 2020 at 11:39 am

    I want to make this for the two of us, but I’d really like to include a crust. Can you give me any advice? 1/3 your crust recipe? Size of dish?

    Reply
    • Carolyn says

      March 8, 2020 at 3:26 pm

      I’m sorry, I haven’t tried anything like that so you will need to experiment.

      Reply
      • Marcia Burrows says

        March 8, 2020 at 4:41 pm

        OK. I’ll let you know how it goes. Thanks anyway.

        Reply
        • Marcia Burrows says

          March 14, 2020 at 3:29 pm

          5 stars
          Made it as you described with no crust to celebrate pi day. So delicious! Turned out perfectly. We didn’t miss the crust. A happy pi day for us 😉 Thanks so much for all the care you take perfecting these recipes.

          Reply
  35. Julie says

    April 4, 2020 at 6:19 pm

    5 stars
    Made this tonight in 2 small ramakin’s. I didn’t have caramel extract so I used 1/8 tsp maple and 1/8 tsp vanilla. Over cooked it, was lazy and just poured HWC over it…didn’t change the fact that it was Absolutely DELICIOUS! Love your blog and video’s. Thanks!

    Reply
    • Tracy says

      September 4, 2020 at 8:10 am

      How long do you cook when you use 2 small ramakins?

      Reply
      • Carolyn says

        September 5, 2020 at 11:38 am

        Not sure, I would keep a close eye on them.

        Reply
  36. Candace Spaid says

    June 15, 2020 at 2:34 pm

    Might want to add a step to the procedures for adding in the extract. I love the magic bars. I’m sure I’ll love this.

    Reply
  37. Estelle says

    June 16, 2020 at 8:48 am

    5 stars
    Very easy, quick and super yummy gooeyness made with xylitol, erythritol and molasses. It was delicious warm on its own. Perfect portion control too…

    Reply
  38. Nonya says

    July 1, 2020 at 8:25 am

    By chance will Allulose liquid work in place of Bocha Sweet. I have Xylitol, but I also have Allulose liquid that I’ve never used and just wondered if it would work here. Thank you in advance. Your recipes are wonderful!

    Reply
    • Carolyn says

      July 1, 2020 at 2:59 pm

      I haven’t ever used it so I can’t say for sure. Sorry!

      Reply
  39. Yvette Cross says

    August 21, 2020 at 7:03 am

    Can I use LaKanto Monkfruit in place of the Bocha Sweet?

    Reply
    • Carolyn says

      August 21, 2020 at 7:19 am

      No, because it’s mostly erythritol, like Swerve, and your filling will re-crystallize. See the blog post for appropriate BochaSweet subs.

      Reply
  40. Dee says

    August 23, 2020 at 6:54 pm

    Thank you for the recipe I’m making it right now, however I didn’t see in the written instructions went to add the caramel extract. I went to your video and it was indicated there.
    I was craving something sweet and I’m just starting this low-carb life and found your site. Thank you again.

    Reply
  41. Saritha says

    September 26, 2020 at 5:05 pm

    It’s a great recipe, simple and quick but not very helpful for first timers I’m afraid. It says, ‘remove from heat and add egg’.. even on medium heat, the sugar mixture is going to be too hot for even room temp eggs. People who have worked with custard recipes or eggs in hot mixtures, wouldn’t know that they cannot add eggs as soon it’s off the heat.

    Reply
    • Carolyn says

      September 27, 2020 at 7:40 am

      You do remove from heat and add the egg right away… It’s not that hot because you combine the butter and sweeteners over LOW heat, not medium. If you did medium, then that’s a problem.

      Reply
  42. Rachael Beckstead says

    October 25, 2020 at 3:33 pm

    5 stars
    I just made this and my mind is blown! It’s so delicious that nobody would ever know that it’s keto! Pecan pie is the one thing that I really need on Thanksgiving. Now I have my recipe! Am I able to double or even triple the recipe for a regular pie size? Thank you for helping me stick to this way of eating even on special occasions!

    Reply
  43. Chelsea Santos says

    November 13, 2020 at 11:48 am

    5 stars
    This was really frigging good! Since I am currently living alone for the time being, I love that it’s a serving for 2! It was super easy to make, and wow, what delicious flavors it offers. I topped it with CarbSmart Vanilla ice cream, so yummy. Will definitely be making this again soon!

    Reply
    • Carolyn says

      November 13, 2020 at 5:15 pm

      Glad you liked it!

      Reply
  44. Sharon says

    November 17, 2020 at 9:53 am

    5 stars
    This was quite tasty! I used maple flavoring instead of vanilla, and I didn’t have any caramel. Thank you for sharing. I can now have pecan pie for dessert on Thanksgiving!

    Reply
  45. Julie says

    December 26, 2020 at 3:28 pm

    5 stars
    Delicious, I used swerve and add some nutmeg and allspice. Served it with hwavy cream. Thank you!

    Reply
  46. Gina says

    January 17, 2021 at 2:36 pm

    I didnt go with my instincts and followed directions by adding egg into carmel mixture without tempering nor waiting for the Carmel to cool. Needless to say I ended up with carmelized scrambled eggs. Will try again .

    Reply
    • Carolyn says

      January 17, 2021 at 7:48 pm

      Your caramel shouldn’t have to cool, if you simply melted it over low heat, and whisked it together. So sounds like your heat was much too high. If it’s hot… yeah, it’s too hot.

      Reply

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