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All Day I Dream About Food

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October 18, 2016

Pecan Pie Biscotti

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

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Low carb biscotti meets pecan pie…a match made in heaven. This is the perfect keto grain-free treat with your morning coffee.

Low Carb Grain-Free Pecan Pie Biscotti

Inside this northern-born gal lives a southerner in disguise. Well, besides the fact that I don’t really like the heat and humidity. And I love the change of seasons and would miss them terribly if I lived in the South. Oh, and I have a Canadian accent and love hockey and skiing and all sorts of snowbound sports you can’t do in places like Georgia. So what makes me a latent southerner? I just can’t seem to get enough pecans! I love all sorts of southern foods, from real southern BBQ to red velvet to anything Cajun flavoured. And fried chicken…who doesn’t love fried chicken? But I honestly do not think there is anyone in the world who loves pecan pie as much as I do. No, no you don’t. You really do NOT love it as much as I do. It’s simply not possible.

Low Carb Pecan Pie Biscotti. LCHF Keto THM Banting recipe

When I was a kid, pecan pie was my go-to dessert. Well, one of them anyway, as it had to compete with two Canadian classics, butter tarts and Nanaimo bars. But really, if pecan pie was on the menu at a restaurant, I would eat only half my dinner and save room for a big piece. At Thanksgiving (Canadian Thanksgiving, mind you), pecan pie HAD to grace the dessert table. I was a willful child and my parents knew better than to cross me on that issue.

Dip this delicious low carb pecan pie biscotti in your coffee. A great Keto treat!

While I can no longer have the sugary, corn syrup laden original, I am sure doing my best to get low carb pecan pie into my diet. I already have three pecan pie-based recipes. Why not add one more? One that goes deliciously with your coffee in the morning. Pecan pie for breakfast? Yes please!

Please see my Low Carb Pecan Pie Biscotti on Swerve Sweetener.

And check out my blog post on Swerve here! 

Makes 14. Each biscotti has 2.36g NET CARBS.

Food energy: 157kcal
Total fat: 14.54g
Calories from fat: 130
Carbohydrate: 4.18g
Total dietary fiber: 1.82g

Erythritol: 7.5g
Protein: 3.18g

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Filed Under: Cookies, Gluten Free, Low Carb Tagged With: almond flour, caramel, 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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    Recipe Rating




  1. Kristin says

    October 18, 2016 at 10:36 am

    Looking at the carb counts on your site and the Swerve site, they are decidedly different! Please clear this up for me. I want to make these ASAP!

    Reply
    • Carolyn says

      October 18, 2016 at 10:50 am

      I honestly can’t speak to how they run their numbers. Their original carb count includes the carbs from erythritol, which I do not count since they don’t affect my blood sugar. Mine are run on MacGourmet, which pulls from the USDA database, so I am pretty confident of them. Their NET CARBS are a little higher than mine but not too much.

      Reply
      • Kristin says

        October 19, 2016 at 3:04 pm

        Thanks, Carolyn! I am looking forward to making these and sharing them with friends next week when we head up to Whistler for a few days. Your recipes are always my favorite!

        Reply
    • Katrina Weir says

      December 19, 2017 at 11:07 pm

      Read the nutritional disclaimer! Geez!

      Reply
  2. Michele says

    October 18, 2016 at 11:23 am

    Would these be ok as a THM S?

    Reply
    • Carolyn says

      October 18, 2016 at 1:18 pm

      Yes, they would.

      Reply
  3. Jodi says

    October 18, 2016 at 12:51 pm

    The nutrition on the link to the recipe says 14 servings at 10 carbs each less 2 fiber which would be 8 total. You say 2.36 net carbs. Which is correct please?

    Reply
    • Carolyn says

      October 18, 2016 at 1:17 pm

      Look at the bottom of their post for the NET CARBS, which subtracts the erythritol, as I do. It’s a lot closer to my numbers.

      Reply
  4. Robin R. says

    October 18, 2016 at 5:57 pm

    Hi Carlyn!
    I bet I could rival you on how much we love pecan pie! The rich gooey-ness…oh my! The sweeter the better! Thanks for this recipe. I’m printing out immediately and baking!

    Reply
  5. Kate says

    October 19, 2016 at 9:00 am

    Another great recipe, Carolyn ! This will be excellent !

    I’m a pecan pie lover, too. My mom made a killer pecan pie and other assorted pecan sweets when I was a kid, back in the late 1950’s-1960’s. I made your LC Maple version slightly tweaked, for Thanksgiving two years ago, and it’s “required” on the menu by my family, ever since.

    Brava !

    Reply
  6. Janet says

    October 19, 2016 at 11:46 am

    These sound yummy and right up my alley! Pecan pie has always been a favorite.
    Funny story, I did a paper and lab work on Pecan Pie when I was in college! : )
    I tested a recipe with all the different syrups available at the time, light corn, dark corn, maple, molasses, sorhgum, cane syrup and honey. The tasting group (the rest of the students) picked the cane syrup as best, it is my favorite too!

    Reply
    • Carolyn says

      October 19, 2016 at 6:34 pm

      Back in the day when I could eat cane syrup… 🙂

      Reply
  7. Jen R says

    October 20, 2016 at 9:45 am

    These taste awesome. I skipped the glaze because I wanted to take them on a trip with me (and I often get the cooling erythritol effect from glaze-type things). Thanks for the recipe! 🙂

    Reply
    • Carolyn says

      October 20, 2016 at 11:47 am

      Glad you liked them!

      Reply
  8. Irene says

    October 23, 2016 at 2:32 pm

    I just finished making these biscotti and throwing them away in the trash. Very disappointed in the final results. They didn’t stay together as a biscotti and I followed the recipe exactly even down to leaving them in the oven to cool. They burned and by the time I recognized the odor coming from my kitchen it was too late to save them for a final taste.
    I wish I could say that this was a keeper. If anyone can suggest a reason or reasons why they were such a failure please write.

    Reply
    • Carolyn says

      October 23, 2016 at 2:47 pm

      Many possibilities. 1. you used almond meal instead of almond flour. 2. your oven runs too hot. 3. You used a different sweetener. There is no way for me to tell unless I was in your kitchen!

      Reply
    • Sharon Driver says

      November 14, 2019 at 5:36 pm

      One thing I noticed, the method doesn’t say -turn off oven AND OPEN the DOOR. My first attempt burned too.(I still ate them…)!But I had to make another batch, let them cool longer before slicing and then I left the oven door open to cool & dry out. They turned out much better.

      Reply
  9. Barbara B says

    October 30, 2016 at 2:35 pm

    Hello, what would you sub for maple syrup?

    Reply
    • Carolyn says

      October 30, 2016 at 4:08 pm

      There is no maple syrup in this recipe. I am not sure what you mean?

      Reply
  10. maria says

    November 1, 2016 at 4:40 pm

    Can I use THM baking blend instead of almond flour? Any adaptations I need to make if i do so?

    I love your biscotti recipes.

    Reply
    • Carolyn says

      November 1, 2016 at 7:17 pm

      I’ve honestly never tried it in biscotti. I think if you do, you will need more melted butter. The baking blend can be super dry.

      Reply
  11. Judith Cahow says

    October 3, 2017 at 9:51 am

    Oooo I only made one pecan pie ever, for a friend who had the same love for it as you. It was only ever one because as I poured the 2 cups of sugar into that recipe I was almost gagging. I am not addicted to sugar and this was in spring 1986. Before all the hoopla on sugar. I love pecans! I love pie and I’m great at pee making… Decorative crusts etc. I love biscotti (twice baked) so this looks like a good recipe.. Will be trying it. Thanks dear.

    Reply
    • Judith Cahow says

      October 3, 2017 at 9:53 am

      Oh dear…I hate Auto correct! Pie making.. Not pee making. Hahaha

      Reply
      • Carolyn says

        October 3, 2017 at 10:31 am

        LOL…oops!

        Reply
  12. Tamia says

    November 19, 2017 at 8:04 am

    I promise I’m not trying to be negative. Having said that, I can’t find the recipe anywhere. Just a lot of talk about the recipe. Help please.

    Reply
    • Carolyn says

      November 19, 2017 at 8:59 am

      Big link under the last photo.

      Reply
  13. Sara Marie says

    December 9, 2017 at 1:00 am

    DO you think I could substitute SF Pancake Syrup for the molasses?

    Reply
    • Carolyn says

      December 9, 2017 at 9:09 am

      Sure, but I don’t think it will give you the same flavor.

      Reply
  14. Laura says

    February 14, 2018 at 2:21 pm

    Hi, I am new to keto woe, but also have a horrendous sweet tooth, lol. Have you ever had pecan pie muffins recipe from Gooseberry Patch? Id love for you to recreate that one for us!! You will die, I promise! tfs all the goodness!!

    Reply
    • Carolyn says

      February 14, 2018 at 2:37 pm

      Laura, sweetie, you must be new. Because I already have a quite famous keto pecan pie muffin recipe! 😉 https://alldayidreamaboutfood.com/chocolate-pecan-pie-muffins-low-carb-and-gluten-free/

      Reply
  15. Arden says

    August 21, 2018 at 7:31 am

    Hi Carolyn,
    Could I substitute Sukrin Fiber Syrup Gold for the molasses? It would lessen the carbs considerably.
    Thanks for all of your great recipes.

    Reply
    • Carolyn says

      August 21, 2018 at 8:08 am

      You can, but let me point out that it wouldn’t really lessen the carbs. 1 teaspoon of molasses has 6g of carbs. Spread over 14 servings, that’s less than half a gram of carbs. Whereas the fiber syrups actually raise blood sugar and should be used VERY sparingly.

      Reply
  16. Keegan says

    November 27, 2018 at 8:43 am

    Can you use yacon syrup innplace of Molasses?

    Reply
    • Carolyn says

      November 27, 2018 at 9:19 am

      Sure!

      Reply
  17. Gayla Jensen says

    November 29, 2018 at 5:54 pm

    Why can I not see the recipe? What am I missing. The beautiful pictures, the nutritional values are all there, but where is the recipe? Please I want this recipe. Thank you.

    Reply
    • Carolyn says

      November 29, 2018 at 6:50 pm

      There’s a big link that says click here for the recipe on Swerve Sweetener.

      Reply
  18. Elaine says

    February 17, 2019 at 7:51 pm

    Another winner!! You are my first go-to when I get ready to cook and bake! I was hesitant on these because I really don’t like molasses…..but I made them just like the recipe, and they are delicious!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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