Low carb biscotti meets pecan pie…a match made in heaven. This is the perfect keto grain-free treat with your morning coffee.
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.
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.
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
Elaine says
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!
Gayla Jensen says
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.
Carolyn says
There’s a big link that says click here for the recipe on Swerve Sweetener.
Keegan says
Can you use yacon syrup innplace of Molasses?
Carolyn says
Sure!
Arden says
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.
Carolyn says
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.
Laura says
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!!
Carolyn says
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/
Sara Marie says
DO you think I could substitute SF Pancake Syrup for the molasses?
Carolyn says
Sure, but I don’t think it will give you the same flavor.
Tamia says
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.
Carolyn says
Big link under the last photo.
Judith Cahow says
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.
Judith Cahow says
Oh dear…I hate Auto correct! Pie making.. Not pee making. Hahaha
Carolyn says
LOL…oops!
maria says
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.
Carolyn says
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.
Barbara B says
Hello, what would you sub for maple syrup?
Carolyn says
There is no maple syrup in this recipe. I am not sure what you mean?
Irene says
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.
Carolyn says
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!
Sharon Driver says
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.
Jen R says
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! 🙂
Carolyn says
Glad you liked them!
Janet says
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!
Carolyn says
Back in the day when I could eat cane syrup… 🙂
Kate says
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 !
Robin R. says
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!
Jodi says
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?
Carolyn says
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.
Michele says
Would these be ok as a THM S?
Carolyn says
Yes, they would.
Kristin says
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!
Carolyn says
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.
Kristin says
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!
Katrina Weir says
Read the nutritional disclaimer! Geez!