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A low carb keto pecan pie will make your holiday table complete! This one is so much like the real thing that no one will know the difference. I’ve been working for weeks to make this the best sugar-free pecan pie recipe, and I hope you’ll find a spot for it in your holiday celebrations – or anytime you want a special treat.
How to Make Sugar-Free Pecan Pie
Most pecan pie recipes use corn syrup and a sugar-y crust made with wheat. So, how to make sugar-free pecan pie without these?
Let’s start with the filling. Instead of corn syrup, we’re going to use a variation of sugar-free caramel sauce. Adding vanilla and maple extract makes this low carb pecan pie just like the real thing. And, that caramel sauce solidifies to a decadent filling when refrigerated.
What about the sugar-free pecan pie crust? There are several options.
Sugar-Free Pecan Pie Crust Options
On the recipe card below, we use almond flour pie crust. It’s easy to make and has only 5 ingredients.
If you prefer, you can use coconut flour pie crust instead. This could be an option for someone who has an almond allergy, but tolerates pecans just fine. Of course you’d need to use pecans for pecan pie. 😉
You can also make a sugar-free pecan crust if you’d like. This is easiest to do by modifying the almond flour pie crust recipe.
To make low carb pecan pie crust using pecans, grind the pecans to a fine meal in a coffee grinder or food processor. Replace some of the almond flour in the recipe with the pecan meal instead, and otherwise follow the recipe as-is.
You could try replacing all of the almond flour with pecan meal, but I’d recommend a blend because it will stay together better, since almond flour has a finer consistency.
Tips for Making Keto Pecan Pie
To avoid any issues making your pie, here are a few tips to keep in mind:
Don’t overheat the sugar-free pecan pie filling.
If the caramel sauce gets too hot, it may curdle or split. Sometimes you can bring it back together in a blender, but not always. It’s best to avoid the issue altogether by keeping heat very low.
On the other hand, make sure the caramel is dark enough. Here is what it looks like when done – notice the thickness:
Let the caramel sauce cool before adding the egg.
If you add the egg when the caramel sauce is very hot, it will scramble the egg.
Don’t let the sauce cool completely either, because it will start to solidify.
Instead, let it cool so that it’s warm, but no longer hot.
Alternatively, you can very slowly pour the sauce into a bowl with the egg while whisking constantly, which means tempering the egg.
Bake until dark brown.
Pecan pie should be baked for a while, until dark brown. Here is what it looks like before baking:
And after baking:
Use the right method for cutting your keto friendly pecan pie.
Make sure the pie is completely cool and firm after chilling in the fridge. Then, you can either cut it when cold or place it at room temperature again to soften a bit. Try the second option if you see any crumbling when trying to cut it.
The most important things to do when cutting the low carb pecan pie are to use the right type of knife and motion. A large chef’s knife works best, and use a slow, straight-down motion, starting at the tip and then moving the whole knife down.
Do not use a bread knife or a see-saw motion, because this might make the pie prone to crumbling.
Can You Make Low Carb Pecan Pie Ahead?
Yes! In fact, keto pecan pie is best made ahead in general, since it needs to chill to firm up.
There are several parts that you can make ahead:
Make the sugar-free pecan pie crust ahead.
You can keep it on the counter for a day, or store it in the fridge for a few days before using it for your keto pecan pie.
Make the low carb pecan pie filling ahead.
This is steps 3 to 5 on the recipe card. After making the filling, you can store it in the fridge in a glass container.
When you are ready to use it, reheat it on the stove over very low heat to make it pourable again.
Be very careful not to overheat, because the filling can separate and clump if it gets to hot. If this happens, sometimes you can bring it back together in a blender.
Make the entire keto pecan pie recipe ahead.
This is the best option! Low carb pecan pie stores quite well, and you need to chill it anyway, so it’s perfect for making ahead.
Besides, doing the whole thing at once avoids any risk with the filling separating during reheating.
You can store prepared pecan pie in the fridge for up to a week.
Can You Freeze Sugar-Free Pecan Pie?
Yes, you can! Wrap it in plastic wrap or foil to prevent freezer burn. Thaw in the fridge at least overnight.
Tools To Make Keto Pecan Pie:
Click the links below to see the items used to make this recipe.
- 9-inch Pie Pan – Of course you need a pie pan for your keto friendly pecan pie! Listed baking times are based on this one, and may vary with a different type of pan.
- Measuring cups and spoons – For precise measurements and easy cleaning. These come in fun colors!
- Chef’s knife – To cut your low carb pecan pie the right way – see tip about that above. A good chef’s knife is one of my top 10 must-have chicken tools.
- Large saute pan – This one is hard anodized without any risk of sticking, but also won’t scratch and is PTFE/PFOA-free.
- Non-stick pie crust shield – Avoids burning the crust without having to fuss with foil. You can also try a silicone shield like this.
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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The BEST Keto Sugar-Free Pecan Pie Recipe
This keto pecan pie recipe is the only one you'll ever need for the best sugar-free pecan pie ever! Easy to make and just like the real thing.
Recipe Video
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Meet Besti Monk Fruit Allulose Blend, the keto sweetener that tastes, bakes, dissolves, and browns just like sugar, with NO aftertaste and 0 net carbs.
GET BESTIInstructions
Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
Remove the sauce from heat. Stir in the vanilla and maple extracts.
Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the 20 minutes is close to up.
Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
Cover the edges of the pie crust with foil, leaving the center open.
Bake for about 40 to 50 minutes, until the top is dark brown and the filling is set, except some bubbles on the top.
Cool completely, then chill for at least an hour before slicing.
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Recipe Notes
Serving size: 1 slice, or 1/12 of entire pie
Video Showing How To Make Keto Pecan Pie:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Pecan Pie!
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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207 Comments
Kimberly Smith
Loved this recipe, but a whole teaspoon of salt in the filling made it too salty for me. Maybe cut it down to one half teaspoon.
Georgia
Hi, unfortunately where I live we don’t have a lot of keto baking options and I have been unable to find a monk fruit/allulose blend or maple extract. For the sweetener,I have found a monk fruit / erythritol blend and allulose on it’s own. Should I use a mixture of the different sweeteners or stick with one? And is the recipe ok without the maple extract or should I use some sugar free maple syrup in the recipe? Looks delicious!
Wholesome Yum M
Hi Georgia, You can use either sweetener. Allulose will give you a gooey pie filling, while the monk fruit erythritol blend will give you a more ‘set’ pie filling. You will need more sweetener if you decide to use the pure allulose. Increase the amount of allulose to 1 cup + 2 tablespoons to get the same level of sweetness in your pie. As for the maple extract, I think it adds a lot of depth of flavor to the pie, but many other readers have written about making it without the extract and it’s still delicious. Hope you enjoy it!
Rocky
Mmmmmm made this last night and just tried it. I didn’t have maple extract but I added a drop of blackstrap molasses and some stevia packets to the monk fruit/erythritol blend. I was surprised the flavour came out with a hint of maple in it despite have no maple in it. I guess that’s the molasses.
I find mixing sugar substitutes gives a closer flavour to sugar than just using a single sweetener — sugar is like a symphony of sweet so adding more instruments to the orchestra makes sense to me!
Giselle Sanders
Excellent recipe. I made it for New Years Eve and everyone thought it was just like the real thing. I browned the almond flour in the oven before making the pie crust and so didn’t bake the crust. I mixed all the ingredients in a bowl rather than a food processor and pressed it into the pie tin. I had some difficulty making the caramel sauce initially. On an electric stove I started off using number 3 and then 4 for a medium-low heat. However, although the butter and xylitol browned, getting very dark, it never bubbled. When I tried turning the heat up to 5 it all separated. Worried about wasting the cream if I added it to try to rescue the sauce in a blender, I ditched it and had another go. For the second attempt I started on heat number 5 and used granulated xylitol, since I didn’t have enough left already powdered. Since I was heating the mixture I wasn’t concerned about it being gritty, and it wasn’t. This time the butter and xylitol browned in about 7 minutes and began to bubble. On adding the cream it bubbled vigorously and everything worked as it was supposed to. I reduced the amount of pecans in the recipe to 1.5 cups. As mentioned above, the end result was excellent and I will be making it again. Now that I know how to make the caramel sauce and that number 5 is the magic number for the heat on my stove, I would rate it as an easy recipe. I served it at room temperature.
Terry
Incredible. I used a ready-to-use pecan pie crust made by Diamond. This crust has 8 net carbs per 1/8 pie slice. Not sure how that compares to the almond flour crust called for in the recipe. OMG! It was SOOO good! I refrigerated it as instructed to firm up, and after letting it come to room temperature, it sliced very nicely. But unless you warm up your slice again in the microwave, it isn’t gooey. But if you warm it up, it is wonderfully gooey, retains its shape, and is every bit as good as, if not better, than regular pecan pie. Kudos to the recipe developer!
CynthiainPittsburgTX
This is the perfect Pecan Pie. My husband and I like it even better than regular Pecan Pie recipes made with syrup. The crust was crunchy and delicious, as well. I will definitely make this recipe again. This was our only desert for Christmas and we’re grateful for it. Thanks, Maya
JudytheBaker
Hi Maya,
A+ pie!!!
I went to this page to looks for tips. I have the Besti Allulose and Monkfruit, but not the powdered kind. I was wondering if people had tried powdering it.
I decided that powdered and granular are the same weight in grams. I used my bulletblender in small batches.
What’s funny is I found my post from Nov 6, 2019. Where the caramel separated! One of answers said her pie came back together when cold. Ours did get a bit better. I think that using a sauce pan was the problem.
So I was really careful this year. I used a big skillet on low heat; you must have updated the recipe. Much better this year.
I started using allulose awhile back, and it does give a much more gooey texture. So cutting the pie into 12 pieces? No way!!! 🙂
I’m having stomach upsets from Erythritol. So glad you have these new allulose products and updated recipes. I imagine that you must have a stellar team, because your recipes are dependable and easy.
Happy Thanksgiving to you and your family.
Judy
Simi Valley, CA
Kennya marzano
I have made the recipe twice and I love love love the flavor. But my consistency has been off twice. It just thick and grainy. I only have monkfruit (not allulose). Is that to be expected when I make it with this sugar or am I doing something wrong? Like I said the flavor is phenomenal but I just can’t get the consistency.. I followed the recipe to a T.
Thank you!!
Maya | Wholesome Yum
Hi Kennya, Yes, your issue is the sweetener. What you are calling monk fruit is likely a blend with erythritol (check the ingredients on the back). Get powdered monk fruit allulose blend here to get that smooth, slightly gooey consistency.
Gennifer Keiser
I used Whole Earth allulose baking blend with allulose, erythritol, xanthan gum, Stevia extract, and monk fruit extract. It worked really well and looks beautiful, but it’s too salty. I used salted butter so maybe I should’ve not added salt. My 7-year-old said it’s too much and that’s what’s keeping her from liking it. I agree.
Wholesome Yum M
Hi Gennifer, Yes that is a possibility. Salted butter or if the pecans were salted, that would change the flavor too and make it too salty.
sonia
For anyone who wonders about pan size, heat setting, and other blunders that I definitely made every one of … here are my tips:
o I first used a 10 inch sauté pan (aka a skillet), but the butter/monk fruit erythritol mixture wasn’t browning. After the stipulated 15 minutes, I added heavy whipping cream. Still not browning …
o So I switched the mixture to cook in my behemoth 12 inch sauté pan, increased the heat to medium, and stirred continuously.
o The mixture browned beautifully on the medium heat.
o Then I let it cool for a bit before adding the vanilla and maple syrup in dribbles. No separation.
Maya created a divine caramel sauce— that even with all of my mistakes turned into a wonderful sugar free sauce. Excellent recipe, and thank you Maya!
P.S. I will make the pecan pie tomorrow. My husband passed through the kitchen and said, “Wow, that smells delicious!” I concur.
Vince
Follow the recipe exactly crust came out very dark almost burn
Wholesome Yum M
Hi Vince, Did you cover the crust while baking? (see step 9 of the instructions) That should prevent the crust from getting too dark.
Marvette
Thanksgiving is now complete. I personally love brown sugar and can’t wait to use your new Besti sub. Can it be used in this recipe?
Wholesome Yum M
Hi Marvette, Yes! Besti Brown Sweetener Blend will work great in this pie.
Judy the Baker
I agree. While I loved the pie, I tasted it with some brown sugar on top (I am ordering the Besti one very soon). Maya, would we use the same amount of the brown sugar as in the recipe? Will that be grainy, as it isn’t powdered?
Wholesome Yum M
Hi Judy, No, the Besti Brown sweetener won’t be grainy because it’s made from allulose, so it will dissolve nicely into the pie filling. When you make it with Besti Brown you will use the same amount of sweetener as written in the recipe.
Kristen Miller
I have swerve confectioners sugar I want to substitute in this pie how much should I use?
Wholesome Yum M
Hi Kristen, Both these sweeteners are 1:1 with sugar, so you will use the same amount as written in the recipe. However, you won’t get the same gooey texture with Swerve. You can pick up powdered monk fruit allulose blend here if you want the best result.
Jeanette
What an amazing recipe! Your sugar is equally amazing. I can’t wait to make more recipes!
Nell
Could I use powdered swerve for this recipe? Some of the other comments seem to be referring to regular (granulated) monkfruit and allulose.
Wholesome Yum M
Hi Nell, Powdered sweetener is recommended for this recipe. Using granular will create an unappealing gritty texture.
Austin
the link you gave for the saute pan in the “tools to make..” is different from the one in the video. I love the one in the video, can you send me the link to that
Wholesome Yum M
Hi Austin, I believe this was the cookware used for the video.
Rob
What do I use to make the filling if I don’t have a saute pan?
Wholesome Yum M
Hi Rob, You want a shallow pan with a large surface area. A skillet will work well for this.
Ivy Fritsche
If subbing with Swerve should I use powdered, granulated, brown or a mixture?
Wholesome Yum M
Hi Ivy, I would use powdered.
Kelly
Hello! Looking forward to making this. The sweeteners I found are Swerve Brown, Allulose, and Lakanto Monkfruit Classic with Eryithritol. Could you advise me on which of the three, or which combo of the three would yield the gooey-est pie?
Wholesome Yum M
Hi Kelly, Allulose will give you the gooey consistency you are looking for. You will want to increase the amount of pure allulose in the recipe, as it’s not as sweet as the Monk Fruit Allulose Blend. Use this handy sweetener calculator to figure out how much you need for your pie!
Karin Reznicek
HI, I don’t have monk fruit erythritol blend in my country. My only sugar substitute options in hand are erythritol, xylitol, or stevia. Which should I use to get a gooey texture? I find erythritol crystalizes all the time. how can I avoid that? I do have sugar free maple syrup.
Wholesome Yum M
Hi Karin, Monk fruit allulose blend or pure allulose are best for a gooey pecan pie. If these don’t ship to your country yet, sign up here to be notified for availability to your country. In the meantime, erythritol should work – use the conversion calculator in my sweetener guide here to check the amount.
Belinda
This is so good you want to just drink the sauce before it’s out in the oven… I was like OH MY WORD!! This is awesome!
Dani
Can I use pure Allulose for this? If so, how much should I use?
Thank you!
Wholesome Yum M
Hi Dani, Yes! Please increase the amount to 3/4 cup + 2 Tbs + 3 Tsp. By the way, here is a great sweetener conversion calculator if you need to change the sweetener for other recipes!
Daphne
Excellent recipe! The pecan pie turned out perfect. I baked a lot pre-keto and after switching to Keto, have really struggled with keto bakes having aftertaste/texture that is not ideal but did not face the issue with this recipe. The ratio of ingredients is perfect. I used Lakanto Monkfruit for sweetener and did cut down on the sweetener but otherwise followed the recipe to a T.
Grace
Your recipe sounds delicious. Saving it for Thanksgiving because pecan pie is a must have.
Barbara H.
This was awesome! I loved it, my husband loved it, my guests loved it. Did I mention that I loved it? It was not super sweet like regular pecan pie recipes, but it was just right! I could only find the powdered monk fruit erythritol (not the monk fruit allulose blend), so I was a little worried about the texture, because I like gooey pecan pies. But it came out just fine. I would not hesitate to do it again. I followed the recipe exactly as is. I was considering cutting the monk fruit erythritol, because I am not a fan of really sweet things, but I decided to go ahead and give it a shot. Perfect! Thank you for this treasure. I was looking for something that I could serve my now-diabetic husband, but I like this even better than my old recipe.
Jacqueline
I would love to try this, but I can’t buy maple extract without a lots of carbs in the country where I live. What can I use as replacement or can I just leave it out?
Wholesome Yum M
Hi Jacqueline, If a maple extract isn’t available in our area, you can just leave it out.
Josie Borgia
I made this today and everything going in was perfect. However when eating it the filling was like crystallized sugar and not at all gooey like a traditional pecan pie. Is this normal?
Maya | Wholesome Yum
Hi Josie, This can happen when using a sweetener that contains erythritol – it can crystallize. I had a note in the recipe card to use Powdered Monk Fruit Allulose Blend to make it gooey, but just clarified it a bit more on the card. For a gooey pie, make sure you use that next time!
Caroline
PERFECTION!!! Everyone loves it – even more than my traditional pecan pie. And I make a great one! Have made this several times. Always PERFECT! Thank you for a delicious alternative to a too-much-sugar favourite!!
Sb
This was really good! I used a pecan crust instead of an almond flour crust.
Veneise Samuels
This recipe looks amazing and am wondering if it can be made as individual/mini pecan pies? I live on my own and love pecan pie but not sure I want to make a whole pie. Thanks in advance.
Wholesome Yum M
Hi Veneise, Yes, this recipe can be halved. Hope you enjoy!
Lynn
Hi
I don’t usually leave comments but I would like to say that I have made your keto chocolate cupcakes with chocolate buttercream, the coconut chicken curry and cheesy loaded cauliflower and they were all delicious. Even my granddaughter approved of the cupcakes. Looking forward to trying you pecan pie next. When I make pecan pie I usually add bourbon, can this be done with your recipe?
Wholesome Yum M
Hi Lynn, I wouldn’t add too much, just to taste. The caramel is a little milder than it is in traditional pecan pie, so you will probably find that you don’t need much. Enjoy!
kathy Leibrandt
Hi, I made this pie today for my diabetic boyfriend’s birthday. I will say I nailed it and it is awesome. The only problem I found is that we would like it a little gooier. I was thinking a way to solve that problem would be to put only one cup of chopped pecans in the pie shell instead of two. Thoughts? Thank you.
Wholesome Yum M
Hi Kathy, I would keep the same amount of pecans as listed in the recipe, but increase the amount of butter. From 3/4 c to 1 c. I think that should help loosen the filling to your liking. Enjoy!
Lois
I made this for Thanksgiving and everyone loved it. I found it super easy to make. I thought my crust was a little hard but I probably cooked it too long. I used the almond flour pie crust recipe. The flavor was fabulous! It felt so good to know I was not eatting somethingwith a lot of sugar in it. BTW if you only have granulated sugar you can always give it a whirl in your blender to make it into powder. I’m not sure if you said this.
Caroline Z
I made this for Christmas and it was delicious! I want to make the savory crust and wonder if you have recipes for fillings for that?
Wholesome Yum M
Hi Caroline, I have a savory pie recipe for Greek Spinach Pie.
Catherine Keeling
Love this recipe, have made it several times. Only thing worth noting is that it took much longer to make the caramel sauce than specified, at least twice as long. Threw off my baking schedule a bit but worth the wait for this yummy pie!
Lindsay
I love the pie but both times I’ve made it the sauce doesn’t darken at all till it’s done in the oven. What am I doing wrong?
Maya | Wholesome Yum
Hi Lindsay, That means you needed to cook it for longer (in the saucepan, not the oven).
Tera
Not sure what happened but after making your recipe I poured it into a 9-inch glass pan with the nuts I only had half a pie so I had to double the gooey part but so far so good looks amazing
Christina Best
Excellent everyone who tried it loved it. I only made a couple of changes. I didn’t have the powdered monk fruit sweetener blend. so instead I ran swerve brown sugar through a coffee grinder made it into powder form. Also, I added the extracts before the butter and sugar boiled but was still liquid form. will definitely make it again.
Shahla Khan
Tasty except use butter instead of ghee for the crust. The ghee gave the crust a weird flavor I didn’t like
Murleen
I am just waiting for the pie to come out of the oven but what I tasted going into the oven was wonderful. I made two adjustments to the recipe that seem to have worked out well: 1) I toast the pecans for more flavor and 2) instead of the maple extract I used 1/4 real maple syrup to the sugar/butter mixture. The overall cook time was 10 minutes longer for the caramel to reduce and thicken but it tasted great. I love ooey gooey but I also love a pie chockful of nuts so this recipe came out exactly as I hoped. Hope I can wait for the pie to cool… this is my new Thanksgiving Pecan Pie. Thanks for a great recipe!
Natalie Nunez
I have it in the oven as I text. Only thing is I think I may have done something wrong the monkfruit and butter mixture was very very oily it never made a true sauce.
Maya | Wholesome Yum
Hi Natalie, It sounds like your caramel split/separated if it was oily. Unfortunately this won’t work for the pecan pie. Keep the heat lower next time to avoid this, and if it does separate, you could try to bring it back together in a blender. Hope this helps.
Bobbie Montgomery
When do I add the low carb caramel sauce to the pecan pie filling? Perhaps I missed it. And to be sure this a “no” sugar pecan pie (friend is diabetic) is it ok to use Monkfruit? Just needed to be sure. Thank you
Wholesome Yum M
Hi Bobbie, Add the caramel sauce over the chopped pecans (see step #8). Monkfruit is generally diabetic friendly, but be sure to check with your guest if they can tolerate it before serving.
Dani
Is there anything I can use as a substitute for the butter? Can this be made with less butter? I am making this for a newly diagnosed diabetic so the sugar free part is great, but I need it to be a little lower in calories, too.
Wholesome Yum M
Hi Dani, I don’t think there is a way to replace the butter in this recipe, it has key characteristics and flavors that are necessary for pecan pie.
Kathy
Do you think you could add sugar free melted chocolate chips to this recipe to make a chocolate pecan pie? Would any adjustments be necessary?
Wholesome Yum M
Hi Kathy, I think that would work fine without any adjustments to the recipe.
Carla
Hi. I have an egg allergy can i substitude it for something else.
Wholesome Yum M
Hi Carla, I haven’t tried this recipe without an egg. Most pecan pie recipes include at least one egg, so I’m not sure how it would turn out without the egg.
Lori Ballard
I made this yesterday and it’s awesome! I had stopped eating pecan pie years ago due what sugars do to my body, and I’ve missed it! No sugar crash, and coming from the south where it’s a staple during the holidays, I can tell no difference! Several things I noted and will change for my preference is to cut the pecans back to 2 cups total as I prefer more of the gooey goodness! I will not over caramel (I was terrified I would over do it so cooked it too long). My finished product looked beautiful (though dark either from over-cooking or the caramel – or both). The crust came out wonderful and was very easy to me., A huge plus! Your video was extremely helpful as this was my first time ever for a pecan pie and I kept referring to it often while over cooking the caramel. LOL!! End result is my pie is a little too done for having a slice of pie, BUT, I’ve re-purposed this one into individual baggies inside a freezer bag to equal parts of roughly two carbs each for those times when something sweet is a must! Thank you for sharing your tried and true recipe! It’s the bomb!
Sandra Subotic
I love this recipe. One of the best keto cake I made.
I’m wondering if it could be made in advance and frozen?
Does anyone have experience with that?
Wholesome Yum M
Hi Sandra, You can freeze this pie! Be sure to wrap it tightly to protect the flavors!
Kristina Acosta
Hi there, I would like to make this however all I have is granular swerve. Can I use that to substitute the monk fruit? I don’t quite understand the substitution chart. So if I can can you give me the correct measurement? Also I don’t have maple extract. Is there something else I could us?
Wholesome Yum M
Hi Kristina, The texture of this pie will be very gritty if you make it with granulated sweetener. I don’t recommend it. The maple extract is a key component. Your pie won’t have that caramelized maple flavor without it.
Tammy
I cannot wait to make this pie again!
Magnolia
I haven’t made this pie yet, but your comments are helpful. I have the ingredients laid out on the counter, just getting my cottage up! I was afraid of not getting the caramel dark enough, or done enough to set properly…
Your comment gives me courage.
I also plan to freeze into small, individual portions.
Valentina
Hi, my name is Valentina. What can I do if I want the crust to be softer?
Maya | Wholesome Yum
Hi Valentina, You can try adding 1/4 or 1/2 tsp xanthan gum to the crust if you want it softer.
Susie
Can the pecan pie leftovers be frozen ?
Wholesome Yum A
Yes, Susie! See my tips in the post.
Claire
Hi. I am making the crust as directed and for some reason it is not forming a ball. It’s still fine. I did not have ghee on hand but use unsalted kerrygold butter. IHelp!
Wholesome Yum M
Hi Claire, Sounds like your crust might be a little too wet. Add small amounts of almond flour to the mix until it reaches the correct consistency.
Hannah
Another Thanksgiving recipe for my family!!!
Baker Judy
Hi Maya, I’m in the middle of making the filling, and it separated when I put in the extracts off the heat. I’m afraid to use it, and will put it in fridge after it cools down.
I didn’t have powdered Monkfruit, so I used powdered swerve. I didn’t want to powder a few tablespoons at a time of Monkfruit till I got 3/4 cup. Is that the problem?
It just looks like maybe the fat separated out? Darn, all those ingredients gone to waste. Hubby was looking forward to taste testing the pie.
I really like how easy the crust was to put in the crust. MUCH easier than rollout.
Wholesome Yum A
Hi Judy, I’m sorry to hear about this. You might be able to salvage it if you re-warm it and use an immersion blender to get everything incorporated.
Tari Newton
Mine separated as well, but it set up fine during baking and cooling after.
Melodee
I had issues with the mixture “breaking” or separating as well after incorporating the extracts. I began by whisking the separated mixture, then slowly adding a little cream and whisking again. Then added the egg and a little more cream, and et voila, a successfully reintegrated mixture! The pie looks lovely, I’ll find out tomorrow how it tastes!
Baker Judy
Is there a non dairy substitute for the heavy cream? I think I want to bring this to a Thanksgiving dinner, but it has to be non dairy.
My hubby loves pecan pie. We will taste test with cream first.
By the way, I’m loving my breakfasts lately because of your recipes! I have ricotta cheese with cinnamon and Swerve, along with either the chocolate protein muffin or your blueberry scone. YUMM
Wholesome Yum A
Hi Judy, I haven’t tried it but at least one commenter here has had success with coconut cream instead of heavy cream. (The thick portion from a can of coconut milk.) Let me know if you give it a shot!
Magnolia
I may be a little late for the 2019 holidays, but I have a suggestion for using coconut cream in place of heavy whipping cream.
Chill a can of ful fat coconut milk in the fridge overnight. Open the can and pour off the liquid part. The solid part can be used as heavy whipping cream. It can even be whipped into a whipped topping, similar to normal heavy cream.
It does have a distinct coconut flavor though.
Thanks for all the recipes, ..and I hope I helped some of the dairy free people too.
Suzan zepp
Awesome recipe I made this many times delicious
Janet
This was delicious and not cumbersome to make. This will definitely be on my favorite dessert list!
Pat
Hi, I read your recipe and attempting to make it as we speak. But, I had some confusion because you say at the beginning of the description – “Let’s start with the filling. Instead of corn syrup, we’re going to use a variation of sugar-free caramel sauce” – sugar-free carmel sauce link took me to a page where the sweetener is Sukrin Gold. The recipe of carmel sauce with Sukrin Gold provided by you gives just one cup. So I just made 1 cup, to begin with. Later when I was looking at the recipe card with Monkfruit extract as sweetener, that will result in 3 cups of the filling! On the recipe card, it would have been better if you had clarified that piece either on your recipe card or Sukrin Gold Carmel sauce recipe, where appropriate. I had to make another batch of 1 cup Sukrin Gold based filling and add it to the already prepared 1 cup. I could not find any link to a pie recipe where you used Sukrin Gold based filling in the recipe card. Just wanted to let you know about this confusion. However, it is baking now.. will let you know how it turns out!
Wholesome Yum M
Hi Pat, Sorry about the confusion. The recipe card gives the full recipe for the filling.
Sheryl
I’m looking forward to trying this recipe. I have never used monk fruit sweetener blend. Would another sweetener work? I will certainly try it if it is important to the outcome!
I see you have Erythritol as the sweetener in the pecan pie bars. Have you baked with bocha Sweet?
I am in search of the perfect no sugar pecan pie recipe for my diabetic husband.
Thank you so much,
Sheryl
Wholesome Yum A
Hi Sheryl, you should be able to use Swerve or xylitol here. Check my sweetener conversion calculator to get an exact measurement. I have never used BochaSweet before, so I can’t say for certain how to substitute it.
Mary
Follow up comment: This has been declared better than it’s sugary original!!! The nutty flavour of the pecan meal in the crust and the marvelous caramel and pecans is divine!! We were so excited we had some before chilling the pie. It was delicious! However, after chilling it was even better and after a few days in the fridge the flavours are even more exceptional!!!
We just made a second pie to take to a Keto Party, to intriduce more friends to Keto lifestyle. I used the Erythritol Gold in the sauce and the crust, it is even more delicious!!!
Thank you so much for such a scrumptious, decadent, guilt free treat to share with our loved ones!
Julissa Casiano
I made it yesterday and my husband loves it, but my question is, do you guys keep on the counter to keep it soft or in the fridge?
Wholesome Yum A
Hi Julissa, keep it stored in the fridge. You can take it out in advance to soften it once you plan on serving it, though.
Jeanette J Jeneault
I can see crystals on the top. How is this different than using real sugar?
Wholesome Yum A
Hi Jeannette, the crystallization can happen depending on which sweetener you use, but shouldn’t affect the taste. You can try a powdered sweetener next time to help it dissolve better.
Jeanette J Jeneault
It over spilled over butter but caramel looked great until cooking. Also edges overcooked despite foil. Not sure why. It did seem overly full despite using less chopped pecans. Help.
Wholesome Yum A
Hi Jeannette, I’m sorry this one didn’t work out. Did you use the correct size pie pan? If the pan was too large the filling could spill over and the crust could over-cook.
Penny
I made this today and it was worth the wait!
I used (not powdered) erythritol (as that was my only sweetener option I had available) and it still worked!
Of note… I also subbed coconut cream for the cream and the caramel worked a dream… although it did split at the end, so I added a little bit of water and whisked and it came back together.
5 stars ⭐️
Artie
This was amazing!!!! The caramel is a bit of a labor of love to make, but totally worth it! I added some lilies semi sweet chocolate chips to the bottom of my pie. So darn good! Great recipe, thank you!
Amy Cookson
Is this 500+ kcal per slice?? That sounds like an awful lot for sugar free!
Maya | Wholesome Yum
Hi Amy, Yes, this is a low carb and sugar-free pie, but not low calorie. It’s pretty rich, though, so you could have half a slice if you’d like.
Judy
Have you used this recipe to make a chocolate pecan pie? I’d love to know what it is or how to make that version as well!!
Maya | Wholesome Yum
Hi Judy, I haven’t tried that yet. Sounds delicious!
Patti
Hi Maya, Can I use Xylitol or Allulose? I also like the Lankanto Maple syrup. I have something called Sukrin Gold. It makes a great caramel. I just wasn’t sure how different sugars react in this. These are what I have on hand. Would love to use one or more of these if possible. Everything else I’m good to go with.
Wholesome Yum
Hi Patti, any of those sweeteners should work as long as they are powdered (you can do that yourself if you pulse them in a blender or food processor). Sukrin Gold would be great in this!
Betsy Soos
Hi there!
I love your website and have tried a few of your recipes with great success. The one flaw that keeps me from coming back and actually sends me to other sites for keto recipes, is the sheer amount of ads that pop up when I’m trying to read the post. Forget it if I’m on my phone. I totally understand trying to monetize your site, but it also creates a hindrance for readers. Anyway, I’d love to continue to support you and your site and wanted to share that bit of feedback 🙂
Maya | Wholesome Yum
Hi Betsy, There shouldn’t be any “pop up” ads, they are in content only, and they make this site possible. If you see a popup ad, please report it using the “report this ad” link next to it. I’m glad you like the recipes.
M
I was really looking forward to making this. I followed the recipe carefully. However, once I made this recipe, it had a terrible aftertaste!
Maya | Wholesome Yum
Sorry you had issues with it. What was the taste like? It’s hard to say what went wrong without being in the kitchen with you. Did you use the same sweetener linked on the recipe card? Or did you by chance use a super concentrated pure monk fruit instead of the powdered blend? The one I used is the link on the recipe card.
Faith
Wow this pie took me a few hours to make but it was STUPENDOUS!!!!!!!!!!!!!!!! Thank you thank you thank you!!!!! I ran into no problems during any steps!
Estelle
My caramel sauce didn’t thicken what did I do wrong?
Maya | Wholesome Yum
Hi Estelle, Caramel sauce will always thicken, it’s just a matter of how long it takes, so you needed more time. 🙂 How big was your pan? The bigger the pan, the quicker it will be.
Coleen Kollasch
I made the almond crust. Am I supposed to bake it before adding the caramel mixture?
Maya | Wholesome Yum
Hi Coleen, Yes, pre-bake the crust first.
Rebecca
Made this today and its currently in my oven. But I have a friend who had to avoid egg. Is there a sub she can use for the egg? Thank you!!!
Maya | Wholesome Yum
Hi Rebecca, I hope you like it! Sorry, I haven’t tried without the egg as regular pecan pie typically includes this, so I’m not sure how well that would work.
Melanie Carpenter
I totally missed the step where you add the extracts and only just realized it. After I finished baking it. I made it for my diabetic father, so I hope it doesn’t taste terrible. It smells really good! I’m assuming there is no way to make some sort of drizzle after the fact with extract?!?!
Maya | Wholesome Yum
Hi Melanie, That was so nice of you to do for your dad! It would still probably taste good, just more bland without the extracts. You could make a drizzle with some heavy cream, powdered sweetener, and extract(s) if you’d like.
Nancy Conner
I’m as southern as pecan pie! And now I can eat it again!!!
nancy
Get in my belly, already! I can’t WAIT to try this one!
Amee Estevez
I’ve been keto baking for almost 2 years now. I love baking, I love keto and I love sweets!! So I bake a lot and I’ve tried many recipes. This is in my top 3! And my family loved it!! It holds together very well and has that perfect maple-pecan pie taste. I used confectioners Swerve instead of powdered monk fruit and it was absolutely delicious!
Paola
I used erythritol instead of the allulose blend. The milk solids Separated from the fat. :(:( I don’t know why this happened!
Wholesome Yum M
Hi Paola, This can happen when the caramel base gets too hot. You may be able to blend it back together before baking.
Candy
Loved the recipe! Only, I think I refrigerated it too long! Left it in fridge over night and when I woke up it was hard! Will it soften as I let it sit out on the counter?
Wholesome Yum M
Hi Candy, Yes, it will soften as it sits out at room temperature.
Robyn
This is the best pecan pie ever! My family loves pecan pie and now I get to make it low carb. Thank you, Maya!
Season’s Greetings!
Renee
Great recipe! Everyone loved it. Can’t wait to make it again. I did use Splenda for the sweetener though to make it more suitable for me being diabetic.
Mary
I’ve just making this for the first time. I’m not used to sweet pies (come from savoury meat pies), my husband, on the other hand, is a pie expert and misses them so we’re excited to try this!!!
My husband and I tasted the tiniest drop of the caramel and it is divine!!! I never made caramel before and kept the heat very low since I have an electric hob and it’s difficult to regulate the temperature. It worked a dream the browned butter/sweetener mixture was satiny and blended beautifully with the cream and salt to make a lovely thick caramel. The vanilla/maple essence is genius!!
.
I made the almond crust substituting a half cup (I put 1 cup of pecans in the food processor and made pecan meal) pecan meal to 2 cups almond flower for the crust so it is a wee bit darker colour but smelled wonderful prebaking.
I made the dough in the food processor and it came out very easy to work with, and no crumbling issues.
The pie is in the oven and smells amazing, it’s so difficult waiting a wee bit impatiently for the pie to cook and cool in the fridge!!!!
Thank you for such a marvelous Keto friendly treat!!!!
Mary
Renee, I would not suggest using Splenda , they add sugar to it now in the form of dextrose so it has one gram of sugar per tsp. Sad I know! The mix she suggests is fantastic. I use the Erythritol Gold for the crust and monk fruit/Erythritol mix for the filling and it’s very low glycemic index.
Carol Little
Decadent !! This looks SO good. Thanks for the step by step instructions + the list of do this and not that.. which is very helpful for novice bakers like me!
Sunrita
The pictures and the caramel is making my mouth water. Great tip on how to make a good caramel. Will surely be trying this and driven by guilt!
Lindsey Dietz
Loooooove this pie so much! Pecan is my favorite holiday pie. I’ve never successfully made it sugar-free, so I’m trying this STAT!
Heather Davis
Pecan pie is my absolute favorite so when I saw this recipe I knew I had to try it. I was a bit apprehensive because I’m not a regular at baking but I read your blog several times to be sure I followed all your hints. This pie is absolute perfection without breaking the carb bank. Thank you!!! Keep em coming.
PS I added a half a bag of sugar free chocolate chips to the pie. Divine.
Janice Meche
I made your pie with the almond flour crust. the Carmel sauce is to die for. the only issue I had is the crust burnt. I covered with foil
Jerry
When I cut my sugar-free pecan pie, my caramel sauce was solidified. Not the consistency of a traditional pecan pie. Is it suppose to be this way or what did I do wrong?
The almond flour pie crust super easy to. Make and tasted delicious.
The pie tasted great but my pie filling had solidified.
Maya | Wholesome Yum
Hi Jerry, The filling will be firmer when chilled, softer at room temp or warmed. The consistency is pretty similar to other pecan pies I’ve tried, but if you prefer it to be softer, you can warm it up again after chilling to set. I’m glad you liked the taste!
Debbie Easley
I just made this pecan pie. It boiled over while baking ( we are at 7500’). I followed the instructions but my sauce never turned golden brown & didn’t thicken up. Should I refrigerate first before pouring into pie? I used monk fruit for the sweetener. I’m a little confused on what pan to cook it in. I used a sauce pot. You state: “make the filling. In a large saute pan (not a saucepan!)”. Do mean a skillet?
My husband loved it but I want to make again as pecan pie is his favorite & we haven’t had in almost 5 years since going on low carb way of eating. I wanted to get you advice before trying again. Love all your great recipes!!
Maya | Wholesome Yum
Hi Debbie, I don’t have the ability to test at elevation, so that could be part of the issue, but it’s more likely that the issue is the pan you used. It will take well over an hour to brown in a sauce pan like you used. You need to use a saute pan, which is kind of like a skillet but it has taller sides. This is one that I like. A larger pan means more surface area, so it browns and thickens much faster. The recipe definitely won’t work if you don’t let the caramel brown and thicken.
ChihYu
This looks amazing! I love pecan pie and this looks so delicious!
Bethany G Tirhi
The butter and sweetener browned like they were supposed to, but when I added the heavy cream and the salt it turned back to all white and is not browning, it just smells like it is burning!
Maya | Wholesome Yum
Hi Bethany, It’s normal for it to lighten again right after adding the cream. It will take longer to brown after that, about 15 to 20 minutes at a gentle simmer. That’s assuming you are using a large saute pan (not a sauce pan). If your pan is smaller, it can take much longer, even over an hour – which is why I recommend the largest saute pan you have. 🙂
Jean
Pecan pie is one of my favorites and I love that you made a keto version! Looks so perfect and that crust looks amazing as well.
Emily
This looks awesome but I’m having multiple issues. The first time while trying to brown the butter and sweetener, it took an extremely long time to start to brown. Once it did, the sweetener Chrystalized. I started over and browned the butter first and that worked better. However, After adding the cream and salt it got to a nice thick consistency but not brown so i kept cooking at a low simmer and poof it separated into oil and. ..not even sure what. I’m on my third attempt. Any suggestions? I am using a saute pan and a very low seeing on my electric stove.
Maya | Wholesome Yum
Hi Emily, If it takes a long time to brown, use a larger pan. Make sure it’s a saute pan and not a sauce pan. Splitting can occur if heat is too high, which is unfortunately more likely on an electric stove. Most stoves have several burners with different heat elements – try on the smallest heat element on the lowest heat. Hope this helps!
Baker Judy
Maya, what do you mean by splitting? I just posted a comment about my mixture separating. I used a large skillet on low heat. If I went any lower, it would blow out the flame.
Wholesome Yum A
Yes Judy, splitting and separating are the same idea here. I’m not sure what happened with yours, but if the heat is already low I suspect you’ll need to stir more.
Danielle Collins
I had the same problem twice, then I gave up on monkfruit and switched to Swerve. Half a cup granulated, half a cup brown, and it turned out beautifully. The only other change I made was the salt – a teaspoon was WAY too much. I just changed to salted butter and left it at that.
Christine
Hands down one of the best pies I have ever made! Thank you!!!
Diana
Is it possible to use lakanto maple syrup in place of extract?? I just don’t have the extract on hand.
Maya | Wholesome Yum
Hi Diana, It’s better to just skip it if you don’t have it. The Lakanto syrup is not concentrated, so you wouldn’t get the flavor from a small amount, and if you add more the consistency won’t set.
Renee D Kohley
That is so much easier than I was envisioning! It is beautiful!
Raia Todd
It looks delicious! Could just eat it through the screen… 🙂
Maya | Wholesome Yum
I get that, Raia! Thanks for stopping by!
Mandi
Thank you so much for this recipe! I made it today, and it is delicious! I did make a few errors. I didn’t let the caramel get dark and thick enough before adding the cream, so I cheated and added a little xanthan gum and some brown food coloring. I also subbed erythritol for the monk fruit and caramel extract for maple, just because that’s what I had on hand. Even with all that, it still came out fabulous! And I will have a chance to fix my mistakes next time, because I am *definitely* making this again. Yum!
Maya | Wholesome Yum
I am so happy to hear that, Mandi! Have a nice day!
Morgan
Did you use 1:1 for the erythritol or did you lessen the amount of erythritol?
Shelby @Fitasamamabear
Looks decadent and sounds delicious!
Maya | Wholesome Yum
Thank you, Shelby!
Sarah Walker
I made this yesterday and it turned out well, but the time for each step was significantly longer for me. The carmel sauce alone took about an hour to make. I finally turned up the heat to medium-high and stirred constantly.
Maya | Wholesome Yum
Hi Sarah, It will depend on the size of your pan. I used a large saute pan, not a sauce pan. A saute pan is a very large pan typically used for something like a stir fry, and it cuts down on the time needed to make the caramel sauce a lot. Hope this helps for next time!
Morgan
Is maple extract necessary? Or do you know of a suggested substitute? I’m not able to get my hands on any by the time I need to make this pie.
Maya | Wholesome Yum
Hi Morgan, You can skip it, it won’t affect consistency, but the flavor is much better with it. Most grocery stores at least carry an imitation extract, though a real one does taste better and it’s what I always use.
Mandi
I didn’t have any maple extract on hand, so I used caramel extract instead. Not sure if you’re able to get that either, but It worked beautifully.
Maya | Wholesome Yum
Thanks for sharing with us, Mandi!
Lindsey
I am trying to make this for my mom for Thanksgiving, but my caramel sauce came out SUPER salty! I have checked and rechecked the recipe, and I used the right amount. Is it supposed to be this way? I don’t want to finish it if it is wrong because I don’t want to waste the pecans and crust.
I love your website. Every recipe I have tried has been amazing!
Maya | Wholesome Yum
Hi Lindsey, Did you by chance use table salt? You’d need less if using that rather than sea salt, as table salt has a stronger salty taste. Other than that, the caramel sauce does taste just a touch salty, but shouldn’t be super salty. It’s also possible it reduced a little too much and got too concentrated, though I’ve never seen that happen even after simmering for a while and getting it quite thick. I think there’s some wiggle room there as any saltiness will be reduced when combining with pecans and crust, but if you want to be on the safe side you can try mixing your existing caramel sauce with an extra batch that isn’t salted, to dilute the saltiness… then just use half of that for this recipe and half for something else.
Hope
This looks incredible! Can’t believe it is sugar free and low carb, I am definitely adding this to my must make list!
Christina Shoemaker
I love that you used maple extract and almond flour! This sounds right up my alley! <3
Glenda
Can I use erythritol instead of monk fruit sweetener? Or will it seriously impact the results? I’m making this for my son for Thanksgiving and trying to keep my $ down.
Maya | Wholesome Yum
Hi Glenda, Yes, that should work. Check the conversion calculator here.
Rhiannan OShea
Looks amazing, and we love all of your Keto recipes! We plan to make your pumpkin pie recipe with the low-carb almond flour crust. My favorite pie is a pumpkin pie topped with pecan pie filling – could I combine these two? If I did, would I have to bake the pumpkin filling a bit first to set it and then top with this pecan filling, or could I do it all at once? Hope that makes sense! Thanks for your help!
Maya | Wholesome Yum
Thank you so much, Rhiannan! I have not yet tried a combination of pecan and pumpkin pie. I would estimate that you’d need to bake the pie with pumpkin filling first to almost set, then top with pecan pie filling, cool, and chill.
Chelsea Oberle
I’m wanting to make this for thanksgiving and my brother has a condition where he can not have any dairy, sugar, or gluten. Can I substitute the heavy cream with something else?
Maya | Wholesome Yum
Hi Chelsea, Coconut cream would probably work.
Ann
Oh, Happy Day! Pecan Pie! I have missed pecan pie for a long while and thought I’d never again enjoy without guilt or totally wrecking my progress. Thank you for this recipe!
Maya | Wholesome Yum
I am so happy to hear that, Ann! Have a great day!
ahmad
Turned out great!
thanks
Maya | Wholesome Yum
I am so happy to hear that, Ahmad! Thank you!
Diane Kimes
The link for the monkfruit sweetener is powdered. Is that what we should use?
Maya | Wholesome Yum
Hi Diane, Yes, that’s correct.
Amira
Is the 533 calories per 1 piece or the whole pie?
Maya | Wholesome Yum
Hi Amira, The nutrition info is per slice. It’s a low carb and sugar-free pecan pie.
Pat Siddons
Can you use Sukrin gold instead of monkfruit? I prefer the taste.
Maya | Wholesome Yum
Hi Pat, Yes, that will work!
Justine Janney
Question, can you replace the butter with coconut oil or another non-dairy option (shortening), or lard?
Maya | Wholesome Yum
Hi Justine, Possibly, but I haven’t tested it to say for sure. Let me know if it works for you!
Lindsey Cook
Do you think the heavy cream could be replaced with coconut cream?
Maya | Wholesome Yum
Hi Lindsey, Yes, you can probably do that. Let me know if you try it!
Vickie
What is best type of whey protein powder to use for baking?
Maya | Wholesome Yum
Hi Vickie, This recipe does not have whey protein powder, are you asking about a different one?
Terry
Print button does not work.
Maya | Wholesome Yum
Hi Terry, I just tested the print button and it’s working for me. If you’re having issues, please use the contact form here.
Serenity M Simpson
You’re absolutely awesome!!! I cannot wait to make this! One of my favorite pies, after apple pie.
Maya | Wholesome Yum
Yay, thank you so much, Serenity! Hope you love it!
Gabby
Hi! This recipe looks amazing! Can you replace monk fruit sweetener with Swerve sweetener? Thanks!
Maya | Wholesome Yum
Thank you so much, Gabby! Yes, either will work.
Elena
Do I substitute Powdered Swerve 1:1 for Powdered Lakanto Monk Fruit.
Wholesome Yum M
Hi Elena, Yes, they are 1:1.