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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
Tap 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.
Keto Sugar-Free Pecan Pie Recipe:
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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 VideoTap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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Tap 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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Serving size: 1 slice, or 1/12 of entire pie
Video Showing How To Make Keto Pecan Pie:
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