Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Pecan Pie Recipe
- Ingredients & Substitutions
- Sugar Free Pecan Pie Crust Options
- How To Make Keto Pecan Pie
- Tips For The Best Keto Pecan Pie
- Storage Tips
- What Else To Serve For Keto Thanksgiving
- My Favorite Tools For This Recipe
- The BEST Keto Sugar-Free Pecan Pie Recipe card
- Recipe Reviews
A low carb keto pecan pie recipe will make your holiday table complete! This one is so much like the real thing that no one will know the difference. I worked on this recipe for weeks to make it the best sugar-free pecan pie, and recently updated the filling with Besti powdered sweetener to make the texture even better than the older versions.
I hope you’ll find a spot for this keto pie recipe in your holiday celebrations — or anytime you want a special treat. If you want to try other keto pies, you’ll love keto pumpkin pie, low carb apple pie, or sugar-free coconut cream pie.
Most pecan pie recipes use corn syrup (or other syrups) and a sugar-y crust made with wheat. So, how to make sugar-free pecan pie without these?
The biggest difference is the filling. Instead of corn syrup, we’re going to use a variation of sugar-free caramel sauce, made with Besti powdered sweetener so that it’s perfectly smooth and gooey. Other erythritol or monk fruit sweeteners (including Lakanto and Swerve Brown) will crystallize or harden, but not Besti. 😉 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 cooled.
Get Besti For This Recipe Here
Why You’ll Love This Keto Pecan Pie Recipe
- Buttery shortbread almond crust
- Smooth, gooey filling with caramel flavor
- Lots of crunchy pecans
- Taste like the real thing
- Easy to make in advance
- Only 4g net carbs per slice
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto friendly pecan pie, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Keto Pie Crust – I used almond flour pie crust, but see below for other options.
- Butter – Use unsalted butter, or sub coconut oil for a dairy-free option.
- Besti Powdered Monk Fruit Allulose Blend – The key to a smooth texture in your sugar-free pecan pie filling. It’s sweet, tastes just like sugar, dissolves completely, and won’t crystallize, all with 0 net carbs.
- Heavy Cream – Or coconut cream for a dairy-free option.
- Sea Salt
- Maple & Vanilla Extracts
- Egg
- Pecans – Chopped for the filling and whole for topping.
Sugar Free Pecan Pie Crust Options
What about the sugar-free pecan pie crust? There are several options:
- Almond Flour Crust – On the recipe card below, we use almond flour pie crust. It’s easy to make and has only 5 ingredients.
- Coconut Flour Crust – 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. 😉
- Low Carb Pecan Pie Crust – 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.
How To Make Keto Pecan Pie
This section shows how to make sugar free pecan pie, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the crust. Get the almond flour pie crust recipe here, or choose one of the other crust options above. Let it cool for 15-20 minutes after baking.
- Make the caramel sauce. Heat butter and Besti until golden. Add cream and salt, then simmer until bubbly, dark golden, and thick.
PRO TIP: The caramel sauce should coat the back of a spoon.
It should be thick, but not burnt.
- Add extracts. Remove from heat, then stir in vanilla and maple extracts. Let the caramel sauce cool until it’s no longer hot, but still warm.
- Add egg. Whisk an egg, then stir into the caramel filling.
- Fill the crust. Place chopped pecans into the crust. Pour the caramel filling mixture over the pecans. Top with pecan halves.
- Bake. Cover the edges of the pie crust with foil, leaving the center open. Bake until golden, bubbly, and almost set (it should no longer jiggle but will still look a little wet).
- Cool. Cool completely at room temperature to set. For best results, chill for at least 1 hour before slicing.
Tips For The Best 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.
- 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 but not completely set. Sugar-free pecan pie should be baked for a while, until dark brown. However, it will not be fully set until it cools completely.
- 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.
Storage Tips
Yes, you can make this in advance! In fact, keto pecan pie is best made ahead in general, since it needs to chill to firm up. There are several ways you can do it:
- Make the 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 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 pie in the fridge for up to a week.
- Freeze. Wrap the pie in plastic wrap or foil to prevent freezer burn. Thaw in the fridge at least overnight.
What Else To Serve For Keto Thanksgiving
This keto pecan pie recipe is perfect for dessert, but here are some ideas for what to serve for your main meal before it:
- Garlic Butter Turkey
- Keto Green Bean Casserole
- Cauliflower Stuffing
- Sugar Free Cranberry Sauce
- Keto Sweet Potato Casserole
My Favorite Tools For 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 & 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.
The BEST Keto Sugar-Free Pecan Pie
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.
Instructions
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 cooling time is almost 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 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
-
Cool completely to set. For best results, chill for at least 1 hour before slicing.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice, or 1/12 of entire pie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
363 Comments
Judy
0Have 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
0Hi Judy, I haven’t tried that yet. Sounds delicious!
Patti
0Hi 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
0Hi 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
0Hi 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
0Hi 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
0I 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
0Sorry 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
0Wow 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
0My caramel sauce didn’t thicken what did I do wrong?
Maya | Wholesome Yum
0Hi 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
0I made the almond crust. Am I supposed to bake it before adding the caramel mixture?
Maya | Wholesome Yum
0Hi Coleen, Yes, pre-bake the crust first.
Rebecca
0Made 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
0Hi 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
0I 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
0Hi 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
0I’m as southern as pecan pie! And now I can eat it again!!!
nancy
0Get in my belly, already! I can’t WAIT to try this one!
Amee Estevez
0I’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
0I used erythritol instead of the allulose blend. The milk solids Separated from the fat. :(:( I don’t know why this happened!
Wholesome Yum M
0Hi Paola, This can happen when the caramel base gets too hot. You may be able to blend it back together before baking.
Candy
0Loved 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
0Hi Candy, Yes, it will soften as it sits out at room temperature.
Robyn
0This 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
0Great 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
0I’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
0Renee, 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
0Decadent !! 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
0The 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
0Loooooove 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
0Pecan 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
0I 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
0When 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
0Hi 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
0I 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
0Hi 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
0This looks amazing! I love pecan pie and this looks so delicious!
Bethany G Tirhi
0The 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
0Hi 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
0Pecan 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
0This looks awesome but I’m having multiple issues. The first time while trying to brown the butter and sweetener, it took a very 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
0Hi 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
0Maya, 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
0Yes 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
0I 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
0Hands down one of the best pies I have ever made! Thank you!!!
Diana
0Is it possible to use lakanto maple syrup in place of extract?? I just don’t have the extract on hand.
Maya | Wholesome Yum
0Hi 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
0That is so much easier than I was envisioning! It is beautiful!
Raia Todd
0It looks delicious! Could just eat it through the screen… 🙂
Maya | Wholesome Yum
0I get that, Raia! Thanks for stopping by!
Mandi
0Thank 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 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
0I am so happy to hear that, Mandi! Have a nice day!
Morgan
0Did you use 1:1 for the erythritol or did you lessen the amount of erythritol?
Shelby @Fitasamamabear
0Looks decadent and sounds delicious!
Maya | Wholesome Yum
0Thank you, Shelby!
Sarah Walker
0I 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
0Hi 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
0Is 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
0Hi 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
0I 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
0Thanks for sharing with us, Mandi!
Lindsey
0I 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
0Hi 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
0This looks incredible! Can’t believe it is sugar free and low carb, I am definitely adding this to my must make list!
Christina Shoemaker
0I love that you used maple extract and almond flour! This sounds right up my alley! <3
Glenda
0Can 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
0Hi Glenda, Yes, that should work. Check the conversion calculator here.
Rhiannan OShea
0Looks 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
0Thank 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
0I’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
0Hi Chelsea, Coconut cream would probably work.
Ann
0Oh, 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
0I am so happy to hear that, Ann! Have a great day!
ahmad
0Turned out great!
thanks
Maya | Wholesome Yum
0I am so happy to hear that, Ahmad! Thank you!
Diane Kimes
0The link for the monkfruit sweetener is powdered. Is that what we should use?
Maya | Wholesome Yum
0Hi Diane, Yes, that’s correct.
Amira
0Is the 533 calories per 1 piece or the whole pie?
Maya | Wholesome Yum
0Hi Amira, The nutrition info is per slice. It’s a low carb and sugar-free pecan pie.
Pat Siddons
0Can you use Sukrin gold instead of monkfruit? I prefer the taste.
Maya | Wholesome Yum
0Hi Pat, Yes, that will work!
Justine Janney
0Question, can you replace the butter with coconut oil or another non-dairy option (shortening), or lard?
Maya | Wholesome Yum
0Hi Justine, Possibly, but I haven’t tested it to say for sure. Let me know if it works for you!
Lindsey Cook
0Do you think the heavy cream could be replaced with coconut cream?
Maya | Wholesome Yum
0Hi Lindsey, Yes, you can probably do that. Let me know if you try it!
Vickie
0What is best type of whey protein powder to use for baking?
Maya | Wholesome Yum
0Hi Vickie, This recipe does not have whey protein powder, are you asking about a different one?
Terry
0Print button does not work.
Maya | Wholesome Yum
0Hi 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
0You’re absolutely awesome!!! I cannot wait to make this! One of my favorite pies, after apple pie.
Maya | Wholesome Yum
0Yay, thank you so much, Serenity! Hope you love it!
Gabby
0Hi! This recipe looks amazing! Can you replace monk fruit sweetener with Swerve sweetener? Thanks!
Maya | Wholesome Yum
0Thank you so much, Gabby! Yes, either will work.
Elena
0Do I substitute Powdered Swerve 1:1 for Powdered Lakanto Monk Fruit.
Wholesome Yum M
0Hi Elena, Yes, they are 1:1.