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My 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 worked on this recipe for weeks, and I have to say this version is my favorite yet. It’s sweet and nutty, with a perfectly caramelized filling. A few years ago, I updated it with Besti powdered sweetener to make the texture even better — and it makes all the difference. Make this sugar free pecan pie with me and you’ll see what I mean!
Why You Need My Keto Pecan Pie Recipe
- Smooth, gooey filling with crunchy pecans – This is the biggest thing that makes my recipe stand out from other sugar free pecan pie recipes. Many of them are dry due to the sweetener they use or just lack the flavor of the traditional kind. The filling in mine has just the right texture, plus a caramel flavor you’ll love (based on a variation of my sugar-free caramel sauce) and lots of crunchy pecans.
- Buttery shortbread almond crust – I use my almond flour pie crust for most of my pies, including this one. It’s just so good… sweet, buttery, and easy. But if you prefer a different crust, I’ve got crust options here.
- Clean ingredients – And not too many of them. Aside from the crust, it’s just seven. And no corn syrup or sugar in sight!
- Keto friendly, sugar free, and gluten free – My keto pecan pie has just 4 grams of net carbs per slice, and of course it’s got no white flour.
- Make it ahead – Like most of my keto pie recipes (including my reader-fave keto pumpkin pie, low carb apple pie, and coconut cream pie), this one stores very well. You can easily make it in advance for your holiday celebrations, from Thanksgiving to Christmas!
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free pecan pie recipe, what each one does, and substitution options. For measurements, see the recipe card below.
Keto Pie Crust:
Choose from one of these options:
- Almond Flour Crust – This is my favorite keto pecan pie crust, so it’s what I’ve got on the recipe card below. It’s easy to make and has only 5 ingredients! I highly recommend making this with Wholesome Yum Blanched Almond Flour, because it has a finer texture than other brands.
- Coconut Flour Crust – You can consider this if you have an almond allergy, but tolerate pecans just fine. Of course you’d need the pecans for the filling.
- Pecan Crust – If you really love pecans, you can use them for the crust itself in addition to the filling! Just grind the nuts to a fine meal in a food processor, then replace half of the almonds in my almond crust (above) with the pecan meal. 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.
Sugar Free Pecan Pie Filling:
- Pecans – Obviously the main ingredient! You’ll need some chopped for inside the pie, plus halves for topping.
- Butter & Cream – These combine together to form the gooey filling. I use unsalted butter and regular heavy cream, but you can substitute butter-flavored coconut oil and coconut cream (or full-fat coconut milk) for a dairy-free option.
- Besti Powdered Monk Fruit Allulose Blend – This sweetener is key for a smooth texture in your sugar free pecan pie filling. That’s because unlike other sugar substitutes, it dissolves completely, won’t crystallize, and most importantly, caramelizes beautifully, giving your pie that lovely gooey filling. It also tastes like sugar without any aftertaste, and has 0 net carbs. Most other sweeteners, including erythritol and most brands of monk fruit or stevia, don’t dissolve well and can crystallize, leaving behind a gritty texture. No, thanks!
- Egg – This sets the filling. Make sure it’s at room temperature before using. One of my egg alternatives might work, but it will probably fall apart more easily.
- Extracts – Maple extract and vanilla extract give the filling the right flavor. Note that different brands vary in potency. If you don’t have maple extract, you can replace 1/4 cup of the powdered Besti above with Besti brown sweetener for a similar flavor.
- Sea Salt – This balances the flavors, but I actually add enough to taste a little (think salted caramel vibes!). If you don’t want to taste it at all, reduce the amount to 1/4 or 1/2 teaspoon.
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How To Make Keto Pecan Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below.
- Make the crust. Use my almond flour pie crust recipe, or choose one of the other crust options above. Let it cool for 15-20 minutes after baking.
- Make the caramel sauce. In a large skillet or saute pan, heat the butter and Besti, until golden. Add the cream and salt, then simmer until bubbly, dark golden, and thick.
- Add the 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 the chopped pecans to the crust. I usually do this while the caramel cools. It should be about half full.
- Add the egg. Whisk it in a bowl first, then stir into the caramel.
- Finish the filling. Pour the caramel filling mixture over the pecans. Top with pecan halves. Cover the edges of the pie crust with foil, leaving the center open.
- Bake until golden and bubbly. It’s done when it no longer jiggles, but will still look a little wet.
- Cool completely at room temperature to set. For cleaner slices, I recommend chilling your keto pecan pie for at least an hour before slicing. Feel free to gently warm up the slices if you prefer it warm. It’s delicious all by itself, or top with a scoop of my keto ice cream or sugar-free whipped cream for a decadent finish!
My Recipe Tips
- Don’t let your crust get too dark. I do recommend pre-baking it because it prevents it from getting soggy from the filling, but if the edges are already golden before filling, they can burn after baking the pie, even with the edges covered. It’s actually a little too dark in my picture above — I usually aim for less golden than that! You might need to adjust the time depending on your oven.
- The time to make the caramel sauce can vary widely. It will depend largely on the size of your pan, so grab the biggest one you’ve got! A skillet or saute pan will be much faster than a saucepan, but still takes a while. Trust me, it’s worth it for the amazing texture you’ll get in your keto pecan pie filling!
- Be careful not to overheat the sauce. If it 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.
- Get the caramel dark enough. It should be golden brown and thick, and coat the back of a spoon in a thick layer. See my pictures above, or my video below!
- Let the caramel cool before adding the egg. If you add the egg while it’s very hot, it will scramble the egg. Don’t let the sauce cool completely either, because it will start to solidify. Alternatively, you can very slowly pour the sauce into a bowl with the egg while whisking constantly (this is called tempering). I prefer to just do it in the pan, though, so there isn’t another bowl to wash!
- Tips to cut your sugar free pecan pie: First of all, make sure it’s completely firm and cooled, preferably chilled in the fridge. (You can either cut it cold or let it soften a bit at room temperature.) Second, use a large chef’s knife (avoid serrated ones) and use a straight-down motion. Don’t see-saw your knife, or the filling can crumble!
- Want a quicker and easier version? Try my pecan pie bars recipe instead.
Make Ahead Options
Yes, you can make this in advance! In fact, I almost always make my keto pecan pie ahead. 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 filling and baking. After baking is fine, too.
- Make the caramel sauce ahead. You can store it in the fridge in a glass container. It will solidify, so just 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 my entire keto pecan pie recipe ahead. This is my favorite option! Plus, doing the whole thing at once avoids any risk with the filling separating during reheating. You can store the prepared pie in the fridge for up to a week.
- Freeze. Wrap the pie in plastic wrap or foil, and keep in the freezer for up to 3 months. Thaw in the fridge at least overnight.
More Keto Thanksgiving Recipes
My keto pecan pie recipe is perfect to end your holiday meal! Before you serve it, start with:
- Turkey – Make my foolproof Thanksgiving turkey and all your guests will be amazed at how juicy it turns out! For a smaller gathering, try my Crock Pot turkey breast or roasted turkey wings. Don’t forget the sugar free cranberry sauce and keto gravy!
- Sides – I’ve got you covered with low carb versions of the classics: keto green bean casserole, cauliflower stuffing, and keto sweet potato casserole.
- Biscuits – My simple 5-ingredient keto biscuits are the most popular around here, but you can also try my keto Cheddar Bay biscuits for more flavor.
My Tools For This Recipe
- Pie Pan – I love how easy it is to clean! Also, my filling amount and baking time is based on this one, and may vary if you use a different pan.
- Large Nonstick Skillet – This one is hard anodized, which means the surface has lasted me for 6 years and counting. And it’s large enough to make the caramel sauce relatively quickly.
- Pie Crust Shield – Avoids burning the crust without having to fuss with foil. You can also try a silicone shield like this.
Keto Pecan Pie (Best Sugar Free Recipe)
By
You'll love my keto pecan pie recipe! The sugar free pecan pie filling is sweet, gooey, and caramelized, and each slice is just 4g net carbs.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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Make the almond flour pie crust here, using a glass pie pan like this.
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Meanwhile, make the filling. In a large skillet or saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
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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 in a thick layer.
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Remove the sauce from heat. Stir in the vanilla and maple extracts.
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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.
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Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
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Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
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Cover the edges of the pie crust with foil or a pie shield, leaving the center open.
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Bake for 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).
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Cool completely to set. For best results, chill for at least 1 hour before slicing.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire pie
- Tips: See my recipe tips above to help you get the right gooey, caramelized texture in your keto pecan pie filling! If done incorrectly, it can separate or burn. I’ve also got tips for slicing the pie cleanly.
- Make ahead: There are several ways to prep this recipe in advance, including just certain components or baking the whole pie. You can store it in the fridge or freeze it. See my meal prep details above!
- Note on serving size: 1/12 of the pie might not seem very big for a serving, but this sugar free pecan pie is very filling! After a whole meal, it’s plenty.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook, Keto Ebook Bundle, and Fall Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pecan Pie
407 Comments
Moira Bruce
0Hi, I live in Australia and I only have Lakanto monkfruit sugar replacement available. Would that work in the caramel recipe or not. I have a diabetic husband and son and they are really missing their desserts so I am always on the lookout for sugar free recipes for them. Love your page. Kind regards, Moira
Maya | Wholesome Yum
0Hi Moira, Sort of. It will work and I’ve use it before I created Besti, but the results are more dry and not gooey in the filling.
Crystal
0Great dessert for anyone – keto or not! This is a very rich, buttery, caramel-pecan pie, a little different than regular pecan pie in texture. I finally tried it for Christmas, and everyone loved it. My slight modifications – I slightly reduced the salt in the filling, and I would add a few more pecan halves on the top. Also, I only had a monk fruit/erythritol blend for the crust and baked it longer to make it more firm/dry before adding the filling and baking again.
Crystal
0One more note – take your time browning the Besti and butter. It will be worth it to get the deepest color you can without burning it. I cooked it much longer than 5 min, probably closer to 25.
Kayla
0I made this pie for my husband and FIL who are diabetic. I followed the recipe as-is and am very happy with how it turned out. The caramel is fantastic and the dessert itself is better than the regular version. Very easy to make – thank you for all of your trials in putting this together.
Tom J
0Wow, my pie came out great. I’m a pecan pie lover and this exceeded my expectations. I did use a different sweetener which is a 1:1 substitute for sugar. It’s a blend like the Besti so I used the same amount.
The saute pan is critical. Wide and low sides worked well for me. Use the medium low heat and stir regularly. Be patient and keep stirring regularly and you’ll get the caramel sauce you’re expecting. My additions were adding a couple of tablespoons of bourbon to the sauce and adding half a bag of Lily’s chocolate chips before pouring in the caramel sauce.
Thanks
PS I used the keto pie crust recipe for this.
MB
0I made the mistake of using erithrytol, It was horrible!
Make sure you use the allulose blend!!!
I’ll try again for Christmas.
Chu
0Can I make multiple pies? Is this recipe for one pie only?
Maya | Wholesome Yum
0Hi Chu, This recipe is just for one pie. Feel free to double it and make multiple pies, but know that the caramel will take a lot longer to thicken if you’re making a double batch.
Richard Corcoran
0Thank you so much for this recipe! I am a 59 yo male, fairly good cook but very limited baking experience. My 81 yo Mom, requested I make low-carb desserts for Thanksgiving. I made one of these and two of your low-carb pumpkin. All were great but the pecan pie was the “greatest hit” of our TG dinner. Only mom and I are on keto, but everyone loved it. And pecan pie has always been one of my favorites, but this was the BEST I have ever tasted! I followed your recipe exactly and would not change a thing!
So good! Thanks!
JessicA ingraham
0This recipe is sooo good! Do you have to keep this refrigerated or can it be stored on the counter in a cake safe?
Maya | Wholesome Yum
0Hi Jessica, It’s fine on the counter for a few hours, but beyond that, store it in the fridge.
Margaret Hitchcock
0I made the Wholesome Yum “The BEST Keto Sugar Free Pecan Pie” For Thanksgiving. Unfortunately it was awful. The worst thing was that it was TOO salty, but there was also no gooey stuff in the middle. And the flavor was so bad, that I threw it in the trash. (FYI I was very careful to follow the instructions exactly, I even ordered the expensive special sweetener.) I normally enjoy Wholesome Yum recipes but I felt like I should put this review because the pie was so expensive to make.
Maya | Wholesome Yum
0Hi Margaret, Did you use salted pecans? I do like to taste the salt a bit (think salted caramel), but it shouldn’t be overpowering. Feel free to use less salt next time if you don’t want to taste it at all.
Margaret Durst
0Very good!!! I made this for Thanksgiving. I did add a cup of chocolate chips to make Chocolate Pecan Pie – otherwise, I followed the instructions. I must say that I was delighted with how the pie went together. The instructions were clear and well written and explained the processes well. I will make this again. I appreciated the comments that explained that this is really a caramel pie as opposed to a custard pie – still, very tasty and I was happy with my chocolate version. It was nice to have a Keto dessert. Oh – the crust was really good – I am excited to have that recipe too.
Debbie
0Too salty! I used 1 teaspoon of sea salt like the recipe called for. I used unsalted butter as well. Not sure what happened.
Maya | Wholesome Yum
0Hi Debbie, I just responded to Margaret on this. Please see my reply to her.
Chris
0I knew this was going to be good the minute I smelled the caramel come together. It has been so long since I had pecan pie. As a diabetic is was just never on the menu. Thank you thank you thank you for this wonderful recipe. It tastes wonderful!!
Brandon
0Could I make these into bars? I’m sad I couldn’t find your pecan pie bar recipe this year
Maya | Wholesome Yum
0Hi Brandon, You can still get my pecan pie bars recipe in the Wholesome Yum App and in my Easy Keto Carboholics’ Cookbook!
Bev Lawless
0Can I make sugar-free pecan pie without the crust? Will this affect baking time? Any suggestions?
Maya | Wholesome Yum
0Hi Bev, I think the filling might be too sticky without the crust, but haven’t tried it. Please let me know how it goes if you do!
Mary
0What can be used in place of maple extract?
Maya | Wholesome Yum
0Hi Mary, You could omit the maple extract and replace a few tablespoons (but not all) of the Besti Powdered with Besti Brown instead.
Brandon
0How are these different from the low carb Paleo pecan pie bars? I was looking for that recipe because I really enjoyed it but this is all that came up.
Maya | Wholesome Yum
0Hi Brandon, This is a pie rather than bars. I have a recipe for bars in the Wholesome Yum App and in my Easy Keto Carboholics’ Cookbook.
Kim
0Are there any necessary modifications to make this crustless?
Maya | Wholesome Yum
0Hi Kim, I’ve only made it with a crust. Please let me know how it turns out if you try it crustless.
J Ramirez
0Can I use Whole Earth Plant-Based Sugar Alternative, Erythritol & Monk Fruit instead?
Maya | Wholesome Yum
0No, I don’t recommend that sweetener. Anything that contains erythritol will turn out dry, crystallize, and harden. You can find powdered Besti here for this recipe.
Gerri
0Your pecan pie looks fabulous. Until I buy your Besti (great name), how much allulose to use? Thanks.
Maya | Wholesome Yum
0Thank you, Gerri! Normally I wouldn’t recommend other sweeteners, but plain allulose is one that would work. You’ll need powdered allulose like this for the filling (most brands labeled “powder” are actually not powdered like confectioner’s sugar, which is what you need), and use 1/3 more than the recipe calls for. My sweetener conversion chart can help.
Gerri
0Thanks!
Jessica Johnson
0I went to order the allulose blend and it won’t arrive in time for Thanksgiving. Do you have any suggestions for an alternative?
Jessica Johnson
0Hello! It won’t arrive for me until Friday even with Prime. ?
Maya | Wholesome Yum
0Hi Jessica, Sorry to hear that. Sometimes shipping gets backed up around holidays due to a lot of people ordering. Unfortunately I have no control over Amazon’s shipping.
Maya | Wholesome Yum
0Hi Jessica, It should arrive by Thanksgiving with Amazon Prime shipping. 🙂
Jodi
0Hi, Do you still have your pecan pie bar recipe available? I can’t seem to find it. Thank you!
Maya | Wholesome Yum
0Hi Jodi, I do! You can find it in the Wholesome Yum App and in my Easy Keto Carboholics’ Cookbook.