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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
ZeBraHoldenZeJugs
0Hi! I tried this tonight(October 17,2024), only I subbed the dairy, I used coconut oil/butter and a can(400ml) of heavy coconut cream/heavy cream. It took around 21 minutes after I added the coconut cream to come to a nice saucy consistency. I beat the egg before I added it to the cooled caramel sauce. I was short on pecans so I added hazelnuts to the mix. I mixed them in with unsweetened coconut shreds and almond flour(1c almond flour, 1/2c coconut shreds). Then I poured the caramel sauce over that and mixed it together to make a kind of bar. Then I baked it at 325 for 23 minutes. They taste a bit like German chocolate and pecan pie had a baby with some hazelnuts. Delicious. Would be good with just the pecans.
I hope this is helpful. I tried to be as accurate as I could because this requires a bit of science. I did want more of a bar than a pie. I had and idea and went with it. It worked out.
Dorothy
0Did you add any German chocolate to this?
Maya | Wholesome Yum
0Thank you for sharing! That sounds like a delicious adaptation.
Rhed
0Hi Maya! I’m looking forward to making this with minor adaptations for my husband who loves pecan pie. I use pure Monk Fruit, not a monk fruit blend. What is the conversion ratio of your allulose blend to sugar so I can calculate how much pure monk fruit to use. My Durelife 100% pure monk fruit is 1/8th the amount of sugar. <3 Thanks for the information. Happy Baking!
Maya | Wholesome Yum
0Hi Rhed, My monk fruit allulose blend is 1:1 with sugar. But, I’m not sure that the recipe would work with a concentrated sweetener like pure monk fruit. It would change the ratios and consistency of the filling, and you wouldn’t get that caramelization you get from allulose. Let me know how it goes if you try it, though.
Suzanne Clason
0Thank you! I’ve looked for a number of years for a pecan pie for my husband (of almost 55 years) who loved his Mother’s pecan pie. He was diagnosed as pre-diabetic many years ago, and I’ve tried varied sugar substitutes. Hadn’t found one that seemed to have the carmel flavor. I saw your recipe and ordered the Besti online. Made the pie, and it’s wonderful! So flavorful and so much like the old fashioned Southern pecan pie taste and texture.
Lorenzo S
0“be careful not to overheat the filling”. That instruction is too vague. At what temperature is the filling overheating?? I’ve already burned 2 batches!!
Maya | Wholesome Yum
0Hi Lorenzo, Sorry to hear you had issues with it. I haven’t measured the specific temperature, but it can split if the heat is too high. Burning is even higher heat than that, so you’ve got it way too high. If your stove runs hot or your pan overheats easily, I recommend the lowest heat you can. My pictures above and video on the recipe card might help to see how the caramel should look.
LindaJ
0I’m making the filling part of this recipe and adding it to a allergy friendly gluten-free frozen non-GMO pie crust. ?? it’ll turn out well. The only large pans I have are cast iron or stainless steel, and I have a small hard adonized pan. ?. Thanks for any tips!
Linda
0At first while reading the recipe, I thought, no way, to many steps. So pleased I took the time! It is not sweet, has a warm buttery flavor. Instead of the maple and vanilla I added the same amount of dark rum to the filling. Yummy, delightful and devoured by the whole family. Even those not following Keto, heeheehee 🙂
Greg
0I’ve made this several times now. I love pecan pie, since my childhood. The filling is remarkably caramel-y. The crust is by no means flaky being made of almond flour, but the whole pie is pretty dense itself as well. So you’ll want to cut in to very thin slices and see if you really want more after that. On my last effort, I did my best to at least try to make the bottom of the crust as thin as possible once I was lining the pie pan with it, hoping to reduce some of its heaviness in the mouth. Also on this last effort, I dropped into the pie pan a thin layer of semi-sweet chocolate morsels before tossing the chopped pecans in. A great nuanced chocolate flavor with the pecans and filling, without really adding too many carbs per slice. It’s a very tasty pie, but it will last a bit parsing it out in very thin slices.
Liz K
0I’d really love to make this pie for the holidays but I can’t find the powdered besti anywhere! 🙁 I’ve made pies with monkfruit/eyrithitol but don’t like the cooling effect and am looking forward to trying the Besti version. Since it’s sold out everywhere, would granulated work? Or, even blending the granulated until it’s powdered? (I’ve heard that trick for granulated other sweeteners in the past. Eager to give this pie a fair shake with a besti product. So many of your recipes are a home run. Thank you!
Maya | Wholesome Yum
0Hi Liz, You can find powdered Besti here! 🙂 But yes, you can grind granulated Besti. Even if you end up with a few full-size granules, they should dissolve just fine due to Besti’s great dissolving properties.
April Huddleston
0Happy Thanksgiving. I replaced butter with coconut oil for first step. Trying to get the two to brown, I turned the heat to high. It was smoking a lot, but being in a big hurry, I did not think!!
When I added the coconut cream, the oil exploded like a huge firework.
Maybe others should be warned that this is dangerous.
I was not hurt bad. And there was no fire.
I’ll make the pie today with butter!
Barbara
0I didn’t have enough cream & I didn’t have the sugar substitute so I used 1 cup of maple syrup instead & 1 tbsp of tapioca flour. It thickened really well & it smells good. Let’s see if it actually tastes good too ???? I love the crust recipe & healthier pie recipe. It’s still very high in calories but for the holidays I guess one small bite won’t hurt too much. Thanks for an amazing substitute recipe to the very unhealthy corn syrup one ????
Cathy Gauthier
0There is nothing easy about this recipe. It does not ever get golden color with the butter and the monk fruit even after 30 minutes. I added the cream and salt to move forward and even 45 minutes later still no browning and slight thickening of sauce. This is a disaster, waste of time and money. Any suggestions right now so i can try to complete this pie. But it may not be edible in the end. Can I leave a 0 star?
Maya | Wholesome Yum
0Hi Cathy, Sorry to hear you had trouble. Did you use a different brand of monk fruit? Some brands won’t caramelize. Also, are you using a large skillet? A saucepan will take forever, much longer than the time you’ve listed, so you have to use a very large pan.
TRM
0Can you make it without the crust?
Maya | Wholesome Yum
0I’ve only made it with a crust. Please let me know how it goes if you try it crustless!
Ann
0After reading other comments I’m glad I’m not the only one who didn’t have success or like the pie. My husband thought it was “good” but he literally will eat anything sweet after needing to be both gluten free and low carb for so long. I only wish I’d read the comments first and moved along to another recipe – usually I just modify one of my own successfully but had asked him what he wanted and he found this one. Won’t be trying it again – the inside was runny/didn’t set right, had a weird flavor and just wasn’t pecan pie like.
Maya | Wholesome Yum
0Hi Ann, Did you follow this recipe as written or did you modify any steps/ ingredients? The filling should not be runny at all, not even a little bit, so there must be a step you missed or an ingredient substituted. Perhaps you didn’t let the caramel thicken enough?
Will
0Your pecan pie bar recipe was one of my go-to’s. Where did it go?
Lisa
0Exactly I was also searching the pecan bar recipe!
Maya | Wholesome Yum
0Hi Lisa, My recipe for keto pecan pie bars is exclusive to the Wholesome Yum App – you’ll find it there! It’s also in my Easy Keto Carboholics’ Cookbook.
Maya | Wholesome Yum
0Hi Will, That recipe is exclusive to the (free) Wholesome Yum App, as well as my Easy Keto Carboholics’ Cookbook.
Robyn
0Love, love, love this recipe! Besti is the Bomb! It’s hard to imagine you can eat sugar free and enjoy your food. I combined your filing with a gluten free pie crust for my daughter in law and this is now our favorite pie for EVERYONE in our house. Thanks so much! I did cut back a bit on the total amount of pecans ONLY because I loved the goo from the Besti so much…lol.
Fiona M
0Just made this tonight – oh my life! It’s so good. I had to make the filling twice as I used a soft butter that had too much oil in it, but second time round was a dream.
Erika
0Pretty good, but the caramel was a bit too salty for my taste. Next time I’ll try leaving out the salt altogether.
Jill
0Can I substitute something for the cream that is dairy free?
Maya | Wholesome Yum
0Hi Jill, You can use coconut cream or full-fat coconut milk for a dairy-free option.
Cornel
0Best pecan nut pie recipe, delicious and easy to make.
Laurei
0OMG, fabulous. My hubby, 79 next week, loves pecan pie but he’s diabetic. This recipe is so amazing, easy and delicious. Maya, you are the best. Bless you for all you do. I am your forever fan. Thank you so much.