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.
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Preheat the oven to 350 degrees F (177 degrees C).
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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.
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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.
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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, leaving the center open.
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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).
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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. 🙂
364 Comments
Nell
0Could 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
0Hi Nell, Powdered sweetener is recommended for this recipe. Using granular will create an unappealing gritty texture.
Austin
0the 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
0Hi Austin, I believe this was the cookware used for the video.
Rob
0What do I use to make the filling if I don’t have a saute pan?
Wholesome Yum M
0Hi Rob, You want a shallow pan with a large surface area. A skillet will work well for this.
Ivy Fritsche
0If subbing with Swerve should I use powdered, granulated, brown or a mixture?
Wholesome Yum M
0Hi Ivy, I would use powdered.
Kelly
0Hello! 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
0Hi 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
0HI, 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
0Hi 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
0This 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
0Can I use pure Allulose for this? If so, how much should I use?
Thank you!
Wholesome Yum M
0Hi 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
0Excellent 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
0Your recipe sounds delicious. Saving it for Thanksgiving because pecan pie is a must have.
Barbara H.
0This 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 try. 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
0I 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
0Hi Jacqueline, If a maple extract isn’t available in our area, you can just leave it out.
Josie Borgia
0I 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
0Hi 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
0PERFECTION!!! 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
0This was really good! I used a pecan crust instead of an almond flour crust.
Veneise Samuels
0This 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
0Hi Veneise, Yes, this recipe can be halved. Hope you enjoy!
Lynn
0Hi
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
0Hi 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
0Hi, 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
0Hi 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
0I 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
0I 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
0Hi Caroline, I have a savory pie recipe for Greek Spinach Pie.
Catherine Keeling
0Love 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
0I 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
0Hi Lindsay, That means you needed to cook it for longer (in the saucepan, not the oven).
Tera
0Not 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
0Excellent 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
0Tasty except use butter instead of ghee for the crust. The ghee gave the crust a weird flavor I didn’t like
Murleen
0I 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
0I 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
0Hi 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
0When 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
0Hi 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
0Is 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
0Hi 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
0Do 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
0Hi Kathy, I think that would work fine without any adjustments to the recipe.
Carla
0Hi. I have an egg allergy can i substitude it for something else.
Wholesome Yum M
0Hi 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
0I 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 very 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 awesome!
Sandra Subotic
0I 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
0Hi Sandra, You can freeze this pie! Be sure to wrap it tightly to protect the flavors!
Kristina Acosta
0Hi 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
0Hi 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
0I cannot wait to make this pie again!
Magnolia
0I 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
0Hi, my name is Valentina. What can I do if I want the crust to be softer?
Maya | Wholesome Yum
0Hi Valentina, You can try adding 1/4 or 1/2 tsp xanthan gum to the crust if you want it softer.
Susie
0Can the pecan pie leftovers be frozen ?
Wholesome Yum A
0Yes, Susie! See my tips in the post.
Claire
0Hi. 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
0Hi 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
0Another Thanksgiving recipe for my family!!!
Baker Judy
0Hi 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
0Hi 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
0Mine separated as well, but it set up fine during baking and cooling after.
Melodee
0I 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
0Is 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
0Hi 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 try!
Magnolia
0I 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
0Awesome recipe I made this many times delicious
Janet
0This was delicious and not cumbersome to make. This will definitely be on my favorite dessert list!
Pat
0Hi, 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
0Hi Pat, Sorry about the confusion. The recipe card gives the full recipe for the filling.
Sheryl
0I’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
0Hi 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
0Follow 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
0I 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
0Hi 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
0I can see crystals on the top. How is this different than using real sugar?
Wholesome Yum A
0Hi 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
0It 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
0Hi 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
0I 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
0This 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
0Is this 500+ kcal per slice?? That sounds like an awful lot for sugar free!
Maya | Wholesome Yum
0Hi 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.