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Get It NowMy 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.
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)
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.
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Instructions
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 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.
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
405 Comments
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
Maya | Wholesome Yum
0Hi Bobbie, Add the caramel sauce over the chopped pecans – make sure to read all the steps on my recipe card above. Monkfruit is diabetic friendly, yes.
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.
Maya | Wholesome Yum
0Hi Dani, You can use coconut oil, but it’s not any lower in calories. Sorry, I don’t have a low calorie substitute to offer.
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?
Maya | Wholesome Yum
0Hi Kathy, I think that would work fine without any other changes to the recipe. Let me know how it goes!
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?
Maya | Wholesome Yum
0Hi Kristina, The texture of this pie will be very gritty if you make it with granulated sweetener, even more so with any type of erythritol-based sweetener. I don’t recommend it. You can get Besti Powdered here. You can also get maple extract here, but you can omit it if you like.
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!
Maya | Wholesome Yum
0Hi Claire, If you used the same ingredient measurements, it could be that your kitchen is warm or humid and you need to chill the dough. Otherwise, you could add a little extra almond flour.
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
Maya | Wholesome Yum
0Hi Judy, Yes, you can use coconut cream or full-fat coconut milk instead of heavy cream. You’ll need to replace the butter as well if you want it dairy-free. See my substitutions in the post above. I’m glad you’re loving your breakfast with my recipes!
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
Maya | Wholesome Yum
0Hi Sheryl, For the best texture, I highly recommend making this keto pecan pie filling with powdered Besti as written.
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?
Maya | Wholesome Yum
0Hi Jeannette, This happened because you used the wrong sweetener, sorry. It won’t happen with powdered Besti.
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.
Maya | Wholesome Yum
0Hi Jeannette, I’m sorry this one didn’t work out. Did you use the correct size pie pan? If the pan was too small,the filling could spill over and the crust could overcook. Also, if your crust got too dark, you probably baked it too long in the first step before adding the filling.
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.
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!
Maya | Wholesome Yum
0Hi Paola, This can happen when the caramel base gets too hot, but it’s also likely due to the sweetener you used. I don’t recommend erythritol for this recipe. I hope you get the chance to try it as written.
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?
Maya | Wholesome Yum
0I’m glad you loved it, 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
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.
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!!!!
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.
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.
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.
Christine
0Hands down one of the best pies I have ever made! Thank you!!!