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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.
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
- 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.
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.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
Meanwhile, make the filling. In a large saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
When golden, add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon.
Remove the sauce from heat. Stir in the vanilla and maple extracts.
Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
Cover the edges of the pie crust with foil, leaving the center open.
Bake for about 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
Cool completely to set. For best results, chill for at least 1 hour before slicing.
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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.
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