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
GG
0I wasn’t the person baking but I was the person waiting for the sweet nectar that is pecan pie, unfortunately it seems that the caramel sauce recipe is too prone to boiling over and well it delayed my satisfaction and angered the cook. I feel like I don’t have to explain why this is bad so k won’t but yeah maybe double check to see if there’s a whats up or add a disclaimer, world’s most boil overable mixture ever.
Wholesome Yum D
0HI GG, Sorry this recipe didn’t meet your expectations. I didn’t experience this, I suggest next time using a larger pan to avoid any boiling over.
Lou Pearson
0Thanks for all of your delicious recipes! I use many now for my diabetic husband. I am going to pass on this pecan pie, however. The “gel” is just not the same, that was hubby’s fave part- he just tolerates the pecans. Also, it’s too cloyingly rich for our tastes. But your crust is a keeper!
Cailean
0I made this with canned coconut milk instead of heavy cream and it took much longer to caramelize. As well, when it had gotten to the correct color, the sauce settled and there were bits of what I assume were coconut? I’m not sure! I’ve never baked with it before, but I didn’t have heavy cream and I know it is a substitute. I haven’t tried it yet, but here’s to hoping!
Sharel Firstenberger
0Made this for thanksgiving, woke up 2am thinking about it. Had a small slice and thought it was amazing! Great texture and mouth feel. The crust has many possibilities too! Thank you for creating this recipe!
Renee
0I couldn’t find Besti, but I found Whole Earth Allulose Baking Blend. Plant-based sugar alternative. Will that work?
Wholesome Yum D
0Hi Renee, I suggest using my Sweeteners Conversion Chart to make sure you are using the right amount of allulose.
Nancy Steen
0I love your site and recipes. However, you push erythritol, allulose, xylitol, Splenda sweeteners, etc, which can cause significant neurological disruptions, such as: migraine, migraine blindness, night terrors, diarrhea, nightmares. My two children and I exhibit all of these issues. Sorry, stevia is the only safe substitute. You get used to the taste, and it bakes well.
Wholesome Yum D
0Hi Nancy, I tend to stay away from stevia because people with some level of allergy to ragweed can be allergic to stevia as well, leading to headaches and other side effects. If you have questions about sweetener conversions you can refer to my Sweetener Conversion Chart.
Lisa :)
0Nancy,
I am very prone to migraines, but erythitol does not cause them for me. Do you use a variety or just the erythritol? I use monkfruit sweetener. We powder it with a mill grinder as erythitol crystallizes when it bakes. I have no side effects, and my children don’t either.
Kat
0Do you think the liquid allulose will work in this recipe? All I have right now is the liquid and a bunch of powdered lakanto.
Maya | Wholesome Yum
0Hi Kat, Sorry, I haven’t tried that, so not 100% sure. I think it should work but you may need to cook down the caramel for longer.
Karey
0I’m wondering if I can bake your almond crust with the pie and not prebake it. My “Mystery” pecan pie recipe I do every year does not prebake the crust. I did a practice run following your recipe and it was delicious, but my pie crust, even with a metal guard (not snug enough?) got black and the butteriness of the pie went over into the oven a bit. I may do another practice but with my Mystery part.
The Mystery is a cream cheesecake layer in the bottom. So it would be 1/3rd of your basic cheesecake recipe. It’s put in an uncooked pie crust. Then the chopped nuts – 1 1/4C. Then because I always make 2 pies, I’m making your caramel sauce for the 2 pies, which does get poured on top of the nuts. Mine doesn’t all for the pecan halves on top, but I might do it.
Another thought I had is that I live at a high elevation. I used to (grown kids still request sometimes) make a boiled brown sugar frosting. Your caramel sauce could almost replace that frosting. It is supposed to cook to 210 degrees and I found doing the math I need to bake it to 197. In the process of cooking your sauce to browned, I’m wondering if it overcooked. My pie didn’t look quite as moist as yours.
Anyway … I’m really wanting to know if I can bake my pie without a prebaked almond crust!
Wholesome Yum D
0Hi Karey, That sounds like a great recipe. I have never tried to make a pie with the crust not prebaked, my only concern is the bottom of the crust not getting done with all of the layers on top. If you try it please let me know how it goes!
Jasmin
0Hi! I made this pecan pie yesterday for Thanksgiving. My first pie much less keto. It was absolutely amazing. Thank you so much for this recipe. It will bey one of my favorites!
Jennie Heater
0Thank you for the very detail instructions for us novices. I had to write out the instructions on paper, because I am too slow to follow the video or waste my battery on my phone by keeping it open long enough to complete the recipe. I do not have a working printer right now! Thanks for making a Keto recipe of my favorite pie.
Megan
0Hey! The monkfruit/allulose blend is no longer available. What would you recommend instead?
Maya | Wholesome Yum
0Hi Megan, So sorry, we’ve been affected by the global supply chain issues but it will be back in stock very soon! In the meantime, granulated Besti will work just as well, because (unlike other granulated sweeteners) it dissolves very easily. It’s available here. Hope this helps!
Trudy
0I made this last year for Thanksgiving and it was delicious. The caramel sauce was so good. Tasted every bit as good as my old Karo syrup pecan pie recipe and low carb. Win win. Highly recommend this recipe. Be careful not to overbake as I did. It was still great even though I baked it a little too long, lol. I plan on making two pecan pies this year everyone loved it.
Denise
0I scanned thru the comments and didn’t see anyone try mini-pies in cupcake liners- wondering how time changes – I’m going to give it a shot and will try to remember to come back and let y’all know…
Carla
0I want to make mini-pecan pies in a silicone mini muffin pan. Do you think making the crust, cooking, adding chopped pecans to each well then filling with the caramel will work? I was thinking of using half Lakanto confectioners and half allulose for the sweetener. Whatcha think?
Wholesome Yum D
0Hi Carla, I think making mini pies would be a great idea. As far as the sweetener, I haven’t tried it with a blend of those two in particular, but in general only recommend allulose-based sweeteners (like Besti) for pecan pie. I previously used to make this with erythritol-based sweeteners (like Lakanto), and the difference is night and day.
Matt Allman
0I think a little less salt would be good, but it was incredible! My first time making pecan pie ever, and kept at that! Highly recommend.
Diane Shively
0This looks amazing. I would like to have a printable version.
Maya | Wholesome Yum
0Hi Diane, There is a print button on the recipe card that will take you to a printable version.
Vic
0Hi, Sounds delicious. What changes should I make if I want to do this crustless?
Wholesome Yum D
0Hi Vic, Due to the texture of the pecan pie being gooey I do not recommend this pie be made crustless.
Sheri
0I don’t understand why you suggest sweeteners that are not available!?
Wholesome Yum D
0Hi Sheri, Due to global supply chain issues we cannot always guarantee ingredients will always be in stock, but we’re doing our best. My suggestion is to purchase the crystalized Besti Monk Fruit Sweetener with Allulose and use a food processor, blender or coffee grinder to make powdered allulose.
Anastasia Root
0Would this one work? Lakanto Powdered Monkfruit Sweetener – 1:1 Powdered Sugar Substitute. I am not sure if that one can be used since it is a different brand
Maya | Wholesome Yum
0Hi Anastasia, No, I don’t recommend that sweetener. It doesn’t dissolve well, does not caramelize like Besti does, and will crystallize when storing, so you won’t get the right texture in the filling.
Susan
0I’ve got your Besti Powdered sugar but since we’re also trying to be dairy free, want to know if it’s possible to use coconut cream in place of heavy cream.
Wholesome Yum D
0Hi Susan, Yes, you can use coconut cream.
Amy
0This is the most heavenly pie ever! Everyone devoured it. I will be making this again real soon!
Audrey
0The Bestie powdered monk fruit with allulose is out of stock.. in the US I read, can you purchase the allulose separate and mix it with a powdered monk fruit and what would the ratio be?
My boyfriend has type 2 diabetes and pecan pie is one of his favorites.
Wholesome Yum D
0Hi Audrey, My recommendation would be to purchase the crystallized Besti blend and use a food processor, blender or coffee grinder and make your own powdered blend.
Kristyn
0Mmm…if there isn’t chocolate, pecan pie is my next in line!! Thanks for sharing some healthier alternatives for making this. My family will love it!
Natalie
0Love pecan pie!! The crunch & taste is perfection!
Betsy
0Yum! Pecan Pie is one of my most favorite! I love that you’ve developed a believable keto version! So delicious!
Lisalia
0OMG… this is definitely going to be on my Thanksgiving dessert spread! SO SO good for keto and non keto alike!
Robin
0Great recipe! Really delicious!
Glenda
0I love recipes that find alternatives to refined sugar! I often use medjool dates. Maple syrup is another fantastic option and I’m betting it’s scrumptious in this yummy pecan pie. Looking forward to trying your recipe!
Pat
0I made this for our girl’s night and it was such a huge hit! Definitely making it for the holidays!
Janet
0I used whole earth Allulose blend and it was way to sweet. Would recommend only using 1/4 cup for the filling.
Wholesome Yum D
0Hi Janet, I cannot guarantee the quality of other sweeteners. I always suggest Wholesome Yum Allulose Blend because that is what I use to test all my recipes.
Nina
0Hi! If I sub butter with coconut oil will it still be ok? Thanks for replying!
Wholesome Yum D
0Hi Nina, Possibly, but I haven’t tested it to say for sure. Let me know if it works for you!
Mark Phillips
0Can I use Lankato maple syrup in place of maple extract?
Wholesome Yum M
0Hi Mark, It will add a bit of extra sweetness to the recipe, but it will work otherwise. Enjoy!
Sarah
0Can anything substitute for the maple extract?
Wholesome Yum M
0Hi Sarah, You can omit the maple extract if you don’t have any on hand. Enjoy!
Hannah
0How long can I freeze this pie?
Wholesome Yum M
0Hi Hannah, This pie will keep best in the freezer for 3-4 months.
Effie Cook
0I want to make sugar free Pecan pie but can’t find the Besti can I use powdered sweetener Stevia blend? Can I make it eggless? Can I use maple sugar free syrup instead of maple extract?
Wholesome Yum D
0Hi Effie, Unfortunately, stevia does not convert into baking well because stevia is 300 times sweeter than sugar. Powdered Besti is found here, or otherwise you can also use regular Besti because it dissolves completely. Other sweeteners won’t dissolve well or create that gooey texture.
Sheila
0Well, I think it was the baker(Me!) that didn’t do something right! Gathered all my ingredients for crust and filling. Crust came out great. Filling never got golden brown(?). I used Swerve powdered sweetener(all I had available). I used all other ingredients as recipe recommended. I tried simmering filling longer than recipe recommended hoping it would get brown and thicken, but it never did. When I added maple extract filling turned brown. It’s in the oven now.. we’ll see!! What do you think I did wrong?
Maya | Wholesome Yum
0Hi Sheila, The issue was the sweetener. Swerve does not brown the way Besti does. Hope you’ll get the chance to make it as written in the future.
Christine F
0It was delish!!! Thank you for the recipe! Followed instructions exactly, and it came out so yummy! Even our son who isn’t doing keto loves it! This was the second time following your recipe. Love your website!
Mackenzie
0My home has three lactose intolerant people so we do all dairy free to make it easy. I used earth balance instead of butter and coconut milk (canned) instead of the heavy cream and it was still sooooo amazing. The cream doesn’t caramelize as much as real cream and is lighter in color but after 45 minutes of baking it was firm enough to cut after 15 minutes of cooling. I also used a bit more ghee for the crust because it wasn’t wet enough for my liking. We are a “food lube” kind of family.
I’m making these tomorrow in a cupcake pan with the crust in only the bottom (to adjust the ratio) so we can share with neighbors and help with portion control. I know they will be awesome.
Karey
0I can’t wait to make this. I make a “mystery pecan” which has a cream cheese layer (barely sweetened and with 3 eggs for 8oz cream cheese) on the bottom. Now I know I can still make that!
Kimberly Smith
0Loved this recipe, but a whole teaspoon of salt in the filling made it too salty for me. Maybe cut it down to one half teaspoon.
Georgia
0Hi, unfortunately where I live we don’t have a lot of keto baking options and I have been unable to find a monk fruit/allulose blend or maple extract. For the sweetener,I have found a monk fruit / erythritol blend and allulose on it’s own. Should I use a mixture of the different sweeteners or stick with one? And is the recipe ok without the maple extract or should I use some sugar free maple syrup in the recipe? Looks delicious!
Wholesome Yum M
0Hi Georgia, You can use either sweetener. Allulose will give you a gooey pie filling, while the monk fruit erythritol blend will give you a more ‘set’ pie filling. You will need more sweetener if you decide to use the pure allulose. Increase the amount of allulose to 1 cup + 2 tablespoons to get the same level of sweetness in your pie. As for the maple extract, I think it adds a lot of depth of flavor to the pie, but many other readers have written about making it without the extract and it’s still delicious. Hope you enjoy it!
Rocky
0Mmmmmm made this last night and just tried it. I didn’t have maple extract but I added a drop of blackstrap molasses and some stevia packets to the monk fruit/erythritol blend. I was surprised the flavour came out with a hint of maple in it despite have no maple in it. I guess that’s the molasses.
I find mixing sugar substitutes gives a closer flavour to sugar than just using a single sweetener — sugar is like a symphony of sweet so adding more instruments to the orchestra makes sense to me!
Giselle Sanders
0Excellent recipe. I made it for New Years Eve and everyone thought it was just like the real thing. I browned the almond flour in the oven before making the pie crust and so didn’t bake the crust. I mixed all the ingredients in a bowl rather than a food processor and pressed it into the pie tin. I had some difficulty making the caramel sauce initially. On an electric stove I started off using number 3 and then 4 for a medium-low heat. However, although the butter and xylitol browned, getting very dark, it never bubbled. When I tried turning the heat up to 5 it all separated. Worried about wasting the cream if I added it to try to rescue the sauce in a blender, I ditched it and had another go. For the second attempt I started on heat number 5 and used granulated xylitol, since I didn’t have enough left already powdered. Since I was heating the mixture I wasn’t concerned about it being gritty, and it wasn’t. This time the butter and xylitol browned in about 7 minutes and began to bubble. On adding the cream it bubbled vigorously and everything worked as it was supposed to. I reduced the amount of pecans in the recipe to 1.5 cups. As mentioned above, the end result was excellent and I will be making it again. Now that I know how to make the caramel sauce and that number 5 is the magic number for the heat on my stove, I would rate it as an easy recipe. I served it at room temperature.
Sherry P
0This pecan pie is amazing. Thank you for putting together this recipe. And for the great tips like covering the crust to not burn it was perfect. Never seen that advice given before.
I started getting nervous making the gooey filling. Since all of our cooking stove eyes are different, it took me over 30 minutes to get it to the right stage. Would it be possible for you to share the temperature that gooey pie filling should reach before taking it off the eye the next time you bake it? Mine got to 220 degrees and it might have been too brown. I may have overcooked it. Thanks again.
…..Loving Pecan Pie in Atlanta
Maya | Wholesome Yum
0So glad you liked it, Sherry! I haven’t taken the temperature of the filling, but you can watch the video on the recipe card above to see how it should look. Hope this helps!
Terry
0Incredible. I used a ready-to-use pecan pie crust made by Diamond. This crust has 8 net carbs per 1/8 pie slice. Not sure how that compares to the almond flour crust called for in the recipe. OMG! It was SOOO good! I refrigerated it as instructed to firm up, and after letting it come to room temperature, it sliced very nicely. But unless you warm up your slice again in the microwave, it isn’t gooey. But if you warm it up, it is wonderfully gooey, retains its shape, and is every bit as good as, if not better, than regular pecan pie. Kudos to the recipe developer!
CynthiainPittsburgTX
0This is the perfect Pecan Pie. My husband and I like it even better than regular Pecan Pie recipes made with syrup. The crust was crunchy and delicious, as well. I will definitely make this recipe again. This was our only desert for Christmas and we’re grateful for it. Thanks, Maya
JudytheBaker
0Hi Maya,
A+ pie!!!
I went to this page to looks for tips. I have the Wholesome Yum Allulose and Monkfruit, but not the powdered kind. I was wondering if people had tried powdering it.
I decided that powdered and granular are the same weight in grams. I used my bulletblender in small batches.
What’s funny is I found my post from Nov 6, 2019. Where the caramel separated! One of answers said her pie came back together when cold. Ours did get a bit better. I think that using a sauce pan was the problem.
So I was really careful this year. I used a big skillet on low heat; you must have updated the recipe. Much better this year.
I started using allulose awhile back, and it does give a much more gooey texture. So cutting the pie into 12 pieces? No way!!! 🙂
I’m having stomach upsets from Erythritol. So glad you have these new allulose products and updated recipes. I imagine that you must have a stellar team, because your recipes are dependable and easy.
Happy Thanksgiving to you and your family.
Judy
Simi Valley, CA
Kennya marzano
0I have made the recipe twice and I love love love the flavor. But my consistency has been off twice. It just thick and grainy. I only have monkfruit (not allulose). Is that to be expected when I make it with this sugar or am I doing something wrong? Like I said the flavor is phenomenal but I just can’t get the consistency.. I followed the recipe to a T.
Thank you!!
Maya | Wholesome Yum
0Hi Kennya, Yes, your issue is the sweetener. What you are calling monk fruit is likely a blend with erythritol (check the ingredients on the back). Get powdered monk fruit allulose blend here to get that smooth, slightly gooey consistency.
Gennifer Keiser
0I used Whole Earth allulose baking blend with allulose, erythritol, xanthan gum, Stevia extract, and monk fruit extract. It worked really well and looks beautiful, but it’s too salty. I used salted butter so maybe I should’ve not added salt. My 7-year-old said it’s too much and that’s what’s keeping her from liking it. I agree.
Wholesome Yum M
0Hi Gennifer, Yes that is a possibility. Salted butter or if the pecans were salted, that would change the flavor too and make it too salty.
sonia
0For anyone who wonders about pan size, heat setting, and other blunders that I definitely made every one of … here are my tips:
o I first used a 10 inch sauté pan (aka a skillet), but the butter/monk fruit erythritol mixture wasn’t browning. After the stipulated 15 minutes, I added heavy whipping cream. Still not browning …
o So I switched the mixture to cook in my behemoth 12 inch sauté pan, increased the heat to medium, and stirred continuously.
o The mixture browned beautifully on the medium heat.
o Then I let it cool for a bit before adding the vanilla and maple syrup in dribbles. No separation.
Maya created a divine caramel sauce— that even with all of my mistakes turned into a wonderful sugar free sauce. Excellent recipe, and thank you Maya!
P.S. I will make the pecan pie tomorrow. My husband passed through the kitchen and said, “Wow, that smells delicious!” I concur.
Vince
0Follow the recipe exactly crust came out very dark almost burn
Wholesome Yum M
0Hi Vince, Did you cover the crust while baking? (see step 9 of the instructions) That should prevent the crust from getting too dark.
Marvette
0Thanksgiving is now complete. I personally love brown sugar and can’t wait to use your new Besti sub. Can it be used in this recipe?
Wholesome Yum M
0Hi Marvette, Yes! Besti Brown Sweetener Blend will work great in this pie.
Judy the Baker
0I agree. While I loved the pie, I tasted it with some brown sugar on top (I am ordering the Besti one very soon). Maya, would we use the same amount of the brown sugar as in the recipe? Will that be grainy, as it isn’t powdered?
Wholesome Yum M
0Hi Judy, No, the Besti Brown sweetener won’t be grainy because it’s made from allulose, so it will dissolve nicely into the pie filling. When you make it with Besti Brown you will use the same amount of sweetener as written in the recipe.
Kristen Miller
0I have swerve confectioners sugar I want to substitute in this pie how much should I use?
Wholesome Yum M
0Hi Kristen, Both these sweeteners are 1:1 with sugar, so you will use the same amount as written in the recipe. However, you won’t get the same gooey texture with Swerve. You can pick up powdered monk fruit allulose blend here if you want the best result.
Jeanette
0What an amazing recipe! Your sugar is equally amazing. I can’t wait to make more recipes!