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My keto pecan pie will make your holiday table complete! This one is so much like the real thing that no one will know the difference. I worked on this recipe for weeks, and I have to say this version is my favorite yet. It’s sweet and nutty, with a perfectly caramelized filling. A few years ago, I updated it with Besti powdered sweetener to make the texture even better — and it makes all the difference. Make this sugar free pecan pie with me and you’ll see what I mean!
Why You Need My Keto Pecan Pie Recipe
- Smooth, gooey filling with crunchy pecans – This is the biggest thing that makes my recipe stand out from other sugar free pecan pie recipes. Many of them are dry due to the sweetener they use or just lack the flavor of the traditional kind. The filling in mine has just the right texture, plus a caramel flavor you’ll love (based on a variation of my sugar-free caramel sauce) and lots of crunchy pecans.
- Buttery shortbread almond crust – I use my almond flour pie crust for most of my pies, including this one. It’s just so good… sweet, buttery, and easy. But if you prefer a different crust, I’ve got crust options here.
- Clean ingredients – And not too many of them. Aside from the crust, it’s just seven. And no corn syrup or sugar in sight!
- Keto friendly, sugar free, and gluten free – My keto pecan pie has just 4 grams of net carbs per slice, and of course it’s got no white flour.
- Make it ahead – Like most of my keto pie recipes (including my reader-fave keto pumpkin pie, low carb apple pie, and coconut cream pie), this one stores very well. You can easily make it in advance for your holiday celebrations, from Thanksgiving to Christmas!
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free pecan pie recipe, what each one does, and substitution options. For measurements, see the recipe card below.
Keto Pie Crust:
Choose from one of these options:
- Almond Flour Crust – This is my favorite keto pecan pie crust, so it’s what I’ve got on the recipe card below. It’s easy to make and has only 5 ingredients! I highly recommend making this with Wholesome Yum Blanched Almond Flour, because it has a finer texture than other brands.
- Coconut Flour Crust – You can consider this if you have an almond allergy, but tolerate pecans just fine. Of course you’d need the pecans for the filling.
- Pecan Crust – If you really love pecans, you can use them for the crust itself in addition to the filling! Just grind the nuts to a fine meal in a food processor, then replace half of the almonds in my almond crust (above) with the pecan meal. You could try replacing all of the almond flour with pecan meal, but I’d recommend a blend because it will stay together better, since almond flour has a finer consistency.
Sugar Free Pecan Pie Filling:
- Pecans – Obviously the main ingredient! You’ll need some chopped for inside the pie, plus halves for topping.
- Butter & Cream – These combine together to form the gooey filling. I use unsalted butter and regular heavy cream, but you can substitute butter-flavored coconut oil and coconut cream (or full-fat coconut milk) for a dairy-free option.
- Besti Powdered Monk Fruit Allulose Blend – This sweetener is key for a smooth texture in your sugar free pecan pie filling. That’s because unlike other sugar substitutes, it dissolves completely, won’t crystallize, and most importantly, caramelizes beautifully, giving your pie that lovely gooey filling. It also tastes like sugar without any aftertaste, and has 0 net carbs. Most other sweeteners, including erythritol and most brands of monk fruit or stevia, don’t dissolve well and can crystallize, leaving behind a gritty texture. No, thanks!
- Egg – This sets the filling. Make sure it’s at room temperature before using. One of my egg alternatives might work, but it will probably fall apart more easily.
- Extracts – Maple extract and vanilla extract give the filling the right flavor. Note that different brands vary in potency. If you don’t have maple extract, you can replace 1/4 cup of the powdered Besti above with Besti brown sweetener for a similar flavor.
- Sea Salt – This balances the flavors, but I actually add enough to taste a little (think salted caramel vibes!). If you don’t want to taste it at all, reduce the amount to 1/4 or 1/2 teaspoon.
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How To Make Keto Pecan Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below.
- Make the crust. Use my almond flour pie crust recipe, or choose one of the other crust options above. Let it cool for 15-20 minutes after baking.
- Make the caramel sauce. In a large skillet or saute pan, heat the butter and Besti, until golden. Add the cream and salt, then simmer until bubbly, dark golden, and thick.
- Add the extracts. Remove from heat, then stir in vanilla and maple extracts. Let the caramel sauce cool until it’s no longer hot, but still warm.
- Add the chopped pecans to the crust. I usually do this while the caramel cools. It should be about half full.
- Add the egg. Whisk it in a bowl first, then stir into the caramel.
- Finish the filling. Pour the caramel filling mixture over the pecans. Top with pecan halves. Cover the edges of the pie crust with foil, leaving the center open.
- Bake until golden and bubbly. It’s done when it no longer jiggles, but will still look a little wet.
- Cool completely at room temperature to set. For cleaner slices, I recommend chilling your keto pecan pie for at least an hour before slicing. Feel free to gently warm up the slices if you prefer it warm. It’s delicious all by itself, or top with a scoop of my keto ice cream or sugar-free whipped cream for a decadent finish!
My Recipe Tips
- Don’t let your crust get too dark. I do recommend pre-baking it because it prevents it from getting soggy from the filling, but if the edges are already golden before filling, they can burn after baking the pie, even with the edges covered. It’s actually a little too dark in my picture above — I usually aim for less golden than that! You might need to adjust the time depending on your oven.
- The time to make the caramel sauce can vary widely. It will depend largely on the size of your pan, so grab the biggest one you’ve got! A skillet or saute pan will be much faster than a saucepan, but still takes a while. Trust me, it’s worth it for the amazing texture you’ll get in your keto pecan pie filling!
- Be careful not to overheat the sauce. If it gets too hot, it may curdle or split. Sometimes you can bring it back together in a blender, but not always. It’s best to avoid the issue altogether by keeping heat very low.
- Get the caramel dark enough. It should be golden brown and thick, and coat the back of a spoon in a thick layer. See my pictures above, or my video below!
- Let the caramel cool before adding the egg. If you add the egg while it’s very hot, it will scramble the egg. Don’t let the sauce cool completely either, because it will start to solidify. Alternatively, you can very slowly pour the sauce into a bowl with the egg while whisking constantly (this is called tempering). I prefer to just do it in the pan, though, so there isn’t another bowl to wash!
- Tips to cut your sugar free pecan pie: First of all, make sure it’s completely firm and cooled, preferably chilled in the fridge. (You can either cut it cold or let it soften a bit at room temperature.) Second, use a large chef’s knife (avoid serrated ones) and use a straight-down motion. Don’t see-saw your knife, or the filling can crumble!
- Want a quicker and easier version? Try my pecan pie bars recipe instead.
Make Ahead Options
Yes, you can make this in advance! In fact, I almost always make my keto pecan pie ahead. There are several ways you can do it:
- Make the pie crust ahead. You can keep it on the counter for a day, or store it in the fridge for a few days before filling and baking. After baking is fine, too.
- Make the caramel sauce ahead. You can store it in the fridge in a glass container. It will solidify, so just reheat it on the stove over very low heat to make it pourable again. Be very careful not to overheat, because the filling can separate and clump if it gets to hot. If this happens, sometimes you can bring it back together in a blender.
- Make my entire keto pecan pie recipe ahead. This is my favorite option! Plus, doing the whole thing at once avoids any risk with the filling separating during reheating. You can store the prepared pie in the fridge for up to a week.
- Freeze. Wrap the pie in plastic wrap or foil, and keep in the freezer for up to 3 months. Thaw in the fridge at least overnight.
More Keto Thanksgiving Recipes
My keto pecan pie recipe is perfect to end your holiday meal! Before you serve it, start with:
- Turkey – Make my foolproof Thanksgiving turkey and all your guests will be amazed at how juicy it turns out! For a smaller gathering, try my Crock Pot turkey breast or roasted turkey wings. Don’t forget the sugar free cranberry sauce and keto gravy!
- Sides – I’ve got you covered with low carb versions of the classics: keto green bean casserole, cauliflower stuffing, and keto sweet potato casserole.
- Biscuits – My simple 5-ingredient keto biscuits are the most popular around here, but you can also try my keto Cheddar Bay biscuits for more flavor.
My Tools For This Recipe
- Pie Pan – I love how easy it is to clean! Also, my filling amount and baking time is based on this one, and may vary if you use a different pan.
- Large Nonstick Skillet – This one is hard anodized, which means the surface has lasted me for 6 years and counting. And it’s large enough to make the caramel sauce relatively quickly.
- Pie Crust Shield – Avoids burning the crust without having to fuss with foil. You can also try a silicone shield like this.
Keto Pecan Pie (Best Sugar Free Recipe)
By
You'll love my keto pecan pie recipe! The sugar free pecan pie filling is sweet, gooey, and caramelized, and each slice is just 4g net carbs.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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Make the almond flour pie crust here, using a glass pie pan like this.
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Meanwhile, make the filling. In a large skillet or saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes, stirring frequently, until dark golden brown.
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Add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes, until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon in a thick layer.
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Remove the sauce from heat. Stir in the vanilla and maple extracts.
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Let pie crust and caramel sauce cool separately for 15 to 20 minutes, until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
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Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
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Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
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Cover the edges of the pie crust with foil or a pie shield, leaving the center open.
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Bake for 30 to 35 minutes, until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
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Cool completely to set. For best results, chill for at least 1 hour before slicing.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire pie
- Tips: See my recipe tips above to help you get the right gooey, caramelized texture in your keto pecan pie filling! If done incorrectly, it can separate or burn. I’ve also got tips for slicing the pie cleanly.
- Make ahead: There are several ways to prep this recipe in advance, including just certain components or baking the whole pie. You can store it in the fridge or freeze it. See my meal prep details above!
- Note on serving size: 1/12 of the pie might not seem very big for a serving, but this sugar free pecan pie is very filling! After a whole meal, it’s plenty.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook, Keto Ebook Bundle, and Fall Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pecan Pie
407 Comments
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.
Maya | Wholesome Yum
0Hi Janet, I cannot guarantee the quality of other sweeteners, and sorry but you didn’t follow my recipe. I recommend that you try it with Besti as written.
Nina
0Hi! If I sub butter with coconut oil will it still be ok? Thanks for replying!
Maya | Wholesome Yum
0Hi Nina, Yes, that should work. The flavor will be a bit different.
Mark Phillips
0Can I use Lankato maple syrup in place of maple extract?
Maya | Wholesome Yum
0Hi Mark, No, sorry, I don’t recommend doing that. The flavor won’t be concentrated enough, and if you add enough, the consistency will be off (as well as too sweet).
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?
Maya | Wholesome Yum
0Hi Effie, Sorry, no, that is way too many substitutions to work out. You can find Powdered Besti here. Other sweeteners won’t dissolve well or create that gooey texture. As for the egg, it’s really important in this recipe and don’t recommend substituting it. Maple syrup is not a substitute for maple extract, but I have an alternative listed in the post above.
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!
Maya | Wholesome Yum
0Hi Georgia, You can find powdered Besti here and maple extract here. I don’t recommend using any sweeteners that contain erythritol. You could try it with the allulose by itself, but you’ll need 1/3 more of it and I’d grind it first in a food processor.
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.