Keto Pecan Pie (Low Carb, Sugar Free Recipe)

Nutty and caramel-y and rich, Keto Pecan Pie is the ultimate sweet indulgence for the holidays. It has a creamy, sugar-free caramel filling that's sweet (but not too sweet), crunchy toasted pecans, and a low-carb, shortbread crust made with almond flour.

Keto, gluten-free, and sugar-free... and with its rich flavor and gooey texture, you'll be surprised at how close it is to the real thing! 

recipe testing 

 If there's one keto pie recipe that I'd recommend during Christmas, it's this one one: a keto pecan pie that has become one of my favorite holiday desserts.

The filling is rich, nutty, and sticky- just like regular pecan pie. And with only 5 grams of net carbs per slice, everything about this recipe is a win.

It's one of the first recipes I developed when I started my keto food blog years ago, and since then, I've come back to it time after time to make little improvements and modifications.

The biggest change I've made to the recipe is that I've updated my low-carb sweetener of choice, which I'll explain more below in detail.

In short, an allulose + monkfruit sweetener blend will give you a softer, stickier, caramel-like filling than a sweetener with erythritol. 

Keep in mind, there are pros and cons to various keto sweeteners. Allulose combined with monkfruit makes a softer sweetener than erythritol and monkfruit, so in an ideal world, an erythritol blend is great for the low carb pie crust (it'll give you a sturdier crust with better crisp) while an allulose blend is best for the gooey filling (soft and sticky and less prone to crystallization when chilled).

why you will love it

This keto pecan pie recipe is pretty straightforward and doesn't require too many ingredients.

You can prepare it ahead of your holiday gathering or even make the pie crust a day in advance.

When it comes to healthy, holiday desserts, this one won't disappoint!

It's a much healthier alternative to the typical corn-syrup-laden nature of a high carb pecan pie, and yet still boasts that toasty pecan flavor in every bite.

This low carb pecan pie recipe is:

• a stunning dessert for any occasion, with a rich, nutty, and buttery flavor;
• keto diet friendly, gluten-free, grain-free, and blood sugar friendly with 5 net carbs per serving;
• easy to modify to suit your sweetness preference.

the ingredients

I first shared this recipe in 2019 and since then, I've several changes to both the filling and the gluten and grain free pie crust.

This is essentially the same crust I use to make Keto Pumpkin Pie and once you have it down, you'll start dreaming up all the pie possibilities!

The trick to getting that rich, brown sugar-caramel flavor that is distinctly pecan pie is all in the sweetener.

My personal favorite is a golden allulose and monkfruit sweetener blend, which is a wonderful brown sugar substitute. It has a really rich flavor with delicious caramel notes and a clean taste that is so close to actual brown sugar.

Here's a look at the main ingredients you'll need for this low-carb and gluten free pecan pie recipe:

• Crust ingredients: A combination of blanched almond flour, coconut flour, and xanthan gum give the crust structure. A touch of golden monk fruit sweetener (preferably a monkfruit and erythritol blend) lends a sweet taste that's barely noticeable, while an egg and cold butter bring all those dry everything together.
• Pecans: You'll start by toasting whole pecan halves, then reserve about ½ cup for the top of the pie. The remainder will go into your food processor to be roughly chopped for the pie filling. 
• Filling mixture: Butter, golden monkfruit sweetener with allulose, heavy whipping cream (or canned full-fat coconut milk), eggs, vanilla extract, and a sprinkle of salt create a rich and caramel-like pecan pie filling. You can stir in a tablespoon of molasses if desired, but it's entirely optional. 

let's make keto pecan pie

Below is a summary of the steps required, but be sure to view the printable recipe card at the bottom of the page for all of the details. 

1. Toast the pecans: Spread out the pecan halves on a baking sheet and toast for 5 minutes in the oven. Remove and cool, then set aside ½ cup and roughly chop the remaining pecans (or pulse them a few times in the food processor).
2. Make the keto pecan pie crust. Mix the dry ingredients, then add them to a food processor. Add the cubed, cold butter, pulsing until the mixture resembles sand. Add in the wet ingredients, then continue pulsing until the ingredients are all incorporated. Shape the pie dough into a large disc and wrap in plastic wrap. Freeze the dough for 15-30 minutes, then roll it out in between two sheets of parchment paper (or plastic wrap). Fit it into the pie pan, shape the edges, then par-bake the crust for 9-10 minutes at 350°F. 
3. Prepare the pecan pie filling. In a saucepan over medium heat, melt the butter and cook a few minutes it browns. Add the golden monk fruit sweetener and cook for about 5 minutes. Pour in the coconut milk or heavy cream and molasses (if using). Simmer on low for a couple of minutes. Remove from heat and stir in the vanilla and salt. In a separate bowl, temper the eggs, then carefully whisk the egg mixture into the filling.
4. Assemble and bake the keto pecan pie. Spread the pecan pieces in the bottom of the pie shell. Pour the filling over the pieces, then arrange whole pecans on top. Fit a pie shield (or make one using aluminum foil) over the crust edges. Transfer to the oven and bake at 325°F for 30-35 minutes. 

recipe tips

• When chilling the keto pecan pie crust dough, you can place it in the freezer for a quick chill or use the fridge. It should be cold but still doughy and easy to work with. Using cold butter and chilling the dough will help create a flaky pie crust because as the butter melts in the oven, it creates little steam pockets of air. Even though we're using low-carb ingredients, the science is the same. 
• When forming the pie crust, it will most likely break and crack in a few areas. Simply press the dough back together. You can also flute the edges if you'd like a fancier look.
• Use a pie shield: Almond flour and coconut flour burn easily and if you don't cover the crust with aluminum foil or a pie shield, the crust edges will over-bake. I use one of these silicone pie shields and secure it tight with a metal binder clip.
• Serve this with a dollop of sugar-free whipped cream and/or a drizzle of keto caramel sauce. 

substitutions

I've made many variations of the keto pie crust and it's a somewhat forgiving recipe you can easily alter. 

• Butter: For the crust, you can easily use cold ghee or coconut oil. If you need this to be dairy-free, I imagine that a vegan butter will work for the filling (and substitute heavy cream with for coconut milk), but I have yet to test this so I cannot guarantee results. 
• Sweetener: For the filling, I recommend a monkfruit and allulose blend, but you can use pure granulated allulose if preferred. Increase the amount to 1-½ cups since pure allulose is less sweet. You can also use a combination of golden brown erythritol and allulose- use ½ cup erythritol and ¾ cup granulated allulose. 
• Mollasses: This ingredient is entirely optional but it lends a richer flavor to the pie filling and helps create a stickier, gooey-er texture. You can replace it with 1 tablespoon of regular maple syrup, if desired, or a sugar free maple syrup to keep the sugar content extra low. 
• Vanilla extract: Maple extract is another option, and it'll slightly change up the overall flavor. You can use ½ teaspoon in the pie filling and ¼ teaspoon in the crust. 
• Xanthan gum: A little bit of xanthan gum will give you the best result when it comes to the pie crust. It's a gluten-free thickener and binder that will help hold the crust together and make it a bit more pliable, especially since we're rolling it out.

storage

Store leftovers in an airtight container (or cover the pie dish with plastic wrap). Store it in the refrigerator for up to one week. 

you might also love

• Keto French Silk Pie
• Healthy Pumpkin Bread
• Keto Tiramisu
• Low-carb Cranberry Orange Bundt Cake