Your Thanksgiving holiday table will be amazing when you make this delicious sugar free pecan pie recipe that is so simple and doesn't require baking your crust first!
Whether you're following a sugar free diet, low carb diet, or keto diet, you can still enjoy your favorite recipes made low carb.
Our keto recipes, and this one for a keto pecan pie, won't cause blood glucose to spike like a high carb pecan pie would. This is a delicious pecan pie and truly the most perfect dessert for your holidays!
Carbs in Traditional Pecan Pie
Regular pecan pie usually has corn syrup, brown sugar and/or maple syrup with a white flour or whole wheat pie crust.
It has about 63 grams total carbs in ⅛ piece of a 9 inch pie according to Cronometer with 524 calories. Definitely not keto friendly and surely will spike ones blood sugar.
Carbs in Sugar Free Keto Pecan Pie
Our low carb pecan pie is perfect for your ketogenic diet with just 3 g net carbs or total carbs are 6 g with 303 calories.
Won't spike your blood sugar and honestly tastes like the real thing with a gooey filling!
The recipe card is at the bottom of this blog post with the full nutritional information.
Keto Pecan Pie Filling Ingredients
A sugar free version of a really good pecan pie starts with amazing keto-friendly ingredients.
The first step is choosing the right sugar substitute to replace regular sugar. I don't like to use artificial sugar alcohols like Maltitol or sorbitol, because they cause severe GI upset in most people, including me.
To make a gooey pecan pie filling with the right amount of sweet taste, I am using two kinds of low carb sweeteners which I feel creates the best combo for an incredible homemade keto pecan pie.
The main ingredient is pecans of course, but please be sure to use raw, unsalted pecans.
Heavy cream and heavy whipping cream are the same thing so use either. I do not recommend swapping heavy cream with almond milk as it doesn't have enough fat content and your pie filling will not be thick and gooey.
You could swap heavy cream with coconut milk if needed for a dairy free, but still great pecan pie.
Use unsalted butter as we are adding our own sea salt to the mixture. If you can't have butter, you could use coconut oil for dairy free.
Best Sugar-Free Sweetener
Use allulose over white erythritol for the smoothest caramel. I like to use a mix of golden brown erythritol and allulose in this low carb pecan pie for smoothness and a buttery rich caramel.
Another option is Bocha Sweet.
If you can't purchase Allulose where you live, you could also swap with Choczero's maple pecan syrup which might be delicious though I've not tried it myself.
Keto Pie Crust Options
We have a few buttery crust options for low carb pie crusts you might like. Today I am using an easy almond flour pie crust recipe that is quite easy to mix in your food processor and does not need to be baked prior to filling.
If you have an almond allergy you can easily swap the almond flour with sunflower seed flour in the same amount.
If you prefer to use my perfect coconut flour pie crust recipe you can use that instead of the crust recipe below.
I would par-bake the coconut flour pie crust just 5 minutes then add the pecan pie filling. Cover the flaky pie crust edges so they don't burn.
More Thanksgiving Favorite Desserts
Best Sugar-Free Pecan Pie
Sugar Free Keto Low Carb Pecan Pie
- In a food processor, blend the ingredients for the pecan pie base. Blend until it resembles a sticky crumble.
- Line a 8 - 9 inch loose tart pan with parchment paper and butter it well.
- Press the pie dough into the pie dish with your hands. Use the back of a teaspoon to smooth the bottom of the crust and edges. Trim the top off the sides with a sharp knife to get a clean edge.
- Freeze for 30 minutes while you make the filling.
- Preheat the oven to 340F / 190C / 170 fan.
- Add the butter and sweetener to a small non-stick pan. Melt over a medium heat.
- Fill a small bowl with ice and cold water.
- Cook for 5 minutes to thicken then add the cream. Cook for a further 5 - 6 minutes on a low heat until you get a nice caramel. Add salt, vanilla and cinnamon (off the heat) then whisk with a until smooth.
- Place the hot pan with caramel over the bowl filled with iced water (this will stop the caramel cooking further). Allow to cool for about 3 minutes. Stir the chopped pecans through caramel sauce.
- Once the caramel is cool (it can still be a little warm but shouldn’t be hot to stop the egg splitting) add the egg and whisk again until smooth.
- Add caramel filling to the pie crust. Decorate top with whole pecans.
- Cook for 35 - 45 minutes until golden brown. If the crust starts to brown too quickly after about 20 mins you can loosely cover with a sheet of aluminum foil. Allow to cool before slicing. Serve with cream or sugar free whipped cream.
- Storage: Cover with plastic wrap or store in an airtight container for 4 days or freezer for 2 months