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2.83 from 17 votes

Sugar-Free Chocolate Pecan Pie

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 374kcal
Author Brenda Bennett | Sugar-Free Mom




  • Preheat oven to 350 degrees.
  • In a stand mixer add the eggs and ¼ cup Swerve and blend on high until smooth. Set aside.
  • Melt the butter in a sauce pan over medium heat and add the rest of the swerve, maple syrup and molasses. Stir constantly until melted and combined.
  • Whisk in the cream and arrowroot and bring to a boil.
  • Continue to stir and simmer for 3-4 minutes until it starts to thicken.
  • Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
  • Stir until chocolate chips are all incorporated and melted, no lumps.
  • Slowly add in some of the chocolate into the egg mixture to temper it and stir well.
  • Add the rest of the egg mixture into the chocolate mixture.
  • Stir in the 1 cup of chopped pecans and pour into prepared crust.
  • Top with remaining pecan halves to decorate top.
  • Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
  • Cool 2 hours then refrigerate.
  • Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 minutes.


Net Carbs: 7g


Serving: 1slice | Calories: 374kcal | Carbohydrates: 11g | Protein: 10g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 132mg | Potassium: 93mg | Fiber: 4g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg