Keto Pecan Pie Recipe

Making a delicious keto pecan pie this Thanksgiving season is possible if you use the right sweetener. So good, you’ll want to enjoy this holiday sugar-free pie throughout the year!

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With low-carb pie recipes, you can enjoy your favorite holiday desserts even when you are on a low-carb diet. Just replace the sugar with low-carb alternatives and use a coconut flour pie crust or an almond flour pie crust.

You can even make the pie crustless to reduce carbs further!

Prior to going low carb, I had a great caramel pecan pie recipe that I used to make for the holidays. I got the recipe off a bag of chopped pecans, and it was the easiest and most delicious pecan pie ever.

Unfortunately, I lost that recipe several years ago and haven’t been able to find the exact recipe on the internet. I’ve found a few similar recipes, so I experimented with them and came up with my own.

Ingredients Needed For Keto Pecan Pie

There are two parts to this recipe – the crust and the filling. All of the ingredients are pretty simple and easy to find at your local grocery store.

Here’s a bit more information about what I used in my low-carb pecan pie.

Low-Carb Pie Crust

For this pie, I used my very best pie crust. I developed this pie crust when I made my key lime pie recipe. Even those not following a low-carb, gluten-free diet absolutely love this crust.

To make this crust, I used a combination of almond and coconut flour. This gives it the perfect texture without being too dry or too doughy.

You will also need:

• Butter
• Eggs
• Salt

Just like in a traditional pie crust!

I like to add sweetener to the crust, but you can leave it out if you prefer a savory pie crust.

Pecan Pie Filling

Just like with traditional pecan pie, you need:

• Pecans
• Butter
• Vanilla extract
• Eggs
• Salt

What really gives it the gooey texture is the brown sweetener.

In the original recipe, I had used brown sugar and butter to make a caramelized filling which is difficult to mimic in a sugar-free recipe. The closest thing I’ve found to brown sugar is Lakanto Brown or Swerve Brown.

You can also use a fiber syrup for your high-carb recipes calling for corn syrup. My personal favorite are the Keto-Friendly Syrups made by ChocZero.

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

Quick Tips:

• The crust often cracks some when transferring it into the pie dish. You can either patch it up after, or just roll it out directly in the pie dish.
• I have a pastry roller similar to this one. You can use the small roller end directly in your pie dish! Rolling out the dough directly in the pie dish is the easiest way to form your crust.
• To prevent the crust from browning too much in the oven, wrap the edges with foil or use a pie crust shield during baking.
• Don’t overcook the filling. A toothpick inserted in the center of the pie should come out clean when it’s done. However, the filling shouldn’t be completely set in the middle. There should still be a little jiggle.
• If using an erythritol-based granular sweetener, the filling may crystallize as it cools. Therefore, it’s best to serve the pie the same day and not place it in the refrigerator. Using an allulose sweetener and or fiber syrup will prevent this from happening.

How To Make Keto Pecan Pie

Since you are making the crust homemade, it takes a little bit to make this scrumptious recipe – but it is worth it!

All the exact steps are in the printable recipe card at the bottom of this post. First, here is a quick overview of the main steps.

Mix The Dough Batter

The crust used in this low-carb pie is light and flaky. It’s made by adding almond flour, eggs, sweetener, and salt to melted butter to form a dough.

Roll Out The Low-Carb Crust

The dough is then formed into a ball and rolled out between two sheets of wax paper. It’s then carefully transferred into the pie pan and smoothed out with your fingers or a small pastry roller.

I like to flute the edges of the crust with my fingers. Then, you can flatten each flute with the tines of a fork. But, the edges can be left flat and straight if desired. You’ll just want to cut off any excess dough.

Mix The Pie Filling

Once the crust is formed, it’s time to make the pie filling. My original recipe used chopped pecans instead of the traditional whole pecans. I prefer it this way and find it’s easier to slice and eat.

The filling is just a blend of eggs, low-carb sweeteners, butter, vanilla extract, salt, and pecans. Feel free to add either chopped or whole nuts to the pie.

Bake The Pie

Once the filling ingredients are blended together, the mixture is just poured into the prepared pie crust. Then, the pie is baked at 325°F for 35-40 minutes. It’s best to take the pie out when the center is still a little jiggly.

What To Serve With Low Carb Pecan Pie

There are 2.2g net carbs in one slice of this delicious pecan pie, so you can afford to enjoy a few other types of dessert with it!

Add some low-carb whipped cream on top. Or, scoop some keto ice cream and enjoy that on the side.

I highly recommend adding this to your holiday dessert table, along with some low-carb pumpkin pie and a keto chocolate pie.

Frequently Asked Questions About Keto Pecan Pie

Before we get to the recipe in the printable recipe card, here are some questions people often ask about how to make low-carb pecan pie.

How do you make the pecan pie have less carbs?

For this low-carb pecan pie, I lightened up tremendously on the sweetener. Traditional pecan pie is way too sweet, and after being on a low-carb diet for a while, you will gradually dislike overly sweet desserts.

In the original low-carb pecan pie filling, I used a granular low-carb brown sweetener. However, the filling was not that gooey after the pie had cooled. This is because the erythritol in the sweetener tends to crystallize in the recipe.

That’s why I recommend using the rare sugar sweetener allulose instead. It’s a popular sweetener to use in sugar-free ice cream recipes, so the ice cream doesn’t freeze too hard.

Since allulose performs more like sugar and has been shown to have no impact on blood sugar, it’s a good choice for a keto pecan pie too.

However, if using an allulose sweetener, it’s best to combine it with either Sukrin Fiber Syrup Gold or the ChocZero’s Caramel Sugar-Free Syrup so you get the brown sugar taste without adding molasses.

How do you store leftover keto pecan pie?

Wrap the pie tightly in plastic food storage wrap or keep it in a container with a lid. It will stay fresh in the refrigerator for up to five days.

Can I use a white granular sweetener?

Yes, you can use any low-carb sugar substitute. But for the brown sugar taste, it’s best to add a touch of blackstrap molasses. I don’t recommend using only a erythritol based sweetener because it may crystallize. BochaSweet is a great alternative to allulose and erythritol based sweeteners.

We hope you enjoy this pie and it becomes a new tradition for your Thanksgiving dinner. And if you do give it a try, we’d love to know what you think in the comment section below.

Other Keto Pie Recipes To Try

If you enjoyed this keto pecan pie, here are some more low-carb pie recipes you should try next. They are some of my most popular recipes.

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First published on November 13, 2015. Last updated on November 9, 2021, with new photos, additional information, and improved recipe.