This Classic Ketogenic Sugar-Free Pecan Pie Recipe has a tender, flakey crust with a perfectly sweetened, easy caramel custard filling that is soft and gooey but sets up nicely!
This gluten-free keto pecan pie tastes so much like the real dessert, no one will be able to tell the difference!
It has a tender and flakey crust with a to-die-for caramel custard filling that uses a variation of my caramel sauce thickened with eggs to make it extra smooth and gooey!
❤️ Why You'll Love This Keto Pecan Pie Recipe: It has: 1) A tender, flaky crust that compliments the flavor of the pie. 2) Chopped pecans in a rich, caramel custard filling. 3) A soft, gooey filling that sets up and holds together nicely. 4) Tastes like the real thing with only 4 net carbs per slice.
Or if you're looking for more pies, be sure to check out my Keto Pumpkin Pie and Low(er)-Carb Apple Pie!
The sweetener
For the sweetener, any keto granulated sweetener will work.
If you use a blend that does not contain erythritols, such as xylitol, allulose, or a Monk Fruit Allulose Blend, you will have an extra soft and gooey pie. It's just up to you how you want the texture to turn out! If using a blend without erythritol, be sure to let it cool completely and refrigerate it at least an hour before slicing.
If using pure allulose, use 1 cup instead of ¾ cup because allulose isn't quite as sweet as other sweeteners.
*Note- As a special gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Frequently asked questions
One slice of pecan pie can have upwards of 50 carbs! However, this recipe is keto-friendly with only 4 net carbs per slice, but no one would ever know!
For dairy-free pecan pie, simply use dairy-free butter in the crust and replace the heavy cream for full-fat canned coconut milk in the filling. For the full-fat canned coconut milk, I recommend Thai Kitchen, Sprouts, or Native Forest brands because other brands may lend an aftertaste. Also, I recommend not storing it in the fridge, otherwise, it will separate and be hard to stir.
For paleo, follow the dairy-free instructions above and use coconut palm sugar for the granulated sweetener and pure maple syrup instead of sugar-free maple syrup.
Ingredients
Here are the easy low-carb pecan pie filling ingredients:
- Pie Crust - I used an almond flour pie crust to keep it keto-friendly.
- Butter - Feel free to use dairy-free if needed.
- Keto Granulated Sweetener - Use a sweetener without erythritol if you prefer your pie extra soft and gooey!
- Keto Maple Syrup - I recommend Besti Maple Syrup because it doesn't have a weird sugar-free aftertaste.
- Xanthan Gum With Oil Or Melted Butter - Thickener, be sure to mix it with oil so it doesn't clump!
- Heavy Whipping Cream - Use full-fat canned coconut milk for dairy-free.
- Sea Salt - Flavor enhancer.
- Pure Vanilla - Try to use pure vanilla if possible instead of the artificial variety.
- Eggs - Thickener and texture.
- Chopped Pecans - Because you can't have pecan pie without chopped pecans!
Instructions
Step #1: Par-bake the almond flour pie crust recipe and set it aside. It's tender, buttery, flaky and SO delicious!
Step #2: Make the caramel sauce: Brown the butter, then add the keto sweetener, sugar-free maple syrup, and the xanthan gum mixture. Simmer, then add the heavy cream, sea salt, and pure vanilla.
💭Tip: Always mix xanthan gum with a small amount of oil or melted butter to keep it from clumping!
Step #3: Thicken by slowly whisking in the slightly cooled butter/sugar mixture to temper the eggs and keep them from scrambling.
Step #4: Sprinkle the pecans into the pie shell, then pour the filling over the pecans and bake until browned but not completely set.
💭Tip: Be sure to cover the edges so they don't burn! If you don’t have a crust protector, you can make one out of foil by cutting off a piece of foil that is very long, then folding it in half lengthwise twice. Wrap it around the pie and secure it with a paper clip and fold the top over the crust.
How to serve
Allow to cool completely then chill for at least one hour before slicing.
When slicing, use a large chef's knife and press straight down starting at the tip. If the pie is a bit crumbly after being in the fridge, allow it to come to room temperature before slicing.
Serve with keto vanilla ice cream, whipped cream, or coconut whipped cream.
Storage instructions
- Store: Keep covered at room temperature for one day or in the refrigerator for up to a week. This low-carb pie stores extremely well, so it's perfect to make ahead of time!
- Freeze: Wrap tightly in plastic wrap, then place in a freezer-safe container to prevent freezer burn and freeze for up to one month. Thaw in the refrigerator at least overnight before serving.
Top tips
- For the low-carb sweetener, any keto granulated sweetener will work. If you use a blend that does not contain erythritol, such as xylitol, allulose, or a Monk Fruit Allulose Blend, the filling will be extra soft and gooey!
- If using pure allulose, use 1 cup instead of ¾ cup.
- For the keto maple syrup, I recommend Besti Maple Syrup because it doesn't have a weird sugar-free aftertaste.
- If you don’t have a crust protector, you can make one out of foil!
- This filling makes a standard 9-inch pie. I don't recommend using a larger or deep-dish pie pan for this recipe.
- Bake until dark brown but not completely set. The low-carb pecan pie will not be fully set until it cools completely.
Looking for more keto recipes?
I think you'll love these...
Or these Paleo Pecan Pie Bars from Food Faith Fitness look pretty amazing as well!
If you’ve tried this Easy Keto Sugar-Free Pecan Pie Recipe or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Sugar-Free Pecan Pie Recipe
Ingredients
- Keto Pie Crust - (partially-baked)
Pecan Pie Filling:
- 4 tablespoon Butter
- ¾ Cup Monk Fruit/Allulose Granulated Sweetener - see notes below for substitutions
- ¼ Cup Keto Maple Syrup
- ¼ tsp. Xanthan Gum
- ½ tsp. Oil or Melted Butter
- ½ Cup Heavy Cream
- ½ teaspoon Sea Salt
- 2 tsp. Pure Vanilla
- 3 Large Eggs
- 1 ½ Cup Chopped Pecans
Instructions
- Par-bake the pie crust as directed and set aside.
- Preheat oven to 350 degrees.
- Melt the butter over medium-low heat in a saucepan. Turn heat down to a low simmer, and allow to simmer 5 minutes, or until a deep golden brown. Be careful not to let it burn!
- In a small bowl, mix together the xanthan gum and oil or melted butter. Add the granulated sweetener, sugar-free maple syrup, and the xanthan gum mixture. Return to a low simmer, and simmer 8 - 10 minutes, stirring occasionally.
- Add the heavy cream and stir until well combined. Remove from heat and stir in the sea salt and vanilla. Set aside to slightly cool, 5 to 10 minutes.
- In a large bowl, whisk together the eggs.
- Slowly whisk the butter/sugar mixture into the eggs.
- Sprinkle the pecans into the prepared pie crust.
- Pour the batter over the pecans.
- Cover the edges with a crust protector. Bake for 15 minutes. Reduce the heat to 300 degrees and bake an additional 15 - 20 minutes or until the pie is nicely browned but the center isn't fully set.
- Cool completely, then chill for 1 hour before slicing. Serve with keto vanilla ice cream and enjoy! Store leftovers covered in the refrigerator for up to a week.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Pecan Pie YouTube Video *Note- I've made a few small updates to the recipe since filming.
- For the sweetener, any keto granulated sweetener will work. If you use a blend that does not contain erythritols, such as xylitol, allulose, or a Monk Fruit Allulose Blend, the filling will be extra soft and gooey!
- If using pure allulose, use 1 cup instead of ¾ cup because it isn't as sweet as other sweeteners.
- For the keto maple syrup, I recommend Besti Maple Syrup because it doesn't have a weird sugar-free aftertaste.
- As a special gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
- This filling makes a standard 9-inch pie. I don't recommend using a larger or deep-dish pie pan for this recipe.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Elizabeth Cervantes says
Hi Cassidy, I have been making your pumpkin and apple pie keto recipes, and got them right the first try. Today I tried making the pecan pie. When you read the detailed instructions above, one says to bake at 350 for 15 min, then 300 for 25-35 minutes. The actual recipe then states 300 degrees for 15-20 minutes. The video (which I watched after baking) also says 300 for 15-20 minutes. I ended up leaving mine for 30 minutes at 300. At first glance, my pie looks like a quiche, like it may be overcooked. I will know more once I cut into it once it cools. Could be that I left it too long or something went wrong in the process of making the custard.
Cassidy Stauffer says
Oh no Elizabeth, I'm sorry!! The 25 to 35 minutes in the actual post was a typo and I corrected it - I'm SO sorry! While I always double-check the posts (and obviously missed this mistake), I triple and quadruple-check the recipe card, so that is always the one to follow. How did it end up turning out after cooking for 30 minutes? Again, I'm SO SO sorry!!!
XO,
Cassidy
Elizabeth Cervantes says
Hi Cassidy! It is still edible, but as mentioned the filling is super firm like the egg in quiche. We will enjoy it anyway and try again soon! No worried and thank you again for your recipes!
Candy says
Could you make this pie ahead of time? Like two days prior to the dinner? Would it still be ok save in the refrigerator?
Cassidy Stauffer says
Hi Candy, yes you can! It will stay good covered in the fridge for up to a week 🙂 I can't wait for you to try it, please let me know what you think!!!
-Cassidy
Hockey mom says
I don’t have access to keto maple flavored syrup— what can I sub that’s keto?
Cassidy Stauffer says
If you can't get your hands on keto maple syrup, I'd think your next best bet is to try using Maya's homemade recipe from Wholesome Yum. While I haven't tried it myself, I've made many of her recipes and they're always perfect! Here's the link: https://www.wholesomeyum.com/recipes/sugar-free-maple-syrup/
I hope this helps and you enjoy the pie as much as we do!
-Cassidy
Jules Shepard says
OMGoodness would my Dad lose his mind over this! A true crowd pleaser for sure!
Cassidy says
Thank you!! Yeah, my hubby absolutely loves it - I bet your dad would too!!
-Cassidy
Charlotte Moore says
This pecan pie looks wonderful.
Charity says
Your site looks amazing! I'm so hungry now! miss you guys!