This Classic Keto Sugar-Free Pecan Pie Recipe has a tender, flakey crust with a perfectly sweetened, easy caramel custard filling that's soft and gooey but sets up nicely!
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 to properly set up. Serve with keto vanilla ice cream and enjoy! Store leftovers covered in the refrigerator for up to a week.
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 sweetener that does not contain erythritol, such as xylitol, allulose, or a Monk Fruit Allulose Blend,the filling will be extra soft and gooey!
If not using pure allulose, use ¾ cup instead of 1 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.