It’s that time again. Fall is here (well it is where I am, we had our first frost last night). That chill is in the air and the smell of pumpkin-spice-everything is wafting on the wind. It’s the perfect setting and time for this sugar-free pecan pie!
The best keto Pecan PIe Recipe ever!
If you are a fan of pecan pie, you will be over the moon for this sugar-free version. All the taste without all the carbs!
- Low carb & keto-friendly
- Sets perfectly, with an ooey-gooey sticky filling
- Will not crystalize when cold
- Tastes like the real deal
- The perfect addition to your holiday treat list
What sweeteners work best
For the crust, you can use your favorite sweetener. Any granular sweetener will work perfectly fine for the base. You can use erythritol, monk-fruit, swerve, bocca sweet (etc) you get my point, any granular sweetener will do.
Liquid sweetners do not work so well in the crust recipe because they throw off the balance between liquid and dry ingredients.
For the sugar-free pecan pie filling – Allulose. Allulose is the best sweetener for the filling because it creates a gooey, sticky texture (much like regular sugar will) without crystalizing when cooled. It keeps its texture exceptionally well, and has zero aftertaste. If you use any other sweetener in the filling I cannot guarantee it will set, or have any kind of texture resembling a pecan pie.
Are pecans keto?
You bet! Pecans are a wonderful addition in low carb baking. In one cup of pecan halves there are 14 grams of carbohydrates and 10 grams of fiber. At only 4 net carbs per cup, they make the perfect addition to low carb baked goods.
Sugar-free Pecan Pie Flavor profile & texture notes
Ok, we have to make up for some texture and flavour in the recipe that we miss by removing certain ingredients.
Most pecan pies call for corn syrup, and y’all know that isn’t going to happen. But the corn syrup does add that gooey texture to the final product.
We overcome the texture hurdle by making our own version of corn syrup. It’s an extra step that takes about 30 minutes but makes the world of difference in the final pie. We make a syrup from water and allulose and take the allulose to a sticky syrupy stage. This replaces the corn syrup perfectly!
As far as the flavour profile goes, to replace some of the depth that you get from brown sugar, I opted to add a bit of orange rind and cinnamon, but this is completely optional. I’ve also made this sugar-free pecan pie with just a tiny bit of maple flavoring and it was enough to add that extra depth (also it was delicious). You don’t have to add anything – but I do love the tiny bit of cinnamon and hint of orange in this recipe.
Tips for the pie crust
- Toss all the crust ingredients into a bowl.
- Stir it all together until it turns into a soft dough. The dough is going to feel wrong, almost like cookie dough, but that texture is right.
- Spread the dough into your pie pan. I found wet fingers help to get the job done faster. Make sure to prick the entire crust with a fork before baking.
- To prevent the crust from over-browning during baking be sure to wrap the pan in a layer of tinfoil.
Tips for the filling
- Cook the allulose and water until the allulose turns a very light amber colour (the color of golden corn syrup) and set aside to cool completely. It doesn’t take long to get to this stage (about 5 minutes over medium heat) so keep a careful eye on the allulose syrup.
- Do not stir while the allulose is cooking. Stirring causes allulose to splash up on to the sides of the pan and burn. Those bits fall back into the allulose and cause the syrup to turn bitter.
- Once the allulose is cool you can add the butter, flavorings, and eggs, but you have to ensure that the allulose mixture is cool to the touch or it will scramble the eggs when you add them.
- Add the pecans to the crust, and pour the filling over the top. Place the pie into a preheated oven and gently lay a piece of tin foil over the top. This prevents the allulose from over-browning.
- Bake for 45-50 minutes. Do not over bake. Over baking will cause the pie to have a jelly-like consistency instead of soft and gooey. The pie is done when the pecans on the top are golden brown and the filling looks almost set.
Storage & Serving suggestions
This is a recipe best served on the day it is made.
This sugar-free pecan pie is best stored in the fridge and brought up to room temperature before serving. Our pie stored very well in the fridge for 48 hours before I felt the crust deteriorated too much too enjoy.
This pie is also incredibly good served with a dollop of fresh whipped cream and makes for a wonderful addition to any holiday or a special meal.
Looking for More Fall Recipes?
Here are some of our most popular ooey, gooey, sticky, pumpkin spicy, wonderful fall recipes – all made without refined sugar or gluten.
- 1 cup coconut flour
- 3/4 cup melted unsalted butter
- 3 Tbsp granular allulose
- 2 eggs
- 1 tsp vanilla
- 1 pinch of salt
- 2 Tbsp heavy cream
Pecan Pie Filling
- 2 cups granular allulose
- 1/4 cup water
- 6 tablespoons melted unsalted butter
- 2 tsp vanilla
- 1/2 tsp orange rind (optional)
- 1/2 tsp cinnamon (optional)
- 3 large eggs
- 1/2 tsp salt
- 2 cups pecan halves
- Add allulose and water to a heavy bottom saucepan and cook on medium heat. Stir gently, until the allulose turns a light amber brown. Set the allulose aside to cool completely.
For The Crust
- Preheat oven to 350F.
- Blend eggs, vanilla, and cream in a small bowl and whisk until well blended and pour into the bowl with the melted butter.
- Add salt, coconut flour, and allulose and mix until everything is well blended and comes together into a sticky mass.
- Press the mixture into an 8-inch pie tin, and prick all over with a fork. Cover the sides and bottom of the pie tin with tin foil to prevent overburning.
- Bake in a 350F oven for 8-10 minutes until sides are golden brown. Do not over bake. Coconut flour burns easy so keep an eye out on your tart shells so they do not burn.
- In a medium bowl whisk the eggs.
- Add melted butter, cinnamon, vanilla, orange rind, salt, and whisked eggs to the cooled allulose mixture. Blend well.
- Spread pecans evenly over the bottom of the prepared crust and gently pour over the pie filling.
- Place the pie into the oven and add a piece of tin foil over the top of the pie and bake for 40-45 minutes. The pie is done when the filling is almost set and the pecans are golden brown. Do not over bake.
- Allulose is the sweetener that works best in the filling for this recipe. If you use any other sweetener I cannot guarantee the results. Allulose has different properties than other sweeteners and tends to stay sticky and gooey when heated.
- Be sure to wrap the pie tin and cover the pie with tin foil. This prevents over-browning of both the coconut flour and the allulose.
- Liquid allulose may work in this recipe. Since I cannot currently purchase it in my country, I have no way to test it.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 438Total Fat: 41gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 151mgSodium: 284mgCarbohydrates: 9gNet Carbohydrates: 06gFiber: 3gSugar: 3gProtein: 8g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.