This Keto Pecan Pie tastes just like the original but it is low carb, gluten-free, and sugar-free! It's perfect for your Thanksgiving table!
From time to time we’ve been known to enjoy a nice ketoriffic confection, but this Keto Pecan Pie is our favorite (at least for the late fall/early winter months). It tasted really similar to the regular pecan pie that we grew up eating just made way healthier. Let's get to it!
The best Keto Pie Crust
The Keto-friendly pie crust is so perfectly moist and flaky you’ll find it hard to believe it’s Keto. This is by far the best pie crust we've ever made, it holds up well and even allows for crimping the edges and making designs out of the dough. We just love it.
The Keto Pecan Pie Filling
Starting with the perfect Keto pie crust is one thing but let's be real...the star of the show is the gooey, chocolatey, pecan-filled center. Also maybe a splash of bourbon if that's your thing? 🥃
To get a maple flavor we used maple flavoring instead of maple syrup, SO good!
How to make Keto Low-Carb Pecan Pie Sugar Free
When we first began eating keto we couldn’t have made this recipe, because the ingredients didn’t exist. Or at least they weren’t widely distributed, but Swerve’s Brown Sugar Replacement and Lily’s Chocolate Chips make this recipe a worthy replacement at the holiday table for its sugar-laden inspiration.
It’s awesome that more and more companies are recognizing the growing mounds of scientific research supporting the ketogenic diet and producing low carb, sugar-free products. Obviously, we think the best diet is one abundant in whole foods, not sugar replacements and sweet treats, but everything in moderation, right? (80/20 rule).
How to make Keto Pecan Pie (Step-By-Step)
For the crust:
1. Preheat oven to 325° F and liberally grease a 10.5″ cast iron skillet with butter.
2. In a medium bowl mix all of the ingredients together until a thick ball of dough forms. Knead two or three times until smooth. Press the dough into the skillet and bake for 12-15 minutes.
For the filling:
1. Heat the butter to a boil, as soon as it starts to boil turn off the heat and add in the brown sugar and granulated sugar, allow to slightly cool.
2. In a medium bowl beat the eggs together with the cooled sugar mixture, maple flavoring, chopped pecan pieces, chocolate chips, bourbon, and salt until smooth. Pour the mixture into the pie crust, top with pecan halves, cover the pie edges with foil to prevent burning and bake 35-40 minutes until golden brown. Cool completely before serving.
Common Questions we've received from readers...
Can I make this Keto Pecan Pie ahead of time?
Yes, you can! You can either make the crust ahead of time or the entire pecan pie ahead of time. The pie will need to cool anyways to be able to set-up so making this pie a day or two ahead of when you need it works out perfectly.
How to reheat Keto Pecan Pie
To reheat pecan pie we like to pop it in a 350° F oven for about 15 minutes.
Can you freeze sugar-free Pecan Pie?
You can! Here's what you'll want to do.
- Bake and chill the pie according to the recipe.
- Place the pie in the freezer while it's still in the skillet for about 4 hours.
- Carefully remove the pie from the skillet and wrap it tightly with plastic wrap or foil to prevent freezer burn (we have also use Beeswax wrap) or you can slice and freeze individual slices and store them in a freezer-safe lidded container.
- When you're ready to eat, thaw the pie in the refrigerator for 12 hours then reheat the pie in the oven as stated above.
How to cut pie
The #1 thing is to use a large sharp chef's knife and use a slight rocking motion.
Make your first cut by slicing the entire pie in half then half again the opposite way.
Then cut each of those pieces in half again to yield 8 slices.
How to store pie
You can store the Keto Pecan Pie in the refrigerator for up to one week. Be sure to wrap it with plastic wrap or foil to prevent it from taking on the flavor of other things in your refrigerator.
**funny story - one time we had a cheesecake and leftover Cuban sandwiches in the refrigerator at the same time and when we went to eat the cheesecake it tasted like Cuban sandwiches! So gross LOL!
Can I use a regular pie pan instead of a cast iron skillet?
Totally, just be sure to use a 10" pie plate.
How do you say "Pecan"?
The correct pronunciation of PECAN has been highly debated.
Do you say pee-KAHN, pee-CAN, PEE-can, Pick-AHN? Tell us in the comments below! [US Dialect Map for Pecan].
Keto Pecan Pie
Ingredients
Crust:
- 2 ⅔ cups almond flour
- 3 large eggs
- 6 tablespoons unsalted butter melted
- 6 tablespoons granulated Swerve erythritol
- 1 teaspoon salt
Filling:
- ¾ cup unsalted butter
- ½ cup Swerve Brown Sugar
- ½ cup granulated Swerve
- 1 tablespoon maple flavoring
- ¼ teaspoon salt
- 3 large eggs
- 1 cup pecan pieces
- ½ cup pecan halves
- ¾ cup Lily’s chocolate chips optional
- 2 tablespoons bourbon optional
Instructions
For the crust:
- Preheat oven to 325° F and liberally grease a 10.5″ cast iron skillet with butter.
- In a medium bowl mix all of the ingredients together until a thick ball of dough forms. Knead two or three times until smooth. Press the dough into the skillet and bake for 12-15 minutes.
For the filling:
- Heat the butter to a boil, as soon as it starts to boil turn off the heat and add in the brown sugar and granulated sugar, allow to slightly cool.
- In a medium bowl beat the eggs together with the cooled sugar mixture, maple flavoring, pecan pieces, chocolate chips, bourbon, and salt until smooth. Pour the mixture into the pie crust, top with pecan halves, cover the pie edges with foil to prevent burning and bake 35-40 minutes. Cool completely before serving.
Jamie says
Hi there! Do you think you could use unsweetened cocoa powder in place of chocolate chips?
Alex Lester says
I don't think that would be too good.
Lesley Reitmeyer says
New Orleans here. Puh-con for us.
John says
No, NO, NNOOO!! It's NEVER "PEE - can!" Pick-AHN is closer and acceptable. BUT as a lifelong aficionado, Pa-CAHN or even pi-CAHN or Pu-CAHN are most accurate.
Now that we've got that out of the way, I WILL make this pie! I LOVE pecans! THANK YOU!!
G. Latta says
How'd you crimp that crust so beautifully?
Alex Lester says
Lots of patience, ha!
KJ NJ says
This recipe looks awesome! Do you think it would turn out equally as well in a pie pan?
Alex Lester says
Yes!
Jennifer Light says
Hello! I made this pie this past weekend and wondered if you could help with 2 things. (1) My dough was not stiff at all it was very wet. Ultimately it worked out ok but wondered if I might could do something differently.
(2) It was very sweet! I did use the Lily's chocolate chips. I was thinking I should reduce the amount of those, or reduce the amount of the granulated Swerve. Thoughts?
Overall very good.
Alex Lester says
Hi Jennifer, the dough can be a little on the wet side. It just takes a bit of patience to press it into the pan and crimp the edges. Typically, this dessert may be a bit on the sweet side for folks who have eaten keto for awhile. Our tastebuds get super sensitive to sweetness so it's totally cool to add less sweetener to fit your tastes better.
Terri Nelson says
This is the second time I've made this pie. My family of Pecan Pie lovers think it's better than traditional pies!!! Now tgey are requesting this for Birthday's rather than Birthday cakes! Excellent recipe. Thank you!
Maria Revere says
Made this in 2019 and it was a hit! Can't wait to make it again! Thank you for sharing!!
Whitney says
Hi! I made this for my husband who had bariatric surgery two months ago. He found it to be very sweet, which I knew might happen. But when I ate some myself, I noticed the Swerve had separated during baking. There was a layer of granulated Swerve between the crust and the filling. Any suggestions for stopping that next time? I’m not an expert in the kitchen at all but wanted to do something nice for him for thanksgiving.