Sugar free keto pecan pie is the perfect answer when you’re craving a rich, gooey dessert that fits your low-carb lifestyle. This version is every bit as decadent as the traditional Southern classic—complete with a golden crust, buttery caramel flavor, and crunchy pecans—without a single spoonful of sugar. Whether you’re following a ketogenic diet or simply trying to cut back on carbs, this pie delivers all the nostalgia with none of the guilt.
Table of Contents
🥄 Why You’ll Love This Recipe
- No sugar crash – Uses low-glycemic sweeteners like allulose and Swerve
- Gooey & satisfying – Just like classic pecan pie, without corn syrup
- Low-carb crust – Made with almond or coconut flour
- Holiday favorite – Perfect for Thanksgiving, Christmas, or a cozy weekend
- Easy to freeze – Store leftovers or make it ahead!
🧾 Ingredients
For the Crust:
- 1 prepared keto pie crust (pre-baked for 10 minutes at 350°F)
For the Filling:
- 3 large eggs (room temperature)
- 3/4 cup unsalted butter (melted and slightly cooled)
- 1 1/2 tsp vanilla extract
- 1/2 cup allulose or BochaSweet
- 1/2 cup Swerve Brown
- 2 cups pecan halves
- 1/4 tsp salt
👨🍳 Instructions
1. Pre-Bake the Crust
- Preheat oven to 325°F (163°C).
- Place keto crust on a baking tray and blind bake for 10 minutes.
- Set aside and let cool completely.
2. Make the Keto Syrup
- In a saucepan, melt butter with Swerve Brown and allulose over medium-low.
- Stir continuously until dissolved.
- Simmer for 3 minutes until slightly thickened and golden.
- Remove from heat and cool to room temperature.
3. Mix in Flavor & Eggs
- Whisk in vanilla and salt.
- Once syrup is cool, whisk in the eggs until smooth.
4. Assemble & Bake
- Place pecan halves in the cooled crust.
- Pour filling evenly over pecans.
- Bake at 325°F for 45–50 minutes, until center is just slightly jiggly.
- Cover edges with foil if browning too fast.
- Cool completely before slicing.
🕒 Recipe Details
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Servings: 8 slices
- Difficulty: Medium
🍽 Nutrition Facts (per serving, est.)
- Calories: ~350–375
- Protein: ~5–6g
- Fat: ~35g
- Net Carbs: ~3–4g
(Note: Nutrition may vary based on ingredients used)
💡 Tips & Variations
- Toasted pecans: For deeper flavor, toast pecans at 350°F for 5–7 minutes.
- Crust options: Almond or coconut flour crusts work best—don’t use wheat.
- Make it dairy-free: Substitute coconut oil for butter.
- Add spice: A dash of cinnamon or nutmeg adds holiday flair.
- Avoid overbaking: Remove while center is still slightly wobbly.
❓ FAQs
Can I freeze keto pecan pie?
Yes! Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.
What sweeteners work best?
A mix of allulose and Swerve Brown gives the best texture and caramel flavor. You can also use BochaSweet.
How do I prevent a soggy crust?
Blind bake the crust before adding filling, and allow it to cool fully before pouring.
Sugar Free Keto Pecan Pie with Buttery Crust
Equipment
- – Mixing bowls
- – Saucepan
- Whisk
- – 9-inch pie pan
- – Oven
Ingredients
- **Crust:**
- – 1 keto pie crust pre-baked
- **Filling:**
- – 3 large eggs
- – 3/4 cup unsalted butter melted
- – 1 1/2 tsp vanilla extract
- – 1/2 cup allulose
- – 1/2 cup Swerve Brown
- – 2 cups pecan halves
- – 1/4 tsp salt
Instructions
- Preheat oven to 325°F (163°C).
- Pre-bake crust for 10 minutes and cool completely.
- Melt butter, Swerve, and allulose together; simmer 3 minutes.
- Let cool. Then whisk in vanilla, salt, and eggs.
- Place pecans in crust, pour filling over.
- Bake for 45–50 minutes until center jiggles slightly.
- Cool completely before slicing.
Notes
– Let syrup cool before adding eggs
– Store in fridge up to 5 days or freeze for 3 months
🏁 Conclusion
This sugar free keto pecan pie proves you don’t have to give up classic desserts to stay low carb. With the perfect balance of sweetness, crunch, and gooey goodness, it’s ideal for holidays—or whenever the craving strikes. Try pairing it with a scoop of keto whipped cream or black coffee for a satisfying finish.