Keto Pecan Pie Recipe the Whole Family Will Love

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This homemade, sugar-free, keto pecan pie recipe is the perfect keto dessert for Thanksgiving. The secret to having that gooey pecan pie texture is a very specific low-carb sweetener that I discovered thanks to Carolyn Ketchum of All Day I Dream About Food.

I use Swerve Granulated Sweetener for almost all of my baking needs, but when I used it as the primary sweetener in a keto pecan pie last year, the Swerve sweetener recrystallized and I lost that perfect pecan pie texture.

Donā€™t get me wrong, it was still super tasty, but not what I was going for.

This year, I decided to give Boca Sweet a try in place of Swerve Granulated Sweetener. And you know what? It made ALL THE DIFFERENCE IN THE WORLD!

My husbandā€™s response was, ā€œDonā€™t change a thing! The texture is PERFECTā€. Knowing that pecan pie is his favorite type of pie makes that a HUGE compliment. And with this recipe, pecan pie is back on the menu for Thanksgiving! Huzzah!

Keto Pecan Pie Recipe Vertical

How to make my Keto Pecan Pie Recipe!

Keto Pecan Pie Recipe Ingredients

For the crust, youā€™ll whisk together almond flour, powdered Swerve, and salt. Then, stir in melted butter and vanilla extract until you have a crumbly dough.

Keto Pecan Pie Recipe Mixing Dough

Using your fingers, press the dough into the bottom of a greased pie pan and up the sides.

Keto Pecan Pie Recipe Dough Pressed

Bake the crust for 10 minutes at 325 degrees F, then remove from the oven and set to the side.

While the crust is cooling, prepare the filling. Melt more butter, brown swerve, and bocha sweet in a medium saucepan over low heat until the butter and sweeteners are completely melted together.

Keto Pecan Pie Recipe Filling Ingredients

Itā€™s this combination of brown swerve and bocha sweet that will give you both the authentic flavor and gooey texture that you want with pecan pie. Once the butter and sweeteners are melted together, remove from heat and stir in the salt, vanilla extract, and maple extract.

Keto Pecan Pie Recipe Caramel Sauce

At this point, you have an amazing caramel sauce that would taste incredible over vanilla ice cream, but we are making a pie today! Allow the sauce to cool slightly (about 5 minutes) and whisk in the eggs.

Place pecan halves into the cooled pie crust, then pour the filling on top. You will see the pecans floating to the top.

Keto Pecan Pie Recipe Pecans In Crust
Keto Pecan Pie Recipe Filled Ready To Bake

Bake the keto pecan pie at 325 degrees F for about 45 minutes, or until the center is only slightly jiggly. Youā€™ll want to place a ring of aluminum foil over the pie edges halfway through to keep the edges from burning.

keto pecan pie post bake

All thatā€™s left to do is serve and enjoy!

Serving suggestion: Top this keto pecan pie recipe while itā€™s still warm with some of my keto vanilla ice cream. And, donā€™t forget the keto whipped cream!

The one and only alternative my husband mentioned, was to chop the pecans into smaller bits, which we will try next time. Of course, you can decide on your preferred pecan size when you make this pie.

Now I have a favor to ask! If you enjoy this keto pecan pie recipe, please give me a star rating in the recipe card below and share this post on your favorite social media platform.

More Dessert Recipes on the Blog!

Keto Chocolate Layer Cake

Keto Pumpkin Pie

Keto Sopapilla Cheesecake

Keto Strawberry Swirl Cheesecake with an Oreo Cookie Crust

Keto Chocolate Ice Cream

keto pecan pie recipe photo

Keto Pecan Pie Recipe

Yield: 12
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

A healthier low-carb version of the traditional pecan pie. You'll never guess this is both gluten-free and sugar-free!

Ingredients

For the Crust:

For the Filling:

Instructions

For the Crust:

  1. Preheat the oven to 325 degrees F.
  2. Whisk together the almond flour, powdered swerve and salt in a medium bowl.
  3. Stir in the melted butter and almond extract until a crumbly crust forms.
  4. Press the dough into the bottom of a greased pie plate and up the sides (I sprayed it with avocado oil).
  5. Bake at at 325 degrees F for 10 minutes.
  6. Remove and allow to cool while you make the filling.

For the Filling:

  1. Melt the butter, brown swerve, and bocha sweet in a saucepan over low heat until the sweeteners have completely dissolved.
  2. Remove from heat and whisk in the salt, vanilla extract, and maple extract.
  3. Allow the sauce to cool slightly (about 5 minutes), then whisk in the eggs. (If the sauce is too hot, it will scramble the eggs, and you don't want that!)
  4. Place the pecan halves into the pie crust, then pour the filling on top.
  5. Bake at 325 degrees F for 45-50 minutes, or until the middle is only slightly jiggly.
  6. (You may need to cover the crust edges with aluminum foil halfway through to prevent the edges from burning.)

Notes

BochaSweet is the "magical" ingredient to get that ooey-gooey filling texture we all know and love about pecan pie. Substituting another sweetener will not produce the same results.

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 384Total Fat: 38gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 87mgSodium: 285mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 7g

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22 Comments

  1. Hi! Very excited to try this recipe however I canā€™t get the bocha sweetener in time. Could I sub Lakanto maple syrup?

  2. Hi! The bocha sweet is rather pricey and Iā€™ve never used it. Is there a digestive effect using this? Iā€™ve used lakanto and eryrithol and stevia and havenā€™t had any issues. I want to make this for thanksgiving but I donā€™t want to be blamed for stomach cramps or diarrhea! Lol!

    1. Totally valid question! LOL. My family has not experienced any tummy issues from BochaSweet. Because of the price, I ONLY use it for things like Pecan Pie that need a specific gooey texture šŸ™‚

    1. Hey Isabel. I am not a medical professional, nor do I have diabetes. All I can do is provide the overall Carb Count for a recipe. This recipe makes 12 servings, and each serving is 6 grams of total carbs and 3.5 grams of fiber. It uses low-carb sweeteners that I’m told do not impacted glucose levels. While I believe it is ok for diabetics, I would still advise you to test your glucose reading to make sure it does not impact you personally.

  3. Thank you so much for this recipe! My fiancĆ©’s grandfather is on the keto diet. A week or so ago, he asked me if there’s such a thing as a keto pecan pie. I knew his birthday was coming up, so after looking at several recipes for this pie, I found yours. He’s 86 years old today and said this tastes just like the pecan pie he loves. We love him a lot and we’re so glad we could make him a dessert that he can eat and not feel guilty about. Thanks again!

    1. Hey Amber. I use Bocha Sweetener specifically because it keeps the filling gooey. Using erythritol/swerve only will leave the filling dry and gritty. If you don’t have pets, you may be able to try xylitol, but I have not tested that because I have pets in my house.
      If you do try it with xylitol, I’d love to hear how it turns out so I can recommend it as an alternative. šŸ™‚

          1. Hey Melissa! Nope, it is completely different than xylitol. BochaSweet is extracted from the kabocha squash in the form of a pentose sugar. Xylitol is a sugar alcohol, often processed from birch trees. Unlike other sugar alcohols, Xylitol is known to be dangerous to pets. Since I have 2 cats, I do not use it in any of my recipes. While its never recommended to feed animals sweeteners, there is no evidence that BochaSweet is harmful to pets like Xylitol.

  4. How long will the pecan pie last? Iā€™m wondering how many days before thanksgiving I can make it šŸ™‚ thanks!!

        1. Hey Brans. The Lakanto Monkfruit will produce a different texture for the filling than BochaSweet. I specifically use Bocha to get the gooey texture of the pie filling.

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