This homemade, sugar-free, keto pecan pie 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.
Don’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 husband’s response was, “Don’t change a thing! The texture is PERFECT”. 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!
How to make Keto Pecan Pie!
Using your fingers, press the dough into the bottom of a greased pie pan and up the sides.
Bake the crust for 10 minutes at 325 degrees F, then remove from the oven and set to the side.
It’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.
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.
Bake the keto pecan pie at 325 degrees F for about 45 minutes, or until the center is only slightly jiggly. You’ll want to place a ring of aluminum foil over the pie edges halfway through to keep the edges from burning.
All that’s left to do is serve and enjoy!
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.
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More Dessert Recipes on the Blog!
For the Crust:
- 2 cups Almond Flour
- 1/3 cup Powdered Swerve
- 1/4 tsp salt
- 6 tbsp butter, melted
- 1/2 tsp vanilla extract
For the Filling:
For the Crust:
- Preheat the oven to 325 degrees F.
- Whisk together the almond flour, powdered swerve and salt in a medium bowl.
- Stir in the melted butter and almond extract until a crumbly crust forms.
- Press the dough into the bottom of a greased pie plate and up the sides (I sprayed it with avocado oil).
- Bake at at 325 degrees F for 10 minutes.
- Remove and allow to cool while you make the filling.
For the Filling:
- Melt the butter, brown swerve, and bocha sweet in a saucepan over low heat until the sweeteners have completely dissolved.
- Remove from heat and whisk in the salt, vanilla extract, and maple extract.
- 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!)
- Place the pecan halves into the pie crust, then pour the filling on top.
- Bake at 325 degrees F for 45-50 minutes, or until the middle is only slightly jiggly.
- (You may need to cover the crust edges with aluminum foil halfway through to prevent the edges from burning.)
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