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Keto Pecan Pie

Roasty, toasty and cinnamon spiced, this Keto Pecan Pie is everything good about its sugar-loaded lookalike, without all the guilt! It’s easy to create and the pecans and maple pair beautifully, making this a perfect sugar free dessert for Thanksgiving.

One slice of Keto Pecan Pie on a white plate with a fork, with the full pie behind.

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Thanksgiving is just around the corner and this year, I wanted to perfect a Keto Pecan Pie recipe. One of my favourite recipes to date is this Sugar Free Candied Pecans. I wanted to make my pie with a similar flavour and something just as easy!

After a few trials and epic battles, this beauty emerged from the cinders. I think Nick ate three whole pies to himself while I was testing! It’s got all that delicious cinnamon, maple, candied pecan flavour, is easy to make and has two totally different textures – one while it’s cold and another when it’s heated.

Either way you serve this Sugar Free Pecan Pie, I hope you love it as much as my family and I do!

One slice of Keto Pecan Pie on a white plate with a fork, with the full pie beside.

Why it works

  1. Indulge in dessert heaven with this Sugar Free Pecan Pie, loaded with gooey cinnamon goodness and roasty, toasty keto friendly nuts.
  2. This Keto Pecan Pie is easier to make than it looks; it’s a perfect dessert for Thanksgiving!
  3. Buttery, roasted pecans pair beautifully with the sweet, maple flavour, making this an extra delicious sugar free dessert.

Ingredients

All ingredients used in this Keto Pecan Pie recipe.

Sweeteners – Lakanto’s Monk Fruit Sweeteners are generally the only sweeteners I use now. Their Classic Sweetener is perfect for the pie crust, but we use their Golden Sweetener in the filling because it mimics brown sugar. Monk Fruit sweeteners will harden quite a bit once cold, so if you prefer an ooey gooey Keto Pecan Pie, try using Allulose instead.

Xanthan Gum – We use xanthan gum to bind the pie crust together. It is a must-have ingredient!

Maple SyrupNot all sugar free maple syrups are created equal! Be sure to use one that has been sweetened with a natural sweetener, free of harmful sweeteners such as aspartame or sucralose.

Pecans – I prefer to use raw pecan halves in this Keto Pecan Pie recipe, because I like to use a handful to make the top of the pie extra pretty. If you can only find pecan pieces, that’s okay, just be sure to only bake them for 5-6 minutes instead if the 8, otherwise they will burn.

How to make Keto Pecan Pie

Pie Crust

Heat oven to 350°, line a baking sheet with parchment paper or a non stick baking mat and grease a 9″ pie plate. Melt 5 tbsp butter and then set it aside to cool.

In a medium bowl whisk almond flour with the sweetener, xanthan gum, cinnamon and salt. Slowly pour in the melted butter while whisking, until all of the almond flour has formed into small clumps.

A white bowl with the pie crumbs made and ready to be placed inside the pie plate.

Press the crumbs evenly into the bottom and then up the sides of the prepared pie plate, then poke all over the bottom with a fork.

Pie crust made and ready to be baked.

Bake the crust for 10 minutes. Fill the prepared baking sheet with the whole pecans and bake in the 350° oven for 8 minutes. Cool the pie crust and pecans until the pecans can be handled.

Baked pie crust.
Roasted pecans on a baking sheet beside some chopped pecans.

Pecan Pie Filling

Reduce the oven temperature to 325°, rough chop the pecans and then spread them evenly in the bottom of the cooled pie crust (some can be left whole for decorating the top of the pie if you wish).

Pie crust filled with pecans.

Melt the butter and then set it aside to cool. Whisk the eggs until smooth, then pour in the maple syrup, golden sweetener, vanilla, sea salt and cinnamon. Whisk well and then mix in the melted butter. Pour the liquid overtop of the pecans.

Pie crust filled with pecans and filling.

Cover the edges of the Keto Pecan Pie with tin foil.

Pecan pie all ready to be baked. The edges are covered with tin foil.

Bake at 325° for 40 – 50 minutes. There will be bubbles on top of the pie, still be jiggly in the center but the middle should be set. Let the pie sit out at room temperature until cool, and then chill in the refrigerator for 1-2 hours before slicing. Store leftovers in the refrigerator.

Fully baked Keto Pecan Pie.

Expert Tips

  1. Be careful while roasting the pecans – they burn easily! If using chopped pecans from a package, roast them for 5-6 minutes instead of the 8.
  2. If decorating the top of the pie with unchopped pecan halves, be sure to push them all the way into the filling. If they stick out, they could burn.
  3. We cover the edges of the Keto Pecan Pie with tin foil so that the crust doesn’t get burned. Keep an eye on it while it’s in the oven – If the top of the pie starts to brown too quickly, more tin foil can be placed right over top.
  4. Refrigerating the Keto Pecan Pie for an hour or two before slicing will make it easier to serve, and less likely to fall apart.
  5. Because this Sugar Free Pecan Pie contains eggs, it must be stored in the fridge. If you choose to sweeten with monk fruit, it will harden quite a bit when cold. If you would like it soft/gooey, use Allulose instead of monk fruit sweetener, or simply warm it up. I love it warm and cold – I can’t decide which way is tastier!
One slice of Keto Pecan Pie on a white plate with a fork, with the full pie behind.

FAQ

1. My Pecan Pie is super crumbly!

This is totally normal. Be sure to let your Keto Pecan Pie chill in the refrigerator for 1-2 hours after it has fully cooled. This will make it easier to slice and serve without falling apart.

This Keto Pecan Pie can be quite crumbly after it has been chilled over night. To solve this, slice the pie into sections and then heat it up. I like mine cold and crumbly, as well as warm and gooey – both ways are delicious!

2. What to serve with Sugar Free Pecan Pie?

Try this Sugar Free Vanilla Ice Cream from SugarFreeLondoner or, my favourite, whipped cream!

Whip heavy whipping cream on high until soft peaks form, add a little vanilla and then sift in powdered sweetener to taste. Once you have the flavour, continue to whip until stiff peaks form. This is also a great trick for covering up any cracks!

3. My Keto Pecan Pie is liquidy!

If your Keto Pecan Pie is liquidy, and has completely cooled, that means it is underbaked. Simply put it back in the oven until it has set properly.

4. Pie crust too dark?

The almond flour in the crust can burn very easily, which is why we cover the edges with tin foil before placing it back in the oven. To avoid browning too quickly, it’s a good idea to make the crust a decent thickness at the top where it is exposed. If it is a super thin crust, it has a higher chance of burning.

One slice of Keto Pecan Pie on a white plate with a fork, with the full pie beside.

Here are some other Thanksgiving dessert recipes you might like:

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One slice of Keto Pecan Pie on a white plate with a fork, with the full pie behind.

Keto Pecan Pie

Indulge in dessert heaven with this Keto Pecan Pie, loaded with gooey cinnamon goodness and roasty, toasty keto friendly nuts.
5 from 10 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 3 hours
Total Time: 4 hours 15 minutes
Servings: 12 slices
Author: Aleta

Ingredients

Pie Crust

Filling

  • 2 cups raw pecan halves *see note 2
  • ¼ cup unsalted butter
  • 3 eggs room temperature *see note 3
  • ½ cup sugar free maple syrup room temperature *see notes 3 & 4
  • ¾ cup Golden Monk Fruit Sweetener or Allulose for a more ooey gooey pie *see note 5
  • 2 tsp vanilla
  • ½ tsp sea salt
  • 1 tsp cinnamon

Instructions

Equipment Needed

Directions

    Pie Crust

    • Heat oven to 350°, line a baking sheet with parchment paper or a non stick baking mat and grease a 9" pie plate. Melt 5 tbsp butter and then set it aside to cool.
    • In a medium bowl whisk almond flour with ¼ cup granular sweetener, xanthan gum, ½ tsp cinnamon and ¼ tsp salt. Slowly pour in the melted butter while whisking, until all of the almond flour has formed into small clumps. Press the crumbs evenly into the bottom and then up the sides of the prepared pie plate, then poke all over the bottom with a fork.
    • Bake the crust for 10 minutes. Spread the pecans evenly around the prepared baking sheet and bake in the 350° oven for 8 minutes. Cool the pie crust and pecans until the pecans can be handled.

    Pecan Pie Filling

    • Reduce the oven temperature to 325°, rough chop the pecans and then spread them evenly in the bottom of the cooled pie crust (some can be left whole for decorating the top of the pie if you wish).
    • Melt ¼ cup butter and then set it aside to cool. Whisk the eggs until smooth, then pour in the maple syrup, golden sweetener, vanilla, ½ tsp sea salt and 1 tsp cinnamon. Whisk well and then mix in the melted butter until fully combined. Pour the liquid overtop of the pecans. *see note 6
    • Cover the edges of the Keto Pecan Pie with tin foil, then bake at 325° for 40 – 50 minutes *see note 7. There will be bubbles on top of the pie, still be jiggly in the center but the middle should be set. Let the pie sit out at room temperature until cool, and then chill in the refrigerator for 1-2 hours before slicing into 12 *see note 8. Store leftovers in the refrigerator *see note 9.

    Notes

    1. Xanthan Gum – We use xanthan gum to bind the pie crust together. It is a must-have ingredient!
    2. Pecans – I prefer to use raw pecan halves in this Keto Pecan Pie recipe, because I like to use a handful to make the top of the pie extra pretty. If you can only find pecan pieces, that’s okay, just be sure to only bake them for 5-6 minutes instead if the 8, otherwise they will burn.
    3. It’s important to use room temperature ingredients in this recipe, otherwise your baking time is going to be off. Also, cold ingredients don’t blend together very well.
    4. Maple Syrup – Not all sugar free maple syrups are created equal! Be sure to use one that has been sweetened with a natural sweetener, free of harmful sweeteners such as aspartame or sucralose.
    5. Sweeteners – Lakanto’s Monk Fruit Sweeteners are generally the only sweeteners I use now. Their Classic Sweetener is perfect for the pie crust, but we use their Golden Sweetener in the filling because it mimics brown sugar. Monk Fruit sweeteners will harden quite a bit once cold, so if you prefer an ooey gooey Keto Pecan Pie, try using Allulose instead.
    6. If decorating the top of the pie with unchopped pecan halves, be sure to push them all the way into the filling. If they stick out, they could burn.
    7. We cover the edges of the Keto Pecan Pie with tin foil so that the crust doesn’t get burned. Keep an eye on it while it’s in the oven – If the top of the pie starts to brown too quickly, more tin foil can be placed right over top.
    8. Refrigerating the Keto Pecan Pie for an hour or two before slicing will make it easier to serve, and less likely to fall apart.
    9. Because this Sugar Free Pecan Pie contains eggs, it must be stored in the fridge. If you choose to sweeten with monk fruit, it will harden quite a bit when cold. If you would like it soft/gooey, use Allulose instead of monk fruit sweetener, or simply warm it up. I love it warm and cold – I can’t decide which way is tastier!
     
    Nutrition Facts
    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
     * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
    Deduct fibre and sugar alcohols from the total carbs to get 2.4 g net carbs per slice.

    Nutrition

    Serving: 1slice | Calories: 337kcal | Carbohydrates: 23.8g | Protein: 7.2g | Fat: 32.7g | Sodium: 171mg | Fiber: 3.8g | Sugar Alcohols: 17.6g | Net Carbs: 2.4g
    Tried this Recipe? Like it Today!Mention @MamaBearsCookbook

    15 Comments

    1. 5 stars
      This keto pecan pie sounds so tasty, wish me and my family could enjoy this sadly we all are allergic with pecan nuts, do you recommend any other nuts?

    2. 5 stars
      This pie looks so tasty and I love the fact that it’s Keto as well! Perfect for Thanksgiving which is coming up.

    3. 5 stars
      Can’t wait to try this pecan pie! Looks amazing and Im sure it will be a hit for Thanksgiving!

    4. 5 stars
      I’m hosting Thanksgiving dinner and we have a few keto friends coming, so I did a trial run of this recipe. It’s so good, I’m going to serve it as a traditional pecan pie!

    5. 5 stars
      I didn’t know Keto Pecan Pie was a real thing until I tried this recipe! We didn’t even miss the real pie because this tastes so good! Making again for Thanksgiving..and probably before too! 🙂

    6. 5 stars
      I like this recipe. It is so easy and great. I like to eat this cake. It’s taste is so awesome. I made it tonight. I have the question, when is the best time to cook this?

    7. Farrukh Aziz

      5 stars
      Hi Aleta,
      This Pecan Pie looks so so delicious! I just love pecans on anything and everything, this is making me drool! I shall make this for holidays after my kids exams gets over. Thanks for sharing. 🙂

    8. 5 stars
      I love pecans and i love pie, so this is the perfect dessert for me and my family to try out! this would be perfect for a nice day on holiday when your relaxed. I would love to eat this all day, thank you for sharing this recipe, i cant wait to try it out!

    9. 5 stars
      This looks like a delicoius pie. Perfect for the holiday table. I love pecans in recipes.

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