Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Pecan Pie Recipe
• Ingredients & Substitutions
• How To Make Keto Pecan Pie
• My Recipe Tips
• Make Ahead Options
• More Keto Thanksgiving Recipes
• My Tools For This Recipe
• Keto Pecan Pie (Best Sugar Free Recipe) Recipe card
• Recipe Reviews

My keto pecan pie will make your holiday table complete! This one is so much like the real thing that no one will know the difference. I worked on this recipe for weeks, and I have to say this version is my favorite yet. It’s sweet and nutty, with a perfectly caramelized filling. A few years ago, I updated it with Besti powdered sweetener to make the texture even better — and it makes all the difference. Make this sugar free pecan pie with me and you’ll see what I mean!

Why You Need My Keto Pecan Pie Recipe

• Smooth, gooey filling with crunchy pecans – This is the biggest thing that makes my recipe stand out from other sugar free pecan pie recipes. Many of them are dry due to the sweetener they use or just lack the flavor of the traditional kind. The filling in mine has just the right texture, plus a caramel flavor you’ll love (based on a variation of my sugar-free caramel sauce ) and lots of crunchy pecans.
• Buttery shortbread almond crust – I use my almond flour pie crust for most of my pies, including this one. It’s just so good… sweet, buttery, and easy. But if you prefer a different crust, I’ve got crust options here .
• Clean ingredients – And not too many of them. Aside from the crust, it’s just seven. And no corn syrup or sugar in sight!
• Keto friendly, sugar free, and gluten free – My keto pecan pie has just 4 grams of net carbs per slice, and of course it’s got no white flour.
• Make it ahead – Like most of my keto pie recipes (including my reader-fave keto pumpkin pie , low carb apple pie , and coconut cream pie ), this one stores very well. You can easily make it in advance for your holiday celebrations, from Thanksgiving to Christmas!

Ingredients & Substitutions

Here I explain the best ingredients for my sugar free pecan pie recipe, what each one does, and substitution options. For measurements, see the recipe card below .

Keto Pie Crust:

Choose from one of these options:

• Almond Flour Crust – This is my favorite keto pecan pie crust, so it’s what I’ve got on the recipe card below. It’s easy to make and has only 5 ingredients! I highly recommend making this with Wholesome Yum Blanched Almond Flour , because it has a finer texture than other brands.
• Coconut Flour Crust – You can consider this if you have an almond allergy, but tolerate pecans just fine. Of course you’d need the pecans for the filling.
• Pecan Crust – If you really love pecans, you can use them for the crust itself in addition to the filling! Just grind the nuts to a fine meal in a food processor, then replace half of the almonds in my almond crust (above) with the pecan meal. You could try replacing all of the almond flour with pecan meal, but I’d recommend a blend because it will stay together better, since almond flour has a finer consistency.

Sugar Free Pecan Pie Filling:

• Pecans – Obviously the main ingredient! You’ll need some chopped for inside the pie, plus halves for topping.
• Butter & Cream – These combine together to form the gooey filling. I use unsalted butter and regular heavy cream, but you can substitute butter-flavored coconut oil and coconut cream (or full-fat coconut milk) for a dairy-free option.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener is key for a smooth texture in your sugar free pecan pie filling. That’s because unlike other sugar substitutes , it dissolves completely, won’t crystallize, and most importantly, caramelizes beautifully, giving your pie that lovely gooey filling. It also tastes like sugar without any aftertaste, and has 0 net carbs. Most other sweeteners, including erythritol and most brands of monk fruit or stevia, don’t dissolve well and can crystallize, leaving behind a gritty texture. No, thanks!
• Egg – This sets the filling. Make sure it’s at room temperature before using. One of my egg alternatives might work, but it will probably fall apart more easily.
• Extracts – Maple extract and vanilla extract give the filling the right flavor. Note that different brands vary in potency. If you don’t have maple extract, you can replace 1/4 cup of the powdered Besti above with Besti brown sweetener for a similar flavor.
• Sea Salt – This balances the flavors, but I actually add enough to taste a little (think salted caramel vibes!). If you don’t want to taste it at all, reduce the amount to 1/4 or 1/2 teaspoon.

How To Make Keto Pecan Pie

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below .

1. Make the crust. Use my almond flour pie crust recipe , or choose one of the other crust options above. Let it cool for 15-20 minutes after baking.
2. Make the caramel sauce. In a large skillet or saute pan, heat the butter and Besti, until golden. Add the cream and salt, then simmer until bubbly, dark golden, and thick.

1. Add the extracts. Remove from heat, then stir in vanilla and maple extracts. Let the caramel sauce cool until it’s no longer hot, but still warm.
2. Add the chopped pecans to the crust. I usually do this while the caramel cools. It should be about half full.
3. Add the egg. Whisk it in a bowl first, then stir into the caramel.

1. Finish the filling. Pour the caramel filling mixture over the pecans. Top with pecan halves. Cover the edges of the pie crust with foil, leaving the center open.
2. Bake until golden and bubbly. It’s done when it no longer jiggles, but will still look a little wet.
3. Cool completely at room temperature to set. For cleaner slices, I recommend chilling your keto pecan pie for at least an hour before slicing. Feel free to gently warm up the slices if you prefer it warm. It’s delicious all by itself, or top with a scoop of my keto ice cream or sugar-free whipped cream for a decadent finish!

My Recipe Tips

• Don’t let your crust get too dark. I do recommend pre-baking it because it prevents it from getting soggy from the filling, but if the edges are already golden before filling, they can burn after baking the pie, even with the edges covered. It’s actually a little too dark in my picture above — I usually aim for less golden than that! You might need to adjust the time depending on your oven.
• The time to make the caramel sauce can vary widely. It will depend largely on the size of your pan, so grab the biggest one you’ve got! A skillet or saute pan will be much faster than a saucepan, but still takes a while. Trust me, it’s worth it for the amazing texture you’ll get in your keto pecan pie filling!
• Be careful not to overheat the sauce. If it gets too hot, it may curdle or split. Sometimes you can bring it back together in a blender, but not always. It’s best to avoid the issue altogether by keeping heat very low.
• Get the caramel dark enough. It should be golden brown and thick, and coat the back of a spoon in a thick layer. See my pictures above, or my video below!
• Let the caramel cool before adding the egg. If you add the egg while it’s very hot, it will scramble the egg. Don’t let the sauce cool completely either, because it will start to solidify. Alternatively, you can very slowly pour the sauce into a bowl with the egg while whisking constantly (this is called tempering). I prefer to just do it in the pan, though, so there isn’t another bowl to wash!
• Tips to cut your sugar free pecan pie: First of all, make sure it’s completely firm and cooled, preferably chilled in the fridge. (You can either cut it cold or let it soften a bit at room temperature.) Second, use a large chef’s knife (avoid serrated ones) and use a straight-down motion. Don’t see-saw your knife, or the filling can crumble!
• Want a quicker and easier version? Try my pecan pie bars recipe instead.

Make Ahead Options

Yes, you can make this in advance! In fact, I almost always make my keto pecan pie ahead. There are several ways you can do it:

• Make the pie crust ahead. You can keep it on the counter for a day, or store it in the fridge for a few days before filling and baking. After baking is fine, too.
• Make the caramel sauce ahead. You can store it in the fridge in a glass container. It will solidify, so just reheat it on the stove over very low heat to make it pourable again. Be very careful not to overheat, because the filling can separate and clump if it gets to hot. If this happens, sometimes you can bring it back together in a blender.
• Make my entire keto pecan pie recipe ahead. This is my favorite option! Plus, doing the whole thing at once avoids any risk with the filling separating during reheating. You can store the prepared pie in the fridge for up to a week.
• Freeze. Wrap the pie in plastic wrap or foil, and keep in the freezer for up to 3 months. Thaw in the fridge at least overnight.

More Keto Thanksgiving Recipes

My keto pecan pie recipe is perfect to end your holiday meal! Before you serve it, start with:

• Turkey – Make my foolproof Thanksgiving turkey and all your guests will be amazed at how juicy it turns out! For a smaller gathering, try my Crock Pot turkey breast or roasted turkey wings . Don’t forget the sugar free cranberry sauce and keto gravy !
• Sides – I’ve got you covered with low carb versions of the classics: keto green bean casserole , cauliflower stuffing , and keto sweet potato casserole .
• Biscuits – My simple 5-ingredient keto biscuits are the most popular around here, but you can also try my keto Cheddar Bay biscuits for more flavor.

My Tools For This Recipe

• Pie Pan – I love how easy it is to clean! Also, my filling amount and baking time is based on this one, and may vary if you use a different pan.
• Large Nonstick Skillet – This one is hard anodized, which means the surface has lasted me for 6 years and counting. And it’s large enough to make the caramel sauce relatively quickly.
• Pie Crust Shield – Avoids burning the crust without having to fuss with foil. You can also try a silicone shield like this .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 recipe Almond flour pie crust (or coconut flour pie crust ) ▢
• 3/4 cup Unsalted butter ▢
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend (use this for a gooey, smooth-textured pecan pie, other sweeteners will be more stiff and dry) ▢
• 1 1/2 cups Heavy cream ▢
• 1 tsp Sea salt (see ingredient notes in the post above) ▢
• 1/2 tbsp Vanilla extract ▢
• 3/4 tsp Maple extract ▢
• 1 large Egg (at room temperature) ▢
• 2 1/2 cups Pecans (2 cups chopped coarsely + 1/2 cup halves for topping) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Make the almond flour pie crust here , using a glass pie pan like this .
3. Meanwhile, make the filling. In a large skillet or saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes , stirring frequently, until dark golden brown.
4. Add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes , until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon in a thick layer.
5. Remove the sauce from heat. Stir in the vanilla and maple extracts.
6. Let pie crust and caramel sauce cool separately for 15 to 20 minutes , until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
7. Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
8. Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
9. Cover the edges of the pie crust with foil or a pie shield , leaving the center open.
10. Bake for 30 to 35 minutes , until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
11. Cool completely to set. For best results, chill for at least 1 hour before slicing.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size : 1 slice, or 1/12 of entire pie

• Tips: See my recipe tips above to help you get the right gooey, caramelized texture in your keto pecan pie filling! If done incorrectly, it can separate or burn. I’ve also got tips for slicing the pie cleanly.
• Make ahead: There are several ways to prep this recipe in advance, including just certain components or baking the whole pie. You can store it in the fridge or freeze it. See my meal prep details above!
• Note on serving size: 1/12 of the pie might not seem very big for a serving, but this sugar free pecan pie is very filling! After a whole meal, it’s plenty.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook , Keto Ebook Bundle , and Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Pecan Pie

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Pecan Pie (Best Sugar Free Recipe)

You’ll love my keto pecan pie recipe! The sugar free pecan pie filling is sweet, gooey, and caramelized, and each slice is just 4g net carbs.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/the-best-keto-sugar-free-pecan-pie-recipe/

Ingredients

• 1 recipe Almond flour pie crust (or coconut flour pie crust )
• 3/4 cup Unsalted butter
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend (use this for a gooey, smooth-textured pecan pie, other sweeteners will be more stiff and dry)
• 1 1/2 cups Heavy cream
• 1 tsp Sea salt (see ingredient notes in the post above)
• 1/2 tbsp Vanilla extract
• 3/4 tsp Maple extract
• 1 large Egg (at room temperature)
• 2 1/2 cups Pecans (2 cups chopped coarsely + 1/2 cup halves for topping)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Make the almond flour pie crust here , using a glass pie pan like this .
3. Meanwhile, make the filling. In a large skillet or saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes , stirring frequently, until dark golden brown.
4. Add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes , until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon in a thick layer.
5. Remove the sauce from heat. Stir in the vanilla and maple extracts.
6. Let pie crust and caramel sauce cool separately for 15 to 20 minutes , until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
7. Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
8. Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
9. Cover the edges of the pie crust with foil or a pie shield , leaving the center open.
10. Bake for 30 to 35 minutes , until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
11. Cool completely to set. For best results, chill for at least 1 hour before slicing.

Maya’s Recipe Notes

Serving size : 1 slice, or 1/12 of entire pie

• Tips: See my recipe tips above to help you get the right gooey, caramelized texture in your keto pecan pie filling! If done incorrectly, it can separate or burn. I’ve also got tips for slicing the pie cleanly.
• Make ahead: There are several ways to prep this recipe in advance, including just certain components or baking the whole pie. You can store it in the fridge or freeze it. See my meal prep details above!
• Note on serving size: 1/12 of the pie might not seem very big for a serving, but this sugar free pecan pie is very filling! After a whole meal, it’s plenty.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook , Keto Ebook Bundle , and Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Pecan Pie Recipe
• Ingredients & Substitutions
• How To Make Keto Pecan Pie
• My Recipe Tips
• Make Ahead Options
• More Keto Thanksgiving Recipes
• My Tools For This Recipe
• Keto Pecan Pie (Best Sugar Free Recipe) Recipe card
• Recipe Reviews

My keto pecan pie will make your holiday table complete! This one is so much like the real thing that no one will know the difference. I worked on this recipe for weeks, and I have to say this version is my favorite yet. It’s sweet and nutty, with a perfectly caramelized filling. A few years ago, I updated it with Besti powdered sweetener to make the texture even better — and it makes all the difference. Make this sugar free pecan pie with me and you’ll see what I mean!

Why You Need My Keto Pecan Pie Recipe

• Smooth, gooey filling with crunchy pecans – This is the biggest thing that makes my recipe stand out from other sugar free pecan pie recipes. Many of them are dry due to the sweetener they use or just lack the flavor of the traditional kind. The filling in mine has just the right texture, plus a caramel flavor you’ll love (based on a variation of my sugar-free caramel sauce ) and lots of crunchy pecans.
• Buttery shortbread almond crust – I use my almond flour pie crust for most of my pies, including this one. It’s just so good… sweet, buttery, and easy. But if you prefer a different crust, I’ve got crust options here .
• Clean ingredients – And not too many of them. Aside from the crust, it’s just seven. And no corn syrup or sugar in sight!
• Keto friendly, sugar free, and gluten free – My keto pecan pie has just 4 grams of net carbs per slice, and of course it’s got no white flour.
• Make it ahead – Like most of my keto pie recipes (including my reader-fave keto pumpkin pie , low carb apple pie , and coconut cream pie ), this one stores very well. You can easily make it in advance for your holiday celebrations, from Thanksgiving to Christmas!

Ingredients & Substitutions

Here I explain the best ingredients for my sugar free pecan pie recipe, what each one does, and substitution options. For measurements, see the recipe card below .

Keto Pie Crust:

Choose from one of these options:

• Almond Flour Crust – This is my favorite keto pecan pie crust, so it’s what I’ve got on the recipe card below. It’s easy to make and has only 5 ingredients! I highly recommend making this with Wholesome Yum Blanched Almond Flour , because it has a finer texture than other brands.
• Coconut Flour Crust – You can consider this if you have an almond allergy, but tolerate pecans just fine. Of course you’d need the pecans for the filling.
• Pecan Crust – If you really love pecans, you can use them for the crust itself in addition to the filling! Just grind the nuts to a fine meal in a food processor, then replace half of the almonds in my almond crust (above) with the pecan meal. You could try replacing all of the almond flour with pecan meal, but I’d recommend a blend because it will stay together better, since almond flour has a finer consistency.

Sugar Free Pecan Pie Filling:

• Pecans – Obviously the main ingredient! You’ll need some chopped for inside the pie, plus halves for topping.
• Butter & Cream – These combine together to form the gooey filling. I use unsalted butter and regular heavy cream, but you can substitute butter-flavored coconut oil and coconut cream (or full-fat coconut milk) for a dairy-free option.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener is key for a smooth texture in your sugar free pecan pie filling. That’s because unlike other sugar substitutes , it dissolves completely, won’t crystallize, and most importantly, caramelizes beautifully, giving your pie that lovely gooey filling. It also tastes like sugar without any aftertaste, and has 0 net carbs. Most other sweeteners, including erythritol and most brands of monk fruit or stevia, don’t dissolve well and can crystallize, leaving behind a gritty texture. No, thanks!
• Egg – This sets the filling. Make sure it’s at room temperature before using. One of my egg alternatives might work, but it will probably fall apart more easily.
• Extracts – Maple extract and vanilla extract give the filling the right flavor. Note that different brands vary in potency. If you don’t have maple extract, you can replace 1/4 cup of the powdered Besti above with Besti brown sweetener for a similar flavor.
• Sea Salt – This balances the flavors, but I actually add enough to taste a little (think salted caramel vibes!). If you don’t want to taste it at all, reduce the amount to 1/4 or 1/2 teaspoon.

How To Make Keto Pecan Pie

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below .

1. Make the crust. Use my almond flour pie crust recipe , or choose one of the other crust options above. Let it cool for 15-20 minutes after baking.
2. Make the caramel sauce. In a large skillet or saute pan, heat the butter and Besti, until golden. Add the cream and salt, then simmer until bubbly, dark golden, and thick.

1. Add the extracts. Remove from heat, then stir in vanilla and maple extracts. Let the caramel sauce cool until it’s no longer hot, but still warm.
2. Add the chopped pecans to the crust. I usually do this while the caramel cools. It should be about half full.
3. Add the egg. Whisk it in a bowl first, then stir into the caramel.

1. Finish the filling. Pour the caramel filling mixture over the pecans. Top with pecan halves. Cover the edges of the pie crust with foil, leaving the center open.
2. Bake until golden and bubbly. It’s done when it no longer jiggles, but will still look a little wet.
3. Cool completely at room temperature to set. For cleaner slices, I recommend chilling your keto pecan pie for at least an hour before slicing. Feel free to gently warm up the slices if you prefer it warm. It’s delicious all by itself, or top with a scoop of my keto ice cream or sugar-free whipped cream for a decadent finish!

My Recipe Tips

• Don’t let your crust get too dark. I do recommend pre-baking it because it prevents it from getting soggy from the filling, but if the edges are already golden before filling, they can burn after baking the pie, even with the edges covered. It’s actually a little too dark in my picture above — I usually aim for less golden than that! You might need to adjust the time depending on your oven.
• The time to make the caramel sauce can vary widely. It will depend largely on the size of your pan, so grab the biggest one you’ve got! A skillet or saute pan will be much faster than a saucepan, but still takes a while. Trust me, it’s worth it for the amazing texture you’ll get in your keto pecan pie filling!
• Be careful not to overheat the sauce. If it gets too hot, it may curdle or split. Sometimes you can bring it back together in a blender, but not always. It’s best to avoid the issue altogether by keeping heat very low.
• Get the caramel dark enough. It should be golden brown and thick, and coat the back of a spoon in a thick layer. See my pictures above, or my video below!
• Let the caramel cool before adding the egg. If you add the egg while it’s very hot, it will scramble the egg. Don’t let the sauce cool completely either, because it will start to solidify. Alternatively, you can very slowly pour the sauce into a bowl with the egg while whisking constantly (this is called tempering). I prefer to just do it in the pan, though, so there isn’t another bowl to wash!
• Tips to cut your sugar free pecan pie: First of all, make sure it’s completely firm and cooled, preferably chilled in the fridge. (You can either cut it cold or let it soften a bit at room temperature.) Second, use a large chef’s knife (avoid serrated ones) and use a straight-down motion. Don’t see-saw your knife, or the filling can crumble!
• Want a quicker and easier version? Try my pecan pie bars recipe instead.

Make Ahead Options

Yes, you can make this in advance! In fact, I almost always make my keto pecan pie ahead. There are several ways you can do it:

• Make the pie crust ahead. You can keep it on the counter for a day, or store it in the fridge for a few days before filling and baking. After baking is fine, too.
• Make the caramel sauce ahead. You can store it in the fridge in a glass container. It will solidify, so just reheat it on the stove over very low heat to make it pourable again. Be very careful not to overheat, because the filling can separate and clump if it gets to hot. If this happens, sometimes you can bring it back together in a blender.
• Make my entire keto pecan pie recipe ahead. This is my favorite option! Plus, doing the whole thing at once avoids any risk with the filling separating during reheating. You can store the prepared pie in the fridge for up to a week.
• Freeze. Wrap the pie in plastic wrap or foil, and keep in the freezer for up to 3 months. Thaw in the fridge at least overnight.

More Keto Thanksgiving Recipes

My keto pecan pie recipe is perfect to end your holiday meal! Before you serve it, start with:

• Turkey – Make my foolproof Thanksgiving turkey and all your guests will be amazed at how juicy it turns out! For a smaller gathering, try my Crock Pot turkey breast or roasted turkey wings . Don’t forget the sugar free cranberry sauce and keto gravy !
• Sides – I’ve got you covered with low carb versions of the classics: keto green bean casserole , cauliflower stuffing , and keto sweet potato casserole .
• Biscuits – My simple 5-ingredient keto biscuits are the most popular around here, but you can also try my keto Cheddar Bay biscuits for more flavor.

My Tools For This Recipe

• Pie Pan – I love how easy it is to clean! Also, my filling amount and baking time is based on this one, and may vary if you use a different pan.
• Large Nonstick Skillet – This one is hard anodized, which means the surface has lasted me for 6 years and counting. And it’s large enough to make the caramel sauce relatively quickly.
• Pie Crust Shield – Avoids burning the crust without having to fuss with foil. You can also try a silicone shield like this .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 recipe Almond flour pie crust (or coconut flour pie crust ) ▢
• 3/4 cup Unsalted butter ▢
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend (use this for a gooey, smooth-textured pecan pie, other sweeteners will be more stiff and dry) ▢
• 1 1/2 cups Heavy cream ▢
• 1 tsp Sea salt (see ingredient notes in the post above) ▢
• 1/2 tbsp Vanilla extract ▢
• 3/4 tsp Maple extract ▢
• 1 large Egg (at room temperature) ▢
• 2 1/2 cups Pecans (2 cups chopped coarsely + 1/2 cup halves for topping) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Make the almond flour pie crust here , using a glass pie pan like this .
3. Meanwhile, make the filling. In a large skillet or saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes , stirring frequently, until dark golden brown.
4. Add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes , until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon in a thick layer.
5. Remove the sauce from heat. Stir in the vanilla and maple extracts.
6. Let pie crust and caramel sauce cool separately for 15 to 20 minutes , until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
7. Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
8. Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
9. Cover the edges of the pie crust with foil or a pie shield , leaving the center open.
10. Bake for 30 to 35 minutes , until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
11. Cool completely to set. For best results, chill for at least 1 hour before slicing.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size : 1 slice, or 1/12 of entire pie

• Tips: See my recipe tips above to help you get the right gooey, caramelized texture in your keto pecan pie filling! If done incorrectly, it can separate or burn. I’ve also got tips for slicing the pie cleanly.
• Make ahead: There are several ways to prep this recipe in advance, including just certain components or baking the whole pie. You can store it in the fridge or freeze it. See my meal prep details above!
• Note on serving size: 1/12 of the pie might not seem very big for a serving, but this sugar free pecan pie is very filling! After a whole meal, it’s plenty.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook , Keto Ebook Bundle , and Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Pecan Pie

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Pecan Pie Recipe
• Ingredients & Substitutions
• How To Make Keto Pecan Pie
• My Recipe Tips
• Make Ahead Options
• More Keto Thanksgiving Recipes
• My Tools For This Recipe
• Keto Pecan Pie (Best Sugar Free Recipe) Recipe card
• Recipe Reviews

My keto pecan pie will make your holiday table complete! This one is so much like the real thing that no one will know the difference. I worked on this recipe for weeks, and I have to say this version is my favorite yet. It’s sweet and nutty, with a perfectly caramelized filling. A few years ago, I updated it with Besti powdered sweetener to make the texture even better — and it makes all the difference. Make this sugar free pecan pie with me and you’ll see what I mean!

Why You Need My Keto Pecan Pie Recipe

• Smooth, gooey filling with crunchy pecans – This is the biggest thing that makes my recipe stand out from other sugar free pecan pie recipes. Many of them are dry due to the sweetener they use or just lack the flavor of the traditional kind. The filling in mine has just the right texture, plus a caramel flavor you’ll love (based on a variation of my sugar-free caramel sauce ) and lots of crunchy pecans.
• Buttery shortbread almond crust – I use my almond flour pie crust for most of my pies, including this one. It’s just so good… sweet, buttery, and easy. But if you prefer a different crust, I’ve got crust options here .
• Clean ingredients – And not too many of them. Aside from the crust, it’s just seven. And no corn syrup or sugar in sight!
• Keto friendly, sugar free, and gluten free – My keto pecan pie has just 4 grams of net carbs per slice, and of course it’s got no white flour.
• Make it ahead – Like most of my keto pie recipes (including my reader-fave keto pumpkin pie , low carb apple pie , and coconut cream pie ), this one stores very well. You can easily make it in advance for your holiday celebrations, from Thanksgiving to Christmas!

Ingredients & Substitutions

Here I explain the best ingredients for my sugar free pecan pie recipe, what each one does, and substitution options. For measurements, see the recipe card below .

Keto Pie Crust:

Choose from one of these options:

• Almond Flour Crust – This is my favorite keto pecan pie crust, so it’s what I’ve got on the recipe card below. It’s easy to make and has only 5 ingredients! I highly recommend making this with Wholesome Yum Blanched Almond Flour , because it has a finer texture than other brands.
• Coconut Flour Crust – You can consider this if you have an almond allergy, but tolerate pecans just fine. Of course you’d need the pecans for the filling.
• Pecan Crust – If you really love pecans, you can use them for the crust itself in addition to the filling! Just grind the nuts to a fine meal in a food processor, then replace half of the almonds in my almond crust (above) with the pecan meal. You could try replacing all of the almond flour with pecan meal, but I’d recommend a blend because it will stay together better, since almond flour has a finer consistency.

Sugar Free Pecan Pie Filling:

• Pecans – Obviously the main ingredient! You’ll need some chopped for inside the pie, plus halves for topping.
• Butter & Cream – These combine together to form the gooey filling. I use unsalted butter and regular heavy cream, but you can substitute butter-flavored coconut oil and coconut cream (or full-fat coconut milk) for a dairy-free option.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener is key for a smooth texture in your sugar free pecan pie filling. That’s because unlike other sugar substitutes , it dissolves completely, won’t crystallize, and most importantly, caramelizes beautifully, giving your pie that lovely gooey filling. It also tastes like sugar without any aftertaste, and has 0 net carbs. Most other sweeteners, including erythritol and most brands of monk fruit or stevia, don’t dissolve well and can crystallize, leaving behind a gritty texture. No, thanks!
• Egg – This sets the filling. Make sure it’s at room temperature before using. One of my egg alternatives might work, but it will probably fall apart more easily.
• Extracts – Maple extract and vanilla extract give the filling the right flavor. Note that different brands vary in potency. If you don’t have maple extract, you can replace 1/4 cup of the powdered Besti above with Besti brown sweetener for a similar flavor.
• Sea Salt – This balances the flavors, but I actually add enough to taste a little (think salted caramel vibes!). If you don’t want to taste it at all, reduce the amount to 1/4 or 1/2 teaspoon.

How To Make Keto Pecan Pie

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below .

1. Make the crust. Use my almond flour pie crust recipe , or choose one of the other crust options above. Let it cool for 15-20 minutes after baking.
2. Make the caramel sauce. In a large skillet or saute pan, heat the butter and Besti, until golden. Add the cream and salt, then simmer until bubbly, dark golden, and thick.

1. Add the extracts. Remove from heat, then stir in vanilla and maple extracts. Let the caramel sauce cool until it’s no longer hot, but still warm.
2. Add the chopped pecans to the crust. I usually do this while the caramel cools. It should be about half full.
3. Add the egg. Whisk it in a bowl first, then stir into the caramel.

1. Finish the filling. Pour the caramel filling mixture over the pecans. Top with pecan halves. Cover the edges of the pie crust with foil, leaving the center open.
2. Bake until golden and bubbly. It’s done when it no longer jiggles, but will still look a little wet.
3. Cool completely at room temperature to set. For cleaner slices, I recommend chilling your keto pecan pie for at least an hour before slicing. Feel free to gently warm up the slices if you prefer it warm. It’s delicious all by itself, or top with a scoop of my keto ice cream or sugar-free whipped cream for a decadent finish!

My Recipe Tips

• Don’t let your crust get too dark. I do recommend pre-baking it because it prevents it from getting soggy from the filling, but if the edges are already golden before filling, they can burn after baking the pie, even with the edges covered. It’s actually a little too dark in my picture above — I usually aim for less golden than that! You might need to adjust the time depending on your oven.
• The time to make the caramel sauce can vary widely. It will depend largely on the size of your pan, so grab the biggest one you’ve got! A skillet or saute pan will be much faster than a saucepan, but still takes a while. Trust me, it’s worth it for the amazing texture you’ll get in your keto pecan pie filling!
• Be careful not to overheat the sauce. If it gets too hot, it may curdle or split. Sometimes you can bring it back together in a blender, but not always. It’s best to avoid the issue altogether by keeping heat very low.
• Get the caramel dark enough. It should be golden brown and thick, and coat the back of a spoon in a thick layer. See my pictures above, or my video below!
• Let the caramel cool before adding the egg. If you add the egg while it’s very hot, it will scramble the egg. Don’t let the sauce cool completely either, because it will start to solidify. Alternatively, you can very slowly pour the sauce into a bowl with the egg while whisking constantly (this is called tempering). I prefer to just do it in the pan, though, so there isn’t another bowl to wash!
• Tips to cut your sugar free pecan pie: First of all, make sure it’s completely firm and cooled, preferably chilled in the fridge. (You can either cut it cold or let it soften a bit at room temperature.) Second, use a large chef’s knife (avoid serrated ones) and use a straight-down motion. Don’t see-saw your knife, or the filling can crumble!
• Want a quicker and easier version? Try my pecan pie bars recipe instead.

Make Ahead Options

Yes, you can make this in advance! In fact, I almost always make my keto pecan pie ahead. There are several ways you can do it:

• Make the pie crust ahead. You can keep it on the counter for a day, or store it in the fridge for a few days before filling and baking. After baking is fine, too.
• Make the caramel sauce ahead. You can store it in the fridge in a glass container. It will solidify, so just reheat it on the stove over very low heat to make it pourable again. Be very careful not to overheat, because the filling can separate and clump if it gets to hot. If this happens, sometimes you can bring it back together in a blender.
• Make my entire keto pecan pie recipe ahead. This is my favorite option! Plus, doing the whole thing at once avoids any risk with the filling separating during reheating. You can store the prepared pie in the fridge for up to a week.
• Freeze. Wrap the pie in plastic wrap or foil, and keep in the freezer for up to 3 months. Thaw in the fridge at least overnight.

More Keto Thanksgiving Recipes

My keto pecan pie recipe is perfect to end your holiday meal! Before you serve it, start with:

• Turkey – Make my foolproof Thanksgiving turkey and all your guests will be amazed at how juicy it turns out! For a smaller gathering, try my Crock Pot turkey breast or roasted turkey wings . Don’t forget the sugar free cranberry sauce and keto gravy !
• Sides – I’ve got you covered with low carb versions of the classics: keto green bean casserole , cauliflower stuffing , and keto sweet potato casserole .
• Biscuits – My simple 5-ingredient keto biscuits are the most popular around here, but you can also try my keto Cheddar Bay biscuits for more flavor.

My Tools For This Recipe

• Pie Pan – I love how easy it is to clean! Also, my filling amount and baking time is based on this one, and may vary if you use a different pan.
• Large Nonstick Skillet – This one is hard anodized, which means the surface has lasted me for 6 years and counting. And it’s large enough to make the caramel sauce relatively quickly.
• Pie Crust Shield – Avoids burning the crust without having to fuss with foil. You can also try a silicone shield like this .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 recipe Almond flour pie crust (or coconut flour pie crust ) ▢
• 3/4 cup Unsalted butter ▢
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend (use this for a gooey, smooth-textured pecan pie, other sweeteners will be more stiff and dry) ▢
• 1 1/2 cups Heavy cream ▢
• 1 tsp Sea salt (see ingredient notes in the post above) ▢
• 1/2 tbsp Vanilla extract ▢
• 3/4 tsp Maple extract ▢
• 1 large Egg (at room temperature) ▢
• 2 1/2 cups Pecans (2 cups chopped coarsely + 1/2 cup halves for topping) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Make the almond flour pie crust here , using a glass pie pan like this .
3. Meanwhile, make the filling. In a large skillet or saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes , stirring frequently, until dark golden brown.
4. Add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes , until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon in a thick layer.
5. Remove the sauce from heat. Stir in the vanilla and maple extracts.
6. Let pie crust and caramel sauce cool separately for 15 to 20 minutes , until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
7. Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
8. Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
9. Cover the edges of the pie crust with foil or a pie shield , leaving the center open.
10. Bake for 30 to 35 minutes , until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
11. Cool completely to set. For best results, chill for at least 1 hour before slicing.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size : 1 slice, or 1/12 of entire pie

• Tips: See my recipe tips above to help you get the right gooey, caramelized texture in your keto pecan pie filling! If done incorrectly, it can separate or burn. I’ve also got tips for slicing the pie cleanly.
• Make ahead: There are several ways to prep this recipe in advance, including just certain components or baking the whole pie. You can store it in the fridge or freeze it. See my meal prep details above!
• Note on serving size: 1/12 of the pie might not seem very big for a serving, but this sugar free pecan pie is very filling! After a whole meal, it’s plenty.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook , Keto Ebook Bundle , and Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Pecan Pie

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Pecan Pie Recipe
• Ingredients & Substitutions
• How To Make Keto Pecan Pie
• My Recipe Tips
• Make Ahead Options
• More Keto Thanksgiving Recipes
• My Tools For This Recipe
• Keto Pecan Pie (Best Sugar Free Recipe) Recipe card
• Recipe Reviews

My keto pecan pie will make your holiday table complete! This one is so much like the real thing that no one will know the difference. I worked on this recipe for weeks, and I have to say this version is my favorite yet. It’s sweet and nutty, with a perfectly caramelized filling. A few years ago, I updated it with Besti powdered sweetener to make the texture even better — and it makes all the difference. Make this sugar free pecan pie with me and you’ll see what I mean!

Why You Need My Keto Pecan Pie Recipe

• Smooth, gooey filling with crunchy pecans – This is the biggest thing that makes my recipe stand out from other sugar free pecan pie recipes. Many of them are dry due to the sweetener they use or just lack the flavor of the traditional kind. The filling in mine has just the right texture, plus a caramel flavor you’ll love (based on a variation of my sugar-free caramel sauce ) and lots of crunchy pecans.
• Buttery shortbread almond crust – I use my almond flour pie crust for most of my pies, including this one. It’s just so good… sweet, buttery, and easy. But if you prefer a different crust, I’ve got crust options here .
• Clean ingredients – And not too many of them. Aside from the crust, it’s just seven. And no corn syrup or sugar in sight!
• Keto friendly, sugar free, and gluten free – My keto pecan pie has just 4 grams of net carbs per slice, and of course it’s got no white flour.
• Make it ahead – Like most of my keto pie recipes (including my reader-fave keto pumpkin pie , low carb apple pie , and coconut cream pie ), this one stores very well. You can easily make it in advance for your holiday celebrations, from Thanksgiving to Christmas!

Ingredients & Substitutions

Here I explain the best ingredients for my sugar free pecan pie recipe, what each one does, and substitution options. For measurements, see the recipe card below .

Keto Pie Crust:

Choose from one of these options:

• Almond Flour Crust – This is my favorite keto pecan pie crust, so it’s what I’ve got on the recipe card below. It’s easy to make and has only 5 ingredients! I highly recommend making this with Wholesome Yum Blanched Almond Flour , because it has a finer texture than other brands.
• Coconut Flour Crust – You can consider this if you have an almond allergy, but tolerate pecans just fine. Of course you’d need the pecans for the filling.
• Pecan Crust – If you really love pecans, you can use them for the crust itself in addition to the filling! Just grind the nuts to a fine meal in a food processor, then replace half of the almonds in my almond crust (above) with the pecan meal. You could try replacing all of the almond flour with pecan meal, but I’d recommend a blend because it will stay together better, since almond flour has a finer consistency.

Sugar Free Pecan Pie Filling:

• Pecans – Obviously the main ingredient! You’ll need some chopped for inside the pie, plus halves for topping.
• Butter & Cream – These combine together to form the gooey filling. I use unsalted butter and regular heavy cream, but you can substitute butter-flavored coconut oil and coconut cream (or full-fat coconut milk) for a dairy-free option.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener is key for a smooth texture in your sugar free pecan pie filling. That’s because unlike other sugar substitutes , it dissolves completely, won’t crystallize, and most importantly, caramelizes beautifully, giving your pie that lovely gooey filling. It also tastes like sugar without any aftertaste, and has 0 net carbs. Most other sweeteners, including erythritol and most brands of monk fruit or stevia, don’t dissolve well and can crystallize, leaving behind a gritty texture. No, thanks!
• Egg – This sets the filling. Make sure it’s at room temperature before using. One of my egg alternatives might work, but it will probably fall apart more easily.
• Extracts – Maple extract and vanilla extract give the filling the right flavor. Note that different brands vary in potency. If you don’t have maple extract, you can replace 1/4 cup of the powdered Besti above with Besti brown sweetener for a similar flavor.
• Sea Salt – This balances the flavors, but I actually add enough to taste a little (think salted caramel vibes!). If you don’t want to taste it at all, reduce the amount to 1/4 or 1/2 teaspoon.

How To Make Keto Pecan Pie

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below .

1. Make the crust. Use my almond flour pie crust recipe , or choose one of the other crust options above. Let it cool for 15-20 minutes after baking.
2. Make the caramel sauce. In a large skillet or saute pan, heat the butter and Besti, until golden. Add the cream and salt, then simmer until bubbly, dark golden, and thick.

1. Add the extracts. Remove from heat, then stir in vanilla and maple extracts. Let the caramel sauce cool until it’s no longer hot, but still warm.
2. Add the chopped pecans to the crust. I usually do this while the caramel cools. It should be about half full.
3. Add the egg. Whisk it in a bowl first, then stir into the caramel.

1. Finish the filling. Pour the caramel filling mixture over the pecans. Top with pecan halves. Cover the edges of the pie crust with foil, leaving the center open.
2. Bake until golden and bubbly. It’s done when it no longer jiggles, but will still look a little wet.
3. Cool completely at room temperature to set. For cleaner slices, I recommend chilling your keto pecan pie for at least an hour before slicing. Feel free to gently warm up the slices if you prefer it warm. It’s delicious all by itself, or top with a scoop of my keto ice cream or sugar-free whipped cream for a decadent finish!

My Recipe Tips

• Don’t let your crust get too dark. I do recommend pre-baking it because it prevents it from getting soggy from the filling, but if the edges are already golden before filling, they can burn after baking the pie, even with the edges covered. It’s actually a little too dark in my picture above — I usually aim for less golden than that! You might need to adjust the time depending on your oven.
• The time to make the caramel sauce can vary widely. It will depend largely on the size of your pan, so grab the biggest one you’ve got! A skillet or saute pan will be much faster than a saucepan, but still takes a while. Trust me, it’s worth it for the amazing texture you’ll get in your keto pecan pie filling!
• Be careful not to overheat the sauce. If it gets too hot, it may curdle or split. Sometimes you can bring it back together in a blender, but not always. It’s best to avoid the issue altogether by keeping heat very low.
• Get the caramel dark enough. It should be golden brown and thick, and coat the back of a spoon in a thick layer. See my pictures above, or my video below!
• Let the caramel cool before adding the egg. If you add the egg while it’s very hot, it will scramble the egg. Don’t let the sauce cool completely either, because it will start to solidify. Alternatively, you can very slowly pour the sauce into a bowl with the egg while whisking constantly (this is called tempering). I prefer to just do it in the pan, though, so there isn’t another bowl to wash!
• Tips to cut your sugar free pecan pie: First of all, make sure it’s completely firm and cooled, preferably chilled in the fridge. (You can either cut it cold or let it soften a bit at room temperature.) Second, use a large chef’s knife (avoid serrated ones) and use a straight-down motion. Don’t see-saw your knife, or the filling can crumble!
• Want a quicker and easier version? Try my pecan pie bars recipe instead.

Make Ahead Options

Yes, you can make this in advance! In fact, I almost always make my keto pecan pie ahead. There are several ways you can do it:

• Make the pie crust ahead. You can keep it on the counter for a day, or store it in the fridge for a few days before filling and baking. After baking is fine, too.
• Make the caramel sauce ahead. You can store it in the fridge in a glass container. It will solidify, so just reheat it on the stove over very low heat to make it pourable again. Be very careful not to overheat, because the filling can separate and clump if it gets to hot. If this happens, sometimes you can bring it back together in a blender.
• Make my entire keto pecan pie recipe ahead. This is my favorite option! Plus, doing the whole thing at once avoids any risk with the filling separating during reheating. You can store the prepared pie in the fridge for up to a week.
• Freeze. Wrap the pie in plastic wrap or foil, and keep in the freezer for up to 3 months. Thaw in the fridge at least overnight.

More Keto Thanksgiving Recipes

My keto pecan pie recipe is perfect to end your holiday meal! Before you serve it, start with:

• Turkey – Make my foolproof Thanksgiving turkey and all your guests will be amazed at how juicy it turns out! For a smaller gathering, try my Crock Pot turkey breast or roasted turkey wings . Don’t forget the sugar free cranberry sauce and keto gravy !
• Sides – I’ve got you covered with low carb versions of the classics: keto green bean casserole , cauliflower stuffing , and keto sweet potato casserole .
• Biscuits – My simple 5-ingredient keto biscuits are the most popular around here, but you can also try my keto Cheddar Bay biscuits for more flavor.

My Tools For This Recipe

• Pie Pan – I love how easy it is to clean! Also, my filling amount and baking time is based on this one, and may vary if you use a different pan.
• Large Nonstick Skillet – This one is hard anodized, which means the surface has lasted me for 6 years and counting. And it’s large enough to make the caramel sauce relatively quickly.
• Pie Crust Shield – Avoids burning the crust without having to fuss with foil. You can also try a silicone shield like this .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 recipe Almond flour pie crust (or coconut flour pie crust ) ▢
• 3/4 cup Unsalted butter ▢
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend (use this for a gooey, smooth-textured pecan pie, other sweeteners will be more stiff and dry) ▢
• 1 1/2 cups Heavy cream ▢
• 1 tsp Sea salt (see ingredient notes in the post above) ▢
• 1/2 tbsp Vanilla extract ▢
• 3/4 tsp Maple extract ▢
• 1 large Egg (at room temperature) ▢
• 2 1/2 cups Pecans (2 cups chopped coarsely + 1/2 cup halves for topping) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Make the almond flour pie crust here , using a glass pie pan like this .
3. Meanwhile, make the filling. In a large skillet or saute pan (not a saucepan!) over medium-low heat, heat the butter and Besti for about 5 minutes , stirring frequently, until dark golden brown.
4. Add the cream and sea salt. Bring to a gentle simmer. Simmer for 15 to 20 minutes , until bubbly, dark golden and thick. The caramel sauce should coat the back of a spoon in a thick layer.
5. Remove the sauce from heat. Stir in the vanilla and maple extracts.
6. Let pie crust and caramel sauce cool separately for 15 to 20 minutes , until warm but not hot. While they are cooling, you can either leave the oven on (you will need it again) or preheat it to 350 degrees F (177 degrees C) again when the cooling time is almost up.
7. Once caramel sauce has cooled enough not to cook an egg being added to it (warm is fine), whisk in the egg.
8. Place chopped pecans evenly into the crust. Pour the caramel/egg mixture over the pecans. Top with pecan halves.
9. Cover the edges of the pie crust with foil or a pie shield , leaving the center open.
10. Bake for 30 to 35 minutes , until the top is dark brown and the filling is bubbly, thick, and almost set (it should no longer jiggle but will still look a little wet).
11. Cool completely to set. For best results, chill for at least 1 hour before slicing.

Did You Like It?

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Maya’s Recipe Notes

Serving size : 1 slice, or 1/12 of entire pie

• Tips: See my recipe tips above to help you get the right gooey, caramelized texture in your keto pecan pie filling! If done incorrectly, it can separate or burn. I’ve also got tips for slicing the pie cleanly.
• Make ahead: There are several ways to prep this recipe in advance, including just certain components or baking the whole pie. You can store it in the fridge or freeze it. See my meal prep details above!
• Note on serving size: 1/12 of the pie might not seem very big for a serving, but this sugar free pecan pie is very filling! After a whole meal, it’s plenty.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook , Keto Ebook Bundle , and Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Keto Pecan Pie