This Sugar Free Pecan Pie is a favorite for good reason. Each slice has just 3g net carbs and combines a smooth, buttery filling of eggs and pecans in a perfectly flaky low carb crust. Simple ingredients, classic flavor, no sugar.
I've tested this recipe countless times to get that classic gooey texture without the corn syrup or aftertaste that most sugar-free pies have.
Jump To:
- Other low carb dessert recipes you might enjoy
- Why you'll love this sugar free pecan pie recipe
- Ingredients You'll Need
- Nutrition notes for this sugar free pecan pie
- Steps by step instructions
- How to make a sugar free pecan pie?
- Top Tip
- Recipe Tips
- How to make ahead for Thanksgiving
- Recipe Variations
- Serving suggestions
- Frequently asked questions
- More low carb dessert recipes you might enjoy
- Recipe Card
Fall is pie season, and nothing feels more like Thanksgiving than a classic pecan pie. I wanted to create a sugar-free pecan pie recipe, rich, buttery, and keto friendly that everyone can enjoy, even those watching their carbs or blood sugar.
This diabetic-friendly pecan pie came to life after testing my Keto Butter Tart recipe. The two share similar ingredients and that same caramel-like filling, but this version packs in more pecans and a perfect pie-sized bite. It's become one of my favorite low carb desserts to bake every Thanksgiving and throughout the fall season.
Other low carb dessert recipes you might enjoy
Why you'll love this sugar free pecan pie recipe
- Tastes just like classic pecan pie: You get that same rich, caramel-like flavor and gooey texture, only without the sugar or corn syrup. This low carb pecan pie delivers the nostalgic taste everyone expects at Thanksgiving.
- Made with simple low carb ingredients: Uses basic pantry staples like butter, eggs, and sweetener. No complicated syrups or hard-to-find products.
- Perfect texture every time: This sugar free pecan pie bakes up with a silky smooth filling that slices cleanly and holds its shape, no runny or grainy texture like some keto pecan pie recipes.
- Low carb and diabetic friendly: With just 3g net carbs per slice, this pie fits perfectly into a keto, sugar-free, or diabetic meal plan without spiking blood sugar.
- Ideal for holidays and entertaining: A guaranteed crowd-pleaser for Thanksgiving or any fall gathering. Even guests who don't follow a low carb or keto diet will love it.
Ingredients You'll Need
- Almond Flour: ground blanched almonds were used, which gives it a slightly nutty flavour
- Coconut Flour: giving a mild sweet taste to the crust
- Golden Monk Fruit Sweetener: we use this one with allulose as it acts more like sugar and does not crystallize in the baking process.
- Butter: helps create the light, flaky pastry that we want in these tarts
- Apple Cider Vinegar: helps to strengthen the dough and make it more springy
- Xanthan Gum: a great low carb stabilizer to prevent the ingredients from separating
- Eggs: help thicken and emulsify the luscious filling
Nutrition notes for this sugar free pecan pie
Each slice of this sugar free pecan pie delivers 382 calories with only 7g total carbs, 4g fiber, and just 1g sugar, a solid option for low carb and diabetic-friendly eating. Most of the calories come from healthy fats in butter and pecans, giving this pie its rich flavor and satisfying texture without added sugar.
While traditional pecan pie can pack over 30g of sugar per slice, this version cuts that dramatically by using low glycemic sweeteners. The high fat content (38g) helps keep you full longer, and the small amount of protein from eggs and nuts balances it out.
This dessert fits well within a keto, sugar-free, or low carb lifestyle, letting you enjoy a classic holiday treat without the sugar rush or carb overload.
Steps by step instructions
How to make a sugar free pecan pie?
STEP 1: Sugar Free Pie Crust
Mix the blanched almond flour with the butter and the cream cheese. You can use two forks to do this, but a pastry blender would work as well. Using your hands, roll it into a ball, place it in plastic wrap and store it in the fridge for an hour.
STEP 2: After removing the dough from the fridge roll it on parchment paper with a sprinkle of coconut flour, then place a parchment paper on top to help roll out the dough to about a 10" diameter.
STEP 3: Place a 9" pie pan on top of the dough and flip it with the parchment paper underneath so that the dough is on top of the pie plate.
Remove the parchment and then fold in and pinch the edges. Store the pie crust in the fridge until the filling is ready.
STEP 4: Pie Filling
- In a medium saucepan over low/medium heat, mix together the sweetener and the butter until they're all melted together. Allow it to simmer on low for about 5 minutes.
- Then remove it from the heat and whisk in the heavy whipping cream, vanilla and maple extract. Once the filling is cool to the touch, add the egg and sprinkle in the xanthan gum while vigorously whisking.
STEP 5: Roughly chop the pecan halves (reserve about 20 for the top). Add the chopped pecans to the pie crust and then top with the filling.
Top with the remaining pecan halves and bake in a preheated oven at 350°F for 45-50 minutes. Remove from oven when the center is slightly jiggly but the rest is firm.
I like the pie crust nice and golden brown, but if you prefer, you can tinfoil the crust before baking.
STEP 6: Remove from oven and allow to cool completely before slicing into this keto friendly low carb pecan pie dessert.
Drizzle the top of the pie with this Low Carb Caramel Sauce recipe or use a low carb maple syrup.
Top Tip
If your sugar free pecan pie firms up or the filling crystallizes slightly after chilling, warm each slice in the microwave for about 10 - 15 seconds. This softens the filling and restores that smooth, gooey texture you'd expect from a classic pecan pie.
Recipe Tips
- Use allulose or a monk fruit blend for the smoothest texture. Erythritol alone can cause the filling to crystallize once cooled.
- Toast your pecans before baking to bring out their flavor and add a bit more crunch to this low-carb pecan pie.
- Let the pie cool completely before slicing. This allows the sugar-free pecan pie filling to set and gives you clean, even slices.
- Par-bake your keto pie crust for about 8-10 minutes before adding the filling to avoid a soggy bottom.
- Bake until the edges are set and the center has a slight jiggle. It will firm up as it cools.
How to make ahead for Thanksgiving
This make ahead keto pecan pie is perfect for saving time during the holidays. You can bake it 1-2 days before Thanksgiving, let it cool completely, then cover and refrigerate. Before serving, warm slices in the oven at 300°F for about 10 minutes or microwave briefly to bring back the gooey texture.
To freeze, wrap the sugar free pecan pie tightly in plastic wrap and foil. Thaw overnight in the fridge, then reheat as above for the best flavor and flaky crust. These simple Thanksgiving dessert prep tips make holiday baking stress-free.
Recipe Variations
There are so many things you can add to this keto pecan pie recipe to make it a little more special. I went with the classic sugar free pecan pie but here are some suggestions.
- Chocolate Pecan Pie: Add a handful of sugar free chocolate chips to the filling for a richer dessert.
- Mini Pecan Pies: Use the same filling to make mini keto pecan tartlets, perfect for portion control or holiday dessert trays.
- Maple Twist: Add a teaspoon of sugar free maple syrup or extract for a hint of classic maple flavor.
- Nut Mix: Replace half the pecans with walnuts or chopped almonds for a different flavor and texture.
See this Peanut Butter Cheesecake Pie for an easy no bake dessert.
Serving suggestions
- Serving: serve the low carb pecan pie warm. Enjoy it topped with a sugar free vanilla ice cream or a dollop of whipped cream.
- Storage: store the pie covered in plastic wrap in the fridge for up to 4 days
Frequently asked questions
Pre baking is not necessary for this crust.
A serving of this pecan pie has about 7g of carbohydrates with 4g of fiber and 1g of sugar.
Therefore, this sugar free pecan pie would be considered diabetic friendly as there are no ingredients used that typically would spike blood sugars.
However, all foods affect people differently and you should always monitor your blood sugars after consuming to see how they affect you personally.
More low carb dessert recipes you might enjoy
Recipe Card
Sugar Free Pecan Pie
Instructional Recipe Video
Ingredients
Pie Crust
- ¾ cup almond flour
- ½ cup coconut flour
- ½ cup butter
- 1 tablespoon cream cheese
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 large egg
- 2 teaspoon apple cider vinegar
Pie Filling
- ½ cup butter
- ¾ cup golden sweetener this sweetener acts most like traditional brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon Maple Extract optional
- 1 tablespoon heavy whipping cream
- 1 large egg
- ¼ teaspoon xanthan gum
- 1.5 cups pecan halves
Instructions
Pie Crust
- In a large bowl combine the almond flour, coconut flour, salt and xanthan gum¾ cup almond flour, ½ cup coconut flour, ½ teaspoon salt, ¼ teaspoon xanthan gum
- add the butter and cream cheese and use a pastry blender or two forks to cut them into the flour mixture until small pellets form.½ cup butter, 1 tablespoon cream cheese
- using a rubber spatula add in the egg and apple cider vinegar and mix together until combined. Then use hands to knead the dough for about a minute and form into a ball. Wrap in plastic wrap and store in the refrigerator for an hour.1 large egg, 2 teaspoon apple cider vinegar
- after an hour place a parchment paper on the counter and sprinkle with coconut flour. Remove dough from fridge and place on the parchment, sprinkle more coconut flour on the dough and then top with another sheet of parchment. Roll out the dough until it is about a 10" diameter.
- Once rolled out remove top parchment paper and place a 9" pie plate upside down onto the dough. Placing one hand underneath the parchment paper and on on the bottom of the pie plate, flip so that the dough is sitting on the pie plate. Gently remove the parchment, fold in and pinch the edges of the pie crust. Set aside in the fridge.
Pie Filling
- Preheat oven to 350°F
- Im a medium saucepan on low/medium heat add the golden sweetener and butter. Continue to stir regularly until all is melted and dissolved. Allow to simmer for 5 minutes while continuing to stir.½ cup butter, ¾ cup golden sweetener
- Remove from heat and whisk in the heavy whipping cream, vanilla and maple extract.1 teaspoon vanilla extract, 1 tablespoon heavy whipping cream, ¼ teaspoon Maple Extract
- Once cool to the touch whisk in the egg and sprinkle in the xanthan gum a little at a time while continuing to whisk.1 large egg, ¼ teaspoon xanthan gum
- Roughly chop the pecans halves, reserving about 20 halves for the top of the pie.1.5 cups pecan halves
- Remove pie crust from the fridge and transfer the chopped pecans to the crust, spread them out evenly. Top with the pie filling and then evenly place the 20 pecan halves facing up on top of the filling.
- Bake in the oven at 350*F for 45-50 minutes. Once the pie is slightly jiggly in the centre but firm around it, the pie is ready. (you can place tinfoil around the crust if you want a more lighter crust)
- (Refer to the detailed video instructions below if further clarification is needed)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Katie says
Wow, I can't wait to try this! Guilt free pecan pie!
Katie xoxo
Oscar Chimenti says
No guilt and all the love for this pie.
Aya says
The crust was so good, and the filling was delicious! I loved the fact that it was sugar-free. I didn't feel any guilt indulging in this pie!
Oscar Chimenti says
Yes, I try to make all my dessert recipes sugar free.
Rob says
Love pecan pie. Can't wait to try this one!
Amanda Dixon says
I'm so impressed with this recipe! You don't even miss the sugar. The filling was perfectly rich and satisfying, and the crust had that wonderfully flaky texture. Great recipe!
Oscar Chimenti says
The crust is always my favourite part of the pie.
Freya says
I can’t wait to give this a try at the weekend! Looks so delicious!