As far as I’m concerned, this low carb pecan pie is the BEST pie recipe at Thanksgiving dinner (that’s right low carb pumpkin pie and apple pie)!
There are so many reasons why this pie is my fave: Starting with its ultra buttery and flaky crust, followed by its delectably sweet filling.
This recipe is based on my Mama’s pecan pie recipe (which was always my fave), with a few simple ingredients swaps. Serve it alongside other classics like low carb pumpkin cheesecake and low carb pumpkin muffins to show your friends and fam that low carb desserts are JUST AS DANG GOOD!
This low carb pecan pie recipe is everything you love in a traditional pecan pie (buttery, nutty, rich, decadent, and sweet) BUT, in low carb, sugar-free, gluten-free form. Bam! Here’s what to expect:
- No sugar comma!
- 30-minute prep
- Cozy, holiday vibes
- It doesn’t taste low carb…
The hardest part of making a keto pecan pie (or any pecan pie for that matter) is the decorative topping. Other than that, this recipe is easy as pie. (Sorry, had to!)
Here are a few tricks to ensure success:
- Don’t skip the xanthan gum – this thickens the pecan pie filling and binds everything together. Without it, the pie won’t set.
- Use my low carb pie crust! Sorry everyone else, but this recipe is seriously the BEST. It’s easy and tastes just like traditional. There are a few extra steps to keeping the butter cold. Follow them to ensure you achieve that flakey texture. It also makes the crust easy to work with.
- Make a foil collar around the crust, as the high-fat content of this crust makes it more susceptible to burning.
- Bake your pie on a rimmed baking sheet. Otherwise, the butter in the crust will drip onto the bottom of the oven and create a giant mess.
- Sweetener – Since pecan pie is typically enjoyed warm, I like erythritol based keto sweeteners such as Lakanto or Swerve here — both of which can be used as a 1:1 swap with traditional sugar. If you see yourself eating a cold slice of low carb pecan pie, opt for allulose instead.
Can You Freeze This?
Yes! Slice it up and freeze! Toss each slice in a small zip-top baggie for easy to reheat portions, or freeze the entire pie in a large ziplock for make-ahead pie success. Allow them to thaw in the fridge before reheating.
BONUS: no one will know they were previously frozen!
In my opinion, pecan pie should absolutely be served warm with a big-old-scoop of low carb ice cream on top. Feel free to swap the ice cream for sugar free whipped cream if that’s more your style.
As with most baked goods, there isn’t a ton of wiggle room with the ingredients. SO, here are the few exceptions if you want to add your own spin to things:
- Try a different crust. IMHO, this almond flour crust is the best. But, if you have a nut allergy, or really love the flavor of coconut, check out my coconut flour pie crust.
- Use a different kind of nuts. Although pecans are traditional in a pecan pie, you could always try to mix things up with your favorite nuts! Walnuts would be my first choice.
- Add some spices. Mix in pumpkin pie spice, cinnamon, nutmeg, you name it.
- Add some chocolate, maybe with a drizzle of sugar-free chocolate syrup over a freshly baked slice?
What’s dinner (or lunch/breakfast for that matter) without dessert?! Here are a few more low carb recipes such to fill your home with delicious smells and satiated bellies:
- Low Carb Zucchini Bread
- Low Carb Carrot Cake
- Low Carb Banana Bread
- Low Carb Cheesecake
- Low Carb Cinnamon Rolls
Low Carb Pecan PiePrint Recipe Pin Recipe
- 1 Low Carb Pie Crust unbaked
- 4 Large Eggs
- 1 1/2 Cup Golden Swerve or Lakanto (see sweetener notes below) packed
- 3/4 Cup Heavy Cream
- 1 Teaspoon Xanthan Gum
- 1/2 Teaspoon Kosher Salt
- 1/4 Cup Unsalted Butter melted + cooled slightly
- 1 Teaspoon Vanilla
- 2 Cups Pecans chopped
- 3/4 Cup Pecan halves
- Preheat oven to 400 F.
- Use an electric mixer to whisk the eggs ( 4 large in size).
- Add brown erythritol (1 1/2 cup), heavy cream (3/4 cup), salt (1/2 teaspoon), melted butter (1/4 cup), xanthan gum (1 teaspoon), vanilla (1 teaspoon) and combine.
- Butter your pie pan, then line it with your crust -- if using my low carb pie crust, roll into a 13" circle between 2 sheets of parchment. Place it inside the buttered pie pan. Fold over the edges, and press them with a fork.
- Sprinkle chopped pecans (2 cups) into the pie crust.
- Pour egg mixture over the pecans.
- Arrange pecan halves on top of the filling.
- Brush the edge of your crust with whisked egg using a pastry brush.
- Place pie on a rimmed baking sheet, and bake in your preheated oven for 10 minutes.
- Remove your pie from the oven, and create a collar of foil around the crust (this will prevent it from burning as it's higher in fat than most pie crusts).
- Reduce the heat of your oven to 325 degrees and continue to bake 45-55 minutes -- you'll know your pie is done once the center is firm.
- Allow pie to cool before slicing, and enjoy!
Fans Also Made These Low Carb Recipes:
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Pie Crust - I always use my low carb pie crust for this!
- Burning the crust - Some pie crusts burn easily, to prevent this, create a collar to protect your crust with foil.around the edge of the crust using tin foil.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!