This low carb pecan pie recipe is such a holiday treasure—it’ll be sure to bring the entire family together!
As far as I’m concerned, no meal is truly complete without low carb desserts! And these earthy pecans make a great addition to one of the best low carb recipes, for a satisfying finish to any meal, minus all the sugar! The filling for this low carb pecan pie recipe LITERALLY melts in your mouth…
Low carb thanksgiving might seem like a doozy, but it’s totally possible with healthy recipes like this one!
Let me show you!
Low carb pecan pie recipe is so crunchy and sweet, it’s hard to resist going back for seconds! Here are some of my favorite things about this pie:
- It’s sugar-free
- It’s perfect for the holidays
- It tastes beautifully cozy and nutty!
- NO one will know it’s low in carbs
- That buttery, flakey pie crust though…
Follow along with my recipe notes, and you’ll be baking the pie of your dreams in no time!
Pecans – Pecans are a fantastic source of healthy fats, protein, and fiber! And what better way to eat these nutty gems than in a delicious pie?
You’ll want 2 cups of chopped pecans plus 3/4 cup of pecan halves. The chopped bits will sit at the bottom of the pie while the halves garnish the top in traditional pecan pie fashion. The pecan halves will get nice and roasted, so you’ll have no shortage of crunchiness with every bite!
Brown Erythritol – The secret to my sugar free pecan pie recipe is erythritol! Erythritol is a remarkable keto sweetener that doesn’t spike your blood sugar or insulin levels.
My favorite brown sugar alternative is the brown Swerve Sweetener which even measures the same way as regular brown sugar! Non-keto recipes tend to use corn syrup and sugar for sweet flavoring, but with erythritol, you can get the same taste minus all the unhealthy side effects!
Low Carb Pie Crust – Follow my almond flour pie crust recipe for the best buttery pie crust! You can also use store-bought pie crust to save some time, but with only five ingredients, my gluten-free pie dough is ready in minutes!
Heavy Cream – I use the heavy cream to help combine all the ingredients together without adding a ton of carbs. The fat in the cream also creates a thicker texture for the pie filling.
Xanthan Gum – Xanthan gum is a very common food thickener and stabilizer. It assists in binding the filling ingredients together for a wonderous, chewy pecan pie!
Vanilla – A dash of vanilla is perfect for enhancing the flavor of the pecan nuts.
Tools To Make
Here’s what you’ll need to make this easy-peasy low carb pecan pie recipe:
- Electric mixer
- Large bowl
- Pie pan
- Rolling pin
- Parchment paper
- Rimmed baking sheet
This low carb pecan pie recipe should be refrigerated because it’s made with eggs and heavy cream. Cover the top of the pan with aluminum foil or move any leftovers into a container, then put them in the fridge!
Can You Freeze This?
Nut-based pies like pecan pie can be frozen, but the texture of the pie might not be as good as when served fresh.
To freeze a baked and cooled pie, wrap it with several layers of plastic wrap. Then cover it with aluminum foil or put it in a resealable bag to avoid freezer burn. To thaw the pie, let it sit in the fridge overnight!
If you want to plan ahead for a dinner party or a busy holiday season, bake and freeze this low carb pecan pie recipe in advance!
Or if you’re only a few days away, you can simply refrigerate the pie whole.
Pies are one of the fanciest and tastiest desserts! As with most baked good, there aren’t a ton of variations to try. Of course you can get creative with:
- The spices you add. Mix in some pumpkin pie spice or cinnamon!
- The nuts you use. Although pecans are traditional in a pecan pie, you could always try to mix things up with your favorite low carb nuts! Walnuts would be my first choice.
- Sub in your sweetener of choice.
- Try different low carb crusts…
What Kind Of Crust Can I Use?
I love using my almond flour pie crust recipe for the flakiest crust! It really brings the low carb pecan pie recipe together with its crisp butteriness.
Keep in mind that you can’t substitute coconut flour for almond flour, because of their different baking properties. Instead, you need a recipe designed to handle the dry, absorbent nature of coconut flour.
Low Carb Pecan Pie
- 1 Low Carb Pie Crust unbaked
- Preheat oven to 400 F.
- Use an electric mixer to whisk the eggs.
- Add brown erythritol, heavy cream, salt, melted butter, xanthan gum, vanilla 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 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!
For more scrumptious low carb pie recipes, take a peek at these! Fall is the best time of the year for pies, so let me inspire you to get baking:
- Low Carb Apple Pie – Wonderfully sweet and tart!
- Low Carb Shepherd’s Pie – The tastiest meat pie.
- Low Carb Pumpkin Pie – The most perfect autumn pie!
- Low Carb Chicken Pot Pie – The best warm, comforting pie.
- Low Carb Key Lime Pie – Pie you can eat ALL summer long!
Low carb pecan pie recipe is like a piece of heaven in every slice!
Let me know what you think in the comments below! Did you use my low carb pie crust recipe? What’s your favorite fall-themed pie?