Sugar-Free Pecan Pie

By 2catty

If you are willing to work for it, this pecan pie is rich in flavor and only nine grams of carbs per serving!

Sugar-Free Pecan Pie
  • Crust:

  • 1-1/4 cup almond flour

  • 2 tablespoons coconut flour

  • 2 tablespoons Swerve sweetener

  • 1 tablespoon arrowroot starch

  • 1/8 teaspoon salt

  • 1 large egg

  • 1-1/2 tablespoons melted butter

  • Caramel Sauce:

  • 2 tablespoons butter

  • 3 tablespoons Swerve Sweetener

  • 1 tablespoon coconut sugar

  • 1/4 cup heavy cream

  • 1/8 teaspoon xanthum gum

  • 1/8 teaspoon salt

  • 2 tablespoons water

  • Pecan Filling:

  • 1 tablespoon vanilla extract

  • 6 tablespoons powdered Swerve sweetener

  • 2 tablespoons vegetable glycerin

  • 2 large eggs, room temperature

  • 2 tablespoons butter, melted

  • 1-1/2 cups pecan halves

  1. Crust:

  2. Grease a 9-inch glass or ceramic pie pan well.

  3. In a large bowl, combine almond flour, arrowroot starch, sweetener, coconut flour and salt. Stir in egg and melted butter until dough begins to cling together.

  4. Press into bottom and up sides of prepared pie dish, crimping the edges. Prick the bottom a few times with a fork, then freeze one hour.

  5. Caramel Sauce:

  6. In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).

  7. Remove from heat and add cream. Mixture will bubble vigorously.

  8. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.

  9. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.

  10. Pecan Filling:

  11. Preheat oven to 325 degrees F.

  12. In a large bowl, whisk together the caramel sauce, maple extract, powdered sweetener, vegetable glycerin, egg and melted butter.

  13. Remove pie crust from freezer and spread with pecan halves. Pour filling over and place on a baking sheet.

  14. Tent the whole pie with foil (to keep crust edges from burning) and bake about 40 to 45 minutes, until center is just a tiny bit jiggly. Bake a little less if you want a really gooey pie.

  15. Let cool at least 30 minutes.

Nutritional Facts

Calories - 362
Total Fat - 34g
Saturated Fat - 9g
Sodium - 67mg
Carbohydrates - 9g
Fiber - 4g
Sugars - 3g
Protein - 9g

desserts dessert gluten free dairy free low carb

12 replies

Chelsea Rose
Chelsea Rose 2016-05-10 18:00:58 -0500 Report

I tried this recipe but the first attempt came out incredibly soupy so I made a second pie without adding the water and it turned out 100 times better! I also used half a cup of truvia baking blend sugar instead of the sugar substitute. It turned out great! :)

jesslind2013 2016-03-07 22:37:08 -0600 Report

OOOOH HECKS YA!!!! I'll end up eating the filling anyways and leaving the crust. The sugar free Log Cabin Maple Syrup is one of my favorite flavors.

ConnieMarie 2015-08-11 09:08:44 -0500 Report

I love this recipe and you can adapt to cut out chemical sweeteners - i use organic coconut "sugar"& 1 tablespoon of pure maple syrup. I also use Nature Path chia seed cereal and not Grape Nuts.

kalispell 2015-07-23 20:47:33 -0500 Report

This is the most disgusting thing I have ever seen on this site. Just go without! The chemical sweeteners are an insult to the glorious pecans!!!

Squish_HD 2015-07-04 03:49:51 -0500 Report

Pecan pie is my mom's absolute favorite, i'm super glad i'll be able to make it for her again :) i'm going to try a homemade dough to lessen the carbs…any recommendations?

ohneclue 2014-02-06 17:21:59 -0600 Report

This is a big improvement on this previously sugar-laden pie, used to be my favorite before I became diabetic. And pecans are right up there as a very nutrient dense nut, much better than peanuts for example. I will try this now.

But this is still not sugar-free because there are still carbs in the various ingredients from the dough, Grape-nuts, and they turn to blood sugar. A better label would be "No Sugar Added" because there are sugars/carbs in several of the ingredients.

But this is a really big improvement for the annual eating of the pie which I do at Thanksgiving family activities. I figure once a year isn't horrible..

MDSN 2013-11-27 11:47:32 -0600 Report

Made this for Thanksgiving dinner and good substitute for the real thing. Happy with the results and will make them again.

2catty 2008-12-09 17:08:29 -0600 Report

This recipe has fewer carbs than most recipes. That is why I like this pie so much. My husband could eat the whole thing. But I won't let him.LOL

Avera 2008-12-08 23:12:30 -0600 Report

Just in time for the holidays! This is fantastic. I've read some other sugar free pecan pie recipes, but this one seems so much easier to make and I like the way it is sweetened. A good idea for me would be to print this one and send it to my friends in a Christmas card and ask them to each bake and send me one for Christmas. lol