Low Carb Pecan Pie for if you love pecan pie and also need a delicious keto pecan pie version. This may be just the pie you’ve been searching for the holiday season! A corn syrup-free pecan pie that you will be happy to serve at your holiday table.
Hello to our take on a Keto Pecan Pie. It’s everything we absolutely love about the traditional pecan pie with it WAY lower in carbs.
Believe it or not, you don’t need corn syrup to make pecan pie! It’s perfectly delicious without it and has a decent net carb count for being pie (more info on that below).
How we got away from using corn syrup
Our grandmothers traditional pecan recipe called for corn syrup. And while we could do the extra step and MAKE sugar-free corn syrup (similar to the process of our keto pancake syrup) I just didn’t find it reasonable to ask you AND myself to make that extra step when there already is so much to make during the holidays.
Without using the corn syrup it’s a bit more “crumbly” than regular pecan pie simply because you don’t have the corn syrup glue to hold it together. But the eggs do pretty well with that, so I was okay with it being a bit crumbly and as you can see in the photos it still holds together pretty well! It’s gonna become even more so in your tummy anyway! 🙂
HOW MANY NET CARBS PER SLICE OF KETO PECAN PIE?
3 Net Carbs per slice of our pecan pie! Dollop some of our homemade keto whipped cream on top and we are in business. You can add about 1/4 cup of whipped cream on top and it would add just .5 net carbs to the total! Sooooo 3.5 Net Carbs for a hefty slice of pecan pie AND whip… we are in heaven.
We provide the sugar alcohols information IN the nutrition card now. We do subtract sugar alcohols to get our net carbs so you have all the information provided below in case you need to do it differently. Remember we are a judgement free zone here and please be kind to others if they follow things a bit differently.Â
If you’d like to use another form of sugar alcohol be sure to check out our low carb sweetener conversion chart. This recipe can easily be made sweeter by using more of whatever sweetener you decide to use. We tend to go on the mild sweetener side of things so do what works for you in that regard as well.
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs. Or start at our Low Carb & Keto 101 Starter Page.
To Crust or not to have Crust with our Pie
We’ve made this as a crustless pie and made 5 mini pecan pies out of it. SO that is possible.
However we ended up using our keto pie crust with the large pie that you see and that is what our recipe follows. We really enjoyed this with the crust.
It’s totally a personal choice, of course, but I like it a lot with the crust so thats what the recipe instructions are for. You can do something similar to our crustless pumpkin pie and simple mix the pecan mixture on it own and follow the pecan pie instructions baking for 30-40 minutes.
Check out this gluten free pie crust from Allergy Free Alaska.Â
Sometimes we just need something easy to whip together and a crust is just another step. 
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
Low Carb Pecan Pie for if you love pecan pie and also need a delicious keto pecan pie version. This may be just the pie you've been searching for the holiday season! A corn syrup-free pecan pie that you will be happy to serve at your holiday table.
- 3/4 cup erythritol
- 2 large eggs
- 2 tbsp. oil
- 1 (8 oz.) package pecan pieces
- 1 tbsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1 tbsp. coconut flour
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 large eggs
- 1/4 cup butter , softened (or melted coconut oil)
In a medium mixing bowl, knead all ingredients needed for pie crust. Stir almond flour, coconut flour, eggs and butter together until well combined.
Press dough into an oiled pie pan. Bake at 325 F degrees for 15 minutes.
Raise oven temperature to 400 F degrees.
Stir all ingredients together for pecan filling in a mixing bowl.
Transfer to baked pie crust and bake for approximately 30-40 minutes or until baked through.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Can you use another oil besides coconut?
We’ve found best results with coconut oil but you could use melted butter or potentially light olive oil!
Have you tried to make ketones corn syrup with Monkfruit or other keto sweetener?
We’ve made a low carb syrup! Just omit the maple syrup extract and you’ve got a sugar-free simple syrup.