Looking for a healthier way to enjoy a classic holiday treat? This low carb pecan pie is so rich, utterly delicious, and made without all the unwanted sugar or carbs!
When it comes to classic holiday dishes, what do you most look forward to: the main course, the sides, or the desserts?
I definitely lean towards the sweet treats and pies! But unfortunately, traditional recipes are usually accompanied by an unwanted sugar spike.
So rather than miss out on my favorites, I decided to recreate them myself. That’s how this low carb pecan pie came to be!
After all, who doesn’t love rich, gooey, decadent, caramelized, delicious pecan pie? It’s such a classic.
And thanks to a few ingredient swaps, you can enjoy this holiday season treat without all the unwanted sugar and carbs. So go ahead and enjoy a slice or two (or three!)
How to make low carb pecan pie
Pecan pie takes some time to put together, but the process is very straight-forward. I would recommend making it a day or two in advance so you don’t feel rushed!
Step 1: Preheat your oven to 350°F (180°C). Thoroughly grease a 9-inch pie dish.
Step 2: Add all of the ingredients for the crust to a large mixing bowl. Mix until the dough is well-combined.
Step 3: Press the dough into the greased pie dish.
Step 4: Prick the crust all over with a fork, then bake for 10 minutes until the crust is lightly cooked and golden. Set aside to cool.
Step 5: Meanwhile, in a large heavy-bottomed pan over medium-high heat, melt the butter. Once the butter has started to brown slightly, reduce the heat to medium and add the stevia.
Step 6: Mix well for a few minutes until the mixture has darkened and turned golden brown.
Step 7: Add the cream and sea salt, then simmer for 20 minutes until the mixture has darkened and thickened.
Step 8: Remove from heat, then add the vanilla and cinnamon. Mix well, then set aside to cool for at least 20 minutes.
Step 9: Once the filling is cool enough to touch, whisk in the egg, making sure to whisk continuously until the mixture is combined.
Step 10: Add the pecan pieces to the cooked crust, then pour the filling on top.
Step 10: Place in the oven and bake for 40 minutes, or until the filling has completely set and doesn’t move when jiggled.
Step 11: Allow the pie to cool to room temperature, then refrigerate for 45 minutes.
Once the pie has finished chilling, it’s ready to be sliced and served!
How long should a pecan pie cool before cutting?
Cooling the pie is an extremely important step, so make sure not to rush the process!
The filling will actually continue to cook and set throughout the cooling process. If you slice it too early, you could end up with a runny pie.
When your pie has finished baking, take it out of the oven and let it fully cool to room temperature. Then, place it in the refrigerator to chill for an additional 45 minutes before slicing into it.
What to serve with your pie
Pecan pie is absolutely delicious all on its own. You can always dish up a plain slice and dig right in!
I personally like to top mine with a little sugar-free vanilla ice cream. It’s a classic combination for a good reason.
You could also top it with some sugar-free whipped cream. Want to make your own? Just beat some heavy whipping cream until stiff peaks form, then add a dollop on top of your pie!
Storage
This recipe is for 10 servings, so unless you’re making it for a crowd, you’ll probably have some leftovers. Lucky you!
Simply store your pie in an airtight container in the refrigerator. I recommend enjoying it within 5 days.
Other low carb dessert recipes
Just because you’re watching your carbs and your sugar doesn’t mean that you have to give up on delicious desserts! Here are a few of my favorite low-carb indulgences to satisfy your sweet tooth:
You can also check out this roundup of my favorite decadent low-carb desserts for even more sweet inspiration!
Once you’ve tried this pie recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Carb Pecan Pie (Sugar Free)
Ingredients
Crust
- 2½ cups almond flour
- ¼ cup granulated stevia
- ½ teaspoon sea salt
- ¼ cup coconut oil (melted)
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
Filling
- 6 ounces butter
- ½ cup + 2 tablespoons granulated stevia
- 1½ cups cream
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 large egg
- 2¾ cups raw pecans
Instructions
- Preheat your oven to 350°F (180°C). Thoroughly grease a 9-inch pie dish.
- Add all of the ingredients for the crust to a large mixing bowl. Mix until the dough is well-combined.
- Press the dough into the greased pie dish.
- Prick the crust all over with a fork, then bake for 10 minutes until the crust is lightly cooked and golden. Set aside to cool.
- Meanwhile, in a large heavy-bottomed pan over medium-high heat, melt the butter. Once the butter has started to brown slightly, reduce the heat to medium and add the stevia.
- Mix well for a few minutes until the mixture has darkened and turned golden brown.
- Add the cream and sea salt, then simmer for 20 minutes until the mixture has darkened and thickened.
- Remove from heat, then add the vanilla and cinnamon. Mix well, then set aside to cool for at least 20 minutes.
- Once the filling is cool enough to touch, whisk in the egg, making sure to whisk continuously until the mixture is combined.
- Add the pecan pieces to the cooked crust, then pour the filling on top.
- Place in the oven and bake for 40 minutes, or until the filling has completely set and doesn’t move when jiggled.
- Allow the pie to cool to room temperature, then refrigerate for 45 minutes.
You tagged your recipe with the keyword “gluten-free”, but do not address the topic in your text or recipe. Is the recipe gluten-free?
Thx.
If you scroll down to the recipe card you’ll see this recipe is made with almond flour and other gluten-free ingredients, so yes, it’s gluten-free
Hi are you sure about the net carbs ? if so I can’t wait to make this it seems like this is the lowest pecan pie out there I am also a diabetic on a correction scale with insulin so this will work for me and my husband as well Thank you so much!
Beth M
We just recalculated the nutrition for this recipe and it had about 1 gram more carbs per serving. But it’s still super low-carb, especially for a pie recipe.
I did everything and used everything… buuut the pie filling was bubbling and watery after 40 minutes of baking???
Oh no, that’s frustrating. Did you get the filling to thicken (step 7) when you cooked it on the stove?
Can I make this the day before serving
Yes, but you want to keep it refrigerated
Sour cream? Heavy cream? What kind of cream is used?
We used whipping cream but you can also use heavy cream
Excellent recipe. Thanks for sharing