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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!

A slice of low carb pecan pie on a white plate with a gold fork, as seen from the side

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!

Ingredients for pie filling in separate ramekins, as seen from above

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.

Crust ingredients mixed in a glass bowl with a wooden spoon

Step 3: Press the dough into the greased pie dish.

Pie crust pressed into a pie pan, as seen from above

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.

Baked pie crust in pie dish poked full of holes

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.

Browned butter mixed with stevia in a white pot with a wooden spoon

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.

Filling added to the pie crust in the pie pan

Step 10: Place in the oven and bake for 40 minutes, or until the filling has completely set and doesn’t move when jiggled.

Baked pecan pie on a wooden serving board, as seen from above

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!

A slice of pecan pie on a plate with a scoop of vanilla ice cream on top next to a gold fork

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.

Two slices of pecan pie on white plates with gold forks, as seen from above

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)

4.64 from 25 votes
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Slice of pecan pie on plate with fork
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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!
Author: Christel Oerum
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 10

Ingredients 

Crust

Filling

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.

Notes

This recipe is for 10 servings. If you cut the pie into 10 slices, each slice will be 1 serving.
The cooling process is very important for the texture of the pie. After baking, allow it to fully cool to room temperature, then place it in the refrigerator to chill for an additional 45 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts
Low Carb Pecan Pie (Sugar Free)
Serving Size
 
1 slice
Amount per Serving
Calories
399
% Daily Value*
Fat
 
41.7
g
64
%
Saturated Fat
 
21.3
g
107
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
3.3
g
Monounsaturated Fat
 
9.7
g
Cholesterol
 
109.3
mg
36
%
Sodium
 
252.2
mg
11
%
Potassium
 
80.9
mg
2
%
Carbohydrates
 
4.6
g
2
%
Fiber
 
1.5
g
6
%
Sugar
 
0.6
g
1
%
Protein
 
3.8
g
8
%
Net carbs
 
3.1
g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American