Gluten-Free Sugar Free Keto Pecan Pie
Rich, buttery pecan pie made keto-friendly with a blend of sugar alternatives. The filling combines melted butter with Swerve Brown and Bocha Sweet to create a caramel-like syrup that rivals traditional corn syrup versions. Perfect for holidays or special occasions when you want classic comfort without the carbs. The custard-like filling sets beautifully around toasted pecan halves, delivering that signature gooey texture and nutty sweetness that makes pecan pie irresistible.
Ingredients
Instructions
- 1
Prepare the pie crust according to the directions and bake at 325F for 10 minutes
- 2
Remove crust and let cool while preparing the filling
- 3
Melt butter with both sweeteners in a large saucepan over medium low heat, stirring until sweeteners dissolve
- 4
Bring to a simmer and cook about 3 minutes until mixture darkens and thickens slightly
- 5
Remove from heat and let cool to room temperature
- 6
Whisk vanilla and salt into cooled syrup
- 7
Whisk in eggs until smooth and well combined
- 8
Place pecans in cooled crust and pour filling overtop
- 9
Return to oven and bake 45 to 50 minutes until filling is mostly set but center still jiggles slightly when shaken
- 10
Let cool completely before serving
Tips
Cover pie with aluminum foil shiny side up if crust browns too quickly during baking.
Let syrup cool completely to room temperature before adding eggs to prevent scrambling.
The filling should still jiggle slightly in the center when done - it will continue setting as it cools.
Good to Know
Cover and refrigerate up to 3 days
Can be made 1 day ahead, store covered at room temperature
Serve at room temperature or slightly chilled
Common Mistakes
Let syrup cool completely before adding eggs to avoid scrambling
Don't overbake - center should still jiggle slightly when done
Substitutions
Nut-Free Alternatives
General Alternatives
slightly less caramel flavor
mentioned in recipe
FAQ
Can I use different sugar substitutes?
Yes, you can substitute with other granulated sweeteners like erythritol or monk fruit blend, but the texture may vary slightly from the original.
How long will this pie keep?
Store covered in the refrigerator for up to 3 days or at room temperature for 1 day. The filling may soften slightly over time.
Can I freeze this pecan pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator before serving.