Hey, sweet friends!
Are you craving something delicious without all the sugar? I’ve got the perfect treat for you!
Today, I’m sharing my zero sugar pecan pie recipe.
Yes, you heard that right—delicious pecan pie without the guilt!
It’s rich, nutty, and super easy to make.
Get ready to impress your family and friends with this healthier twist on a classic favorite! Let’s dive in!
Suggestions for Ingredient Substitution
For the keto pie crust, almond flour or coconut flour-based crusts can be used as alternatives, providing a low-carb option while maintaining a similar texture. Adjust liquid ingredients as needed, as coconut flour is more absorbent.
Swerve Brown sweetener can be replaced with monk fruit sweetener or erythritol mixed with a small amount of blackstrap molasses for a sugar-free option with a similar brown sugar flavor. Use a 1:1 ratio for monk fruit or erythritol, adding 1-2 teaspoons of molasses for color and flavor.
Whole pecans can be substituted with chopped walnuts or macadamia nuts for those with pecan allergies or preferences. These alternatives offer similar textures and flavors while providing healthy fats. Use the same quantity as called for in the original recipe.
| Preparation Time | 20-30 minutes |
| Cooking Time | 55-60 minutes |
| Total Time | 75-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 30-35 g
- Fat: 200-220 g
- Carbohydrates: 30-40 g
Ingredients
- 1 prepared keto pie crust
- 3/4 cup butter
- 1/2 cup swerve brown sweetener
- 1/2 cup bocha sweet (or allulose)
- 1 1/2 teaspoons vanilla or maple flavoring
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups whole pecans
Step 1: Prepare and Pre-Bake the Pie Crust
Follow the directions for your keto pie crust recipe, preheating your oven to 325°F (163°C).
Bake the crust for 10 minutes to set it.
Once baked, remove it from the oven and allow it to cool while you move on to preparing the filling.
Step 2: Make the Sweetened Butter Mixture
In a large saucepan over medium-low heat, melt the butter.
Stir in the Swerve Brown and Bocha Sweet, continuing to stir until the sweeteners are fully dissolved.
Bring the mixture to a simmer and cook for about 3 minutes.
You should notice the mixture darkening in color and thickening slightly.
Remove the saucepan from heat and allow the mixture to cool to room temperature.
Step 3: Prepare the Filling
Once the syrup mixture reaches room temperature, whisk in the vanilla extract and salt.
Add the eggs and whisk until the mixture is smooth and well combined.
Step 4: Assemble the Pie
Place the pecan halves in the cooled pie crust, arranging them evenly.
Pour the prepared filling over the pecans, making sure it coats them evenly.
Step 5: Bake the Pie
Return the pie to the oven and bake at 325°F (163°C) for 45 to 50 minutes.
The filling should be mostly set, with the middle still jiggling slightly when shaken, indicating it’s perfectly baked.
If you notice the crust starting to brown too quickly, cover the pie with aluminum foil, shiny side up, about halfway through the baking time to prevent over-browning.
Step 6: Cool and Serve
Allow the pie to cool completely before serving.
This cooling period is essential for the filling to fully set, ensuring clean and delicious slices of pecan pie.
Enjoy your high-protein treat!
