I’m really excited about this pie! Pecan pie is my all time favorite and after lots of searching I thought I was going to have to miss out this Thanksgiving. I had specific ingredients in mind and wasn’t sure if it would work. Thankfully, it all came together in the end.
Please note: I used LC-Sweet Natural for this recipe. Please be sure to see notes at the bottom of this post for information about using other sweeteners.
I really like this pie crust. I think it could easily pass for a flour crust. The caramel sauce takes the place of corn syrup or sugar-free syrups made with maltitol. Overall, I think it’s a great replacement for a standard pecan pie. I hope you enjoy it as much as we do!
makes 12 servings
The Preparation
Crust:
- 1/2 cup almond flour
- 1/4 cup hazelnut flour, or more almond flour
- 1/4 cup coconut flour
- 1/2 cup low-carb white sugar replacement, such as LC Foods Natural Sweet
- 1/4 teaspoon sea salt
- 1 large egg
- 1/4 cup butter, melted
Caramel Sauce:
- 1/4 cup water
- 1 large egg yolk
- 1/4 cup low-carb white sugar replacement, such as LC Foods Natural Sweet
- 1/4 cup low-carb brown sugar replacement, or more white sugar replacement
- 2 tablespoons butter, softened
- 1 teaspoon molasses
- 1/2 teaspoon vanilla extract
Pie Filling:
- 3 cups pecans
- 3 large egg
- 1 cup low-carb white sugar replacement, such as LC Foods Natural Sweet
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
The Execution
The Crust
1. Preheat oven to 350°F. Grease or place a sheet of parchment paper on a baking sheet. Spread 3 cups of raw pecans on the baking sheet. Bake for 5 minutes. Watch closely! Remove and set aside to cool. Reduce oven to 325°F. Roughly chop 2 cups, and reserve 1 cup of pecans for pie topping.
2. Grease a 9″ deep dish pie pan with butter or coconut oil. In a food processor or large bowl, add flours, sweetener, and salt and mix well.
3. Add egg and butter and mix thoroughly. Put dough into greased pie plate and spread out evenly across bottom and up the sides. The dough will have the consistency of peanut butter.
4. Once dough is spread out evenly, you can crimp the edges if you like. I found it was easy to do this by pushing the dough up just above the lip of the pie plate. Bake in 325°F oven for 15 minutes. Remove and set aside to cool. Increase oven temp to 350°F
Caramel Sauce
5. In a small saucepan, mix water and yolk until well blended.
(Don’t forget to save that egg white for meringue cookies!)
6. Add remaining ingredients, whisking to incorporate well, and bring to a boil over medium high heat, stirring constantly. Boil for one minute, then remove from heat. Set pan in bowl with cold water and ice to cool.
Pie Filling
7. In food processor or large bowl, mix eggs and sweetener until well combined. Add caramel sauce and other ingredients except for pecans. Mix until well combined. In pie plate, evenly spread all of the chopped pecans.
8. Carefully pour mixed pie filling over pecans.
9. If whole pecans were reserved, place them on top of the pie filling in desired pattern. (I placed the whole pecans on a baking pan in the design I wanted, then rough chopped the remaining nuts)
10. Cover pie crust edges with foil or pie crust edge protector to prevent crust from burning and bake for 35 minutes.
11. Remove from oven, remove foil and cool. Once cooled, slice and enjoy!
Recipe notes:
My preferred sweetener is LC-Sweet Natural. It is made of various natural sweeteners, some of which are fiber sweeteners. Fiber sweeteners have a prebiotic effect in the colon, which is helpful for intestinal health. In addition, it has zero net carbs and no ill-effects.
This recipe would probably work in a regular 9″ pie pan by reducing the pecans by 1 cup.
For some reason, near the end of the cooking time the pie tried to pull away from the crust and rise. However, once out of the oven and cooled, everything fell into place and the pie cut and served nicely.
This makes a total of 12 servings of Luscious Caramel Pecan Pie. Each serving comes out to be 334 calories, 32.1g fats, 2.9g net carbs, and 6.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 cup almond flour | 324 | 28 | 12.3 | 7.3 | 5 | 11.8 |
| 1/4 cup hazelnut flour | 160 | 12 | 8 | 4 | 4 | 4 |
| 1/4 cup coconut flour | 80 | 4.7 | 13.3 | 9.3 | 4 | 4 |
| 1/2 cup low-carb white sugar replacement | 23 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon sea salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1/4 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg yolk | 55 | 4.5 | 0.6 | 0 | 0.6 | 2.7 |
| 1/4 cup low-carb white sugar replacement | 11 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup low-carb brown sugar replacement | 11 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1 teaspoon molasses | 20 | 0 | 5.3 | 0 | 5.3 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 3 cup pecans | 2156 | 224.6 | 43.2 | 30 | 13.3 | 28.6 |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 1 cup low-carb white sugar replacement | 45 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 4033 | 386.7 | 85.2 | 50.6 | 34.6 | 79.7 |
| Per Serving (/12) | 336 | 32.2 | 7.1 | 4.2 | 2.9 | 6.6 |
Luscious Caramel Pecan Pie
Ingredients
Crust:
- ½ cup almond flour
- ¼ cup hazelnut flour or more almond flour
- ¼ cup coconut flour
- ½ cup low-carb white sugar replacement such as LC Foods Natural Sweet
- ¼ teaspoon sea salt
- 1 large egg
- ¼ cup butter melted
Caramel Sauce:
- ¼ cup water
- 1 large egg yolk
- ¼ cup low-carb white sugar replacement such as LC Foods Natural Sweet
- ¼ cup low-carb brown sugar replacement or more white sugar replacement
- 2 tablespoon butter softened
- 1 teaspoon molasses
- ½ teaspoon vanilla extract
Pie Filling:
- 3 cup pecans
- 3 large egg
- 1 cup low-carb white sugar replacement such as LC Foods Natural Sweet
- 2 tablespoon butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Grease or place a sheet of parchment paper on a baking sheet. Spread the raw pecans on the baking sheet and bake for 5 minutes. Watch them closely, so they don't burn! Remove and set aside to cool. Reduce the oven temperature to 325F. Roughly chop about two-thirds of the pecans, reserving the rest for topping.
- Grease a deep-dish pie pan with butter or coconut oil. In a food processor or large bowl, add the crust flours, sweetener, and salt. Mix well.
- Add the egg and butter and mix thoroughly. Place the dough into the greased pie plate and spread it out evenly across the bottom and up the sides. The dough should have the consistency of peanut butter.
- Once the dough is spread out evenly, crimp the edges. Bake for 15 minutes. Remove and set aside to cool. Increase the oven temperature to 350F.
- In a small bowl, mix the water and yolk for the caramel sauce until well blended.
- Add the remaining caramel sauce ingredients, whisking to incorporate well, and bring to a boil in a saucepan over medium-high heat, stirring constantly. Boil for one minute, then remove from the heat. Set the pan in a bowl with cold water and ice to cool.
- Now for the filling. In a food processor or large bowl, mix the eggs and sweetener until well combined. Add all remaining ingredients except the pecans (including the caramel sauce from the previous step), and mix until well combined. Spread the chopped pecans out evenly in the pie plate. Carefully pour the pie filling over the pecans. Arrange the reserved whole pecans on top.
- Cover the edges of the pie crust with foil or a pie crust protector to prevent it from burning, and bake for 35 minutes. Remove from the oven, remove the foil/crust protector, and let cool. Once cooled, slice and enjoy!
I just made this but when I cut into it it’s really liquidy. What did I do wrong?
I’m so sorry you’re having problems. I don’t know what could have gone wrong, unless it is a difference in sweetener, since I used the LC-Sweet. My only suggestion would be to cook it a little longer, if it hasn’t set up since cooling. I will retry the recipe with some erythritol and see if adjustments are necessary. I really hope you are able to salvage your pie.
~Karen
Wow. I’ve been dreaming about a low carb pecan pie, and now VOILA. I found your site thanks to your guest post on DJ Foodie, and have to say I’m impressed. Making this will have to wait until I can order some of the recommended sweetener, but on that note, I wonder whether Just Like sugar would work? It is a fiber based sweetener, so perhaps? The only reason I ask is that I have some in my pantry. In the meantime, I’m bookmarking you.
Eric, the Just Like Sugar brand is a fibrous sweetener but I’m not 100% sure it will work – I’ve never used it before. Really glad you found the site too (and super happy you bookmarked it)! I’m sure I’ll be seeing you around these parts 🙂
I just bought the recommended sweetener to try this recipe so I hope I like it!! Do you think it would be possible to make the parts the day before baking it? Keeping the crust and sauce in the fridge, then assembling the day of baking? Or do you think it’s a better idea to bake it and keep the baked product in the fridge overnight? Thanks!
Mary, Karen made this recipe but I’d suggest making it all at once and then putting the baked pie in the fridge overnight – rather than making each part separate.
Thanks for the reply, I’ll do that! Planning on making this for Thanksgiving, I’ll come back to report how it went 😉
Good to hear – I’ll wait for your report back 🙂
I know this post is old, but I made this the other day using Erythritol and Truvia’s Brown sugar blend and the result was after everything cooler it was crumbly and the sweetener crystalized. Also the crust didn’t filled fill a 9′ deep dish pan, I would get it to reach the top. What would caused the sweeteners to do that?
With erythritol, you’ll always experience that slightly crystalized effect after fully cooling – there’s really no stopping it unless you use a sweetener that doesn’t re-crystalize (xylitol is quite good). I suggest leaving baked goods like this on the counter for 1-2 days before putting it in the fridge – it can usually help with this sort of issue. Hope it was tasty, nonetheless!
I made this today and have to say it was incredible. I used Swerve as my sweetener and other than a slight difference in the filling texture from the usual sugar loaded pie it was perfect. Thank you so much. You really make Keto work for me with all your delicious recipes.
Absolutely delicious. I used inulin for almost all the sugar, except the filling, where I used 3/4 c. inulin and 1/4 c. erythritol/stevia blend. My boyfriend thought it tasted even better than the regular corn-syrup-soaked version. Only would’ve wished for a bit more crust — a little too thin. Next time!
Thank you Danielle!
I’m confused as to where your caramel sauce goes. I thought it was a part of the filling, because it has the molasses in it, but it doesn’t appear to be. Nor do any of your pictures show it drizzled on. So does it get mixed into the filling, or where does it go? I would have loved to have made this today, but I can’t as written. Maybe for xmas once this is clarified.
Hello Amanda – in step 7 it states to add all remaining ingredients except for the pecans to the filling. This is where you add in the caramel sauce to mix together with the filling. Once mixed, you pour the filling over the pecans which have been placed on the bottom of the crust. Sorry for the confusion – I’ve edited the recipe to clarify.
Am I stupid? When do you use the caramel sauce? When you’re done? On top of the filling?
I’ve updated the recipe a little bit to clarify. You add the caramel sauce to the pie filling in step 7. Sorry for any confusion!
Is there an advantage to using the hazelnut flour in addition to the almond an
d coconut flours? Does it improve texture and or taste of the crust? Thank you.Hey Amanda,
If you don’t have hazelnut flour, you can just swap it out for almond flour (1:1 ratio). The hazelnut flour will add a natural sweetness and Nutella-like flavor to the pie, but it will still taste great with almond flour.