Pecan pie is one of those classic pie recipes that’s quintessentially fall. It’s similar to pumpkin pie in that regard, but unlike pumpkin pie, pecan pie is all about nutty flavor and crunchy texture. This sugar-free pecan pie recipe accomplishes all of that but in a way that makes it appropriate for those on a low-sugar diet.
The problem with pecan pie is that as delicious as it is, the classic version is loaded with sugar. Other than pecans, sugar is one of the main ingredients in a traditional pecan pie. For anyone on a low-sugar diet, this is incredibly problematic and makes it virtually impossible to enjoy a slice.
Thankfully, this sugar-free pecan pie recipe is here to make all your pie dreams come true. Made with a sugar-free sweetener called erythritol and sugar-free maple syrup, this pecan pie is safe to eat for those following a sugar-free diet.
If you’re on a low-carb diet like keto, you’ll want to look for a low-carb pie crust recipe that you can use, otherwise, a frozen pie crust from the store will do just fine. You’ll also want to take note of the pecans you purchase for this recipe. Make sure they are unsalted, raw pecans so that you end up with a deliciously sweet pecan pie rather than a salty one!
Cook time: 50 minutes
Prep time: 10 minutes
Idle time: 2 hours
- 1 sheet of store-bought pie crust
- 2 large eggs
- 10 tbsp erythritol
- 2 tbsp unsalted utter
- 10 tbsp sugar-free maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups raw pecans roughly chopped
- Preheat the oven to 350°F. Line a pie pan with a sheet of pie crust, then stick in the fridge to stay cool.
- To a large bowl, add all of the filling ingredients except for the pecans. Stir to mix everything together well.
- To your chilled pie crust, add the chopped pecans. Pour the filling batter over the pecans, covering all the pecans.
- Bake the pie for about 50 minutes, then set it out on the counter to cool for a couple of hours. Serve at room temperature.
Recipe adapted from ketoconnect.net