Pecan Pie Recipe (Constructed with a Sugar-Free Filling)


Pecan pie is just one of those classic pie recipes that’s quintessentially fall. It’s comparable 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 that in a way that will make it ideal for those found on a low-sugar diet.

The issue with pecan pie is the fact that as delicious as it is, the classic version is loaded with sugar. In addition to pecans, sugar is one of the main ingredients inside a traditional pecan pie. For any person on the low-sugar diet, this is certainly incredibly problematic and causes it to become virtually impossible to savor a slice.

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Thankfully, this sugar-free pecan pie recipe is here to create all your pie dreams become a reality. Containing a sugar-free sweetener called erythritol and sugar-free maple syrup, this pecan pie stays to have for people after having a sugar-free diet.

If you’re for a low-carb diet like keto, you’ll need to locate a low-carb pie crust recipe used, otherwise, a frozen pie crust with the store are going to do all right. You’ll also want to take notice of the pecans you obtain due to this recipe. Make sure they are unsalted, raw pecans so that you can have a deliciously sweet pecan pie salty one!

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Cook time: 50 minutes

Prep time: 10 minutes

Idle time: 2 hours



Unit: MetricUS Imperial


  • 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


  1. Preheat the oven to 350F. Line a pie pan having a sheet of pie crust, then stick during the fridge to stay cool.
  2. To a big bowl, add the many filling ingredients with the exception of the pecans. Stir to blend everything together well.
  3. To your chilled pie crust, add the chopped pecans. Pour the filling batter over the pecans, covering all the pecans.
  4. Bake the pie for approximately 50 minutes, then the choice is yours from the counter to cool down a week or two hours. Serve at 70 degrees.

Additional information

Recipe adapted from

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