Sugar Free Pecan Pie Yum
Indulge in the guilt-free decadence of Sugar-Free Pecan Pie Yum, a delightful twist on the classic Southern dessert. This recipe swaps traditional sugars for low-carb sweeteners like erythritol or monk fruit, making it perfect for those watching their sugar intake. Its buttery almond flour crust provides a nutty, gluten-free base, while the rich, caramel-like filling—made with brown sugar substitute, heavy cream, and vanilla extract—creates a luscious, velvety texture. Topped with golden pecan halves for an irresistible crunch, this pie bakes to perfection in just under an hour. Ideal for holidays, gatherings, or a special weekday treat, this low-sugar pecan pie balances sweetness and indulgence without sacrificing flavor. Serve it as is or with a dollop of sugar-free whipped cream for a truly unforgettable dessert.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter, melted
- 3 tablespoons Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 Egg
- 2 cups Pecans, chopped (for filling)
- 0.5 cups Pecans, halved (for topping)
- 0.5 cups Butter
- 1 cup Brown sugar substitute
- 0.5 cups Heavy cream
- 1 teaspoon Vanilla extract
- 3 Eggs, lightly beaten
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, melted butter, granulated sugar substitute, and 1 egg. Mix until a dough forms.
Press the dough evenly into a 9-inch pie pan to form the crust. Use a fork to pierce small holes in the bottom to prevent bubbling.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
In a medium saucepan over medium heat, melt 0.5 cups of butter. Stir in the brown sugar substitute and heavy cream, and bring to a gentle simmer. Cook for 2-3 minutes, stirring frequently, until the mixture thickens slightly.
Remove the saucepan from heat and stir in vanilla extract. Let cool for 5 minutes.
In a large mixing bowl, whisk the 3 beaten eggs. Slowly add the slightly cooled caramel mixture, whisking constantly to avoid cooking the eggs.
Stir in the 2 cups of chopped pecans until evenly combined.
Pour the filling into the prepared crust. Arrange the 0.5 cups of pecan halves decoratively on top.
Bake the pie in the preheated oven for 30-35 minutes, or until the filling is set and the pecans are golden.
Remove the pie from the oven and let it cool completely before slicing. Serve and enjoy your Sugar-Free Pecan Pie Yum!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 27.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
