My Sugarfree Pecan Pie recipe is absolutely delicious, low in saturated fats, and easy to make. With a tasty, low-carb, almond flour pie crust, no one will ever know that it’s actually a healthy pie. Just one bite and you’ll be hooked!
You might also like my mouthwatering Chocolate Chip Pecan Pie.
The holidays are fast approaching as I make this pie. I can already smell the toasty pecans and cinnamon wafting through the kitchen. With all the holiday meals that are coming up, the last thing I want is a heavy dessert. So, I set out to make a delicious sugarfree pecan pie that isn’t heavy or laden with calories and unhealthy saturated fats. And it’s a hit! You can definitely enjoy this mouthwatering pie guilt-free.
No corn syrup
100% sugarfree – or use your preferred sweetener
Grainfree – no high-carb white flour
Over 10 grams of protein per slice!
Or try Healthy Carrot Cake.
Why this Sugarfree Pecan Pie is so healthy
Almond flour crust
You’re probably wondering what’s in my pie. Well, I’ll tell you. The Sugarfree Almond Flour Pie Crust contains yummy, low-carb almond flour instead of high-carb, all-purpose flour. You might not know this but almond flour actually has a glycemic index that’s under one. In other words, it won’t drive up your glucose. So, this gluten-free pie is also diabetic-friendly.
Butter-free pie crust
Moreover, instead of butter, I make the pie crust with avocado oil which has a lot less saturated fat.
Monk fruit instead of refined sugar
As for the sugar in the recipe, you can make this pie with refined sugar, but I use zero-calorie monk fruit. If you’re not familiar with monk fruit, it’s a natural sugar replacement that doesn’t have an aftertaste. It actually approximates sugar so well that no ever knows they’re eating a sugar substitute. Another major plus about monk fruit is that your pie won’t have any calories from sugar. Now isn’t that sweet:)
If your friends and family have special dietary restrictions, this pie is suitable for glutenfree, low-carb, paleo, keto, and diabetic diets.
Avocado replaces most of the butter
Lastly, I don’t use much butter in my baking and instead make the filling mainly with puréed avocado. So, if you haven’t baked a pie with avocado before, you should really try it. That’s because avocados aren’t just an excellent butter replacement from a nutritional standpoint, since they are a lot lower in saturated fat than butter. They also make cake batter, pie filling and frosting super moist and silky. In fact, avocados are really the ultimate dairyfree and paleo-friendly butter substitute as far as I’m concerned.
Or try Chocolate-Avocado Frosting on your next cake.
- 1 Almond flour pie crust – or your preferred pie crust
- Puréed avocado
- A dash of butter
- Brown sweetener of choice – I use zero-calorie, brown monk fruit.
Optional topping and decoration
- Extra pecans – Create a design or just scatter some on top
How to make Sugarfree Pecan Pie
This pie is pretty straightforward to make. First, make the almond flour pie crust. Then, purée a large, soft, ripe avocado with a hand-held emulsifier or in a food processor until it is silky, smooth and all the lumps are gone. Next, mix the ingredients together in a medium-sized mixing bowl and pour them into the pie shell. Top with chopped pecans and create a design or pattern, if desired. Then just bake and enjoy!
Below you can see the various stages, i.e., the empty baked pie shell, the pie shell with filling in it, the start and conclusion of the design.
How to make the design
Chop some pecans in half. Make the outer ring by pointing the pecan tips into the fluted openings along the edge. Then, add a second circle of pecans, pointing them into the space between the outer pecans. Lastly, place a round fruit cutter in the center of the pie and pour pecan flour into it. In other words, pulverize a handful of pecans in the food processor and use it to fill the center circle.
Pie design variations and colored pie crust
This is the same recipe but with a touch of holiday flair. With Christmas coming up, I decided to experiment and add some natural green food dye to the almond flour pie crust. And it’s a showstopper! I also mixed in pieces of white chocolate on top before baking. Then, after it cooled, I added a strawberry lattice.
If you’re wondering how I made the strawberry lattice, I’ll tell you. I simply sliced the strawberries. Then, I cut the slices with a diamond-shaped fruit cutter and placed the diamonds on the pie. It’s easier to do than it looks and adds a personal touch to the pie’s styling. Moreover, fruit cutters come in sets with other shapes too, so use whatever shape you prefer. Fruit cutters are simply really fun and inspiring!
What to serve with Sugarfree Pecan Pie
A scoop of ice cream always tastes great on pecan pie. These days, you can even buy sugarfree ice cream. Vanilla and butter pecan ice cream are my favorites for this pie.
Or try Sugarfree Carrot Cake.
Want to make it even more decadent? Just melt a dark sugarfree chocolate bar and pour it over a slice. Whenever I serve this, no one believes that it is 100% sugarfree!
You might also like Keto Chocolate Raspberry Cake.
FAQs about Sugarfree Pecan Pie
No, if you use a Pyrex glass pie dish or a standard aluminium nonstick pie pan, you do not have to line the pan with parchment paper. You also don’t have to grease it.
Simply cut the surface of the pie with a chef’s knife, cutting about an inch into the pie. Then, for example, use the backside of a plastic knife and gently slice through to the bottom.
If you don’t have a pie guard, just use aluminum foil. Wrap it around the pie, covering the edges.
Equipment needed to make this pie
- 1 pie pan – a 9.5-inch Pyrex glass pie dish or a standard, nonstick, aluminum 9-inch pie pan
- 1 immersion blender or food processor to purée the avocado
- 1 bowl
- 1 mixing spoon
- Fruit cutters if you wish to replicate my design
How to store Sugarfree Pecan Pie
To store: Refrigerate the pie in a sealed container or covered with plastic wrap for up to 4 days.
To freeze: This pie freezes well in an airtight container or wrapped in plastic for up to 2 months.
Or make a Chocolate Pie Crust for your next pie.
Sugarfree Pecan Pie – Easy & Healthy
- 1 Pie pan – a 9.5-inch Pyrex glass pie dish or a standard, nonstick, aluminum 9-inch pie pan
- 1 Immersion blender or food processor to purée the avocado
- 1 Medium-sized mixing bowl
- 1 Mixing spoon
- Fruit cutters (optional) to replicate my design
The Almond Flour Pie Crust
- 1 Almond flour pie crust – link to recipe is below in the Notes.
- 1 cup Pureed avocado 1 large avocado or 2 medium avocados
- 2 tablespoons Butter
- 2 Eggs
- ¼ cup + 3 tablespoons Granulated Brown Sweetener of Choice I use 87 grams of brown monk fruit. If you like really sweet pies, you might want to use more sweetener than I use. You can also replace a tablespoon or two of the sweetener with maple-flavored syrup.
- 2½ cups Chopped pecans for the filling I use 245 grams in the filling
- 1 teaspoon Vanilla
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
To Decorate The Pie
- ½ cup (optional) Chopped or whole pecans to strew on top or create a design with
Make The Almond Flour Pie Crust
- You will find a link below in Notes. Partially bake the crust for 8-9 minutes at 350F so the bottom sets. You will bake it further after you add the filling.
Make The Filling
- Preheat oven to 350 F.
- Purée the avocado with a hand-held emulsifier or in a food processor until it is silky, smooth, and all the lumps are gone.
- Mix the pureed avocado, butter, eggs, granulated brown sweetener, 2½ cups chopped pecans, vanilla, cinnamon, salt together in a medium-sized mixing bowl.
- Pour filling into pie shell.
- Top with a ½ cup of chopped or whole pecans and create a pattern or design, if desired.
- Wrap aluminum foil around the edges of the pie so they don't get too dark.
- Bake at 350 for 20-25 minutes or until a knife comes out clean.
It was nice to have a healthy pie for once. We really enjoyed it and liked the sweetness level too.