Low Carb Sugar Free Pecan Pie


Crust: (Sarah’s Simple Crust)

  • 1 1/2 Almond Flour (Blanched)
  • 6 Tbsp of Butter


  • 2 Large eggs
  • 10 Tbsp Erythritol
  • 2 Tbsp Butter
  • 10 Tbsp Sugar Free Maple Syrup
  • 1 Tsp of rum extract
  • 1 1/2 Cups – Chopped Pecans

Baking Instructions


  1. Melt your butter in the microwave
  2. Combine your butter with your almond flour in a bowl.
  3. This will form your dough for the pie crust.
  4. In a 8 inch or 9 inch pie pan begin to press the dough into the pie pan to form your crust – be sure to press it evenly and up along the sides of the pan as well.
  5. Preheat your oven to 350 degrees
  6. Bake your pie crust for 10-12 minutes (be careful you are only trying to get the crust to set up (firm up) you are not trying to fully bake your crust.
  7. Once your crust is “set” just set it aside and begin preparing your filling.


  1. Add all of your ingredients except your pecans into a mixing bowl and combine well.
  2. Layer the bottom of the crust with 1 1/2 cups of roughly chopped pecans.
  3. Pour the wet ingredients mixture over the pecans.
  4. Place the pie in a preheated 350 degree oven and let bake for 50 minutes.
    1. TIP:  It’s best to use chopped pecans versus whole pecans; the whole pecans seem to burn easier.
    2. TIP: Watch your pie, if the crust seems to be getting too brown wrap some foil around the edge.
    3. TIP:  Your pie should not be overly “jiggle” when you take it out of the oven, if  it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.



  1. Oh my, oh my that’s one my loves. I love Sweet Potato also. Is Th err a way to make Sweet Potato pie, kept?

Leave a Reply

Your email address will not be published. Required fields are marked *