With Easter coming up, holiday-centered desserts have been dancing around my head more and more. Creamy cheesecakes, crumbly cookies, and flavorful pies may be at the forefront of one’s thinking when it comes to party desserts, but there’s not many local stores you can visit this Easter season and expect to find a low-carb, keto-friendly recipe for any of the above. So, knowing that but never letting “carbage” rule my life, I set out to make my own personal alternative that’s share-worthy.
Pecan pies always remind me of my mom’s sweet, southern cooking. Living some time in Alabama and loving to cook and bake, my mother always perfected the ratio of salty to sweet in her chocolate pecan pie. It was a must-have for holiday meals, and in the words of my grandmother, it “didn’t go a-beggin.”
I got lucky in that we had a destination holiday season this past year, and was able to avoid the temptation that is my mom’s chocolate pecan pie in lieu of a vacation trip. But, knowing that I can’t avoid this traditional decadence forever, I was on a mission to one day find a way to recreate the recipe without compromising my waistline. When I discovered the chocolate goodness of Tom & Jenny’s Chocolate Caramels, it all clicked!
I talk more about how great Tom & Jenny’s Soft Caramels are for those on a low-carb diet and keto diet in my Mini Salted Caramel Cheesecakes recipe, as they use Xylitol and Maltitol instead of sugar, keeping these treats healthier without losing flavor. They’re actually better for your teeth, too (which sounds delightful to my cavity-prone pearly whites), thanks to these no-carb sugar alcohols! From there, it was just a matter of experimenting with crusts before finding a combo that fit with my nostalgic dessert dreams.
So, here you have it! This chocolate pecan pie features a coconut flour crust and a mix of Tom & Jenny’s Original and Chocolate Soft Caramels for a unique, healthy twist on a classic favorite. As you can see, I made a couple mini pies, but you can multiply the recipe to create a large, 9-inch pie instead. Be aware, though, that you’ll need to cook for longer in order to better set the middle.
One more thing to be aware of: this pie is FILLING! I put 2 servings below, but it honestly took me 3 separate sit-downs and sharing some spoonfuls with the mister for me to polish this recipe off. You could section these off into muffin tins if you wanted a smaller portion with lower calorie and fat counts. Make this your own and share your variations with me in the comments! Enjoy!
Sugar-Free, Low-Carb Chocolate Pecan Pie
2 (3 if splitting into smaller pie dishes)
Nutritional Facts (per serving):
725 Calories, 30g Fat, 12g Protein, 10g Carbs, 8g Fiber, 2g Net Carbs
Crust (makes 1-2 mini pie crusts; triple the recipe for one 9-inch pie):
- 1/4 cup butter, melted
- 1 egg
- 1/8 teaspoon sea salt or kosher salt
- 6 tablespoons Coconut Flour
- 1 packet stevia
- 1/8-1/4 teaspoon vanilla extract (depending how sweet you want it; I prefer mine with less)
Pecan Pie filling (makes for one mini pie; quadruple the recipe for one 9-inch pie):
- 5 Tom & Jenny’s Sugar Free Original Caramels
- 4 Tom & Jenny’s Sugar Free Chocolate Caramels
- 1 tablespoon butter
- 1 tablespoon heavy whipping cream
- 2 tablespoons sugar-free sweetener of choice (I chose to do 1 tablespoon Stevia Powder and 1 tablespoon Swerve Sweetener)
- 1 egg
- 1/8-1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup pecan halves (I used salted, slow-roasted pecan halves)
- Preheat oven to 400 degrees.
- Grease your pie dish.
- In a medium bowl, beat together butter, eggs, salt, and vanilla extract with a fork until blended.
- Add coconut flour little by little and mix well until there are no clumps.
- Combine the dough and gather into a ball in your hand, then place in pie dish and pat down to form crust. Be sure to keep the crust thing and as even as possible around all edges to prevent from burning in areas.
- Prick the crust several times with a fork to prevent rising while baking.
- Bake for 9 minutes, then remove and let cool. Set aside.
- Turn oven down to 350 degrees for the next part.
- Warm a saucepan over low heat.
- Combine the unwrapped caramels, heavy cream, and butter. Stir frequently until melted and blended together to form the caramel sauce. Remove from heat and set aside.
- In a large bowl, combine your sweetener, egg, vanilla extract and salt. Once combined, gradually mix in the caramel sauce mixture*. (*Note: you may need to warm up the sauce briefly if it’s too stiff to blend well with the other ingredients. Test a small portion before continuing, then warm up for a few seconds over low heat if necessary.)
- Stir in pecans before pouring into your pie pie crust.
- Bake in oven for 20-25 minutes, or until the filling “jiggles” as a whole unit. Remove from oven and allow filling to firm up before serving. Enjoy cold or hot with a dallop of fresh whipped cream!