Pecan pie is my all-time favorite and after lots of searching, I thought I was going to have to miss out on holidays. I had specific ingredients in mind and wasn’t sure if it would work. Thankfully, it all came together in the end.

I really like this pie crust. I think it could easily pass for a flour crust. The caramel sauce takes the place of corn syrup or sugar-free syrups made with maltitol. Overall, I think it’s a great replacement for a standard pecan pie. I hope you enjoy it as much as we do!

Recipe notes:
My preferred sweetener is LC-Sweet Natural. It is made of various natural sweeteners, some of which are fiber sweeteners. Fiber sweeteners have a prebiotic effect in the colon, which is helpful for intestinal health. In addition, it has zero net carbs and no ill-effects.

It’s somewhat difficult to find now (this recipe was developed several years ago), so I’d recommend allulose in its place. It’s easier to find and works really well in baked recipes like this.

This recipe would probably work in a regular 9″ pie pan by reducing the pecans by 1 cup.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


½ cup blanched almond flour
¼ cup hazelnut flour
¼ cup coconut flour
¼ cup butter, melted
½ cup LC-Sweet Natural White
¼ teaspoon sea salt
1 large egg

Caramel Sauce
¼ cup LC-Sweet Natural White
¼ cup LC-Sweet Natural Brown (can use all white)
2 tablespoons butter, softened
¼ cup water
1 large egg yolk
½ teaspoon vanilla extract
1 teaspoon organic molasses

Pie Filling
3 large pastured eggs
1 cup LC-Sweet Natural White
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 cups raw pecans

Nutrition Summary: This makes a total of 12 servings of Keto Caramel Pecan Pie. Each serving comes out to be 351.5 Calories, 31.45g Fats, 2.75g Net Carbs, and 6.25g Protein.


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