Low Carb Pecan Pie

"A simple solution to holiday cravings!"
photo by bktom2 photo by bktom2
photo by bktom2
photo by iimmes photo by iimmes
photo by vineyarder2 photo by vineyarder2
photo by JoyfulCook photo by JoyfulCook
Ready In:




  • For the crust, mix together the ingredients, press into an 8" or 9" pie plate and refrigerate.
  • Beat the eggs with the Splenda.
  • Add the vanilla, butter and syrup, then add the pecans.
  • Pour into the crust and bake at 350°F for about 45 minutes.

Questions & Replies

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  1. bconger1195
    How many carbs per slice?
  2. Susan S.
    Is the carb count correct, is this just for the crust? When I entered it into my carb counter I end up with 8.5 carbs per slice.


  1. vineyarder2
    Simply one the of the best low-carb desserts I've ever made, and so easy! I modified it by putting the crust in the freezer for 10 minutes, then cooking it empty for 10 min at 400 before filling, and used 2 cups pecans instead of 1.5 cups... Not at all liquidy, and crust was nice and firm...
  2. Sweet Baboo
    I made this pie using a regular pastry crust rather than the almond, so my rating is for the filling only which I found to be less sweet than a normal pecan pie, but very tasty none the less. I stock two kinds of sugar-free maple syrup...E.D. Smith which is sweetened with Splenda, and is suitable for baking, another which is sweetened with aspartame, and is not appropriate for baking...I used the former, and my filling was thick enough to slice neatly and easily. I wonder if the problem with a watery filling reported in a review may have been the result of the syrup choice, rather than the recipe, since mine turned out well.
  3. BarefootandpregnantintheKitchen
    I made this for a guest on Atkins and both he and DH thought it tasted just like regular pecan pie. The only thing I'd do differently next time is maybe cook the crust first. It was a little too crumbly. I'll be making this again for sure.
  4. JoyfulCook
    Simply the BEST! Easy to make and very tasty
  5. neuro_naut
    When calculating the net carbs, I counted half the carbs from sugar alcohols. I cut the pie into 8 pieces, not 6 as in the recipe. I also used Sweetzfree (0 carbs) instead of granular Splenda. With Sweetzfree, the pie has 60 net carbs (7.5 net carbs each at 8 servings). If you use granular Splenda, add 24 to make 84 net carbs (10.5 net carbs each at 8 servings). If you use a Splenda quickpack, add only 8 net carbs to make it 68 (8.5 net carbs each at 8 servings). I ate this for breakfast this morning.... I hope you enjoy it.



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