Allulose-Sweetened Pecan Pie
Pecan pie with an almond-flour crust and a filling set with eggs and allulose instead of corn syrup and sugar. About 18 g of carbohydrate per slice, 13 g of it from allulose.
One serving
One serving is 1/10 of a 9-inch pie. Prep 20 min · Cook 1 h · Rest or chill 3 h.
Steps
Heat the oven to 325°F (165°C) and let it preheat for 15 minutes.
Crust: mix the almond flour and salt for the crust, stir in the melted butter for the crust and press into a 9-inch pie plate, up the sides.
Bake the crust until it looks dry and the edges just start to color, about 10 minutes. Let it cool.
Filling: melt the butter with the allulose in a saucepan over medium-low heat, stirring until the allulose dissolves, then simmer 3 minutes until light golden; allulose darkens fast, so don't walk away. Let it cool until just warm, about 15 minutes, then whisk in the eggs, vanilla extract, cinnamon and salt.
Stir in the pecan halves and pour into the crust, arranging some halves on top.
AI-generated illustrative image. Cover the crust edge with a foil ring and bake. If the top darkens before the center sets, lay a loose sheet of foil over it.
Bake until the filling is set at the edges, the center jiggles only slightly and a thermometer in the center reads 175 to 185°F (80 to 85°C), 35 to 50 minutes. Check it after 35 minutes.
AI-generated illustrative image. Cool on a wire rack for about 1 hour, never more than 2 hours, then refrigerate; the filling finishes setting in the fridge.
On the plate
A dessert, not part of the plate. It is rich, so the pie is cut into 10 slices instead of 8.
Nutrition
| Nutrient | Per serving (1/10 of recipe) |
|---|---|
| Calories (kcal) | 235 |
| Total carbohydrate | 18 g |
| Dietary fiber | 3 g |
| Total sugars | 1 g |
| Protein | 5 g |
| Total fat | 23 g |
| Saturated fat | 5 g |
| Sodium | 90 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| almond flour Almond flour (blanched almonds) | 120 g | 22.4 g | “Nuts, almonds, blanched”, USDA SR Legacy, FDC ID 170568 |
| melted butter for the crust Butter, unsalted | 28 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| salt for the crust Salt | <1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| eggs Egg, whole, raw | 100 g | <1 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| allulose Allulose, granulated | 130 g | 130.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| butter Butter, unsalted | 35 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| vanilla extract Vanilla extract | 5 g | <1 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
| cinnamon Cinnamon, ground | <1 g | <1 g | “Spices, cinnamon, ground”, USDA SR Legacy, FDC ID 171320 |
| salt Salt | 1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| pecan halves Pecans | 150 g | 20.9 g | “Nuts, pecans”, USDA SR Legacy, FDC ID 170182 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: salt for the crust (); vanilla extract (); cinnamon (); salt ().
Calculation engine v1.3.0.
Swaps and variations
- Allulose syrup
- For a gooier filling closer to the classic, replace half the granulated allulose with ⅓ cup allulose syrup.
- Bars
- Bake in an 8×8-inch pan at 325°F for 30 to 40 minutes, until the center reads 175 to 185°F (80 to 85°C), and cut 16 squares.
Storage
Refrigerate covered within 2 hours of baking, up to 3 to 4 days. Serve within 2 hours of taking it out.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- Allulose is about 70% as sweet as sugar, and without corn syrup the filling layer is thinner: the pecans carry the slice.
- It is a little more custardy than a corn-syrup pecan pie. The butter is kept moderate to keep saturated fat down.
- Watch the butter and allulose closely: they go from golden to dark in under a minute.
- Go by the thermometer, not the clock. The count assumes 10 slices.
Tested recipes we compared
- Sugar-Free Keto Pecan Pie · All Day I Dream About Food. Butter cooked with the sweetener before the eggs go in, baked at 325°F; rated by more than 150 readers
- Keto Pecan Pie · Wholesome Yum. Almond-flour crust with the edge covered from the start
- Homemade Pecan Pie · Karo. The classic corn-syrup version and its doneness temperature
How the ingredients behave
- How to know when your pie is done · America's Test Kitchen. Doneness temperatures for custard and pecan pies
- Baking tips for allulose sweeteners · Splenda. Allulose browns faster than sugar; bake about 25°F lower and tent with foil
Food safety
- Shell eggs from farm to table · USDA FSIS. Egg dishes cooked to 160°F; storage of baked egg pies
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/allulose-sweetened-pecan-pie. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about allulose-sweetened pecan pie.
Can you make pecan pie without corn syrup?
Yes. Eggs set the filling, and allulose cooked with butter browns and caramelizes faster than sugar. The texture is a little less gooey.
How many carbohydrates are in this pecan pie?
About 18 g per slice, 13 g of it from allulose, far less than a classic slice.
Why is my pecan pie runny?
It was cut warm. Let it cool, then chill it until the filling sets.
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