Can a diabetic eat a pecan pie?

Traditional pecan pie is packed with sugar and corn syrup, which can spike blood sugar quickly. But a sugar free pecan pie made with low glycemic sweeteners like Swerve or allulose can be a much safer option for people with diabetes. Just be mindful of portion sizes and balance it with your meal plan.

What is a good sugar substitute for pecan pie?

The best sugar substitutes for pecan pie are Swerve Brown, BochaSweet, and allulose. These sweeteners mimic the texture and sweetness of sugar without causing a sharp rise in blood glucose. They’re perfect for making the syrupy filling in a sugar free pecan pie.

Is sugar free pie ok for diabetics?

Yes—when made with low-carb ingredients and the right sweeteners, sugar free pies can be a good fit for a diabetic lifestyle. Always check the net carbs and be cautious of sugar alcohols that can cause digestive upset in large amounts.

What is a good substitute for corn syrup in pecan pie?

In a sugar free pecan pie, you can use a mix of butter, Swerve Brown, and BochaSweet or allulose to mimic the thick, sticky texture of corn syrup. These alternatives caramelize gently and give the pie its classic gooey center—without the sugar hit.

Sugar Free Pecan Pie: Delicious Diabetic Dessert Without the GuiltSugar free pecan pie with gooey filling, crisp crust, and no refined sugar. Perfect for diabetics and low-carb lifestyles.

Ingredients

Scale

1 keto pie crust (prebaked)

3/4 cup butter

1/2 cup Swerve Brown

1/2 cup Bocha Sweet or allulose

1 1/2 tsp vanilla or maple extract

1/4 tsp salt

3 large eggs

2 cups pecan halves

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Instructions

1. Prebake the keto pie crust at 325°F for 10 minutes. Let it cool.

2. In a saucepan over medium-low heat, melt butter with sweeteners. Stir until smooth and glossy. Simmer 3 minutes.

3. Remove from heat and let cool completely.

4. Whisk in vanilla and salt, then the eggs until well blended.

5. Add pecans to crust. Pour filling over top.

6. Bake at 325°F for 45–50 minutes. Center should jiggle slightly.

7. Let cool completely before slicing and serving.

Notes

Store at room temp 2–3 days or refrigerate up to 5 days. Freezes well up to 2 months.

Use foil if crust browns too fast. Allulose or BochaSweet prevents crystallization.

Author: Marissa Lane
Prep Time: 25 minutes
Cook Time: 1 hour
Category: Diabetic Desserts
Method: Baking
Cuisine: American
Diet: Diabetic

Nutrition

Serving Size: 1 slice
Calories: 438
Sugar: 1.2g
Sodium: 96mg
Fat: 37g
Saturated Fat: 13g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 6.8g
Fiber: 3.9g
Protein: 7.7g
Cholesterol: 94mg