A slab pie is the easiest way to serve pecan pie to a crowd. This caramel pecan slab pie has a thin, buttery almond-flour crust and a gooey filling made with a real allulose caramel, packed with chopped pecans and crowned with pecan halves.
It is sugar-free and cut into 16 neat squares. Each square has about 137 calories and just 2g net carbs.
No rolling pin is needed: the crust is pressed straight into an 8×8-inch pan, and the filling is whisked together in a saucepan.
Why You’ll Love This Caramel Pecan Slab Pie
- Feeds a crowd. Sixteen squares from one 8×8-inch pan.
- Press-in crust. No rolling, no chilling, no shrinking.
- Real caramel flavor. Allulose caramel with butter and cream makes the filling rich and gooey.
- 2g net carbs per square. About 137 calories each.
Ingredient Notes
Crust. One cup of Bob’s Red Mill almond flour, 2 tablespoons of coconut flour, 1¾ tablespoons of melted butter and 1 egg make a soft dough that presses into a thin crust.
Caramel. About ½ cup of granulated allulose melted until light amber, then finished with butter and lukewarm heavy cream. This is the heart of the caramel pecan slab pie.
Pecans and eggs. One cup of pecans, roughly chopped with some halves kept for the top, and 2 room-temperature eggs that set the filling. A pinch of salt balances the caramel. For the vanilla, use an alcohol-free vanilla flavoring.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like pecans and almond flour yourself, you can look them up on USDA FoodData Central. The nutrition is estimated from ingredient labels.
How to Make Caramel Pecan Slab Pie
You need an 8×8-inch metal baking pan that is 2 inches deep, parchment, a saucepan, bowls, a whisk and a spatula. Prep takes about 25 minutes, the pie bakes for 35 to 40 minutes in total, and it chills for 2 hours.
Bake the crust
Step 1. Preheat the oven to 325°F (163°C) and line the pan with parchment, leaving an overhang.
Step 2. Mix the almond flour, coconut flour, melted butter and 1 egg into a soft dough.
Step 3. Press it into the pan bottom, forming a thin crust with slightly raised edges.
Step 4. Bake for 10 to 12 minutes, until lightly golden. Cool slightly.
Make the caramel filling
Step 5. Melt the allulose in a saucepan over medium-low heat until light amber.
Step 6. Remove from the heat. Stir in the 15g of butter, then gradually whisk in the lukewarm cream.
Step 7. Cool the caramel until lukewarm and fluid.
Step 8. Whisk the remaining 2 eggs with the vanilla and salt.
Step 9. Slowly whisk a few tablespoons of caramel into the eggs, then gradually whisk in the rest.
Step 10. Fold in the pecans, reserving the larger pieces for the topping.
Bake and slice
Step 11. Pour the filling over the crust and arrange the reserved pecans on top.
Step 12. Bake for 25 to 28 minutes, until the edges are set and the center gently wobbles.
Step 13. Cool completely, refrigerate for 2 hours, then cut the caramel pecan slab pie into 16 squares.
Success Tips for Caramel Pecan Slab Pie
Temper the eggs. Cool the caramel and whisk it into the eggs slowly so they do not curdle.
Keep the caramel light amber. Allulose darkens quickly and can taste bitter if it goes too far.
Pull it with a wobble. A gently wobbly center sets into a gooey filling as it cools.
Chill before cutting. Cold squares cut cleanly and hold their shape.
Serving Ideas
Serve the squares at Thanksgiving, Christmas or any potluck. A spoonful of unsweetened whipped cream on top is lovely.
More Sugar-Free Pecan Desserts
For the classic, try my sugar-free pecan pie. If you love chocolate and caramel, the sugar-free turtle pecan pie is a favorite.
And for a spoonable version, make the sugar-free pecan pie cobbler.
Storage
Refrigerate the caramel pecan slab pie covered for up to 4 days. Let squares sit for 10 minutes before serving for a softer, gooier center.
Caramel Pecan Slab Pie FAQ
What is a slab pie?
A slab pie is a pie baked in a rectangular or square pan and cut into squares, so it serves more people than a round pie.
Why did my filling curdle?
The caramel was too hot when it met the eggs. Let it cool to lukewarm and add it slowly.
Can I use walnuts?
Yes. Chopped walnuts work, but pecans give the classic flavor.
How many squares does this caramel pecan slab pie make?
The 8×8-inch pan makes 16 squares, about 137 calories and 2g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Buttery, gooey and loaded with pecans, this caramel pecan slab pie is the easiest holiday pie you will ever make.
Sugar-Free Caramel Pecan Slab Pie
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Line pan with parchment, leaving overhang.
- Mix almond flour, coconut flour, melted butter, and 1 egg into soft dough.
- Press into pan bottom, forming a thin crust with slightly raised edges.
- Bake 10–12 minutes until lightly golden. Cool slightly.
- Melt allulose in saucepan over medium-low heat until light amber.
- Remove from heat. Stir in 15g butter, then gradually whisk in lukewarm cream.
- Cool caramel until lukewarm and fluid.
- Whisk remaining 2 eggs with vanilla and salt.
- Slowly whisk a few tablespoons caramel into eggs, then gradually whisk in the rest.
- Fold in pecans, reserving larger pieces for topping.
- Pour over crust. Arrange reserved pecans on top.
- Bake 25–28 minutes until edges set and center gently wobbles.
- Cool completely. Refrigerate 2 hours, then cut into 16 squares.
Notes
- Cool and temper caramel to prevent curdled eggs.
- Avoid darkening allulose excessively.
- Preserve larger pecan pieces and a gooey center.
- Refrigerate covered up to 4 days.