A pecan pie cobbler tastes like pecan pie without the crust work: a soft, golden cake on top and a gooey pecan caramel sauce that bakes underneath. This sugar-free pecan pie cobbler comes together in one small square dish and is served warm with a spoon.
The cake is almond and coconut flour with an egg, egg whites and Greek yogurt, sweetened with allulose and a little cinnamon. The caramel is allulose cooked to amber with butter, cinnamon and hot water, and each of the 8 servings has about 102 calories and 2g net carbs.
The magic is in the order. The caramel syrup is poured over the batter without stirring, and in the oven it sinks to the bottom while the cake rises through it.
Why You’ll Love This Sugar-Free Pecan Pie Cobbler
- Self-saucing. The caramel bakes into a gooey sauce under the cake.
- Pecans three ways. In the batter, scattered on top and toasted in the caramel.
- 2g net carbs per serving. Each of the 8 servings has about 102 calories and 5g protein.
- Small batch. One 5×5-inch dish, ready in under an hour.
Ingredient Notes
Cobbler batter. Three-eighths of a cup of Bob’s Red Mill almond flour and 1½ tablespoons of coconut flour make the cake, with ¾ teaspoon of baking powder and ½ teaspoon of cinnamon.
Eggs and Greek yogurt. One whole egg, two egg whites and ½ cup of FAGE Total 0% Greek yogurt keep the cake soft and light, with a little melted butter.
Pecan caramel. Three and a half tablespoons of allulose are cooked with a tablespoon of water until golden amber, then thinned with hot water and finished with butter and cinnamon. This thin syrup is what turns into the gooey sauce in this sugar-free pecan pie cobbler.
Pecans. Two tablespoons of chopped pecans go into the batter, and 3 tablespoons of pecan halves and pieces are scattered on top.
Allulose. Granulated allulose sweetens both the cake and the caramel. 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, almond flour and eggs yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Pecan Pie Cobbler
You need a 5×5-inch ceramic baking dish that is 2 inches deep, a saucepan, bowls and a whisk. Prep takes about 20 minutes, the cobbler bakes for 32 to 40 minutes, and it rests for 20 minutes before serving.
Make the cobbler batter
Step 1. Preheat the oven to 325°F (163°C) and grease the baking dish.
Step 2. Whisk the flours, baking powder and 1g of cinnamon.
Step 3. In a separate bowl, whisk the egg, egg whites, yogurt, 40g of allulose and 7g of melted butter.
Step 4. Fold the dry ingredients into the wet and rest for 3 minutes.
Step 5. Fold in 15g of pecans and spread the batter in the dish.
Make the pecan caramel
Step 6. Heat 45g of allulose with 1 tablespoon (15g) of the measured water until golden amber.
Step 7. Remove from the heat. Carefully add the remaining hot water gradually, then stir in 5g of butter and 1g of cinnamon.
Assemble and bake
Step 8. Scatter 20g of pecans over the batter, then slowly pour the caramel syrup over the top without stirring.
Step 9. Bake for 32 to 40 minutes, until golden, bubbling and set on top but soft underneath.
Step 10. Rest for 20 minutes, then divide the sugar-free pecan pie cobbler into 8 portions with the gooey sauce.
Success Tips for Sugar-Free Pecan Pie Cobbler
Do not stir. Pour the caramel syrup slowly over the batter and leave it. It sinks during baking to make the sauce.
Add the water carefully. Hot caramel bubbles up when the water goes in, so add it a little at a time.
Keep the pecans visible. Scatter the halves on top so they toast in the caramel.
Do not overbake. The top should be set but the bottom should stay saucy. The 20-minute rest thickens the sauce.
Serving Ideas
Serve the cobbler warm, spooned into bowls with plenty of sauce. A spoonful of Greek yogurt or a little whipped cream on top is lovely.
For Thanksgiving, it is an easy alternative to pecan pie that needs no crust and no rolling.
More Pecan Desserts
For the classic, make my old-fashioned sugar-free pecan pie. If you want chocolate too, try the sugar-free turtle pecan pie.
And for a sliceable cake, bake the sugar-free pecan upside down cake.
Storage
The recipe does not give a storage time. This cobbler is best served warm, after the 20-minute rest.
Sugar-Free Pecan Pie Cobbler FAQ
Why do I pour the caramel over the batter?
It is a self-saucing cobbler. The thin caramel sinks while the cake rises through it, so you get cake on top and gooey sauce underneath.
Should I stir the caramel in?
No. Pour it slowly and do not stir, or the layers will not separate.
How do I know it is done?
After 32 to 40 minutes it should be golden and bubbling, set on top but still soft and saucy underneath.
How many servings does this sugar-free pecan pie cobbler make?
One 5×5-inch dish makes 8 servings of sugar-free pecan pie cobbler.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Soft cake, gooey caramel and toasted pecans in every spoonful, this sugar-free pecan pie cobbler is the easiest way to get your pecan pie fix.
Sugar-Free Gooey Pecan Pie Cobbler
Ingredients
Equipment
Method
- Preheat oven to 325°F. Grease baking dish.
- Whisk flours, baking powder and 1g cinnamon.
- Separately whisk egg, egg whites, yogurt, 40g allulose and 7g melted butter.
- Fold dry ingredients into wet. Rest 3 minutes.
- Fold in 15g pecans and spread batter in dish.
- Heat 45g allulose with 1 tbsp (15g) measured water until golden amber.
- Remove from heat. Carefully add remaining hot water gradually. Stir in 5g butter and 1g cinnamon.
- Scatter 20g pecans over batter. Slowly pour caramel syrup over top without stirring.
- Bake 32–40 minutes until golden, bubbling and set on top but soft underneath.
- Rest 20 minutes. Divide into 8 portions with gooey sauce.
Notes
- Do not stir after adding caramel syrup.
- Keep pecan halves visible on top.
- Avoid overbaking; the bottom should remain saucy.