Sugar-Free Sweet Potato Pie – Cozy, Creamy, and Low(er) Carb Holiday Comfort

I grew up thinking sweet potato pie was just pumpkin pie’s cooler, sweeter cousin—and once I ditched sugar, I wasn’t ready to ditch it too. So I tested a few tweaks and found the balance: use real sweet potato, keep the carbs under control with small servings, and surround it with fat, fiber, and no sugar to stabilize the whole slice.

This pie tastes like the holidays: warm spice, smooth texture, no blood sugar spikes. It won’t fit strict keto macros, but it’s a legit win for anyone eating low-carb or moderate-carb with purpose.

💡 What Solves the “Sweet But Spiky” Problem

• Real sweet potato in moderation gives authentic flavor and texture—no weird substitutes
• Almond flour crust instead of pastry = fewer carbs, more fat and fiber
• Allulose + Swerve Brown combo = caramelized sweetness without impact
• Half & half adds creaminess without too much lactose (less sugar than milk)

🧾 What I Used (And Why It Worked)

🥧 Crust:

• Almond flour (2 cups) – Naturally low-carb, nutty, holds up when baked
• Melted butter (5 tbsp) – Fat for structure and flavor
• Allulose or erythritol blend (⅓ cup) – No sugar, still sweet
• Cinnamon + salt – Adds warmth and balances sweetness

🍠 Filling:

• Sweet potatoes (3 medium = ~1½ cups mashed) – Adds richness and natural sweetness, moderate in carbs
• Butter (3 tbsp, softened) – Adds creaminess and depth
• Brown sugar substitute (1 cup) – Swerve Brown or Lakanto Golden works well
• Half & half (½ cup) – Creamier than milk, lighter than heavy cream
• Eggs (2 large) – Binds and sets the filling
• Cinnamon, nutmeg, ginger – Classic spice combo
• Vanilla extract (2 tsp) – Boosts flavor

🔁 Adapting It Without Wrecking Texture

Swap	Result
Heavy cream instead of half & half	Richer, higher fat, slightly lower carb
Coconut milk	Dairy-free, but adds mild coconut flavor
Monk fruit/allulose blend only	Works great, but go easy if you’re sensitive to sweetness
Mashed pumpkin instead of sweet potato	Cuts carbs a bit, but changes texture and flavor (pumpkin is wetter)

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Pie too loose	Not baked long enough	Use the knife test near the edge—not just the center
Grainy filling	Didn’t mash/puree sweet potatoes well enough	Use food processor or hand mixer
Crust burned	Ovens vary	Check at 30 min and cover edges with foil if needed
Watery base	Too much half & half or undercooked sweet potatoes	Stick to ½ cup and bake potatoes fully

👩‍🍳 How to Make It (Step-by-Step)

1. Bake sweet potatoes at 375°F for 45–60 min until soft. Cool, peel, and mash.
2. Make crust: Mix almond flour, melted butter, sweetener, salt, and cinnamon. Press into pie plate, poke holes, and bake at 325°F for 8 min.
3. Lower oven to 325°F.
4. Blend mashed sweet potato with butter, brown sweetener, half & half, eggs, spices, and vanilla until smooth.
5. Pour filling into pre-baked crust.
6. Bake 45–60 min. Check after 30 min; cover crust edges if browning too fast.
7. Let cool completely. Refrigerate before serving. Top with sugar-free whipped cream.

🧠 What I Do Now (That I Didn’t at First)

• I always bake and prep sweet potatoes the day before—it makes mixing faster and cools the starch.
• I portion into 8 slices and freeze 4. It’s too good to trust myself with in the fridge.
• Use a food processor if you want ultra-smooth filling—totally worth it.

🧊 Keeping It Keto-Friendly All Week

• Fridge: Keeps 4–5 days covered
• Freezer: Slice first, then freeze individually. Reheat in toaster oven or let thaw in fridge
• Macros after chilling: Solid and sliceable—no extra water loss

❓ Can I Eat This on Keto? (Yes, Here’s Why)

Is this strict keto?
No. Sweet potatoes aren’t keto, but this recipe is low-carb friendly at 1/8 slice (about 13g net carbs). Perfect for holiday moderation.

Can I lower the carbs more?
Yes—sub ½ the sweet potato for mashed pumpkin or rutabaga (trust me), or serve smaller slices.

Is the crust sturdy?
Yes. No soggy bottom here. Just don’t skip the par-bake.

🧮 Nutrition Facts (Per Slice – 1/8 of Pie)

Nutrient	Amount
Calories	~265 kcal
Fat	22 g
Protein	6 g
Total Carbs	18 g
Fiber	5 g
Net Carbs	13 g
Sugar	~3 g (from sweet potato)
Sugar Alcohols	~6 g (not included in net)

Check out More Recipes:

• Sugar-Free Chocolate Pie – French Silk Fantasy, Minus the Sugar Crash
• Sugar-Free Blueberry Pie – Sweet, Fruity, and Low-Carb Friendly
• Sugar-Free Rice Krispie Treats – Low-Carb, Marshmallowy, and Only 1g Net Carb