Crustless Pecan Pie in a Bowl
This Crustless Pecan Pie in a Bowl is remarkably like the real deal for using these easy ingredients and method! I don't recommend making any substitutes except for using a less concentrated sweetener if you prefer. Glucomannan can usually be substituted for xanthan gum but it doesn't always work for caramel so it may or may not work in this recipe.
Recipe type: Single-Serve Dessert
Cuisine: THM S, Low Carb
Serves: 1
  • 2 teaspoons salted butter
  • -
  • ¼ cup half and half (substitute at your own risk)
  • 2 ½ teaspoons THM Super Sweet Blend (or more, to taste)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon molasses
  • Dash salt
  • -
  • ⅛ teaspoon xanthan gum
  • 2 tablespoons collagen (no substitutes)
  • -
  • 1 medium egg yolk
  • ⅓ cup pecan halves and pieces
  1. Melt the butter in a small ceramic bowl in the microwave.
  2. Add the second set of ingredients to the melted butter in the bowl and whisk.
  3. Add the xanthan gum a little at a time while whisking so it doesn’t clump, then add the collagen and whisk again. The collagen will probably be a bit clumpy but the clumps will dissolve when you whisk the mixture after heating it.
  4. Microwave for 1 minute, then whisk the “caramel” smooth. Microwave for another minute or until the caramel is a golden color (not super dark or thick). Whisk again.
  5. Let the caramel cool off for a minute or two.
  6. Add the egg yolk and whisk smooth. Stir in the pecans (chopped fine or left in halves and pieces according to your preference). It’s best if the pecans aren’t frozen.
  7. Microwave for 50 seconds or until nearly set all the way through but still a bit wet on top in the center. Keep an eye on it and don’t overcook – better underdone than overdone in this case! My microwave is on the weak side so you may want to check it at 30 seconds and keep close tabs on it from there.
  8. I recommend eating this warm with low-carb ice cream or a dab of Reddi-wip! It’s not bad cold, either.
  9. Since this pecan pie contains protein of its own you can use it as a meal or snack (don't forget your veggies!), but it is pretty calorie dense so I don't recommend eating the whole thing as dessert after a heavy S meal. Share with someone or put half in the fridge for later.
-Molasses is approved on the THM plan in small amounts (up to ¼ teaspoon per serving) for flavor.
-Using a large egg yolk will result in a more custardy pie. Using a farm fresh egg yolk will give you a bright yellow color!
-Don’t want to use a microwave? You could try adapting this by making the caramel part on the stovetop and baking the finished pie in the oven at 350* until it’s nearly set all the way through but still a bit wet on top in the center. I haven’t tried this so I’d love to hear how it turns out if you experiment with this method!
-The caramel part would probably actually make a nice little sauce on its own to use on other things. Maybe cook it for an extra minute or two in the microwave (whisking occasionally) to bring it to your desired color.
-Nutrition and allergy info for pie only, not toppings.
Gluten free (use non-contaminated ingredients)
Calories: 547 Fat: 48 grams Carbohydrates: 6 grams net carbs (minus fiber and sugar alcohols) Protein: 23 grams
Recipe by Briana Thomas at