As if you needed another reason to get excited for the season – pecan pie has just gone paleo! Each layer of this sweet treat is just as good as the next. Cleverly using coconut sugar and maple syrup in the filling perfectly replicates the complex, gooey center that you grew up loving. Plus, the chopped pecan topping gains a deep, rich flavor when baked.
Paleo Pecan Pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 598.12 kcal
Ingredients
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 1/2 cup coconut oil melted
- 1 Tbsp. unprocessed organic cocoa flour
- 1 tsp. raw honey
- 1/4 tsp. salt
- Water as needed
- Coconut oil spray
Filling
- 3/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/3 cup coconut oil melted
- 2 eggs
- 1 Tbsp. almond flour
- 1 Tbsp. coconut milk
- 1 tsp. vanilla extract
- 2 cups chopped pecans
Instructions
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Preheat oven to 325 degrees F. Spray 9” pie pan with coconut oil.
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In large bowl, mix together crust ingredients, adding one tablespoon water at a time until consistency is wet. Spread evenly into pie pan.
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In large bowl, beat eggs until foamy. Whisk in maple syrup, coconut sugar and coconut oil until well blended. Stir in almond flour, coconut milk and vanilla until well blended. Stir in pecans. Pour filling into pie crust.
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Bake 45 minutes, until center is firm.
Recipe Notes
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Nutrition Facts
Paleo Pecan Pie
Amount Per Serving
Calories 598.12
Calories from Fat 459
% Daily Value*
Fat 50.98g78%
Saturated Fat 24.01g120%
Cholesterol 40.92mg14%
Sodium 142.66mg6%
Potassium 149.55mg4%
Carbohydrates 33.27g11%
Fiber 7.78g31%
Sugar 18.9g21%
Protein 8.04g16%
Vitamin A 74.66IU1%
Vitamin C 0.3mg0%
Calcium 60.09mg6%
Iron 1.66mg9%
* Percent Daily Values are based on a 2000 calorie diet.