Description
A delicious take on a classic pecan pie, made gluten-free with almond flour that is sure to please everyone.
Ingredients
Scale
- 1 and 1/2 cups almond flour
- 1/4 cup coconut oil or softened butter
- 2 tablespoons honey or maple syrup
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil or butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour and salt.
- Add in the coconut oil (or butter) and honey (or maple syrup). Mix until it resembles wet sand.
- Press the dough into a pie pan evenly.
- Pre-bake the crust for about 8–10 minutes until lightly golden. Remove and let cool.
- In a medium bowl, whisk together the brown sugar, maple syrup, melted coconut oil (or butter), eggs, and vanilla extract until combined.
- Toss in the pecans and coat them in the mixture.
- Pour the filling into the pre-baked crust evenly.
- Bake the pie for about 30 to 35 minutes until the filling is set but still has a bit of jiggle.
- Let it cool for at least 2 hours before slicing.
Notes
Use fresh pecans for the best flavor. Serve with whipped cream or ice cream for a special touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg