Add this Gluten Free + Paleo Pecan Pie to your Thanksgiving table!! Pecan is my absolute favorite pie! So sweet and decadent with deliciously toasty pecans!



  • Crust:
  • 1/3 cup ghee (butter or refined coconut oil)
  • 2 eggs
  • 1 cup blanched almond flour
  • 1/2 teaspoon sea salt
  • Pecan center:
  • 1 cup coconut sugar
  • 1/4 cup agave nectar
  • 1/4 cup ghee (butter or refined coconut oil)
  • 3 eggs
  • couple pinches sea salt
  • splash vanilla extract
  • 2 cups pecans, chopped
  • additional whole pecans for topping


  1. Preheat oven to 350F.
  2. Make the crust: whisk together the ghee (coconut oil or butter works too), 1 egg, almond flour, and sea salt.
  3. Chill for 10 minutes.
  4. Press the crust into the pie dish.
  5. Dampen your hands to get the crust smooth and prevent it from sticking to your hands.
  6. Beat the second egg in a small bowl and brush the inside and edges with the egg.
  7. Bake for 10 minutes.
  8. In a bowl, whisk together the coconut sugar, agave nectar, ghee, eggs, sea salt, and vanilla. You can use a handheld whisk or electric mixer depending on your preference and how soft your ghee is.
  9. Then, fold in the chopped pecans. I found the more chopped the pecans are, the better they hold together once you cut into the pie.
  10. Pour the pecan mixture into the center of the crust when it’s done baking.
  11. Bake for another 30 – 35 minutes until the center no longer jiggles.
  12. Allow to cool before cutting into it.


Serving (1 slice): Calories 356; Fat 23.8g (Sat 11g); Protein 4.3g; Carb 33.7g (net carb 32.8g); Fiber 0.9g; Sodium 258mg