Paleo Chocolate Pecan Pie

Can’t pass down some pie during the holidays.

Here’s a healthy paleo pie that will make the belly and soul happy.

Gluten / Dairy / Soy Free!!

Prep Time

12 Minutes

Cook Time

30 to 40 Minutes


Total Time

42 to 52 Minutes





  • 2 cups Almond Flour
  • 2 Tbsp Coconut Flour
  • ¼ tsp Sea Salt
  • 2 Tbsp Lakanto Monk fruit Sugar
  • 1 Large Egg Yolk
  • 8 Tbsp Ghee cold, cut into chunk or Unsalted Grass-Fed Butter (cold, cut into tablespoons)


Crust Instructions
  1. Combine the almond flour, coconut flour, gelatin, sea salt and coconut sugar in a large bowl. Stir to combine everything evenly.
  2.  Add the egg yolk and ghee/butter to the bowl and cut in with a pastry blender or the back of a fork. Continue until the mixture is crumbly and easily presses together in your hands.
  3. Dump the crust mixture into a pie dish or tart pan. Press the mixture evenly across the bottom and up the sides.
  4. Refrigerate the crust while you prepare the filling.
Pie Filling Instructions
  1. Preheat oven to 400°F. Add the coconut sugar and ghee/butter to a large bowl. Set aside.
  2. In a medium saucepan fitted with a candy thermometer, add the maple syrup and bring to a boil. Reduce heat and simmer until the temperature reaches 225°F (reduce by 2 degrees for every 1,000 feet in altitude).
  3. When the syrup reaches the right temperature, remove from heat and pour over the ghee and coconut sugar in the bowl and let site for a few minutes to melt the ghee and dissolve the sugar. Stir to combine.
  4. Add the flaxmeal, coconut milk, and vanilla to the bowl and stir to combine.
  5. In a separate bowl, beat the eggs until frothy. Slowly pour the eggs into the syrup mixture, whisking continually. The mixture is hot and you don’t want scrambled eggs.
  6. Finally, add the pecans and ½ of the chocolate chips. Mix evenly.
  7. Remove the pie crust from the refrigerator and pour the filling into the crust. Sprinkle the remaining chocolate chips on top. Garnish with a few pecan halves, if desired.
  8. Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F and continue baking for 20-30 minutes, or until center is set.
  9. Cool completely on a wire rack before serving. Store leftovers in the refrigerator for up to one week.

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