Pecan Pie  LoadingAdd to Favourites list

Orange List 12 servings


360 Kcal
26g Fat
32g Carbs
27g Net Carbs
22g Sugars
4g Protein

Pecan Pie

Our amazing anti-inflammatory Thanksgiving recipes are delicious and indulgent without the symptoms of overindulgence. They won’t leave you bloated, crampy, and feeling like a lie-down!

Plus, the nutrients are off the charts! Antioxidant and mineral-rich, this healthy pecan pie will protect your body cells against harmful free radicals and toxins.

It has anti-cancer and heart-healthy properties and protects your body tissues from premature aging. It is also good for reproductive health!

Vitamin D from the eggs is a great boost for the immune. Easily digestible arrowroot contributes to immune health, too.

Happy, healing Thanksgiving!

Here are some more desserts that you will enjoy: Pumpkin Pie, Healthy Speculoos Biscuits, and Apple & Cinnamon Muffins. 


  • Crust:
  • 2 cups or 200g ground almonds
  • 2 tbsp maple syrup
  • 1/3 tsp sea salt
  • 1/3 cup or 70g coconut oil
  • 1 egg
  • Filling:
  • 1.5 cups or 200g pecan nuts
  • 3/4 cup or 130g coconut sugar
  • 1/4 cup or 85g maple syrup
  • 1/3 cup or 70g coconut oil
  • 2 eggs
  • 2 tbsps arrowroot powder
  • 1 tsp vanilla extract
  • 1 tsp sea salt


  1. For the Crust, place the ground almonds and sea salt in a bowl, and mix. Add the coconut oil and maple syrup, and mix until well combined. Add the beaten egg and continue mixing with a spatula or your hands.

  2. Transfer to a 9-inch pie pan and spread using your fingers or a soft spatula to help spread it evenly. The dough will be slightly wet, but it is normal.

  3. Preheat your oven to a 170 C / 340 F fan oven.

  4. For the filling, whisk the eggs until they become fluffy. Fold in coconut sugar, maple syrup, vanilla extract, sea salt, and arrowroot powder. Once well combined, add the melted and cooled-down coconut oil.

  5. Chop 150g or 1 cup of the pecan nuts and fold them in. Save the rest for decorating.

  6. Pour the mixture over the pie crust and decorate with the remaining pecans.

  7. Bake for 40-45 minutes at 170 C / 340 F fan oven, or until the middle is set and doesn’t jiggle.

  8. Take the pie out of the oven and let it cool down completely. Refrigerate it, so it sets further before serving.

Serving Tips

It is delicious with a dollop of coconut yogurt or on its own.

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