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Perfect pecan pie without all the sugar and carbs. This low carb, grain-free version is made from date caramel with a crushed pecan base. Discover how good gluten-free, dairy-free, egg-free, refined sugar-free pecan pie can taste!

Pecan Pie With A Difference (Grain-Free, Dairy-Free, Egg-Free, Refined Sugar-Free)

Gluten-free, Dairy-free, Egg-free, Soya-free, Refined sugar-free, SCD, GAPS, Paleo
5 from 1 vote
Author Vicki Montague - the Free From Fairy


  • 350 g dates - soaked
  • 60 g almond butter - I make mine in my blender
  • 30 g melted coconut oil - I use Coconut Merchant
  • 2 tsp good quality sugar free vanilla extract or powder
  • Sea salt of rock salt to taste
  • 200 g pecan nuts - toasted
  • 40 g coconut oil plus a pinch of salt OR 50g salted goats butter both melted
  • 20 g runny honey - maple syrup if you're not on the SCD or GAPS diet
  • 1 tsp ground cinnamon


  • To make the base toast the pecans in a dry frying pan until just turning colour and smelling delicious
  • Place the pecans in a small food processor or chopper along with the melted oil or butter, runny honey and cinnamon
  • Blend until the pecans are finely chopped and sticking together
  • Press the mixture into your desired dish and place in the freezer to set (or fridge if you have longer) for around 45 minutes.
  • Meanwhile make the topping.
  • Soak the dates in boiling water for around 30 minutes
  • Once soaked, drain and add to a blender with the topping ingredients. Add a little water and blend until smooth. You want the mixture to be like a thick caramel so adjust the amount of water accordingly
  • Spread the caramel sauce onto the base, decorate with pecans and serve with your choice of topping...vanilla cashew cream, whipped coconut milk, dairy-free ice cream or dairy cream or ice cream