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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!

A Pecan Pie With A Difference

Gluten-free, Dairy-free, Egg-free, Soya-free, Refined sugar-free, SCD, GAPS, Paleo
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


  1. To make the base toast the pecans in a dry frying pan until just turning colour and smelling delicious
  2. Place the pecans in a small food processor or chopper along with the melted oil or butter, runny honey and cinnamon
  3. Blend until the pecans are finely chopped and sticking together
  4. Press the mixture into your desired dish and place in the freezer to set (or fridge if you have longer) for around 45 minutes.
  5. Meanwhile make the topping.
  6. Soak the dates in boiling water for around 30 minutes
  7. 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
  8. 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