Crustless Pecan Pie without Corn Syrup (Gluten-Free, Vegan, Paleo)
This easy Crustless Pecan Pie is made without corn syrup, is gluten-free, vegan, and paleo! This healthy, lower sugar, egg-free, dairy-free, and grain-free recipe for the classic holiday dessert has all the flavors you know and love with sugar-free and keto options! A sweet and nutty Southern treat perfect for the Thanksgiving and Christmas season!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 6-8 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1/2 Cup Condensed Coconut Milk*
- 1/2 Cup Brown Sugar Erythritol (or preferred dark brown sugar)
- 1/2 Cup Sugar Syrup**
- 1/4 Cup Milled Flax Seed + 1/2 Cup Water
- 1 Cup Crushed Raw Pecan Halves (plus more pecan halves for topping)
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Tsp Cinnamon (to taste, optional)
Instructions
- Preheat the oven to 400°F.
- Mix together the milled flaxseed with 1/2 cup of water in a small bowl and allow it to gel for 5-10 minutes.
- Mix together the three sweeteners in a large bowl, then add the flaxseed egg.
- Crush the pecans halves and fold in 1 cup of the crushed nuts. Finally add the vanilla and optional cinnamon.
- Line a 9-inch pie pan or 9-inch round cake pan with parchment paper and pour in the pecan mixture. Decorate the top of the mixture with extra pecan halves, as desired.
- Bake the pie at 400°F for 20 minutes, remove the pie and allow it to cool and set for about 20-30 minutes before slicing.
Notes
* Make homemade condensed coconut milk by boiling down coconut milk and coconut sugar or granulated sugar-free sweetener.
**Use your preferred pure maple syrup, molasses, honey, agave, or sugar-free syrup.
Nutrition
- Serving Size: 1 Slice
Find it online: https://strengthandsunshine.com/crustless-pecan-pie/