Gluten-Free Pecan Pie

Retired pastor of almost 50 years. Love sharing Christ with anyone who will listen. Love good food, recipes and cooking. I’m thinking there will be great chili in Heaven!!

subheading: FOR THE CRUST:

1 ¾ cups super fine blanched almond flour , plus more as needed

3 tablespoons coconut flour

2 teaspoons powdered monk fruit sweetener , feel free to use any powdered sugar of your choice if you don't need a low carb / keto-friendly option.

½ tsp fine grain sea salt

⅓ cup cold grass-fed butter , you can also sub with cold ghee or unsalted grass-fed butter

2 tablespoons coconut oil (refined to avoid any coconut flavor if desired) or neutral oil of choice such as avocado oil

1 large egg

subheading: FOR THE FILLING:

1 cup cold vegan butter , you can also sub with cold ghee or unsalted grass-fed butter

1 cup golden monk fruit sweetener , coconut sugar or brown sugar substitute of choice. Regular brown sugar works too.

2 tablespoons almond butter , while almond butter gives this pie the best flavor, feel free to substitute with any other nut butter or seed butter of your choice.

1 cup full fat canned coconut milk , you can also sub with dairy-free creamer or heavy cream if you're not dairy-free

2 teaspoons vanilla extract

½ teaspoon fine sea salt

3 large eggs , at room temperature

2 cups roughly chopped pecans

½ cup half pecans for the topping

Directions at lifemadesweeter.com

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