Bake Believe’s Chocolate Pecan Pie (Paleo/Keto Friendly)

Serves: 8

  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour, 15 minutes
  • (Cooling Time: 2 hours 30 minutes)


For the Crust:

  • ½ cup ghee, cold
  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 teaspoon monkfruit sweetener (granulated)
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt

For the Filling:

  • 1 cup Bake Believe® Dark Chocolate Baking Chips, divided
  • 1 cup keto-friendly maple syrup
  • 3 eggs
  • ¾ cup monkfruit sweetener (granulated)
  • 2 tablespoons ghee, melted
  • 1 teaspoon vanilla extract
  • ½ tsp salt
  • 2 cups raw pecans, divided


To make the crust:

  1. In a food processor, combine ghee, almond flour, coconut flour, monkfruit, vanilla extract, egg, and salt. Transfer dough to a bowl, cover, and refrigerate for 20 minutes.
  2. Preheat oven to 350F.
  3. Place dough between two large sheets of parchment paper and roll into a 9-10-inch circle. Carefully transfer to pie pan and press into sides. Trim excess. Use a fork to poke holes in the bottom and up the sides. Transfer to refrigerator for another 10 minutes.

To make the filling:

  1. In a large bowl, mix together syrup, eggs, monkfruit, ghee, vanilla, and salt until combined.
  2. Roughly chop 1 1/2 cups of pecans, reserving remaining 1/2 cup for topping.
  3. Add 3/4 cup dark chocolate chips and chopped pecans to bowl and stir to combine.
  4. Pour mixture into prepared pie crust. Arrange remaining pecans on top. Cover pie crust edges with foil to prevent burning.
  5. Transfer to oven and bake 55-65 minutes, until center no longer jiggles.
  6. Melt remaining 1/4 cup chocolate chips in the microwave in 30-second increments, stirring in between, until melted.. Drizzle chocolate over top of pie.
  7. Allow to cool 1 hour then transfer to refrigerator for an additional hour. Enjoy.