Gluten Free Pecan Pie

This Gluten Free Pecan Pie is going to be a huge hit! Made with an easy almond flour crust, it’s free of refined sugars and totally delicious. Serve at your next holiday gathering, or when you are in the mood for a little something sweet, but healthy!

Decorated Gluten Free Pecan PieGluten Free Pecan Pie

This gorgeous Healthy Pecan Pie might look difficult to make, but it’s actually quite simple. This gluten free pecan pie has a delicious gluten-free buttery crust, and every bite has that sweet, warm and gooey, pecan pie taste you’ve always loved. But this one? It’s made without any refined sugar or corn syrup, so you can feel good about serving this up. 

Ingredients for Healthy Pecan Pie

Preparing the Gluten Free Pie Dough

We are using our classic Gluten-Free Pie Crust for this recipe. If you want to read more about it, check out this post. While we typically call for chilling that pie dough before rolling it out, we found it easier for this pie to pat it into the tart pan right after making it.

Expect the dough to be soft like playdough. It is easiest to scrape it out of the food processor with a rubber spatula and then place it on a lightly tapioca dusted work surface. To prevent it from sticking to your hands, have a bowl of extra tapioca flour near by that you can dust on your hands and the dough to prevent it from sticking to you since it is soft.

How to Decorate the Top of the Pie

The recipe calls for pouring in the chopped pecan pie filling and then decorating the top of the pie with additional whole pecans.Traditionally pecans are covering the filling below. However,  you can garnish the pie whichever way you’d like. Get creative! We choose to lay the pecans in a circle around the edges of the pie, but leave the middle with the exposed filling.

Can you make this Gluten Free Pecan Pie ahead of time?

Pies are perfect to break down into steps to make the whole process easier. The dough for this pie can be made up to two days ahead of time. The filling must be made right before you are ready to bake. But the whole pie can be baked up to two days ahead of time. Cover and keep at room temperature until ready to serve. 

If you like this holiday pie, check out these others:

Watch the video:

Paleo Pecan Pie Tarts
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Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Tart Crust
  1. 1 cup almond flour
  2. 1 cup tapioca flour
  3. 1/2 cup grass-fed butter
  4. 1 egg
  5. 1/2 tsp Himalayan sea salt
  6. 1 tsp raw honey
Pecan Pie Filling
  1. 1/2 cup cold grass-fed butter
  2. 1/3 cup coconut palm sugar, reduce to 1/4 cup if you like a bit less sweet
  3. 1/4 cup raw honey
  4. 2 tbsp full-fat coconut milk
  5. 2 cups pecans
  1. Preheat oven to 350
  2. In a food processor combine almond flour, tapioca flour, cold butter and sea salt
  3. Add in raw honey, and egg and process until combined
  4. Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible)
  5. Remove and separate into two balls
  6. Grease your two medium or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky
  7. In a small pot combine butter, sugar, honey, milk, and pecans
  8. Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so
  9. Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey
  10. Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!
Lexi's Clean Kitchen

Fudgy Paleo Brownies

If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they’re grain-free, optionally dairy-free and simple to make. 

Perfect squares of paleo browniesThe Best Paleo Brownies

Everyone has their own personal preference for how they like their brownie whether it be chewy, or cakey, or dense. It can be a controversial topic! If you happen to be a person who loves chewy, dense and super fudgy brownies, then you are going to love this Paleo Brownie recipe as much as we do! 

Paleo Brownies Ingredients

  • Grass-fed butter or Coconut oil
  • Chocolate Chips (make sure to use dairy-free if you need to)
  • Creamy almond butter
  • Coconut Sugar
  • Egg
  • Espresso Powder (optional)
  • Vanilla Extract
  • Almond flour
  • Cocoa Powder
  • Baking Soda
  • Salt

Super fudgy paleo brownies stacked up

A Note on the Texture of This Paleo Brownie Batter

The batter for these paleo brownies is very thick! You might question whether or not you made a mistake or the recipe is wrong, but keep going. In order to get the batter into the pan you may have to gently push it down to into the prepared pan. Don’t worry, the brownies will puff up in the oven to look just like these in the photo.

How to Achieve a Fudgy Brownie

If you want to achieve a fudgy brownie you’ll have to pay attention to the cook time. The longer you cook this brownie the more cake-like and chewy this brownie becomes. We found the perfect time to be around 18 minutes in the oven, but depending on the heat of your oven it may be a minute or two less or a minute longer. You want the top of the brownies to be dry, but still have a little bit of give when you press in gently on the middle. If your brownies have any cracks in them, they may have been cooked too long to be fudgy. They’ll still be delicious, though! If that happens, try cooking them a little less next time.

How to Cut Perfect Squares 

  1. Use a parchment paper sling so you can easily remove the brownies in one piece.
  2. Let your paleo brownies cool close to room temperature, or place it in the refrigerator to cool down. And use a warm knife that has been run under hot water and dried to cut your brownies. 
  3. To get even pieces without using a ruler always cut down the middle! Make your first cut directly down the middle. Then cut each half in half down the middle. This of course only works if you are looking to make an even amount of slices.
  4. Sometimes brownies have raised edges. If you wanted a very even appearance you could trim the edges of the baked good first. Then, save the scraps for yourself!

Gluten free and dairy free brownies stacked up with dripping ice cream on themWant to up the chocolate game?

These brownies already have a good chocolate flavor, but if you wanted to increase it, you can add chocolate chips to the top of the brownies after you’ve smoothed them over.

If you like this chocolate recipe, check out these others:

Paleo Brownies

Prep Time 00:00 Cook Time 00:00 Total Time 0:00 Yields 12



  1. Preheat oven to 350ºF and grease a 9" baking dish and line with a parchment paper sling.
  2. In a double boiler melt together butter, chocolate chips, and almond butter. Let cook slightly.
  3. In a large bowl coconut sugar, egg and vanilla extract and whisk together. Slowly add slightly cooled butter mixture and whisk together.
  4. Add in espresso powder, almond flour, cocoa powder, baking soda and a pinch of salt. Using a rubber spatula mix together until completely combined.
  5. Place batter into prepared pan and using your hands press down until the batter is even. Bake on the middle rack for 17-19 minutes, or until the top is dry to the touch but the middle of the brownies still are slightly soft in the middle when pushed down gently.
  6. Let cool before slicing.

Recipe Notes

  1. The batter for these paleo brownies are very thick! You might question whether or not you made a mistake or the recipe is wrong, but keep going. In order to get the batter into the pan you may have to gently push it down to into the prepared pan. Don't worry, it will puff up in the oven to look just like these in the photo.
  2. You can cut this into a serving size of 9, or up to 12.
  3. If you are avoiding dairy for a strict paleo diet, use coconut oil and dairy-free chocolate chips.
  4. Recipe originally published in 2013, and recipe updated and improved in 2019.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Neat squares of paleo brownies


Healthy Eggplant Parm Bites

Looking for an easy and delicious snack idea? These healthy Eggplant Parm Bites are crunchy and crispy and seasoned just right! Like a little bite of eggplant Parm, but made healthy, gluten-free and optionally dairy-free. Serve as a snack or as an appetizer!

Tasty eggplant Parm bites on a plate with dipping sauceGluten Free Eggplant Parmesan Bites

These Gluten Free Eggplant Parmesan Bites are highly addictive! With a crispy crunchy coating made from almond flour, they are pan fried and served with your favorite marinara sauce. They’ll be loved be all! While this recipe makes enough to serve about 4-6 people, you may be left wishing you had double or tripled the recipe because they are THAT good!

How to Make Eggplant Parm Bites

Like any eggplant parmesan dish you are doing to start off with a breading situation! First you’ll whisk up your eggs to help the breading stick! As always, make sure to season as you go so add in a pinch of salt and pepper to your eggs.

Here we are using our classic gluten-free breading mix which is made up of almond flour and seasoning. To make this eggplant “parmesan” we added in parmesan cheese. If you are strictly dairy-free go ahead and leave that out. We tested it both ways and both were delicious.

Next, cut up your eggplant into bite sizes pieces, about 1″ or so. Sprinkle with salt and then begin breading the eggplant!

First the eggplant goes in the egg to coat. Next it’s coated with the almond flour “breadcrumbs” and finally it’s fried! I use avocado oil when I fry because it’s a great healthy fat with a high smoke point, but you can use whatever you are comfortable with that is good for frying.

After you have lightly fried the eggplant cubes, serve immediately with your favorite marinara. Seriously, you’re going to love these!

dipping eggplant Parm into marinara sauce

Ingredients for Gluten Free Eggplant Parmesan Bites

  • Eggplant
  • Eggs
  • Almond Flour
  • Fresh Parmesan Cheese (omit for dairy-free)
  • Italian Seasoning
  • Garlic Granules
  • Avocado oil, for frying
  • Marinara sauce, for serving

healthy eggplant parmesan on a plate with marinara

If you like this seasonal eggplant recipe, check out these others:

If you like this gluten-free snack recipe, check out these others:

Watch the video:

Eggplant Parm Bites
Serves 5
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1 cup almond flour
  2. 1 tablespoon Italian seasoning
  3. 1/2 teaspoon garlic granules
  4. 1/2 teaspoon fine sea salt, more for sprinkling
  5. Optional: 1/4 teaspoon red pepper flakes
  6. Optional: 1/4 cup fresh parmesan cheese
  7. 2 pastured eggs
  8. 1 large eggplant
  9. 1/4 teaspoon sea salt
  10. Olive oil or avocado oil, for frying
  11. 1/2-1 cup favorite marinara or pizza sauce, store-bought or homemade
  1. In a bowl, combine almond flour, Italian seasoning, garlic, sea salt, and optional red pepper flakes and Parmesan cheese
  2. In a separate bowl whisk together two eggs
  3. Cut eggplant into cubes and sprinkle with sea salt
  4. Place cubed eggplant into egg mixture, making sure all cubes are covered
  5. Transfer eggplant cubes into the breading mixture and coat evenly
  6. In a skillet, heat enough oil to cover 1/2 to-1 inch of your skillet
  7. Once oil is hot, transfer eggplant cubes to the skillet
  8. Let cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes or until golden brown
  9. Repeat with any remaining eggplant cubes
  10. Serve hot
Lexi's Clean Kitchen

Oven-Baked Zucchini Fries

These Oven-Baked Keto Zucchini Fries are low-carb, paleo-friendly, flavorful, and the perfect side dish to any accompany any meal! Serve them with a delicious roasted garlic mayo dipping sauce and you’ll make a zucchini lover out of anyone!

Paleo and Keto Zucchini Fries with roasted garlic dipping sauceOven Baked Keto Zucchini Fries

It’s zucchini season: the time of year when everyone is either harvesting bushels of zucchini from their own backyard, or on the receiving end of somebody else’s backyard stash. These easy-to-make zucchini fries are the perfect way to use up your ever growing pile. These zucchini fries are PACKED with flavor and so crispy on the outside. They make the perfect side dish any night of the week, or a really great snack. They’re paleo, gluten-free and keto friendly and will make anyone a fan of zucchini. Serve with the suggested roasted garlic mayo or warm marinara sauce and you’ll be in love.

Are Zucchini Fries Healthier than French Fries?

A big yes to this! These low-carb zucchini fries are “breaded” with gluten-free almond flour which is packed with protein. In addition zucchinis have a ton of nutrients including Vitamin B6 and anti-inflammatory phyto-nutrients. Plus, they’re delicious! Zucchini has a way of taking on any flavor it’s baked with, so we made sure to pack in the flavor in the breadcrumbs.

Zucchini Fries keto on sheet tray

How to Get Crispy Zucchini Fries

This recipe is quite easy, but to ensure crispy fries follow these tips:

  1. Make sure to dry off the zucchini after it has been cut. Soggy zucchini means soggy fries.
  2. Bread the zucchini well, and don’t wait too long between breading and baking.
  3. Make sure to pre-heat the oven.
  4. Leave space in between the zucchini fries on the sheet pan to ensure proper crispness.

Paleo Zucchini Fries with dipping sauce

If you like this zucchini recipe, check out these others:

Watch the video: 

Oven-Baked Zucchini Fries

Prep Time 00:10 Cook Time 00:25 Total Time 0:35 Serves 3


    Oven-Baked Zucchini Fries

    Roasted Garlic Dipping Sauce


    1. Preheat oven to 425 °F and line a baking sheet with parchment paper.

    3. Cut zucchini into thick slices and pat dry with a paper towel.

    4. In a large mixing bowl, mix almond meal, Italian seasoning, red pepper flakes, garlic powder, salt, pepper, and parmesan if using.

    5. In a separate shallow bowl crack eggs and whisk together.

    6. Dip zucchini strips into egg, then dredge in 'breadcrumb' mix. Make sure they are well coated.

    7. Lay flat on baking sheet. Bake for 25 minutes, flipping half way to ensure even baking until they are golden brown and crispy.

    9. While zucchini fries are baking prepare the roasted garlic dip. Slice the end off the garlic cloves and place in a ramekin or small baking dish. Pour 1/2 teaspoon of extra-virgin olive oil over garlic. Cover with tinfoil and place in the oven with the zucchini fries. Roast the garlic for 20-25 minutes, or until soft.

    7. In a bowl whisk together mayo, roasted garlic, lemon juice, salt, pepper, and red pepper flakes. Taste and adjust seasoning as desired. Place in serving dish of choice and set aside.

    8. Serve the zucchini fries warm with the roasted garlic dip and other dips of choice. I love dipping these in marinara sauce!

    Recipe Notes

    Updated: 3/1/2017

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Paleo Lemon Blueberry Muffins

    These Paleo Blueberry Muffins are bursting with lemon flavor and plump blueberries! They come together easily, are gluten-free, made with almond flour, and the perfect healthy muffin recipe for any brunch or as a snack!

    Paleo blueberry muffins in the muffin tinPaleo Blueberry Muffins

    These grain-free Paleo Lemon Blueberry Muffins are so simple, moist, and delicious. They are bursting with blueberries, with a fluffy texture and a bright lemon flavor. Nobody will know these muffins are gluten-free, grain-free, and paleo-friendly! They are so easy to make and can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

    Here’s what you need to make them:

    • Almond flour
    • Coconut flour
    • Baking Soda
    • Eggs
    • Honey
    • Vanilla extract
    • Unsweetened applesauce
    • Lemons
    • Fresh blueberries

    Swapping with Frozen Blueberries

    It’s so nice during blueberry season to include them fresh in this muffin, but in the dead of winter, frozen blueberries can work too! To avoid turning the muffin batter blue fold the blueberries in while they’re still frozen. They might need an extra minute or two to cook in the oven, but otherwise the recipe will work the same.

    A paleo blueberry muffin ripped in halfIs Almond Flour Healthy?

    Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

    How to Measure Almond Flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour too since it’s such an absorbent flour. Even a small measuring error with coconut flour can impact a recipe. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces. Since grams are more precise we’re use that. If you don’t have a scale: whisk almond flour until it’s lightened up and lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

    a bunch of Paleo blueberry muffinsIf you like this muffin recipe, check out these others:

    If you like this blueberry recipe, check out these others:

    Paleo Lemon Blueberry Muffins

    Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Yields 9


    • 2 cups (192 grams) almond flour
    • 1 tablespoon (7 grams) coconut flour
    • 1/8 teaspoon salt
    • 1/2 teaspoon baking soda
    • 2 eggs
    • 3 tablespoons honey
    • 1 teaspoon organic vanilla
    • 1/4 cup unsweetened applesauce
    • Zest of 1 lemon (about 2 teaspoons)
    • 1 teaspoon lemon juice
    • 1 cup blueberries, divided


    1. Preheat oven to 350ºF and line muffin tin with parchment liners.
    2. In a large bowl whisk together almond flour, coconut flour, salt and baking soda.
    3. In a separate medium bowl, whisk to combine eggs, honey, vanilla, applesauce, lemon zest and juice.
    4. Combine wet into dry and stir until fully incorporated. Gently fold in 1/2 blueberries.
    5. Using a muffin scoop or spoon, fill liners with 1/4 cup batter. Place remaining blueberries into the top of batter.
    6. Bake for 20 minutes or until a toothpick comes out clean.

    Recipe Notes

    1. Recipe originally published in 2014, recipe updated in 2018 and republished with new photos in July 2019.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    How to Make Gluten Free Crackers

    These Gluten Free Crackers are easy-breezy and so darn delicious! Keep them simple with sea salt or add in some seasoning like Everything Bagel spice, Italian spice or Ranch seasoning. Made with a mix of almond flour and ground flax seed these crackers are Paleo, Whole30 and low-carb friendly!

    Gluten free crackers with everything bagel seasoningGluten Free Crackers

    There used to be a time that if you were gluten-free there was only one way to get a great tasting cracker that was safe to eat: to make one. But it’s 2019 and we’re lucky that we live in a time when there are a whole host of amazing gluten-free brands of snacks and foods available. You can walk into any grocery store now and find at minimum, a few options for gluten-free crackers. There are some out there that we absolutely adore (here’s looking at you Simple Mills), and some that you can “tell” are gluten-free. But the options and abundance of gluten-free products is ever expanding.

    So why make your own crackers when there are so many good options out there? Because simply put, sometimes it’s a nice change of pace to be able to turn a few ingredients into a wholesome delicious snack! And honestly, these crackers are not at all complicated, with only a handful of ingredients and lots of different option to customize them with different flavors! We promise you’ll love this cracker and be glad you made it! Plus, they’re SO DELICIOUS!

    They would be a fun baking project to bake with the kids as well! And the resulting cracker can be eaten on its own, used in a dip or added to a charcuterie board. What do you think, ready to make them?!

    almond cracker doughSeasoning Options

    There are a few seasoning options we are suggesting here, but the truth is your options are endless. The trick is to put about half of the seasoning inside of the dough, and use the other half to top the cracker with. We’ve suggested either plain flaky sea salt, Italian seasoning, Everything Bagel seasoning or a ranch seasoning.

    Store Bought Seasoning Blends

    If you are using a store bought version of the flavored seasoning make sure to check the label for salt. If the seasoning blend has salt in it you may want to skip the addition of salt in the recipe.

    Homemade Seasoning Blends

    We are sharing a simple seasoning blend for Ranch spice and the Everything Bagel spice, just in case you are like us and would prefer to control the ingredients a bit more. These blends will keep for up to a year if you are starting with fresh herbs. It will make more than you need for the cracker recipe, store the remainder.

    Ranch Seasoning Blend:

    • 3 teaspoon dried dill
    • 3 teaspoon dried parsley
    • 3 teaspoon garlic granules
    • 3 teaspoon onion granules
    • 1-1/2 teaspoon black pepper

    Everything Bagel Seasoning Blend:

    • 1 teaspoon garlic powder
    • 1/2 teaspoon fine sea salt
    • 1 teaspoon poppy seeds
    • 1 tablespoon sesame seeds
    • 1 teaspoon dried minced garlic
    • 1 tablespoon dried minced onion

    almond flour cracker dough being rolled out by hand

    Tips on Making Gluten Free Crackers

    This dough is pretty easy to work with and roll out, but here are a few tips to make sure you are successful!

    • Use a scale to measure out your baking flour to ensure accuracy! 
    • Make sure to blend the butter into the dough completely so that there are no visible pieces remaining. You can use cold butter or room temperature. There is also an option for using oil, as well.
    • Roll out to the correct thickness between 1/8″ – 1/16″. Too thin and they’ll burn and too thick and they’ll be chewy (though still delicious).
    • Set a timer! Start checking on these starting at 15 minutes. Look for very light golden brown edges and completely dry looking crackers. 
    • If you want them ultra crispy, you could break the crackers apart and bake for a few more minutes.
    • Let them cool for a few minutes before breaking them apart. 
    • Let cool completely before storing. If they have any warmth to them when they are stored they could turn the crackers soft.

    cutting almond cracker recipe

    Tools you need to make Gluten Free Crackers

    • Baking sheet (Cookie sheet or rimmed baking sheets both work)
    • Rolling Pin
    • Parchment Paper
    • Pastry wheel or pizza cutter
    • Basics: Bowl, whisk, spatula

    Result of easy gluten free cracker recipe

    If you like this gluten-free basics recipe, check out these others:

    Easy Gluten Free Crackers

    Prep Time 00:15 Cook Time 00:15 Total Time 00:30 Yields 30 crackers


    Seasoning options


    1. Preheat oven to 300ºF and position an oven rack in the center of the oven. Line a baking sheet with parchment paper.
    2. In a mixing bowl, whisk together almond flour, flax, garlic powder, salt and 2 teaspoons seasoning.
    3. Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visible pieces of butter remaining (or add in the oil). Add the beaten egg to the dough and mix together until completely combined.
    4. Place the ball of dough in the center of the lined flat baking sheet and cover with a second piece of parchment paper. Using a rolling pin, roll out the dough into a rectangle that’s approximatly ⅛” - 1/16” inch thick.
    5. Using a pizza cutter, cut the dough into squares. If you end up with leftover scraps of dough, gather them up and repeat the rolling process.
    6. Sprinkle the dough with flaky sea salt or remaining 2 teaspoons seasoning, pressing down lightly to make sure the seasoning sticks.
    7. Bake for 15-20 minutes, until golden brown and crispy.
    8. Store crackers in an airtight bag or container for up to 3 days.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!