Low FODMAP Maple Pecan Pie
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
Ingredient noteA serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 2 tbsp coconut sugar
Ingredient noteA serving of up to about 1 teaspoon of coconut sugar is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely Low FODMAP. If you prefer to always avoid coconut sugar, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- 3 tbsp coconut oil, melted and cooled
- 1 large egg, lightly beaten
For the filling
- 3 large eggs
- ¾ cup pure maple syrup
- ¼ cup coconut sugarIngredient note
A serving of up to about 1 teaspoon of coconut sugar is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely Low FODMAP. If you prefer to always avoid coconut sugar, please tap it and change its rating to Red.
- 3 tbsp grass-fed butter, melted
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 2 cups raw pecan halves
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with coconut oil.
- 2
In a medium mixing bowl, stir together the almond flour, 2 tbsp coconut sugar, and 1/4 tsp salt. Add the melted coconut oil and beaten egg, and mix until the dough comes together and holds when pressed — it will be slightly crumbly but cohesive.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!