Mini Salted Rosemary Rum Pecan Pies

Mini Salted Rosemary Rum Pecan Pies are the fun, unique dessert every party needs!

A simple almond flour crust is filled with a maple syrup custard. There’s a big crunch of toasty pecans, an shot of (optional) booze, a subtle herbal hit of rosemary and dusting of sea salt flakes.

So basically these are mini paleo pecan pies with a little something extra. But I guess mini pecan pies are called pecan tassies? So these are actually paleo pecan tassies? I don’t know.

What I do know is that whenever I serve these at family parties, people have one…and then they have more. They’re irresistible.

Luckily they’re easy to make, too. Plus they’re gluten-free, dairy-free and Paleo! And they can easily be made keto as well. But no one will know or care. They’ll just keep eating them.

(Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you. )

Mini paleo pecan pies on a glass cake stand surrounded by garland on a wooden table

Mini Salted Rosemary Rum Pecan Pies on a platter surrounded by garland

Why you should make mini paleo pecan pies

Classic pecan pie is made with corn syrup, which used to be a more common ingredient. Then people realized a) it was in everything and b) that’s not good.

The Paleo diet omits refined sugars, so by using maple syrup we’re using a less-refined sweetener. We’re also using less sweetener overall than most recipes call for because the higher amounts are just not necessary. It’s a healthier choice while still adding the sweetness and dark, smoky flavor we’re looking for.

And by using an almond flour pie crust, we’re swapping out grains for all the protein, fiber and healthy fats of almonds. Plus almond flour makes for a rich, buttery crust. It’s not just a swap, it’s an upgrade that makes for a delicious treat.

I’ve been using both Honeyville almond flour and Oh Nuts! almond flour for years with great results. Both have finely milled flour with no hard little bits that some almond flours have.

And then a few sea salt flakes on top is the final touch that just makes all the flavors pop. You can’t go wrong with Maldon sea salt flakes – again, I’ve used it for years and I love those crunchy little salty flakes.

So you can enjoy these little gluten-free pecan pies no matter what diet you follow. (Unless you’re vegan. Sorry, haven’t tried this with an egg substitute.)

Mini paleo pecan pies in a mini muffin pan

how to make these mini paleo pecan pies

First you’ll make a basic paleo pie crust with almond flour. Once it’s blended with the cooking fat, sweetener and vanilla, you can use immediately or form into a ball, wrap with plastic wrap and refrigerate for up to 5 days.

Then you’ll form the crusts in a mini muffin tray. I love this one from Trudeau. It’s a silicone mold which means baked goods pop out easily but it has a steel frame so it’s easier to handle. Silicone baking molds wobble and fold, making them a pain to handle. This pan solves that problem (not an ad, I just like it).

If the crusts pull apart in any way while you’re working with them, just use your fingers to pat and smoosh them back into place.

You’ll bake the crusts first, without any filling.

While they bake, you make the filling. Just whisk together maple syrup, eggs and ghee or coconut oil (melted and cooled). This is also where you add the rum and rosemary but see below for more options, or leave them out altogether.

The filling may form a yellow layer on top (regardless of your chosen cooking fat) but this won’t affect the texture or flavor. Just whisk again before filling the crusts.

Once the crusts are done, it’s just a matter of filling and baking them. That’s it! Easy, right?

Mini paleo pecan pies on a glass cake stand surrounded by garland on a wooden table

Options for these mini paleo pecan pies

You can leave out the rosemary and/or the rum and you still have a batch of delicious little pecan pies. Or try thyme instead of rosemary (seriously, fresh thyme in desserts is amazing). But either way do NOT substitute dried.

Try whiskey or bourbon in place of the rum.

Feel free to use a different nut or use an assortment – some could have a hazelnut, some pistachios, some a little huddle of pine nuts.

To make it keto, use a keto-approved maple-flavored syrup.

It’s also easy to double and they freeze well (instructions below the recipe).

If you want to go the extra mile, you could even top them with a small dollop of whipped cream (here’s my favorite way to make it).


And that’s it!

I could never be a caterer, making 1,000 little tarts and toasts and treats. But once or twice a year? It’s absolutely worth it. One-bite apps and sweets are my go-to party foods and these fit the bill and then some. They’re perfect for Thanksgiving, Christmas, cocktail parties, open houses or any dessert spread.

You know how some foods are described as a party in your mouth? These are that, no matter what they’re called.

Mini Salted Rosemary Rum Pecan Pies in a baking tray and on a platter

Mini paleo pecan pies on a glass cake stand surrounded by garland on a wooden table

Mini Salted Rosemary Rum Pecan Pies on a platter surrounded by garland
Print Recipe
5 from 14 votes

Mini Salted Rosemary Rum Pecan Pies

Sweet, salty, a little herbal and a little boozy, these Paleo-friendly pies are the perfect one-bite treats. Try to make them a day head if possible (explained below).
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: christmas, paleo dessert, pecan pie, rosemary, rum, thanksgiving
Servings: 28 pies
Author: Don Baiocchi



  • 1/3 cup cooking fat, like avocado oil or melted and cooled coconut oil
  • 3 tbsp. honey or maple syrup
  • 1/2 tsp. vanilla
  • 2 1/4 cups blanched fine almond flour (not almond meal, must be blanched)
  • heaping 1/4 tsp. fine sea salt


  • 1/4 cup maple syrup
  • 2 eggs
  • 1 tbsp. melted and cooled ghee or coconut oil
  • 1 tbsp. dark rum (optional)
  • 1/2 tsp. vanilla
  • 1/2 tsp. minced fresh rosemary (do NOT use dried)
  • 1/2 tsp. fine sea salt


  • 2/3 cup pecan halves, toasted and cooled
  • approx. 1 tsp. flaky sea salt


Make the crust:

  • Heat the oven to 350 degrees. Grease each muffin cup if necessary (I used silicone pans so I didn't grease mine and they released just fine).
  • In a large bowl, whisk the oil, honey/maple syrup and vanilla. Set a sieve over the bowl and sift in the almond flour and salt. Blend until combined. The texture should be like wet sand - when you squeeze a small amount in your hand it should clump together.
  • Using a spoon or small scoop, add 1 packed tablespoon of dough to each mini muffin cup. Keep a glass of water nearby and dip your two index fingers in to get a little wet, then use your fingers to press the dough down and up the side of the cups up to the top. Dip your fingers in the water for every 1-2 crusts.
  • Bake in the oven for 10-15 minutes, swapping and rotating the pans every 5 minutes, until the tops of the crusts are golden brown. Remove from the oven.

While the crusts are baking, make the filling:

  • In a medium bowl, whisk the filling ingredients until they're well blended. As it sits, you might notice a yellow layer form on top (whether you use coconut oil or ghee). This is normal - just whisk again to blend.
  • When the crusts are done (you don't have to wait for them to cool), add a pecan half to each cup. Spoon 1.5-2 tsp. of the filling into each cup almost, but not quite, up to the top of the crust.
  • Bake for 10-15 minutes, rotating and swapping the pans every 5 minutes, until the filling is set.
  • Remove from the oven, sprinkle each with a smidge of flaky sea salt and let cool completely before popping them out of the pans.


All your ingredients should be at room temperature. If your eggs and maple syrup are not, submerge them in a bowl of very warm water for 10 minutes (the syrup only needs to be about halfway in the water).
You can make both the crust and the filling up to 5 days in advance, kept in the fridge. For the crust, form it into a ball, wrap in plastic wrap and then store in a ziplock bag or airtight container. Bring both to room temperature before using. 
If the dough is too dry and crumbly, blend in more oil 1 teaspoon at a time. If it's too watery, blend in more almond flour 1 tablespoon at a time. 
Each mini muffin pan is different. Your cups might be slightly deeper or shallower than mine, so the amount of filling might range from 1.5 to 2 teaspoons or even more. Also, your pans might cook the crusts and the pies faster or slower, so you'll have to adjust the baking time accordingly.
If for some reason you try to pop out a pie and it sticks or breaks apart, don't despair! Put the whole pan of pies in the freezer for at least 6 hours or overnight. When you slide a thin, sharp knife between the crust and pan (possibly having to slide the knife around the entire circumference of each crust), they should pop out easily. You can then put them back in the freezer loose in an airtight bag or container to save for later or let them thaw to enjoy that day.





To learn about my favorite ingredients to use in my recipes, click here.

2 images of Mini paleo pecan pies on a glass cake stand surrounded by garland on a wooden table, and also in a mini muffin pan

Mini Salted Rosemary Rum Pecan Pies on a glass plate on a wooden table surrounded by pine garland</div.

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