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Mini Salted Rosemary Rum Pecan Pies

Dec 16, 2018 · 37 Comments

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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 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

Mini Salted Rosemary Rum Pecan Pies

Don Baiocchi
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).
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 28 pies
Calories 115 kcal

Ingredients
  

Crust

  • ⅓ cup cooking fat, like avocado oil or melted and cooled coconut oil
  • 3 tablespoons honey or maple syrup
  • ½ teaspoon vanilla
  • 2¼ cups blanched fine almond flour (not almond meal, must be blanched)
  • heaping ¼ teaspoon fine sea salt

Filling

  • ¼ cup maple syrup
  • 2 eggs
  • 1 tablespoon melted and cooled ghee or coconut oil
  • 1 tablespoons dark rum (optional)
  • ½ teaspoon vanilla
  • ½ teaspoon minced fresh rosemary (do NOT use dried)
  • ½ teaspoon fine sea salt

Also:

  • ⅔ cup pecan halves, toasted and cooled
  • approx. 1 teaspoon flaky sea salt

Instructions
 

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.

Notes

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.

Nutrition

Calories: 115kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 13mgSodium: 124mgPotassium: 82mgFiber: 1gSugar: 4gVitamin A: 18IUVitamin C: 0.04mgCalcium: 28mgIron: 0.1mg
Keyword christmas, paleo dessert, pecan pie, rosemary, rum, thanksgiving
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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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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Baked Goods, Recipes, Sweets almond flour, booze, Christmas, maple syrup, pecans, pie, rosemary, rum, Thanksgiving

Reader Interactions

Comments

  1. Ann Marie says

    November 4, 2019 at 12:12 pm

    What a perfect healthy & treat for thanksgiving 🙂
    You can totally make this keto by adding sugar free maple syrup
    Also I really love anything with Rosemary so will definitely have to try!

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:06 pm

      Ooh, that’s such a good call. I should maybe update this with that info. Thanks!

      Reply
  2. Megan Stevens says

    November 4, 2019 at 8:44 am

    5 stars
    These look so special and so delicious, and festive!! LOVE all the ingredients, definitely not too much. YUM.

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:06 pm

      Thanks. 🙂

      Reply
  3. Zuzana says

    November 4, 2019 at 3:55 am

    5 stars
    How cute are those. Perfect for our Thanksgiving.

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:05 pm

      Exactly!

      Reply
  4. Jennifer Fisher says

    November 3, 2019 at 6:33 pm

    5 stars
    Honestly, I’ve never like the name “tassie” . . . mini pecan pie makes much more sense and your version looks TDF!

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:05 pm

      I don’t get it. We don’t call anything else tassie (pumpkin tassies?), so why this?

      Reply
  5. Judy Purcell says

    November 3, 2019 at 5:06 pm

    5 stars
    Great small bites for holiday parties!

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:05 pm

      Exactly!

      Reply
  6. Anne Lawton says

    November 3, 2019 at 1:57 pm

    5 stars
    Thank you so much for this recipe! I can now eat Pecan Pie (one of my favorites) without feeling bad about it.

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:05 pm

      Exactly! Only joy and happiness around here. 😉

      Reply
  7. Hope Pearce says

    November 3, 2019 at 1:05 pm

    5 stars
    Wow this name grabbed my attention! Such a unique flavour combo but bet these little bites tastes pretty good!

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:05 pm

      Thanks!

      Reply
  8. linda spiker says

    November 2, 2019 at 9:25 pm

    Pecan pie was my favorite as a girl! I haven’t had it in years…because, you know, high fructose corn syrup 🙁 So glad to have found this Paleo recipe!

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:04 pm

      Ugh, I know. I love pecan pie but it does NOT need to be made like that. Glad you found it, too!

      Reply
  9. Cathy says

    November 1, 2019 at 11:30 am

    5 stars
    I’m not surprised that people take seconds of these! They’re amazing! They remind me of the butter tarts we make in Canada.

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:04 pm

      Oh, they are! I just had my first butter tart in Toronto and loved it.

      Reply
  10. ChihYu says

    October 30, 2019 at 5:42 pm

    5 stars
    So good! I could eat the whole pan!!

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:03 pm

      I pretty much have – the benefits of recipe testing. 😉

      Reply
  11. Raia Todd says

    October 30, 2019 at 3:19 pm

    5 stars
    These would be good for just about any time of year. And I pretty much have everything I need for them… so it must be a sign.

    Reply
    • Paleo Gluten Free Guy says

      November 7, 2019 at 3:03 pm

      It is! Go for it!

      Reply
  12. Carina says

    October 29, 2019 at 12:00 pm

    these sound lovely, we use maple syrup in most of our baking, yes to the optional booze !

    Reply
    • Paleo Gluten Free Guy says

      October 29, 2019 at 4:02 pm

      Yeah, I love baking with maple syrup. I use it as much as I can.

      Reply
  13. Heather Harris says

    October 29, 2019 at 10:01 am

    5 stars
    The name might be a mouthful but these little beauties look divine! I absolutely love uncommon flavor pairings!

    Reply
    • Paleo Gluten Free Guy says

      October 29, 2019 at 4:03 pm

      Thanks! I do, too.

      Reply
  14. Joni Gomes says

    October 29, 2019 at 8:37 am

    5 stars
    I am a huge fan of almond flour and nuts! Will definitely add this to my list to make for the holidays!

    Reply
    • Heather@easyketodishes says

      October 29, 2019 at 10:07 am

      5 stars
      These babies have all five senses just dancing with delight and anticipation 🥰

      Reply
      • Paleo Gluten Free Guy says

        October 29, 2019 at 4:03 pm

        Ha, love it!

        Reply
    • Paleo Gluten Free Guy says

      October 29, 2019 at 4:04 pm

      Great! It’s a crowd-pleaser. 🙂

      Reply
  15. Jean Choi says

    October 28, 2019 at 11:44 pm

    5 stars
    Boozy dessert? I’m ALL about this. These are perfect for Christmas!

    Reply
    • Paleo Gluten Free Guy says

      October 29, 2019 at 4:04 pm

      Ha, exactly! A little shot of booze won’t hurt. 😉

      Reply
  16. tina says

    October 28, 2019 at 3:43 pm

    5 stars
    Love these tasty treats! Perfect for fall weather!

    Reply
    • Paleo Gluten Free Guy says

      October 29, 2019 at 4:04 pm

      Exactly! You get it. 😉

      Reply

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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