Baked Hasselback Pears

Twist on a familiar classic. This reduced-carb version of a popular French cuisine is more decadent than ever before! Not only is this dessert gluten-free, but also ideal for anyone following a paleo lifestyle! Even the most primal cavemen would have loved this dessert.

Prep: 20 mins
Cook: 30 mins
Yields: 4 Servings



1 pear, peeled, cored, and cut in half vertically

1 tbsp grass-fed butter

1 tbsp CocoSweet+

1/4 tsp cinnamon


2 tbsp grass-fed butter, melted

1/3 cup pecans, chopped into small pieces

1 tbsp CocoSweet+

1/2 tsp cinnamon


1 cup coconut cream, unsweetened

1 tbsp Nectevia (any flavor)


Preheat oven to 350ºF and spray a small baking dish or pan with nonstick cooking spray.

Slice pear halves across continuously in 1/8 inch slices almost cutting through. Place on baking pan.

Stir together melted butter, CocoSweet+, and cinnamon. Brush each pear with butter mixture.

Cover with aluminum foil and bake for 20 minutes. Remove from oven and cool slightly.

As pears are cooling, stir together ingredients for pecan filling. Use fingers to gently fan open slices of pears and spoon with pecan mixture to fill. Place back into oven and bake 10 minutes.

Using a hand mixer on medium speed, mix coconut cream and Nectevia until fluffy. Serve pears hot with a dollop of coconut whipped cream.


Nutrition Facts:         1/4 pear
Calories                     312
Protein                       2 g
Net Carbs                  9 g
Added Sugars           8 g
Fat                            19 g