Ingredients
- 1 almond flour pie crust
- 2/3 cup powdered erythritol sweetener (I used Swerve)
- 6 tablespoons unsalted butter
- 1 1/4 cups heavy whipping cream
- 1 1/2 cups pecans
- 2 large eggs
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
Instructions
- In a large, high-sided frying pan set on medium-low heat, whisk together the sweetener and butter. Cook, whisking frequently, until the mixture is golden brown, about 5-7 minutes.
- Once golden, add in the cream while constantly whisking and bring to a light simmer.
- Simmer, stirring frequently, until the mixture just begins to thicken, about 8 minutes. Remove from heat and let cool for 30 mins
- While it cools, heat your oven to 350 degrees and spread the pecans on a large baking sheet. Bake for 10-12 minutes until golden brown and toasted. Then, roughly chop them and set aside.
- Once the mixture has cooled a bit, add in the eggs, salt, and extracts and whisk until smooth. Stir in the pecans.
- Pour the filling into the cooled pie crust and bake until the top feels set, about 30 minutes. Let cool to room temperature and then cover and refrigerate overnight.
- The next day, slice and enjoy.