Ingredients:

For Crust: (Almond or Pecan Pie Crust)

1 1/2 C Almond flour (blanched) or pecan meal

1/4 C Melted Butter

1/4 tsp Sea Salt

2 tsp Classic Monfruit Sweetener

(I likeLakanto) or your favorite sweetener (Swerve works well, too)

Directions: In a bowl, combine all ingredients and whisk together. Add melted butted and mix together completely. Press firmly into a greased pie plate and spread until mix covers entire bottom and sides of pie plate. Fill with your favorite filling and bake.

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Filling Ingredients:

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1 1/2 C Pecans, slightly chopped

1/2 C Golden Lakanto Sweetener

1/2 C Xylitol or Bochasweet

3/4 C Butter

3 large Eggs, beaten

1 1/2 tsp Vanilla

1/4 tsp Sea Salt

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Directions: In a saucepan, melt butter and the two sweeteners together until melted. DO NOT boil. Once melted, temper the eggs with the sauce. (Add a bit of "sugar"/butter mix a big spoonful at a time to the eggs and stir in completely. Repeat until incorporated completely.) Return to saucepan and whisk together until well-blended. Place chopped pecans into pie crust (I prefer the almond crust for this pie) Pour "caramel sauce over the top of pecans and bake in a preheated 325 degree oven. Bake for 45-50 minutes until middle is slightly jiggly (check after about 35 minutes.) Allow to cool and enjoy with whipped cream!

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