Ingredients
Almond Flour (super-fine, blanched): 1 1/2 cups
Butter (unsalted): 6 tablespoons (3 for crust, 3 for filling)
Erythritol (or Monk Fruit Blend): 1/2 cup (for crust) + 1/2 cup (for filling)
Sugar-Free Maple Syrup: 1/4 cup
Vanilla Extract: 2 teaspoons (1 for crust, 1 for filling)
Salt: 2 pinches
Large Eggs: 2
Pecans (halves or chopped): 1 1/2 cups
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving overhang.
2. For the crust: In a medium bowl, whisk together almond flour, 1/2 cup erythritol, and a pinch of salt. Add 3 tablespoons melted butter and 1 teaspoon vanilla. Mix until crumbly and press firmly into the pan.
3. Bake crust for 10-12 minutes until lightly golden around edges. Set aside.
4. For the filling: In a saucepan over low heat, melt 3 tablespoons butter. Add 1/2 cup erythritol and sugar-free maple syrup, stirring until dissolved. Remove from heat and let cool slightly.
5. Whisk in eggs one at a time, then add 1 teaspoon vanilla and a pinch of salt. Fold in pecans.
6. Pour filling over warm crust and spread evenly.
7. Bake 25-30 minutes until filling is set and lightly browned, with a slight jiggle in the center.
8. Cool completely in pan on a wire rack for at least 2-3 hours, then refrigerate for 1 hour for cleaner slices. Lift out using parchment, slice into squares.
Notes
Patience is key: Let squares cool and set completely before slicing. Use super-fine blanched almond flour for best texture. For dairy-free, use vegan butter. Store in fridge up to 5-7 days or freeze up to 3 months.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: ketogenic, gluten-free
Nutrition
- Serving Size: 1 square (based on 16 squares)
- Calories: 245
- Sugar: 2
- Sodium: 85
- Fat: 23
- Saturated Fat: 7
- Unsaturated Fat: 14
- Carbohydrates: 8
- Fiber: 3
- Protein: 6
- Cholesterol: 65