RECIPE
Ingredients:
Base
1 cup almond flour
1/4 cup coconut flour
1/4 monkfruit sweetener
1/2 tbsp cinnamon
1/4 tsp nutmeg
Pinch of salt
1 egg
4 tbs coconut oil
1tsp vanilla
Optional: 3 tbs inulin powder (increases the fiber)
Filling
1 cup pecan, half chopped and half whole
2 tbs syrup (i use fiber syrup by @choczero)
2 eggs and 2 egg whites
1 tbs coconut oil
1 tsp cinnamon
1/4 cup monkfruit sweetener
1 tsp vanilla
Pinch of salt
Directions:
Preheat 350F,
In a bowl, add the dry base ingredients and whisk together until fully combined, then add the wet ingredients and mix until fully combined and a dough forms,
Grease a pie pan or baking dish and place the dough in the dish,
Use your hands or a spatula to press the dough into the pan. Make sure to press the dough evenly and up the edge of the pan to create a brim that is even in height all around (this is important so the filling doesn’t spill over),
Use a form to poke small holes in the base of the crust (this ensures it is crisp and doesn't bubble up when it bakes) and bake the crust for 20-25 minutes,
While the crust bakes, prepare the filling by adding all ingredients to a bowl and mixing well to coat all of the pecans and then set it aside,
When the base is finished, remove from the oven and pour the filling over the base (be sure to spread the pecans out so they are evenly dispersed on the base and they lay flat),
Place the pan back in the oven ans bake for an addition 10-12 minute. S