Ingredients
Scale
Crust:
- 2 1/2 cups almond flour
- ½ cup finely chopped pecans
- 1 egg
- 1/4 cup coconut oil (at room temp)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Filling:
- 1 cup brown rice syrup
- 2/3 cup coconut sugar
- 4 large Eggs
- 4 tablespoons coconut flour
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups coarsely chopped pecans
Instructions
- Preheat oven ti 350 degrees. In a large bowl combine almond flour, ½ cup chopped pecans, 1 egg, coconut oil, maple syrup, 2 teaspoons vanilla and ½ teaspoon of salt. Spray an 8×8 pyrex dish with coconut oil spray and add the dough, pressing it into an even layer. Bake crust for 15 minutes.
- While the crust bakes, start the topping. In a large bowl combine brown rice syrup, coconut sugar, 4 eggs, coconut flour, 2 teaspoons vanilla and 1 teaspoon of salt. Whisk until completely combined then stir in 2 cups of chopped pecans. Pour topping onto crust and cook for 35-40 more minutes or until the filling is firm (with only a slight jiggle when you shake it).
- Let cool completely before slicing!