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 8x8 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!