***amended after some comments 
Here’s my pecan can be maple too tart recipe!
Base (note my pan is small - if your using a 9inch pan then the base maybe too thin and a little crumbly. Perhaps add a third more of each ingredient)
1 cup / 90g of almond flour
30g melted butter (2 tablespoons)
10g truvia (2 teaspoons)
Mix together and flatten out into a pan. Bake in the oven for 10-15 mins until light brown 180°C (375* F).
Leave to cool
Filling
1 cup / 90g of chopped pecans
100g butter (7 tablespoons)
70g of Truvia (5 tablespoons)(lots of people think this is too sweet. If you don’t need it that sweet cut the sugar by a third - Brenda tried it that way and it still works well)
Heat a pan, melt the butter and add the Truvia. When it starts to bubble throw in the pecans. Stirring continually.
*optional - for maple add 1tsp of maple extract and 1/8 cup of zero calorie maple syrup.
Pour the filling into the base and leave to set in the fridge.
*optional - melt 2 squares of dark choc and drizzle over the stop and leave to set.
