***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
Mix together and flatten out into a pan. Bake in the oven for 10-15 mins until light brown 180°
Leave to cool
1 cup / 90g of chopped pecans
70g of Truvia (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.