• 2 2/3 cups almond flour
  • 3 large eggs
  • 6 tablespoons unsalted butter, melted
  • 6 tablespoons granulated Swerve (erythritol)
  • 1 teaspoon salt
  • 3/4 cup unsalted butter
  • 1/2 cup Swerve Brown Sugar
  • 1/2 cup granulated Swerve
  • 1 tablespoon maple flavoring
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup pecan pieces
  • 1/2 cup pecan halves
  • 3/4 cup Lily’s chocolate chips (optional)
  • 2 tablespoons bourbon (optional)


For the crust:

  1. Preheat oven to 325° F and liberally grease a 10.5″ cast iron skillet with butter.
  2. In a medium bowl mix all of the ingredients together until a thick ball of dough forms. Knead two or three times until smooth. Press the dough into the skillet and bake for 12-15 minutes.

For the filling:

  1. Heat the butter to a boil, as soon as it starts to boil turn off the heat and add in the brown sugar and granulated sugar, allow to slightly cool.
  2. In a medium bowl beat the eggs together with the cooled sugar mixture, maple flavoring, pecan pieces, chocolate chips, bourbon, and salt until smooth. Pour the mixture into the pie crust, top with top with pecan halves, cover the pie edges with foil to prevent burning and bake 35-40 minutes. Cool completely before serving.
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