Instructions

Preheat the oven to 325.
In a food processor blitz 1 stick of butter with almond flour, 1/4 cup of sweetener and baking powder.
When incorporated transfer in a mixing bowl add cream cheese and knead with hands.
Roll the dough to 1/2 inch thick on a parchment paper sheet.
Transfer to a greased 10-inch rectangular baking pan and spread it evenly with sides 1 1/2 inches high.
Put the pan to the oven for 10-15 minutes to precook the crust.
Melt remaining 1 stick of butter in a saucepan and add remaining 2/3 cup of sweetener.
Bring to a boil and simmer the syrup until sweetener resolves completely.
Add vanilla and maple extracts to the syrup and let it cool a bit.
Crush 1 cup of pecans reserving another cup for final garnishing.
Add eggs and crushed pecans in cooled syrup.
Pour mixture into precooked crust and spread, garnish with whole pecans on the top.
Add crushed chocolate, bring back to the oven and bake for another 15-20 minutes.
Cool down and cut into squares.

This is a recipe by

Kirill Olkhovsky