INGREDIENTS
Shortbread Crust::
1 1/4 cups
almond flour
1/4 cup
powdered Swerve Sweetener
1/4 tsp
salt
1/4 cup
butter, chilled and cut into small pieces
Topping::
3/4 cup
granulated Swerve Sweetener
1/2 cup
butter
1/2 tsp
vanilla extract
salt
2 tbsp
powdered Swerve Sweetener
3 cups
pecans (whole or pieces or a mix)