1.Preheat the oven to 350F/177C.

In a large bowl, mix together the almond flour, erythritol and sea salt.

Stir in the melted ghee and egg, until well combined, dry and crumbly.

Continue mixing, pressing and stirring, until it's uniform and there is no almond flour powder left.

Grease the bottom of a 9 inch round pie pan.

Press the dough firmly into the bottom of the pie tin, poke holes in the surface using a fork.

Bake for 10-12 minutes, until lightly golden.

Place the butter and Powdered Monk Fruit Allulose Sweetener in a heated large saute pan, mix continously and cook for 4-5 minutes, until golden brown.

Pour in the cream and add the sea salt.

Bring to a simmer and gently simmer for 15 to 20 minutes, until thickened.

Remove the sauce from heat and stir in the vanilla and maple extracts, next add the egg and mix well using a whisk.

Place the chopped pecans evenly over the crust, pour the filling mixture over the pecans.

Top with pecan halves, arranging evenly.

Cover the edges of the pie crust with foil to avoid burning the crust.

Place in the oven for 40-50 minutes, until the top is dark brown and the filling is almost set

Allow to cool and then place in the fridge for 1 hour or until chilled completely.