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Ingredients
  • subheading: FOR THE CRUST:
  • 1 ¾ cups super fine blanched almond flour , plus more as needed
  • 3 tablespoons coconut flour
  • 2 teaspoons powdered monk fruit sweetener
  • ½ tsp fine grain sea salt
  • ⅓ cup cold grass-fed butter (can sub with ghee for strict Paleo)
  • 2 tablespoons coconut oil
  • 1 large egg
  • subheading: FOR THE FILLING:
  • 1 cup unsalted grass-fed butter
  • 1 cup golden monk fruit sweetener
  • 2 tablespoons almond butter
  • 1 cup full fat canned coconut milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine sea salt
  • 3 large eggs , at room temperature
  • 2 cups roughly chopped pecans
  • ½ cup half pecans for the topping
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