Servings: 12

Crust Crust
2 cups almond flour 2 cups almond flour
3 tablespoons butter 3 tablespoons butter
½ teaspoon vanilla (optional) ½ teaspoon vanilla (optional)
⅓ cup Swerve Confectioner's sugar (can use their granulated) ⅓ cup Swerve Confectioner's sugar (can use their granulated)
1 egg yolk 1 egg yolk
 
Tart Filling Tart Filling
8 ounce full fat cream cheese 8 ounce full fat cream cheese
½ cup Swerve Confectioner's sugar ½ cup Swerve Confectioner's sugar
1 egg 1 egg
½ to 1 teaspoon maple extract ½ to 1 teaspoon maple extract
1 cup pecans plus some for garnish 1 cup pecans plus some for garnish

INSTRUCTIONS
Almond Tart Crust Instructions
Melt butter and mix with flour, vanilla and swerve.
Mix in egg yolk.
Put in tart pan, by pressing in with fingers.
Bake for 10 minutes at 350 degrees F.
Make Filling
Mix cream cheese with vanilla, maple extract, egg. Start with ½ teaspoon extract and taste.
Chop pecans .Mix with a little sea salt.
Put pecans in first (although you can reverse this is you want)
Pour cheesecake mixture.
Top with two tablespoons chopped pecans for garnish.
Bake for 20 minutes at 350 degrees F. or until cream cheese mixture is set.
Cool completely.
Refrigerate at least six hour, preferably overnight.
Cut into 16 squares

NOTES  NOTES
Pan Used: I used this kind of tart pan, cutting into 16 bars.  Pan Used: I used this kind of tart pan, cutting into 16 bars.
You can use any kind of square pan and just put the crust on the bottom as an option.  You can use any kind of square pan and just put the crust on the bottom as an option.
Use parchment paper if you do that.  Use parchment paper if you do that.
Maple Extract: If you can't get real maple extract, you can skip this part. They are stll good without it.  Maple Extract: If you can't get real maple extract, you can skip this part. They are stll good without it.