Preheat the oven to 350 ° F. Line an 8 x 8 pan with parchment paper, allowing the parchment paper to overlap the sides.
In the bowl of a stand mixer, stir together the almond flour and sweetener. Add the butter and vanilla and beat until the mixture comes together, about 3 or 4 minutes. Press into the prepared pan. Bake for 15 minutes.
Filling
Meanwhile, combine the butter, brown sugar substitute, and maple syrup in a saucepan over medium high heat.
Cook for 5 minutes, until the butter is melted and the mixture is thick and bubbly. Stir in the heavy cream, vanilla, and pecans. Pour the mixture over the crust and bake for 25 minutes.
Allow to cool completely before cutting. Leftovers may be stored in a sealed container for up to 5 days.
Notes
Nutritional information does not include the sugar alcohols in the sweeteners.