Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated monk fruit sweetener
  • 1 large egg
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (192g) super-fine almond flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (115g) raw pecans, roughly chopped
  • 1 tbsp (8g) flaky sea salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, stir melted butter and granulated monk fruit sweetener together.
  3. Add the egg and vanilla extract, whisking vigorously with a spatula until the mixture is glossy and smooth.
  4. Fold in the almond flour, baking powder, and fine sea salt. Stir until no dry clumps remain and the batter is thick and velvety.
  5. Gently fold in the chopped pecans until evenly distributed.
  6. Spread the batter into the prepared pan, smoothing the top with a spatula.
  7. Bake for 22-25 minutes until the edges are deep golden brown and the center is set but slightly soft to the touch.
  8. Immediately after removing the pan from the oven, sprinkle the flaky sea salt evenly across the top.