In a mixing bowl, add the almond flour, flax meal, and sukrin gold. Mix together.
Add the butter and egg and mix into a sticky dough. Press in to base and up the sides of a 9in pie dish.
Bake for 12-15 minutes, then set aside.
Add the butter, sukrin gold, maple syrup, cream, and vanilla to a saucepan.
Place over medium heat and bring to a simmer. Simmer for 10 minutes until the sauce is thick and bubbly. Remove from the heat and leave to cool for 10 minutes.
Place the eggs into a bowl and whisk gently. Pour in a small amount of the warm syrup into the eggs and whisk.
Add the remaining syrup and whisk together, followed by the pecans.
Pour the mixture into the crust, decorate with whole pecans, if using.
Bake for 45-55 minutes.
Leave to cool for 15 minutes before cutting, or chill in the fridge for 2 hours.