Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper. Mix together the almond flour, melted butter, 1 tablespoon of sweetener, and 1/2 teaspoon of vanilla together. Press into the prepared pan. Bake 10-15 minutes.
While the crust is baking, place the pecans on a baking sheet and bake for 10 minutes.
While the crust and pecans are baking, make the filling. Melt the butter in a medium saucepan over medium heat.
When the butter is melted, add heavy cream and salt. Whisk and allow to cook for a few minutes. Remove from heat and add the vanilla and maple extracts, and the molasses. Follow the directions above on tempering the eggs. Whisk eggs in a small container. Once eggs are whisked add about 1/4 cup of the filling and whisk for 30 seconds. Slowly pour the egg mixture into the filling, whisking while pouring.
Remove the crust and pecans from the oven when their time is up. Pour pecans on top of the baked crust.
Pour filling on top of the pecans. Bake for 15-20 minutes. Don't overbake. You want their to be a little filling that is just undercooked.
Allow to cool, you can place in fridge if desired. Since I used pecan halves, cutting into bars was a little tricky. I had to use a serrated knife (I used a bread knife). I basically sawed through the pecans. If you chill the pan completely in the fridge, it shouldn't be too hard. Serve with or without whipped cream.
