Preheat oven to 350 degrees. Grease a pie pan. Mix together the pecans, cranberries, and 3 tablespoons of sweetener. The sweetener won't stick, just do your best in the pie pan.
In a mixing bowl cream together the butter and 1/2 cup of sweetener.
Beat eggs in one at a time. Beat in almond extract. Mix together all of the dry ingredients.
Add dry to the creamed mixture. Mix until combined.
Drop in smallish clumps on top of the cranberries. With damp hands, smooth the top.
Bake for 25 minutes and check it. You want the edges slightly brown and the middle not jiggly.
If the pie is warm, it will be a little harder to get all of the cranberries out. Use a pie server and it should be easy. Serve with whipped cream.
