2 C. Chopped Pecans
4 T. Sugar Free Breakfast Syrup
2 t. Salt
10 T. Chilled Butter, Cut into Pieces
1 ¼ C. All Purpose Flour or Almond Flour
6 T. Swerve Brown
1 T. Vanilla and 1 t. Vanilla
1 C. Swerve Confectioners
3 T. Heavy Whipping Cream
In a small bowl, toss pecans, syrup and 1 t. salt. Pour onto a baking cookie sheet lined with parchment paper. Bake at 350 for 15 minutes. Let cool on baking sheet for about 30 minutes. Then, break up candied pecans into bit size pieces.
Spray a cast-iron pan and line with parchment paper. In a food processor, pulse flour, Swerve brown, half of pecans and remaining salt until pecans are finely chopped. Add egg, vanilla and butter—continue to mix until a dough forms. Pat into cast iron. Bake at 325 for 30 minutes.
In small bowl, combine Swerve Confectioners, cream and vanilla. Mix well. Spread onto cooled cookie and top with remaining pecans.