* Ingredients : 

+For the crust:
°Almond flour 20g
°flour 5g
°Egg whites 1 piece
°sea salt 0 tsp
°coconut oil 0 Tbsp
+For the filling:
°Pecans (roasted) 30g
°Honey 15g
°Ghee 1⁄2 Tbsp
°Vanilla extract 1⁄4 tsp
°sea salt 0 tsp
°Egg 1 piece
°Egg yolks 1 piece


Preheat oven to 175°C.

Keep 25 grams of pecans aside for garnish and chop the rest of the nuts.

Make the crust by kneading all the ingredients in a bowl into a smooth dough.

Line this with a greased 22cm cake tin. You don't need to roll out the dough and push it into the pan instead. Don't forget to make a nice raised edge.

Bake the crust until golden brown, about 15 minutes. Take out of the oven and let cool down!

Increase the oven temperature to 200°C and now make the pie filling.

Heat the honey with the maple syrup in a small saucepan over medium heat until it is almost bubbling and starting to get syrupy. Remove from heat.

Meanwhile, beat the eggs and egg yolk together. Add a little syrup to the eggs while stirring well and when it is completely absorbed you can add the rest of the syrup.

Now mix the vanilla extract, sea salt, ghee and chopped pecans into the syrup and pour the mixture into the pie crust.

Garnish the top with the pecan halves, then bake for 20-30 minutes.

The cake is ready when the filling no longer wobbles when you shake the form.

Let cool and serve.

Enjoy !