Preheat oven to 350* and grease a 9.5" pie pan.

In a microwave safe bowl melt the butter in the micro.

With a fork mix melted butter with almond flour, psyllium husk, baking powder and salt.

Bake pie crust in oven for about 10 minutes. Remove from oven and set aside to fully cool.

Preheat oven to 300-325*.

In a medium size sauce pan over medium heat melt together ½ cup butter and 1 cup Allulose.

Once fully melted turn heat down to simmer. Allulose melts quickly so watch it closely.

Stirring continuously watch for 7-10 minutes over low to medium heat.

The allulose and butter will be simmering and turn to a golden brown (a light caramel color is what you want).

Do not leave the stove as Allulose burns quickly.

Once your butter and Allulose is to the desired caramel color remove completely from the stove top to a cool counter.

Add the other ½ cup butter to melt in this mixture. Stir until fully melted.

Cool caramel mixture to luke warm.

Taste caramel for sweetness. If you want the pie sweeter then add 5-10 drops of liquid stevia at this time.

Then, whisk in the maple extract and one egg at a time until all 3 eggs are fully incorporated.

Pour 2 cups of rough chop pecans into the cooled pie shell.

Pour the caramel/egg mixture over the pecans in the pie shell.

Carefully place pie in oven to bake at 300*-325* for 45 minutes.

Check pie at 35 minutes and again at 40 minutes to possibly cover the pie crust edge with foil to protect from burning.

Remove from oven when center is set at about 45 minutes.

Set on counter to cool for at least 2 hours.