Add almond flour, eggs, sweetener (if using) and salt. Mix well. Stir in sifted coconut flour.
Knead dough with hands for about one minute, then shape dough into a ball.
Roll out between wax paper to about ⅛ inch think and turn dough into 9 inch pie pan or roll directly in pie dish using small pastry roller.
Beat eggs, sweeteners, butter, vanilla and salt until well blended.
Stir in chopped pecans then pour into pie crust.
Bake at 325°F for 35-40 minutes or until toothpick inserted halfway between center and crust comes out clean. The middle of the pie should not be set completely.
Cool slightly, then serve. Leftovers can be stored in the fridge for at least a week.
The allulose sweetener can be replaced with a regular granular low carb sweetener. However, cooling may cause the erythritol in the filling to crystallize. If using a erythritol based sweetener, it's best to serve the same day and not put the pie in the refrigerator.If not using a low carb brown sweetener with erythritol instead of the fiber syrup, a couple tablespoons of glycerin can be added to improve the filling texture.Whole pecans can be added in place of the chopped pecans for a more traditional pie.A pie shield is recommended to prevent burning the low carb pie crust.