Preheat the oven to 175°C (350°F) and position the rack in the center. In a mixing bowl, combine the almond flour, melted butter, and 2 tablespoons of the sweetener. Stir until the mixture looks like damp sand and holds together when pressed between your fingers. Transfer the mixture to a pie dish and press it firmly across the bottom and slightly up the sides, using the back of a spoon or your fingers to create an even layer. Bake for 10–12 minutes, just until lightly golden and set. Remove from the oven and allow the crust to cool completely so it stays firm when the filling is added.
Place the pecans in a dry skillet over medium heat. Stir frequently to prevent burning and toast until they become fragrant and slightly darker in color. This usually takes 3–5 minutes. Once toasted, immediately transfer the pecans to a plate or bowl to cool completely. Letting them cool is important so they don’t melt or loosen the filling later.
Add the softened cream cheese to a large mixing bowl and whisk or beat until completely smooth and lump-free. Take your time with this step, as a smooth base ensures a creamy final texture. Add the remaining sweetener and vanilla extract, then whisk again until the mixture looks glossy and evenly combined. Pause to scrape down the sides of the bowl so everything is fully incorporated.
In a separate chilled bowl, whip the heavy cream until soft peaks form. The cream should be light and airy but still smooth and flexible, not stiff. Using a spatula, gently fold the whipped cream into the cream cheese mixture in two additions. Use slow, sweeping motions from the bottom up to keep the mixture airy and prevent it from deflating.
Once the filling is smooth and light, gently fold in the cooled toasted pecans. Mix just until they are evenly distributed throughout the filling. Avoid overmixing, as this can knock out the air you just worked to incorporate.
Spoon the pecan cream filling into the fully cooled crust. Spread it evenly using a spatula, smoothing the top without pressing down too firmly. Lightly tap the pie dish on the counter once or twice to release any trapped air pockets and help the filling settle evenly.
Transfer the pie to the refrigerator and chill for at least 4 hours, or preferably overnight. This chilling time allows the filling to fully set and the flavors to develop. Once firm, slice the pie cleanly and serve chilled for the best texture and flavor.
