Instructions:

Step #1: Add toasted pecans (leave a few whole sets aside to top with later), almond flour, brown sugar substitute, butter and salt into a food  processor. Blend until a buttery crumble texture is reached. 

Step #2: Take mixture and press into mini pie molds (4” round), place in freezer to set for about 5 minutes. 

Step 3: Remove from mold, add a scoop of Keto Pint Butter Pecan ice cream and drizzle with sugar free caramel sauce.

Step #4: Use the remaining crust crumbs and extra pecans to top. 

Step #5: Enjoy!