Pound Cake

Method

1. Preheat the oven to 350 degrees F, using a food processor or a high-speed blender, add in the almond flour, xanthan gum, coconut flour, and salt to taste then pulse to combine. Add in the egg and stevia then pulse to combine until a dough form. Make a ball out of the dough, flatten then place in a large mixing bowl. Cover the mixing bowl with a plastic wrap then chill in the refrigerator for about thirty minutes to overnight.
2. Next, roll out the dough on a kitchen working surface, between two parchment paper. Place the dough at the bottom of a pie pan, chill the refrigerator for an additional thirty minutes, brush the surface of the crust with the egg wash, poke small holes on the dough crust then bake for about ten minutes. Cover the crust with aluminum foil and bake for an additional three to five minutes until it becomes brown in color.
3. Place a saucepan over medium heat, add in the butter and erythritol, stir to combine then cook for about six to eight minutes until the mixture becomes golden brown in color. Add in the 1 1/2 cup of the cream, stir to combine then bring to a simmer for about fifteen to twenty minutes until the mixture becomes thick and caramel in color.
4. Take the saucepan out of the heat, add in the vanilla extract and the stevia then stir properly to combine, set aside. Place the gelatin and the rest of the cream in a bowl, mix to combine then let bloom for about five minutes, set aside. Whisk the egg in a medium bowl, add in 1/4 cup of the caramel sauce the whisk to combine. Add in the rest of the caramel sauce and the gelatin mixture then mix everything to combine.
5. Place the chopped pecans into the crust, pour in the wet mixture, cover the edges of the crust with aluminum foil then bake the pie for about forty-four to fifty-five minutes until it sets. Once baked, let the pie cool for a few minutes, slice, and serve.