1 3/4 cups other nuts and seeds (almonds and sunflower seeds)
1/2 cup chia seeds
1/4 teaspoon salt
1/4 cup butter
1/3 cup Swerve, Granular
2 teaspoons maple extract
1 egg white
Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
In a food processor, combine 1 1/4 cup of the pecans with the other nuts, seeds and chia seeds. Process on high til mixture resembles coarse crumbs (some larger pieces are okay) Put in a bowl and add salt. Stir in remaining 1/2 cup chopped pecans.
Combine butter and Swerve in a saucepan over medium heat til dissolved. Bring just to a boil and remove from heat and stir in maple extract.
Stir butter mixture into ground nut mixture. Stir in egg white until fully incorporated.
Spread mixture out onto the prepared baking pan in an even layer. Bake 25-30 minutes, stirring frequently. Remove and let cool.
Preheat oven to 400F and grease two 8 ounce ramekins with butter and lightly coat the bottom and sides with Swerve Granular. Place on a cookie sheet.
Pulverize the raspberries til they are a powder. You may use a grinder or food processor.
Beat the egg whites with cream of tarter and salt til frothy. Slowly add both sweeteners til the whites are glossy and hold stiff peaks.
Whisk together the egg yolks, cream, almond flour, raspberry extract and vanilla extract. Add food coloring as desired.
Gently fold in the yolk mixture into the whites til no streaks remain. Divide the mixture between the two ramekins and place on cookie sheet in the center of oven. Bake 18-25 minutes til puffed above edge of ramekin and golden brown around the edges. The center should still be a little jiggly when shaken.
Remove from oven and dust with Swerve Confectioner’s, if desired. Serve immediately with chocolate sauce.
Heat the cream til bubbling in the microwave, watching closely that it doesn’t boil over.
Remove and add the chocolate and let it sit to melt.