Step 1

Preheat the oven to 350 degrees, and grease the sections of a mini muffin tray well.

Step 2

Add the almond flour, butter and cream cheese to a mixing bowl, and blend until smooth.

Step 3

Press the dough into the sections of a mini muffin tray, to form cookie cups.

Step 4

Sprinkle some of the chopped pecans into each cookie cup.

Step 5

Add the melted butter, brown sugar substitute and sugar free honey into a pot on the stove over medium low heat. Stir until the mixture is smooth and sugar has melted.

Step 6

Remove from the heat and let cool for a few minutes.

Step 7

Whisk in the egg and vanilla until well combined.

Step 8

Spoon the filling mixture into the cookie cups, filling them about ⅔ of the way full.

Step 9

Bake for 10-15 minutes, or until the cookie cups are browned and cooked through.

Step 10

Let the cookie cups cool to room temperature before serving.