Preheat oven to 325 degrees. Grease a 9 inch pie pan and set aside.
In a mixing bowl, combine almond flour, coconut flour, xanthan gum, swerve and salt.
Add butter and mix together with a fork until it forms a crumbly dough.
Add water, about a teaspoon at a time, until mixture just comes together. You don’t want it to become too wet or sticky.
Press dough evenly into the prepared pie pan, going up the sides.
Par bake the crust for 8 minutes until just beginning to brown.
While the crust is baking, prepare the filling.
In a large saucepan over low heat melt the butter, brown swerve and maple syrup and mix together for about 2 minutes until bubbling. Remove from heat and whisk in the xanthan gum, vanilla extract and salt and set aside.
In a small mixing bowl, whisk together eggs until well beaten. Slowly ladle in about 1/4 cup of the brown swerve/butter mixture into the eggs, continuously whisking the entire time. Do this two more times.
Slowly pour the egg mixture back into the pot, whisking to combine everything together until smooth.
Place the pecans in the par baked crust and pour the filling overtop. Return to the oven and bake for 30 minutes uncovered before covering it with aluminum foil and baking for an additional 15- 20 minutes, or until the filling is mostly set but the middle still jiggles slightly when shaken (it will set more as it cools).