Preheat oven to 350°F. In a large mixing bowl, mix the cup of erythritol and the 6 tablespoons of melted butter.

In the same bowl, blend in the eggs and vanilla extract until smooth. Set aside.

In a different bowl mix together the almond flour, cinnamon, salt, and baking powder until well blended.

Add the dry ingredients into the wet ingredients and use a hand blender to mix until smooth.

Lightly spray grease inside a 8x8 baking pan and add the batter. Set to the side.

Using a small frying pan, melt the two tablespoons of unsalted butter. Cook until slightly brown.

Then, whisk in the heavy whipping cream and two tablespoons of erythritol until it becomes thick. This will serve as a caramel flavor to mix the pecans in with.

When it bubbles, add in a cup of chopped pecans. Mix for 3-5 minutes.

Take the pecans and layer on top of the cinnamon blondie batter. You will not need to press the pecans into the batter.

Bake for 20-25 minutes at 350°F or until the top of the pecans look like they are dry.