Preheat oven to 400F. Place bacon slices onto a foil-lined baking sheet.

Sprinkle half of the erythritol and maple extract over one side of the bacon and rub it in.

Flip the bacon slices and apply the remaining erythritol and maple extract.

Bake for 40–50 minutes or until crisp.

Once bacon is done, set aside for 5 minutes to cool.

Tilt the baking sheet and drain the bacon fat into a bowl.

Add the cocoa powder, erythritol, and liquid stevia to the bacon fat and mix well.

Transfer this chocolate mixture to a container large enough to dip the bacon. Dip each slice into the chocolate and transfer to a sheet of parchment paper. Sprinkle over the pecans before the chocolate dries.

Place the chocolate-covered bacon in the refrigerator for at least 5 hours, preferably overnight.

Grab and serve!