Preheat oven to 350F. Measure out the pecans and spread out on a baking sheet lined with foil. Bake for about 10 minutes. Once nutty and lightly toasted, remove from the oven and set aside.

Use a spice grinder to grind the chia seeds into a meal.

Remove the chia meal and place in a bowl. Next, grind the erythritol until powdered, if you aren't using an already powdered form. Use caution when removing the lid. Allowing the powder to settle for a few moments will keep it from coming out in a big pouf. Add it to the same bowl as the chia meal.

Place two-thirds of the roasted pecans in a food processor.

Process the nuts, scraping down the sides as needed, until a smooth nut butter has formed.

Add eggs, liquid stevia, and Torani Salted Caramel syrup to the chia mixture. Mix together well.

Add the pecan butter to the batter and mix again.

Using a rolling pin, smash the remaining pecans into chunks inside of a plastic bag.

Add the crushed pecans and melted butter to the batter and mix well.

Add the heavy cream, baking powder, and salt to the batter and mix well again.

Pour the batter into a baking pan lined with parchment paper, smoothing out the top to make it even.

Bake for 20 minutes or until desired consistency is reached. Let cool for about 10 minutes before slicing.

Serve and enjoy!