Preheat oven to 350F. In a large mixing bowl, combine the erythritol and melted butter.

Add the eggs and vanilla extract and blend until smooth. Set aside.

In a separate bowl, combine the almond flour, cinnamon, salt, and baking powder.

Add the dry ingredients to the wet ingredients, using a hand blender to mix until smooth.

Lightly grease a baking pan and spread the batter evenly inside.

In a small frying pan, melt the butter for the pecan glaze. Cook until slightly browned.

Next, whisk in the heavy whipping cream and erythritol until the mixture begins to thicken.

Once bubbling, add the chopped pecans and mix for 3–5 minutes.

Layer the pecans on top of the cinnamon blondie batter.

Bake for 20–25 minutes or until the top of the pecans look like they are dry.