Step 1

In a medium saucepan over medium heat, combine the allulose and Swerve. Cook until the sweeteners have melted. Allow to come to a boil, then reduce the heat to medium low and cook until caramelized and amber, about 3 minutes.

Step 2

Remove from the heat and stir in the butter and the cream. The mixture will bubble vigorously; this is normal.

Step 3

Return to medium low heat and cook until deep amber and thickened, another 2 minutes or so. The mixture should reach 250 to 265F on an instant read thermometer.

Step 4

Remove and stir in the vanilla and the salt. Let cool while preparing the chocolate.

Step 5

Line a 9x9 inch baking pan with parchment paper. Allow the paper to overhang the sides for easy removal.

Step 6

In a heatproof bowl set over a pan over barely simmering water, combine the chocolate and cocoa butter. Stir until melted and smooth.

Step 7

Spread half of the chocolate mixture over the bottom of the prepared baking pan, spreading to the edges. Freeze until firm, 10 to 20 minutes.

Step 8

Pour the caramel layer over the chocolate (if the caramel has firmed up too much, warm gently until pourable). Sprinkle the caramel with the chopped pecans and freeze about 30 minutes to firm up.

Step 9

Re-warm the remaining chocolate and spread over the caramel layer. Refrigerate at least 1 hour to firm up.

Step 10

Lift out by the edges of the parchment paper and cut into bars or triangles.