First, place all but the reserved 15 pecan halves into the food processor. Turn the food processor on and blend until the pecans have reached the pecan butter consistency. This should take 1-2 minutes.

Next, add the Cinnamon, stevia, salt and Erythritol into the food processor.

Place two tablespoons of coconut butter inside a microwave safe measuring cup. Next place the coconut butter in the microwave for 30 seconds or until melted.

Add the melted coconut into the food processor and pulse until combined.

Next line a tray with waxed paper. Roll the Pecan mixture into balls that are roughly 1/2 tbs in size. Place a pecan half into the middle of each pecan butter ball and then place the tray inside the freezer for about 15 minutes or until frozen.

Meanwhile, Melt the bakers chocolate with the coconut oil in a microwave safe measuring cup. Pulse the microwave for no more than 15 seconds so that you do not burn the chocolate in the microwave.

Next, add stevia to taste to the chocolate mixture.

Set out 15 mini baking cups and then pour the chocolate mixture into each cup.

Next, using the pecan as a handle, place each pecan butter ball into the chocolate mixture and then place the tray inside of the freezer. Freeze the Keto Maple Pecan Truffles for about 30 minutes or until the chocolate is set.

Finally serve the Maple Pecan Truffles. Remember that the chocolate is not tempered and for this reason the keto truffles need to be stored inside the freezer or refrigerator so they do not melt.