Prep the pan and oven. Heat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.

Toast the pecans. Roughly chop 1 cup of pecans. Spread them on a baking sheet and toast for 6–8 minutes, until fragrant. Set aside to cool. Toasting deepens flavor and keeps the bars from tasting flat.

Melt the butter. In a small saucepan or microwave-safe bowl, melt 1/2 cup (1 stick) unsalted butter. Let it cool for a couple of minutes so it doesn’t scramble the eggs.

Whisk the wet ingredients. In a large bowl, whisk together the melted butter, 2 large eggs, 1 1/2 teaspoons vanilla extract, and 1 teaspoon maple extract until smooth and slightly frothy.

Sweeten and season. Add 1/2 cup granulated erythritol or allulose and 2 tablespoons keto brown-style sweetener. Whisk to dissolve. Add 1/2 teaspoon sea salt and 1/2 teaspoon cinnamon (optional).

Stir in the dry ingredients. Add 2 1/4 cups fine almond flour and 1 teaspoon baking powder. Stir with a spatula until a thick, cohesive batter forms. It should be spreadable, not pourable.

Fold in the pecans. Reserve a small handful for topping if you like. Fold the rest into the batter, distributing evenly.

Pan and smooth. Scrape the batter into the lined pan and smooth the top with a spatula. Sprinkle the reserved pecans on top and gently press them in so they adhere.

Bake. Bake for 18–22 minutes, until the edges are golden and the center is set with a slight spring. A toothpick should come out with a few moist crumbs, not wet batter.

Cool completely. Let the bars cool in the pan on a rack for at least 30–45 minutes. Lift out using the parchment and slice into 12–16 squares. Cooling firms the structure for clean cuts.