Preheat the oven to 350F.
Place your 1 ¼ cup of pecans in the oven for 8-10 minutes.
Take them out and give them a rough chop with a knife or place them in the food processor for a finer chop. (I did it with a knife for a crunchier texture)
In a medium size bowl, combine your 2 tbsp of melted butter, 2/3 cup of monkfruit sweetener, ¼ cup heavy cream, 1 cup almond flour, 1 ¼ cup of toasted pecans, and ¼ tsp of salt. Mix until it’s all well combined.
With a small cookie scoop, scoop your batter and make even round balls.
In a microwave safe bowl, heat up your 3 ounces of chopped sugar-free dark chocolate and microwave for 30 seconds at a time until completely melted.
Mix in the 1 tbsp of coconut oil and the 2 tbsp of powdered monkfruit sweetener. Combine until it’s silky smooth.
Cover a flat surface with parchment paper and dip your truffles in the warm chocolate. Place them on top of the parchment paper to dry and harden. Place in the fridge for 10 minutes to set.