Combine 1 ½ cups (150g) blanched almond flour, ¼ cup (45g) powdered erythritol, and a ¼ cup (55g) melted salted butter in a mixing bowl. Place a spoonful of the dough into each of 12 cupcake cups. Press the dough around the bottom and sides of the cups to form a crust. Bake 325°F (163°C) for 10 to 12 minutes until the crust-cups are beginning to brown. Remove from the oven and allow crusts to cool. If the shells bubble up, press them down with the back side of a spoon.

In a mixing bowl combine 2 large eggs, 1 teaspoon (4mL) vanilla extract, and ¼ teaspoon (1g) of salt and stir until the ingredients are totally combined.

In a small saucepan combine ½ cup (115g) butter, 1 cup (200g) brown sugar-substitute, a ¼ cup (60mL) heavy whipping cream and stir while heating the mixture over low heat. Continuing stirring until the sugar-substitute has fully melted and dissolved, but no more.

Drizzle the warm mixture into the egg mixture very slowly, whisking constantly to form a thick caramel consistency. Pour the mixture into the tart shells evenly distributing the filling in the shells. Top with pecans halves (optional) and place the shells into the oven, baking at 325°F (163°C) for 15 to 20 minutes until the tops of the shells are golden-brown. Remove and let the tarts cool before unmolding the tins and serving.