Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
Add the melted butter, eggs, sugar-free maple syrup, and vanilla extract. Stir until a thick, smooth batter forms. Fold in 1/2 cup of the chopped pecans.
Spread the batter evenly into the prepared pan. Scatter the remaining 1/4 cup of pecans on top, pressing them in lightly.
Bake for 22-26 minutes until the edges are golden and the center is just set. The blondies will firm up as they cool.
Let cool completely in the pan before slicing into 16 squares. For extra richness, drizzle with a little additional sugar-free maple syrup before serving.
