Preheat your oven to 350 F. Line an 8x8 inch baking dish with parchment paper.
Mix together the almond flour, erythritol, melted butter, and sea salt. Press firmly and evenly into the bottom of the prepared dish. Bake for 12 minutes until lightly golden.
While the crust bakes, arrange the pecan halves in a single layer on a separate baking sheet and toast them in the oven for 5 minutes until fragrant.
In a small saucepan over medium heat, melt the butter. Stir in the brown sugar erythritol, heavy cream, vanilla extract, and sea salt. Simmer for 3 to 4 minutes, stirring constantly, until the caramel thickens slightly.
Arrange the toasted pecans over the baked crust. Pour the warm caramel evenly over the pecans.
Bake for 12 to 15 minutes until the filling is bubbling. Let cool completely, then refrigerate for 2 hours before slicing into bars.
