Combine 2 tablespoons of the butter, sweetener, and cream over medium heat. Stir until sweetener is dissolved. Add vanilla and cinnamon, if using.
Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 1 tablespoon butter. Stir until smooth.
Add salt and toasted pecans. Drop by spoonfuls or spread on wax paper. Refrigerate until firm. If you spread out the mixture you can just break it into pieces.
Notes
How to Toast Pecans: I toast nuts at 400 degrees until they are lightly browned and smell heavenly.To Store: Keep them in an airtight container for up to 2 weeks at room temperature. Or you can refrigerate for 3-4 months. To Freeze: Store in a freezer-safe container for up to 1 year. Substitutions: Swap the pecans for any of your favorite keto-friendly nuts. Notes on Sweeteners: