Preheat the oven to 350 degrees F.

In a medium size mixing bowl beat the cold butter and the granular monkfruit sweetener with an electric mixer. Cream the butter and sugar substitute at medium speed until it is completely combined.

Add the eggs one at a time until well incorporated.

Next, add the oil and vanilla extract.
In another small bowl mix the almond flour, baking powder, salt and cocoa powder together.

While the electric mixer is running slowly add the flour mixture to the butter mixture. Add until all the ingredients are combined.

Line an 8x8 baking sheet with parchment paper and spread the brownie batter into the pan. Bake 25-30 minutes until the brownies have set. Remove from the oven and set aside.

Poke holes into the warm brownies. Pour 3/4 of the keto caramel sauce over the brownies. Place the brownies in the fridge to cool while you prepare the ganache.

To make the ganache place the finely chopped chocolate in a heat proof bowl, set aside. In a sauce pan bring the heavy cream to a simmer. Carefully pour over the chocolate and let the chocolate sit 1 minute to soften. Stir the chocolate until smooth. Allow it to cool a few minutes and carefully pour over the cooled brownies.

Top with the roasted pecans. Cool brownies at least 2 hours before slicing. Drizzle the remaining caramel over the brownies when ready to serve.