Cream together the butter and erythritol until smooth in a large bowl. Beat in the egg, and then the vanilla, molasses, and stevia glycerite.

Combine the almond flour, arrowroot starch, salt, and baking soda in a medium bowl.

Stir the dry ingredients into the wet, and then stir the pecans and chocolate into the dough.

Cover the dough and refrigerate at least 4 hours or overnight.

Preheat the oven to 325F. Line 2 large baking trays with parchment paper or silpat liners. Let the dough sit at room temperature for 15 minutes, and then use a 1-tablespoon measure to scoop it into balls. Arrange the balls on the baking trays, flatten each slightly, and sprinkle a little sea salt on top. Bake until golden on the bottom, about 20 minutes, rotating the trays once halfway through. Turn off the oven and keep the cookies in there (with the oven door closed) for 10 minutes. Remove the cookies and let them cool (they will get crunchier as they cool and they’ll be even crunchier the next day).