Line a baking sheet with unbleached parchment paper. Arrange pecans in clusters of 3 and set aside.

Make the caramel. Add butter to a small saucepan over medium high heat. Add the Keto Sweet and whisk to combine. Add the cream and xanthan gum. Whisk over heat for 2 minutes until caramel bubbles and thickens. Turn heat off and set aside to cool.

Meanwhile, add one inch of water to a double boiler or small saucepan with a stainless steel bowl on top.

As the water comes to a boil, drizzle about 2 teaspoons of caramel over each pecan cluster. Place plate in refrigerator to set.

Add chocolate chips to the double boiler. Stir until melted.

Spoon melted chocolate over caramel-covered pecans. Return to the refrigerator to set.