Place the pecans into a food processor and blitz until the pecans have become like small breadcrumbs.
Add the cream cheese, butter, erythritol, baking powder and salt. Blitz until the mixture is blended into a very soft dough.
Remove the soft mixture and using damp hands roll into two logs.
Place the chopped pecans on two squares of parchment paper.
Roll each cookie dough log into the chopped pecans for a coating.
Wrap the cookie dough logs in parchment paper and place in the freezer for 30 minutes or the fridge for 2 hours to firm up.
Lightly spray two muffin tins.
Remove the cookie rolls from the fridge/freezer and cut intohalf inch slices. Place the circular slice into the muffin tins and press a pecan half in the centre of each cookie.
Bake for 15-18 minutes at 180C/350F degrees until the edges are golden.
Allow to cool completely before removing from the muffin tin.
Store in a sealed container in the fridge.