Place the pecans in a single layer on a large non-stick baking sheet, preferably one covered with a silicone baking mat and toast 12-15 minutes until they have a nice fragrance. Stir halfway through, watching them carefully the last few minutes to make sure they don't burn.
Set aside your pecans and allow them to cool. If you notice any small pieces that look burnt, discard them because they will adversely impact the flavor of your butter.
Place butter and syrup into a food processor and pulse until the syrup is incorporated and the butter is whipped.
Add toasted pecans and pulse to desired texture. (I pulsed mine until the pecans were very small.)
Place butter in an airtight jar and store in the fridge.
Nutrition note: Because my nutrition label doesn't show sugar alcohols, I have removed them from the total carb count already to simplify things.* If you prefer to do the calculations yourself, Lakanto Maple-Flavored Syrup contains 6g sugar alcohols, 5g fiber, and 12g carbs (1g net carbs) per 2 tbsp.*Sugar alcohols have been shown not to impact blood sugar, meaning they can be removed from the carb count.Adapted from a non-keto recipe at AllRecipes