Preheat oven to 325°Line an 8-inch baking dish with parchment paper.

In a small pan melt the cacao butter and salted butter until there are no lumps. Allow to cool slightly.

Mix eggs, monk fruit sweetener and almond extract with an electric mixer. Slowly add the coconut cream.

Add the cooled butter mixture. Mix until smooth and creamy.

In a separate bowl combine dry ingredients, then add to the wet ingredients. Mix well.

Add the cacao nibs and pecans and mix one last time.

Pour dough into the baking dish and spread evenly.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool completely before serving.