Line a baking sheet with parchment paper and set aside.
Over medium heat, melt butter until bubbling and golden brown.
Once golden, add heavy cream and slowly whisk. Reduce heat and simmer.
Add monk fruit sweetener and vanilla extract, whisking vigorously.
Continue whisking occasionally as the mixture begins to thicken.
Remove from heat when the mixture has a caramel-like consistency.
Mix in chopped pecans and spoon small clusters onto a baking sheet
Freeze for 5 minutes
Over a double boiler, melt chocolate. Drizzle over clusters generously.
Store in refrigerator in an airtight container for up to 2 weeks.