Preheat oven to 160 and line a 9 inch baking pan

To make the base - mix all of the base ingredients with melted butter and bake for 5 minutes in a pie dish. Set aside to cool.

Whisk the eggs with half of the Erythritol and the Cocoa, then set aside.

Melt the butter then lower the heat to medium.

Whisk the rest of the Erythritol, vanilla seeds and salt into the melted butter.

While still on the heat, whisk the xanthan gum and the cream into the butter mixture and continue whisking until the mixture thickens.

Remove from heat and stir in the chocolate until melted and the mixture is smooth.

Whisk in half of the egg mixture until fully combined and then whisk in the rest.

Stir half of the pecans into the mixture and then pour the mixture into the pie crust and bake for 20 minutes.

Decorate the top of the pie with remaining pecans and bake for another 10 to 15 minutes.