Place the chopped pecans into a large mixing bowl.
Add the butter and heavy whipping cream to a pot over medium heat on the stove.
Once the butter is melted, whisk in the sugar substitute and cocoa powder until completely combined. Bring the mixture to a low boil and then remove from the heat.
Stir in the peanut butter and vanilla.
Pour the chocolate peanut butter mixture over the pecans, and stir to combine.
Drop the cookies by the tablespoon onto a parchment lined baking sheet.
Place the cookies into the freezer to set for an hour before serving.
Keyword low carb no bake cookies, peanut butter desserts
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