Beat softened butter in a mixing bowl with a handheld electric mixer. Add erythritol and continue to beat until evenly incorporated.
Add remaining ingredients to bowl with butter. Beat using mixer until dough forms. Dough should be relatively crumbly but easily form a dough when pressed together.
Pulse pecans about 2 times in a bullet blender or coffee grinder. You want some pecan chunks but at least half to be fully ground. Add to dough and beat.
Lay out a piece of parchment paper. Scrape the dough from the sides of the bowl. form a dough ball with hands and place in the center of the parchment paper. Roll the dough with the parchment paper to form a cylinder with about 1 ½ inch diameter. Place dough in the freezer to cool for 15-30 minutes.
Bring out the dough and begin cutting in about ¼ inch slices.
Line baking sheet with parchment paper and evenly place each slice on the parchment paper. Dough will not spread out so they can be placed close together.
Place in the oven and bake for 12-15 minutes or until edges turn golden brown.
Cookies will be crumbly fresh out of the oven. Allow to cool completely before handling.