Place the almond flour, butter, powdered erythritol, cinnamon, salt, pancake syrup and vanilla in a large bowl and mix to form a smooth batter.
Gently mix in the pecans.
Place the dough on a piece of parchment paper and gently roll it into a log about 3 inches thick. Wrap the parchment paper around the dough and place it in the fridge to chill.
Preheat your oven to 350 degrees F and line a flat baking sheet tray with parchment paper.
Remove the parchment paper from around the cookie dough and gently slice the cookie dough log into slices about ¼ inch thick. Place the slices on the prepared baking sheet about ½ inch apart. Bake for 12 minutes or until the edges are slightly browned.