Preheat oven to 350F. Add the pecans to a baking sheet lined with parchment paper. Toast them in the oven for 7-8 minutes or until fragrant. Careful not to burn them. Once they have cooled, chop them into very small pieces.
In a large mixing bowl, mix together ⅓ cup of allulose and butter using a hand mixer. Once combined and fluffy, mix in the egg, maple and vanilla extracts.
Add in the almond flour, chopped pecans and salt, then mix until well combined.
Using a mini cookie scoop, form the dough into balls and place on a baking sheet lined with parchment paper or a Silpat. Freeze for 15 minutes, then bake for 8-10 minutes at 375F or until slightly golden. Allow them to cool slightly, then roll in the ¼ cup of allulose and allow them to cool completely. Once cooled, roll them a second time in the allulose and serve.