Preheat your oven to 300. As that warms, whisk your egg whites until frothy, gradually folding in your spices, powdered erythritol, and cacao powder to keep the frothiness. Add your pecans last, stirring gently until all the pecans are completely coated in egg white and spice mix.
Spread your coated nuts in a single layer on a parchment-lined baking tray, baking 15-20 minutes or until crispy. Remove from heat and use a spatula to break the nut mixture into pieces while still warm. Either serve immediately or let cool before storing in an airtight container for up to 1 month.