Preheat oven to 3500F (1750C) and grease a 9x9 inch metal baking pan.

Prepare the brownie batter as directed by your ultimate keto brownie recipe, omitting any chocolate chips. Spread the batter evenly in the prepared baking pan. Bake for about 15 minutes, until the edges are set but the center still appears slightly wet.

Remove the brownies from the oven and let them cool completely in the pan on a wire rack for at least 30 minutes.

In a medium saucepan, combine the whipping cream, egg yolks, Swerve Granular, allulose, and salted butter. Cook over medium-low heat, stirring constantly, until the mixture thickens, which should take 5 to 10 minutes.

Remove the saucepan from the heat. Stir in the vanilla extract, shredded coconut, and chopped pecans until all ingredients are well combined. Spread this topping evenly over the completely cooled brownies.

In a heatproof bowl set over a pan of barely simmering water (or use a microwave in 30-second intervals), melt the sugar-free dark chocolate until smooth.

Drizzle the melted chocolate decoratively over the coconut-pecan topping.

Refrigerate the brownies for at least 30 minutes to allow the topping to set firmly before cutting them into individual bars.