Line a 13x9 baking pan with parchment paper. 

In a small saucepan, combine water, granulated sugar-free sweetener, allulose, and salt. Stirring constantly, bring to boil over medium heat. Without stirring, cook over low heat (small to medium bubbles) until temperature reaches 260 degrees F (hard ball stage) on a candy thermometer. Wash walls of saucepan with a brush dipped in water to push down sugar crystals if they form.

When the syrup just about reaches the hard ball stage, in a large stand mixer, beat egg whites on high until soft peaks form. While beating on high speed, add hot syrup in a thin, pencil-sized steady stream along the inner wall of the bowl. Do not scrape the bowl or allow syrup to pour in the middle of the bowl or on whisk attachment. Add vanilla extract. Continue beating on high for about 4 minutes until thick and fluffy. Don’t overmix or it will become grainy. 

While warm, stop the mixer and remove whisk attachment. Sprinkle and fold in Keto Chow and pecans. 

Drop onto a prepared baking pan. Allow to air dry on the counter at room temperature at least 2 hours before cutting, up to 24 hours. If you live in a humid environment, it may not set up well or be as fluffy.