To make the sauce, add the cranberries, water, and sweetener to a small saucepan. Bring to the boil, then reduce to a simmer until all the berries have popped and the sauce has naturally thickened.

For the caramelized pecans, melt the butter in a small sauté pan and add the pecans and sweetener. Cook for 5-10 minutes, stirring regularly, until the nuts have caramelized. Place on wax paper to harden.

Preheat the oven to 400F.

Place the Camembert on a small baking sheet and bake for 15 minutes. To serve, carefully transfer it to a serving plate, pour the cranberry sauce over, and garnish with the pecans.