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Preheat the oven to 325ºF and lightly grease a 9x13 inch metal baking pan.
In a large bowl, beat the butter with the brown sweetener until well combined. Beat in the egg yolk and vanilla extract.
All at once, add the almond flour, coconut flour, and salt. Beat until a cohesive dough forms.
Press the dough firmly and evenly into the bottom of the prepared baking pan. Smooth out the top as much as possible.
Bake 25 to 30 minutes, or until the edges are becoming golden brown and the top is just firm to the touch. Remove and let cool 20 minutes in the pan.
Sprinkle the top of the bars with the chocolate chips. Place back in the still-warm oven until the chips are melty, then spread evenly across the bars.
Sprinkle with the chopped pecans. Refrigerate for 10 minutes or so to firm up the chocolate before cutting into bars.