Add the almonds to a small nonstick frying pan and toast over low heat, until they are starting to brown, then add the pepitas and toast until golden. Set aside to cool.

Place a heatproof bowl over a saucepan of simmering water and add the chocolate and butter. Heat, stirring occasionally until melted.

Add the erythritol and whisk together, followed by the eggs.

Continue heating and whisk until the mixture has thickened slightly, around 3-4 minutes.

Remove from the heat and stir in the toasted nut, and cookie pieces. Then place in the fridge for 20-30 minutes to firm up enough to mould into a salami shape.

Spoon the mixture onto a sheet of parchment paper and gently mould into a cylinder, making sure to push out any air bubbles. Twist the ends to seal and chill for 2 hours, until set firm. If you had trouble shaping your salami, you can re-shape it about halfway through the chilling period.

Once set firm, remove the parchment paper and dust with the powdered erythritol.

Cut into thick slices and serve.