Heat the oven to 325°F. Grease a 9-inch round cake pan with ghee and line the bottom with parchment paper.

In a small saucepan, combine the topping ghee and honey. Bring to a boil over medium heat and boil for 5 minutes, stirring often, until glossy and thick enough to coat the back of a spoon. Do not let dark spots form.

Pour the honey-ghee topping into the prepared pan and spread it across the bottom. Sprinkle the prepared chopped pecans evenly over the topping.

In a medium bowl, combine the dough ghee, honey, eggs, salt, dry-fermented almond meal, and cinnamon until the dough is stiff and scoopable, with no dry pockets of almond meal.

Scoop 8 equal portions of dough over the pecans and topping, leaving a little space between them. Flatten each mound slightly.

Bake at 325°F for about 30 minutes, until the tops are set and a toothpick comes out clean. Check the center of the thickest roll; the egg mixture should reach 160°F. Loosen the edges, invert onto a heatproof serving plate, and let the topping settle.