Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, beat together the softened cream cheese, butter, and powdered sweetener until smooth and fluffy.

Add the egg and vanilla extract; mix until well combined.

In a separate bowl, whisk together almond flour, baking powder, and salt.

Gradually fold the dry ingredients into the wet mixture until a soft dough forms.

Stir in the chopped pecans evenly through the dough.

Scoop tablespoon-sized portions of the dough onto the prepared baking sheet and flatten slightly with your fingers.

Optionally press extra pecan pieces onto the tops for garnish.

Bake 12–15 minutes, or until edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.