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Preheat the oven to 325ºF and line 2 baking sheets with silicone mats or parchment paper.
Use a sharp knife to chop the pecans up further, until finely chopped.
In a large bowl, beat the butter with the sweetener until light and fluffy, about a minute.
Beat in the egg and vanilla extract.
Add the almond flour, coconut flour, baking powder, and salt and beat until well combined.
Stir in the chopped pecans.
Form the dough into ¾ inch balls, then roll gently between your palms and shape into crescents.
Arrange on the baking sheets at least an inch apart.
Bake 15 to 20 minutes, or until golden brown around the edges.
Let cool on the pan.
In a medium bowl, beat the cream cheese until smooth.
Beat in the powdered sweetener and vanilla extract until well combined.
Beat in the heavy cream until well combined.
If the mixture is very thick, add more cream, one tablespoon at a time, until a thin frosting texture is achieved.
Spread over the tops of the cooled cookies and add sprinkles as desired.