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Cream the butter & cream cheese: In a mixing bowl, beat the softened cream cheese and butter until fluffy and smooth. Add sweetener and beat again until fully combined.
Add egg & vanilla: Mix in the egg and vanilla extract until the batter turns silky.
Add dry ingredients: Stir in the almond flour, baking powder, and salt. Mix gently until a cookie dough forms.
Fold in pecans: Add the chopped pecans and fold until evenly distributed.
Chill the dough (important!): Refrigerate for 30 minutes. This helps the cookies stay thick and soft instead of spreading too much.
Shape & bake: Preheat oven to 350°F (175°C). Scoop dough into 1.5–2 tablespoon balls, place on a parchment-lined sheet, and flatten slightly. Bake 12–14 minutes, until the edges turn lightly golden.
Cool & enjoy: Let cookies cool completely on the pan — they firm up as they cool. Enjoy the soft, melt-in-your-mouth magic!