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Preheat oven to 350F and line a cookie sheet with parchment paper or a silicone baking mat.
Add the butter to a small skillet over medium heat. Let the butter melt and simmer. The milk solids will foam up, and then dissipate. When the milk solids fall to the bottom of the pan and turn brown, remove from the heat to cool. This process will take between 5-8 minutes.
In large mixing bowl, combine almond flour, baking soda, salt, white sweetener and brown sweetener. Mix until all ingredients are combined.
Stir in the eggs, butter, and vanilla. Next add in your pecans and fold in your chocolate chips.
Scoop out the cookie mixture using a 3 tablespoon scoop or spoons. This should make 13 large cookies. Flatten the cookies slightly with your clean fingers.
Place into the already preheated oven and bake for 12 minutes.
Let cool for about 30 minutes and serve. Store in an air-tight container.