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In bowl of mixer, mix butter, liquid sweetener, powdered sweetener, vanilla extract and egg. Add Gluten-Free Bake Mix 2; mix.
In food processor, chop chocolate chips until smaller. Set aside. Then place chopped pecans in food processor and process until a bit smaller.
Stir chocolate chips and pecans into cookie dough. Divide cookie dough in half. In plastic wrap form two long log shapes, about 8 inches long and 2 inches wide. Wrap the logs and chill in the refrigerator until firm.
Cut the logs into thin slices. Place on parchment-lined cookie sheets. Bake 12 to 14 minutes at 350°F until slightly golden on the outside.