Prep the oven and pan. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Toast the pecans (optional but worth it). Spread chopped pecans on a dry skillet over medium heat, stirring for 3–4 minutes until fragrant. Let them cool. This step deepens the flavor and adds crunch.

Cream the fats and sweetener. In a mixing bowl, beat the softened butter, cream cheese, and granular sweetener until light and fluffy, about 2–3 minutes. This sets up the cookie’s soft texture.

Add egg and vanilla. Beat in the egg and vanilla until fully combined. Scrape the bowl so everything mixes evenly.

Combine the dry ingredients. In a separate bowl, whisk together almond flour, baking powder, salt, and cinnamon. This prevents lumps and ensures even rise.

Bring the dough together. Add the dry mixture to the wet mixture. Mix on low until just combined. Fold in the cooled pecans. The dough will be soft and slightly sticky, but scoopable.

Portion and shape. Use a tablespoon or a small cookie scoop to portion the dough onto the baking sheet, spacing each mound about 2 inches apart. Gently flatten each mound with your fingertips or the bottom of a glass to about 1/2-inch thick—these cookies don’t spread much.

Bake. Bake for 10–12 minutes, or until the edges turn lightly golden. The centers may look a touch soft—that’s okay. They set as they cool.

Cool completely. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully. Almond flour cookies are delicate when hot, so patience pays off.

Optional finish. Dust with a little powdered keto sweetener or add a sprinkle of extra chopped pecans on top while warm for texture.