For the cookies, preheat oven to 325F and line a baking sheet with with parchment paper.
2
In a medium bowl, whisk together chopped pecans, coconut flour, baking powder and salt.
3
In a large bowl, beat butter with sweetener until light and fluffy, about 2 minutes. Beat in egg, almond, vanilla and (if needed) stevia extracts.
4
Beat in almond flour mixture until dough comes together (if dough is too dry, add a little water or almond milk).
Form dough into 3/4 inch balls and place on baking sheets about 1 inch apart.
5
Bake 18 minutes, or until just lightly golden brown.
In a medium bowl, place powdered sugar. While cookies are still warm, place in sugar and roll around to coat.
