Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix wet ingredients:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add sweetener and egg:
Mix in erythritol and the egg until fully combined and light in texture.

Add vanilla and dry ingredients:
Stir in vanilla extract, then fold in almond flour, baking powder, salt, and chopped pecans. Mix until a dough forms.

Shape cookies:
Scoop about 1–1½ tablespoons of dough per cookie, roll into balls, and place them evenly on the prepared baking sheet.

Flatten and bake:
Gently flatten each cookie with a fork to create a crisscross pattern. Bake for 12–15 minutes, or until edges turn golden brown.

Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.