Add the softened butter to the flour mixture and knead with your hands until you get a relatively smooth dough. (It's ok if it's a little bit crumbly, the pecans disrupt the dough.)
Form the dough into 1 1/3 inch (approx. 3.4cm) sized balls.
Line a baking tray with parchment paper and place the balls on the baking tray. Bake in the oven for 10-12 minutes. Keep an eye on the cookies, because in my experience, almond flour tends to burn faster than wheat flour!
Let the cookies cool down a little bit. While they're still warm but not hot anymore roll them in powdered erythritol.
Let cool down completely before enjoying them with a hot cup of tea or coffee.
Store in an air-tight container for approx. 1-2 weeks.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. Thank you for supporting my site!