Ingredients:

• 1/2 teaspoon salt 
• 1/2 cup Priester's pecans, chopped and toasted 
• 1/2 teaspoon vanilla extract 
• 1 3/4 cup almond flour 
• 2 tablespoon coconut flour 
• 1/2 cup Swerve sweetener 
• 1/2 cup unsalted butter, softened

Directions:

Preheat the oven to 325 degrees F and line two rimmed baking sheets with parchment paper. In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans. Roll the dough into 1 inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about 1/4 inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown. Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.