Preheat the oven to 325 F. Prepare a baking sheet lined with parchment paper.
Measure out 1 1/2 ounces of pecans, and run them through a blender or food processor for a few seconds until they’re finely ground. Chop the remaining 1/2 ounce of pecans into small pieces.
In a mixing bowl, use an electric hand mixer to beat together butter and sweetener until smooth and creamy, about a few minutes on low speed, scraping down the beaters as needed.
Add vanilla and almond extracts, then beat until just combined, about 10 seconds on low speed.
Add almond flour and finely ground pecans to the butter mixture, beating together until well-mixed, about 30 seconds on low speed. Stir in chopped pecans.
Divide the dough into 8 to 10 balls about 1 1/2 inches in diameter, and flatten them to form cookies. Spread them out on the lined baking sheet.
Bake at 325 F until they’re brown around the edges, 15 to 20 minutes. Let the cookies cool completely before removing from parchment paper. They’re very soft after baking, and will harden as they cool.