Preheat oven to 325 degrees F.

In a bowl combine almond flour, coconut, baking powder, salt and espresso powder.

Set the bowl aside.

In a large mixing bowl whip the butter and Swerve together until creamy.

Beat in the vanilla and egg.

Slowly incorporate the dry ingredient mixture.

Beat for 1 minute or until everything is mixed well together.

Stir in the chocolate chips and pecans.

Line a baking sheet with parchment paper.

Using a small cookie or ice cream scooper make 1-inch size balls and place on baking sheet.

Bake in the oven for 10 minutes or until lightly browned.