Preheat your oven to 325°F. Line a baking sheet with parchment paper or leave it ungreased.

In a large mixing bowl, use an electric mixer to beat the softened butter until it becomes light and fluffy. Gradually add the powdered sweetener and salt, mixing until the ingredients are well combined.

Stir in the chopped pecans and vanilla extract. Slowly mix in the gluten-free flour until the dough comes together. The dough should be soft but not sticky.

Take about a teaspoon of dough and shape it into a small crescent. Place the crescents on the prepared baking sheet, leaving space between each cookie.

Bake the cookies for 15–20 minutes, or until the edges turn a light golden brown.

Allow the cookies to cool slightly on the baking sheet, then gently roll each one in additional powdered sweetener while still warm to coat them.

Transfer the cookies to a wire rack to cool completely before serving or storing.