Preheat the oven to 350°F, and line a baking sheet with parchment paper.
Using a stand mixer cream your butter and erythritol until well blended and you have a smooth creamy mixture.
Once your butter and sweetener are combined, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything is well blended.
Now add the gelatin, baking powder, salt, baking soda, cocoa, and almond flour. Beat until well combined, then add your coconut. Mix again until everything is well incorporated.
Add the chocolate chips, and pecans either mix in by hand or on low until they are evenly distributed.
Roll the dough into inch to inch and a half balls and place on your prepared baking sheet. After you have rolled your cookies out, lightly press them with the palm of your hand, flattening them slightly.
Bake for 10-12 minutes or until they have just set. Remove from oven, and let the cookies cool completely before removing from the pan.