Make cookie dough – In a small bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and xanthan gum. In a larger bowl, melt the butter, then add vanilla and half the dry mix. Beat with a hand mixer. Add the egg, mix, then add the remaining dry mix and mix until a dough forms.

Add pecans – Put the crushed pecans in a zip‑top bag and crush with a rolling pin (or use a food processor). Fold them into the dough.

Shape & chill – Place the dough on a piece of parchment paper. Form it into a rectangular log (about 2 inches wide). Wrap tightly in the parchment and freeze for 30 minutes.

Bake – Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Slice the log into ¼‑inch rounds (you should get about 24 cookies). Bake 15 minutes, until edges are golden. Let cool completely (about 20 minutes).

Make glaze (optional) – Melt cacao butter in a microwave‑safe bowl, then stir in powdered erythritol. Dip the cooled cookies halfway into the glaze, place on the baking sheet, and drizzle remaining glaze on top. Freeze 20 minutes until hardened and white.

Make frostings – For vanilla: Beat all vanilla frosting ingredients together until smooth. For chocolate: Beat butter, erythritol, and cream until smooth, then add cocoa powder and beat again.

Decorate – Spoon each frosting into a separate zip‑top bag, snip a tiny corner, and pipe “mummy” wraps onto the cookies – start with two dots for eyes, then zigzag lines across the body.