Preheat the oven to 350F.
Whisk together the butter, sweetener, egg yolk, vanilla extract, almond extract, and liquid stevia in a large bowl.
Add the almond flour, salt, and baking powder, and stir to combine.
Cover the bowl with plastic wrap and chill for 15 minutes in the freezer.
Put the chopped pecans in a shallow bowl. Use a 1-tablespoon scoop to measure out the dough. Roll the dough into balls, and then roll the balls in the chopped pecans.
Arrange the cookie dough balls evenly on a large baking tray (they should all fit on 1 half sheet pan).
Bake for 10 minutes, rotating the tray once halfway through.
Remove the cookie tray from the oven and use a 1/2-teaspoon-sized measuring spoon to make an indentation in the center of each cookie. Spoon 1/2 teaspoon of raspberry jam into the center of each.
Return to the oven and bake until the cookies are light golden, about 1 to 3 minutes more.
Let the cookies cool completely on the tray before removing.