Step 1.  Sift together almond flour, coconut flour, salt, baking soda, and xanthan gum in a medium-sized bowl.

Step 2.  In a large bowl, cream butter with an electric mixer for 2 minutes.

Step 3.  Add sweeteners and cream for another 8 minutes until light and fluffy.

Step 4.  Quickly mix in vanilla and egg.

Step 5.  Beat in half of the dry ingredients.  Beat in remaining dry ingredients.

Step 6.  Fold in ground coffee, chocolate chips, pecans and coconut flakes.

Step 7.  Wrap dough in plastic and chill in the refrigerator for 1 hour.

Step 8.  Preheat oven to 350 degrees F and cover 2 large cookie sheets with parchment paper.

Step 9.  Divide dough into 16 pieces.  Roll dough pieces into a ball and then place them on the cookie sheet 2 inches apart.  Use the palm of your hand to flatten the cookies.

Step 10.  Bake for 9-12 minutes until browned at the edges, turning cookie sheet 180 degrees halfway through.

Step 11.  Cool on the cookie sheet for 10 minutes and then remove to a cooling rack.  The cookies will crispy up as they cool.