Preheat oven to 350ºF/177ºC. Line two baking sheets with parchment paper.
In a large mixing bowl, whisk together almond flour, arrowroot powder, garlic powder, sea salt, cayenne, and pecans until evenly combined.
In the bowl of a stand mixer with the paddle attachment or using a large bowl with a hand mixer, cream together room temperature butter and cheese on high until fairly smooth and creamy, scraping down the bowl as needed with a spatula. This should take about 3 minutes.
Reduce speed to medium and slowly add in the flour mixture, one spoonful at a time, scraping down the sides as needed.
Once all of the flour mixture is added, mix for a few minutes on high to lighten the mixture a bit.
Using a piping bag fitted with a wide star tip or a cookie press, pipe the dough onto the prepared baking sheets. Alternately, the dough can be rolled into balls and flattened into rounds for cheese wafers.
Bake for 15-16 minutes until the edges just start to brown.
Allow the cheese straws to cool for 5 minutes, then carefully move them to a cooling rack using a very thin spatula or your fingers.
Once completely cooled, store in an air-tight container for up to a week, if they last that long!