Butter and pecan go together in any sweet dessert, and cookies is no exception. This is basically a shortbread cookie recipe with chopped pecans, but it’s delicious in its simplicity.
Keto Butter Pecan Cookies Recipe
Ingredients:
- ½ cup unsalted butter, room temperature
- ¼ cup erithrytol, powdered in a spice/coffee grinder
- 1¾ cups almond flour
- 2 tablespoons coconut flour
- ½ tsp pure vanilla extract
- 20 drops liquid stevia, vanilla-flavoured
- ½ tsp Himalayan pink sea salt
- ½ cup pecans, chopped
Directions:
Preheat the oven to 325°F and line a large baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, sift together almond flour, coconut flour, and salt.
In a large bowl, beat the butter and erithrytol together until lightened and fluffy, about 2 minutes. Add in vanilla and liquid stevia and beat until fully blended. Gradually beat in flour mixture until well combined. Stir in the chopped pecans.
Roll the dough into 18 one-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. If you like, use a small spatula to round out the edges. Return to the oven and bake another 12-15 minutes, until the edges are golden brown.
Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.
Did you give this keto butter pecan cookies recipe a try? What did you think? Please share your thoughts in the comments. Or if you share any pics on Instagram, tag me so I can see your creations. Enjoy! :)
