A low carb, keto, and gluten-free version of pecan sandies, a type of shortbread cookie made with ground and chopped pecans…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
- 3 ounces (about 3/4 cup) blanched almond flour
- 2 ounces whole pecans
- 2 ounces (4 tablespoons) salted butter softened
- 1 ounce (about 1/4 cup) confectioners swerve sweetener
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Preparation Method
- Preheat the oven to 325 F. Prepare a baking sheet lined with parchment paper.
- Measure out 1 1/2 ounces of pecans, and run them through a blender or food processor for a few seconds until they’re finely ground.
- Chop the remaining 1/2 ounce of pecans into small pieces.
- In a mixing bowl, use an electric hand mixer to beat together butter and sweetener until smooth and creamy, about a few minutes on low speed, scraping down the beaters as needed.
Add vanilla and almond extracts, then beat until just combined, about 10 seconds on low speed. - Add almond flour and finely ground pecans to the butter mixture, beating together until well-mixed, about 30 seconds on low speed.
- Stir in chopped pecans.
- Divide the dough into 8 to 10 balls about 1 1/2 inches in diameter, and flatten them to form cookies.
- Spread them out on the lined baking sheet.
- Bake at 325 F until they’re brown around the edges, 15 to 20 minutes.
- Let the cookies cool completely before removing from parchment paper.
- They’re very soft after baking and will harden as they cool.
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