Even though I have many recipes that I have developed, I am constantly trying to make new and delicious treats. Who doesn’t love a delicious cookie? I know I do! These keto pecan almond cookies are a great combination of sweet, satisfying goodness. The best part is that with all that goodness, you don’t have to feel guilty about eating them. Whether you enjoy them soft and chewy or crunchie, these low carb cookies will be a hit!
Keto Almond Pecan Cookies
Keto/ Gluten Free/ Dairy Free Option/ Grain Free/ Sugar Free/ Paleo
- 1/2 c. butter- softened (or dairy free butter for vegan)
- 1/2 c. monk fruit sugar or erythritol (or coconut sugar for non keto)
- 1 tsp. almond extract
- 2 Tbsp. coconut four
- 1 3/4 c. almond flour
- 1/2 tsp. sea salt
- 1/3 c. chopped pecans
Preheat oven to 325 degrees
In a medium size bowl, cream butter, sweetener, and almond extract. Add almond flour, coconut flour, sea salt and mix well. Stir in pecans.
On a parchment paper lined baking sheet, either roll one inch balls or drop cookie dough by the teaspoon and flatten with palm of hand or fork.
Bake for 10 minutes for softer cookies or 12-13 minutes for crunchier cookies. Makes 20 cookies at .77 grams of net carbs per cookie. Store cooled cookies in a sealed container on the counter for up to three days. Can be frozen.
