Sure thing! Keto butter pecan cookies are a delicious low-carb treat that combines the rich, nutty flavor of pecans with a buttery, sweet cookie base. Here’s a simple recipe for you:
Keto Butter Pecan Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
- 1 large egg
- 2 cups almond flour
- 1/2 cup finely chopped pecans
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and erythritol until light and fluffy. You can use an electric mixer for best results. Add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. Fold in the chopped pecans.
- Shape Cookies: Scoop out dough using a tablespoon or a cookie scoop, and place it onto the prepared baking sheet. Flatten the cookies slightly with the back of the scoop or a spoon, as they won’t spread much during baking.
- Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. The centers might look a bit soft but will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Enjoy your keto butter pecan cookies with a cup of tea or coffee!
Feel free to adjust the sweetness or the amount of pecans based on your preference. These cookies should stay fresh for about a week when stored in an airtight container. Enjoy your baking!