Carolyn Ketchum, author of "The Everyday Ketogenic Kitchen" show Tra'Renee how to make low-carb pecan cookies.
Butter Pecan Cookies
- Yield: 20 cookies (10 servings)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Egg-Free, Vegetarian, Easy, Family Friendly
- I first had visions of these being like pecan shortbread, so I was disappointed when they came out of the oven flat and crisp. I thought they were ruined…and then I tasted one. So buttery, so delicious, I decided to not to change a thing.
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated erythritol sweetener
- 1¾ (175g) cup almond flour
- 2 tablespoons (14g) coconut flour
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup chopped, toasted pecans
1. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
2. In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.
3. Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
4. Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.
5. Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.
Cookies made without flour and sugar don’t really spread during baking the way conventional cookies do. I like to help them along a bit by pressing them down partway through baking.