Keto Pecan Sandies
Ingredients:
1 cup almond flour
1/2 cup pecans, finely chopped
1/4 cup erythritol or preferred low-carb sweetener
1/4 cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
Optional: powdered erythritol for dusting
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and erythritol until light and fluffy.
Beat in the egg and vanilla extract, mixing until well combined.
In another bowl, whisk together almond flour, chopped pecans, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Scoop tablespoon-sized portions of dough and roll into balls, then place them on the prepared baking sheet, flattening them slightly.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered erythritol before serving.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 95 kcal per cookie | Servings: 12 servings