These quick and easy pecan shortbread cookies are low carb and gluten free but you’d never know it from the rich, buttery flavor and perfectly crumbly texture! With just 1.1 net carbs for each cookie (2 cookies to a serving) this is a recipe you’re going to want to keep handy! Disclosure: I received a free copy of The Everyday Ketogenic Kitchen for review. All opinions are my own.
For this recipe you’ll need: pecans, almond flour, coconut flour, erythritol, butter, salt, vanillaJump to Recipe
So in the middle of August I was taking a break with coffee Facebook and a message popped up from Carolyn Ketchum. I was a little surprised because, while we know each other and are “Facebook Friends” we don’t normally chat.
Hey, wondering if you are interested in a review copy of my cookbook?
You know what I said, right?
So a few weeks ago the book got here and I literally dropped what I was doing and curled up on the couch to go through it. I knew it was going to be amazing and I was not disappointed. I mean, this IS Carolyn we’re talking about.
Although I started with low carb and Atkins in the 1970s Carolyn’s blog, All Day I Dream About Food, was probably the first blog that I ever saw that was strictly low carb. Not only that but it easily competed with the “regular” food blogs that I was involved with in the quality of images and recipes. I knew that if she’d written a cookbook it was going to be one that I wanted in my kitchen.
I was definitely NOT disappointed.
A Quick Review of The Everyday Ketogenic Kitchen
The Everyday Ketogenic Kitchen is foundational for anyone who is living (or considering) a low carb, ketogenic lifestyle whether they are brand new or very experienced. It covers everything from factual information and menu plans to recipes for literally everything from appetizers to desserts. There’s even a pictorial recipe index in the back!
The recipes are simple and easy to follow – things that you’ll actually want to eat. The ingredients are mostly foods that you’ll be familiar with especially if you have been low carbing for any time at all. All of the recipes have beautiful images of the finished dish so you know in advance how it’s going to look.
I absolutely do recommend this The Everyday Ketogenic Kitchen whether you already have 500 low carb cookbooks or you’re just buying your first. And, to give you a taste of what’s waiting for you inside Carolyn said I could share a recipe from the book… any recipe.
So let’s talk about these Pecan Shortbread cookies, shall we?
Carolyn’s Low Carb Butter Pecan Shortbread Cookies
I think cookies are especially difficult to get “right” when you are adapting to low carb. I have trouble getting the right texture and then, even when I do, sometimes they get soft overnight. These pecan shortbread cookies have the perfect, buttery, crumbly texture and they are exactly the same the next day.
In fact, we’re in kind of a cool rainy spell here in Texas with highs in the upper 60s and lots of dark skies and high humidity. I expected that the cookies would be soft the day after I baked them but they held up really well. I didn’t even do anything special – just dumped them in a Ziploc.
So good. When you get your copy of The Everyday Ketogenic Kitchen Cookbook I think you should start with the pecan shortbread cookies. That way you’ll have something to snack on while you go through the rest of the recipes!
YOU MAY NEED…
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Obviously, you’ll want The Everyday Ketogenic Kitchen! If you don’t have Erythritol on hand you’ll want that, too.
Low Carb Butter Pecan Shortbread Cookies Recipe
These low carb cookies are amazing – my new favorite. I’ve used this recipe with permission from the author. Like this recipe? Please consider giving it a 5 star rating. 🙂 Follow me on Facebook and Pinterest!
Quick and easy, these buttery, crumbly cookies are low carb and gluten free. They're sure to become a favorite snack!
- 1/2 cup butter , unsalted
- 1/2 cup granulated erythritol sweetner
- 1 3/4 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup pecans , chopped and toasted
Preheat the oven to 325F and line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat the butter and sweetener with an electric mixer until lightened and fluffy, about 2 minutes. Add the almond flour, coconut flour, vanilla extract, and salt and beat until well combined. Stir in the pecans.
Roll the dough into (20) 1-inch balls and place the balls a few inches apart on the prepared baking sheets. Flatten slightly with your palm.
Bake for 5 minutes, then remove from the oven and use a flat bottomed glass to flatten the cookies again to about 1/4-inch thick. Return to the oven and bake for another 10 to 12 minutes until the edges are golden brown.
Let cool completely on the baking sheet. Store on the counter for up to 4 days or in the refrigerator for up to a week. The cookies can also be frozen for up to a month.
Nutrition info from book is slightly different from my calculations - all calculators are approximate - From book - Calories 240 Fat 22.3g Protein 5g Carbs 5.3g Fiber 3.1g Erythritol 12g
IF YOU LIKED THESE LOW CARB COOKIES YOU MAY ALSO LIKE…
Click on the image to see the recipe. From left to right (all low carb): M&M Cookies, Scottish Shortbread, Vanilla Bean Sugar Cookies