Low Carb Butter Pecan Shortbread Cookies
Quick and easy, these buttery, crumbly cookies are low carb and gluten free. They're sure to become a favorite snack!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 servings (2 cookies)
- 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
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!
Calories: 232kcal | Carbohydrates: 5g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 200mg | Potassium: 20mg | Fiber: 3g | Sugar: 1g | Vitamin A: 285IU | Calcium: 47mg | Iron: 0.9mg