Quick and easy, these buttery, crumbly cookies are low carb and gluten free. They are sure to become a favorite snack!
Course Dessert
Cuisine American - low -carb
Keyword cookie, shortbread
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 10servings (2 cookies)
Calories 232kcal
Author Katherine Peters
Ingredients
1/2cupbutter, unsalted
1/2cupgranulated erythritol sweetner
1 3/4cupsblanched almond flour
2tablespoonscoconut flour
1/2teaspoonvanilla extract
1/2teaspoonsalt
1/2cuppecans, chopped and toasted
Instructions
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 sugar free sweetener with an electric mixer until lightened and fluffy, about 2 minutes. Add the almond flour, coconut flour, vanilla extract, and salt. Beat until well combined. Stir in the chopped 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.