Description
These Keto Pecan Pie Cookies are a delightful low-carb treat that combines the flavors of traditional pecan pie in a portable cookie form. With a buttery, nutty base and a sweet pecan topping, these cookies are perfect for satisfying your sweet tooth on a ketogenic diet.
Ingredients
For the cookie base:
- 1 cup almond flour
- 1/4 cup butter, softened
- 2 tablespoons erythritol or low-carb sweetener of choice
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the pecan topping:
- 1/2 cup chopped pecans
- 2 tablespoons butter, melted
- 2 tablespoons erythritol or low-carb sweetener of choice
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Make the cookie base: In a mixing bowl, combine almond flour, softened butter, erythritol, vanilla extract, and salt. Mix until a dough forms.
- Shape the cookies: Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball with a fork or your fingers to create a cookie shape.
- Prepare the pecan topping: In a small bowl, mix chopped pecans, melted butter, erythritol, and cinnamon.
- Add the topping: Spoon the pecan mixture onto the center of each cookie, pressing it down slightly.
- Bake: Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are golden brown.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these Keto Pecan Pie Cookies as a delicious low-carb treat!
Notes
- You can store these cookies in an airtight container at room temperature for up to 5 days.
- Feel free to customize the sweetness level by adjusting the amount of sweetener in the recipe.
