Keto pecan cookies by
Store in a air tight container for up to 2 weeks
This recipe makes about 30 cookies.
3 cups finely ground almond flour
1 cup granulated erythritol
2 sticks of soft butter
2 tsp sugar-free vanilla extract
pinch of salt
1 1/3 cup chopped pecans
1/3 cup chopped pecans
Preheat the oven to 350°F/180°C.
Mix all of the ingredients and knead with your hands until you get a smooth dough.
Form flat and round cookies with your hands. (Recipe will yield approx. 30 Sandies).
This step might be a little bit tricky because the pecans disrupt the dough and they may fall apart quite easily.
My tip: Be patient! Once the cookies are on your baking tray you'll be good to go. They won't fall apart once they've been baked.
Bake the cookies for approx. 10 minutes in your preheated oven.
Make sure to keep an eye on the cookies, as in my experience, almond flour tends to burn faster than regular wheat flour.
Let the cookies cool down before enjoying them with a hot cup of tea or coffee!
(Don't worry if the cookies seem soft once they're out of the oven - that's totally normal and they'll harden up once they are cool.)