Crispy and delicious, these low carb butter pecan cookies are one of my most popular keto dessert recipes. They’re so buttery and sweet, and so easy to make…and they’re egg free!
Servings: 20 cookies
Ingredients:
- ½ cup unsalted butter softened
- ½ cup erythritol
- 1 ¾ cups almond flour
- 2 tablespoon coconut flour
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup chopped toasted pecans
Instructions
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Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
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In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.
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Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
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Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.
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Remove and let cool completely. Store on the counter for up to 4 days and in the refrigerator after that.
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