Description
Soft and buttery low-carb cookies made with cream cheese and pecans, offering a rich, nutty flavor with a melt-in-your-mouth texture.
Ingredients
- 1 cup almond flour
- 1/4 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/3 cup powdered erythritol or keto sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Beat butter and cream cheese together until smooth and creamy.
- Add sweetener and vanilla extract, mixing until well combined.
- In another bowl, mix almond flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture and stir into a dough.
- Fold in chopped pecans.
- Scoop dough onto baking sheet and flatten slightly.
- Bake for 12–15 minutes until edges are lightly golden.
- Cool on baking sheet briefly, then transfer to a rack.
Notes
- Do not overbake to keep cookies soft.
- Chill dough if too soft to handle.
- Toast pecans for deeper flavor.
- Store in airtight container to maintain freshness.
- Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 1g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
