Keto Pecan Pinwheel Cookies. You can bake, slice, and even freeze these sugar cookie-based keto pinwheel cookies rolled in a maple pecan filling. You won’t simply be charmed by the cookies’ recognizable spiral twirl.
Holiday baking is almost as significant as the gifting season itself. I begin my baking list early to ensure that I bake every Christmas goodie on it, from traditional treats like sugar cookies and keto chocolate chip cookies to interesting, creative recipes like these swirl cookies or a waffle-based gingerbread house.
Traditional pinwheel cookies are made by placing two different colors of cookie dough on top of one another, rolling them up, then slicing them into spirals of alternating colors.
Making this dish is a lot simpler. Instead of using two layers of dough to achieve the swirled effect, we layer down a dark mixture of crushed nuts and maple syrup, which is such a traditional holiday flavor combo.
- 1 and a half cups almond flour
- One-fourth cup coconut flour
- 1/4 teaspoon of salt
- softened 3/4 cup unsalted butter
- Sugar-free sweetener in a half-cup
- Vanilla extract, 1 teaspoon
- 1 1/2 cups pecans, smashed
- 1/4 cup maple syrup without sugar
- Egg yolks, two
- 1 egg white, if desired
- STEP 1
- Mix salt, almond flour, and coconut flour in a medium bowl.
- STEP 2
- Add melted butter and sugar-free sweetener to a large bowl. Combine(electric mixer) the ingredients. include vanilla extract.
- STEP 3:
- Mix the butter mixture with an electric mixer while gradually adding the dry ingredients until everything is incorporated.
- STEP 4: Chill the dough
- Shape the cookie dough into a rectangle and place it on a parchment paper sheet. Put in the refrigerator for THIRTY minutes after covering with parchment paper .
- Make maple-pecan filling in step five.
- Blender or food processor with chopped pecans. Pulse a few times to achieve a fine grind. Add egg yolks and maple syrup without sugar. Pulse to blend ingredients and create a paste.
- STEP 6: Distribute it
- Take the chilled cookie dough out. Roll out the dough into a broad rectangle that is 1/4 inch thick while preserving it sandwiched between the parchment sheets. Leave a 1/2-inch border all the way around the edges as you evenly distribute the maple pecan filling over the dough.
- SECOND ROLL:
- Roll the dough tightly, starting with the long end, and press to seal the seam. Refrigerate until solid, about 30 minutes, then cover in plastic wrap or parchment paper. A 350 degree oven is ideal.
- STEP 8: Cut and bake
- Place cookie rounds on a baking sheet that has been prepared with parchment paper after cutting them off with a sharp or serrated knife. Egg white should be brushed on the cookies to give them a subtle gloss (optional). For TEN minutes, bake at 350 degrees. Remove from the oven. Allow to cool completely.
What are cookies that you cut and bake?
The ideal cookie to bake during the holidays is a slice-and-bake cookie. A cookie that you can prepare in advance and chill in the fridge or freeze until you’re ready to bake is a lifesaver during the hectic holiday season! To make cookies, just unroll the cookie dough and cut as many cookies as you’d like from it—either the entire batch or just a few to sate your sweet tooth.
Amount Per Serving
Total Carbs 4.7g
Net Carbs 1.2g