AuthorHolly CookCategoryKeto SnacksKeto 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.
Mix salt, almond flour, and coconut flour in a medium bowl.
Add melted butter and sugar-free sweetener to a large bowl. Combine(electric mixer) the ingredients. include vanilla extract.
Mix the butter mixture with an electric mixer while gradually adding the dry ingredients until everything is incorporated.
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 .
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.
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.
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.
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.
Ingredients
Directions
Mix salt, almond flour, and coconut flour in a medium bowl.
Add melted butter and sugar-free sweetener to a large bowl. Combine(electric mixer) the ingredients. include vanilla extract.
Mix the butter mixture with an electric mixer while gradually adding the dry ingredients until everything is incorporated.
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 .
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.
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.
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.
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.
