Keto Pecan Shortbread Cookies

Keto Pecan Shortbread Cookies

Absolutely wonderful Keto Pecan Shortbread Cookies. Delicious, low-carb, and incredibly simple to make! But be cautious! It could be quite difficult to stop chewing once you get going!

AuthorHolly CookCategory

Absolutely wonderful Keto Pecan Shortbread Cookies. Delicious, low-carb, and incredibly simple to make! But be cautious! It could be quite difficult to stop chewing once you get going!

Keto Pecan Shortbread Cookies
Yields18 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1/2 cup packed sugar-free brown sugar and 10 tablespoons melted unsalted butter
  huge eggs
 1 teaspoon Pure vanilla extract,
 ¼ teaspoon optional almond extract
 1 ⅔ cups finely ground almond flour,
  cup chopped pecans
  cup unsweetened coconut shredded
 ½ tsp. Ground cinnamon,
  tablespoon of baking powder
 1/four teaspoons of sea salt
1

When using an electric hand mixer, add the butter and sugar-free brown sugar to a mixing bowl and beat on medium-high speed until mixed and fluffy.

2

After scraping the mixing bowl's sides with a rubber spatula, add one egg. After combining, beat in the second egg.

3

With a rubber spatula, scrape the mixer's sides one more.

4

The remaining (dry) ingredients should be combined in a bowl before being added to the mixer. The dough should be thoroughly mixed, thick, and sticky after being beat on medium-high.

5

For at least SIXTY mins before baking, the dough needs to be refrigerated.

6

With parchment paper, line the baking sheet and when it's ready to bake, the oven should be preheated to 350 degrees F.

7

Scoop the cookie batter onto the parchment-lined baking sheet, and bake for EIGHT to THIRTEEN mins. Bake for 8 to 11 if you want regular-sized cookies, and for bigger cookies, bake for ELEVEN to THIRTEEN. The dough is formed into round discs or I scoop the dough with a small ice cream scooper to give it a rounder appearance. Additionally, you can shape the cookies however you choose.

8

Before removing the cookies from the tray, let them cool fully. The cookies may collapse if you touch them before they have completely cooled.

Ingredients

 1/2 cup packed sugar-free brown sugar and 10 tablespoons melted unsalted butter
  huge eggs
 1 teaspoon Pure vanilla extract,
 ¼ teaspoon optional almond extract
 1 ⅔ cups finely ground almond flour,
  cup chopped pecans
  cup unsweetened coconut shredded
 ½ tsp. Ground cinnamon,
  tablespoon of baking powder
 1/four teaspoons of sea salt

Directions

1

When using an electric hand mixer, add the butter and sugar-free brown sugar to a mixing bowl and beat on medium-high speed until mixed and fluffy.

2

After scraping the mixing bowl's sides with a rubber spatula, add one egg. After combining, beat in the second egg.

3

With a rubber spatula, scrape the mixer's sides one more.

4

The remaining (dry) ingredients should be combined in a bowl before being added to the mixer. The dough should be thoroughly mixed, thick, and sticky after being beat on medium-high.

5

For at least SIXTY mins before baking, the dough needs to be refrigerated.

6

With parchment paper, line the baking sheet and when it's ready to bake, the oven should be preheated to 350 degrees F.

7

Scoop the cookie batter onto the parchment-lined baking sheet, and bake for EIGHT to THIRTEEN mins. Bake for 8 to 11 if you want regular-sized cookies, and for bigger cookies, bake for ELEVEN to THIRTEEN. The dough is formed into round discs or I scoop the dough with a small ice cream scooper to give it a rounder appearance. Additionally, you can shape the cookies however you choose.

8

Before removing the cookies from the tray, let them cool fully. The cookies may collapse if you touch them before they have completely cooled.

Keto Pecan Shortbread Cookies

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