Description
Buttery, nutty, and perfectly crumbly Keto Pecan Shortbread Cookies that are grain- and sugar-free, ideal for a low-carb lifestyle.
Ingredients
1 1/2 cups almond flour
1/2 cup finely chopped pecans
1/4 cup powdered erythritol (or your preferred keto sweetener)
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a bowl, mix together the almond flour, chopped pecans, powdered erythritol, and salt.
- Add the softened butter and vanilla extract to the dry ingredients. Stir until the dough comes together.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the baking sheet. Flatten each ball gently with your fingers or a fork.
- Bake the cookies for 14 to 16 minutes, until the edges turn golden brown.
- Let the cookies cool completely on a wire rack before storing or serving.
Notes
Optionally add a pinch of cinnamon to the dough for warm spice.
Dip half of each cookie in melted dark chocolate for extra flavor.
Swap pecans for walnuts or sprinkle sea salt on top before baking for taste variations.
Store cookies in an airtight container at room temperature for up to one week.
Reheat cookies at 300°F for about 5 minutes to refresh crispiness.
Freeze well; thaw at room temperature before enjoying.
Use finely powdered keto sweeteners for best texture.
Chop pecans finely for even distribution and texture.
Dough can be refrigerated for up to 24 hours before baking; bring to room temperature to shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
