One of my most popular keto desserts, these butter pecan cookies are crispy and delicious. So buttery and sweet, and so easy to make. Free of eggs!
Ingredient
– ½ cup unsalted butter– ½ cup Swerve Sweetener– 1 ¾ cups almond flour– 2 tablespoon coconut flour– ½ teaspoon vanilla extract– ½ teaspoon salt– ½ cup chopped toasted pecan
Direction
1
Preheat oven to 325°F and line two rimmed baking sheets with parchment.
2
Beat butter and sweetener for 2 minutes in a large bowl until light and fluffy. Add almond flour, coconut flour, vanilla extract, and salt and mix well. Mix in chopped pecans.
3
Roll dough into 1-inch balls and place on baking sheets a few inches apart. Lightly flatten with your palm.
4
Remove from oven after 5 minutes and flatten with a flat-bottomed glass to ¼ inch thickness. Bake for 10–12 minutes more until the edges are golden brown.
5
Remove and cool completely. Store in the fridge after 4 days on the counter.