Low Carb Pecan Pie Cookies
Low Carb Pecan Pie Cookies
Ingredients:
For the Cookie Base:
1 ½ cups almond flour
¼ cup coconut flour
⅓ cup powdered erythritol (or monk fruit sweetener)
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt
For the Pecan Pie Filling:
3 tablespoons butter
⅓ cup brown erythritol (or monk fruit brown sweetener)
2 tablespoons heavy cream
½ teaspoon vanilla extract
½ cup chopped pecans
Pinch of salt
Instructions:
1. Make the Cookie Dough:
In a large bowl, cream the softened butter and powdered sweetener together until fluffy.
Beat in the egg and vanilla extract.
Add almond flour, coconut flour, and salt. Mix until a soft dough forms.
Chill the dough for about 15–20 minutes to make it easier to handle.
2. Form the Cookies:
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and place them on the sheet.
Flatten each ball slightly and use your thumb or the back of a teaspoon to create a small well in the center (for the filling later).
3. Bake:
Bake the cookies for 8–10 minutes until they are set but not browned.
Let them cool on the pan while you prepare the filling.
4. Make the Pecan Pie Filling:
In a small saucepan, melt the butter over medium heat.
Stir in the brown sweetener and heavy cream. Simmer for 2–3 minutes until it thickens slightly.
Remove from heat and stir in vanilla, a pinch of salt, and chopped pecans.
Let it cool for a few minutes to thicken up.
5. Assemble the Cookies:
Spoon the pecan filling into the wells of each cookie.
Let the cookies set at room temperature or chill them for faster setting.
Tips:
Storage: Keep cookies in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
Extra fancy: Drizzle a little sugar-free chocolate on top once they’re cooled for a decadent touch!
Macros per Cookie (batch of 18):
Calories: ~150
Total Carbs: ~3.3g
Fiber: ~1.8g
Net Carbs: ~1.5g
Protein: ~2.8g
Fat: ~16g
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