Irresistibly Delicious Keto Pecan Shortbread Cookies
Hello and welcome to my cozy kitchen! If you’re on a keto diet or just trying to enjoy some healthier snacks, you’re going to love today’s recipe: Keto Pecan Shortbread Cookies.
Shortbread cookies have always held a special place in my heart. They’re buttery, crumbly, and melt-in-your-mouth good. With a little tweak here and there, we can keep all that deliciousness while making them keto-friendly and sugar-free! Ready to delight your taste buds? Let’s get started!
Why You’ll Love These Cookies
Satisfying Crunch: The pecans add a wonderful crunch and a hint of nuttiness that makes every bite interesting.
Low-Carb Goodness: Perfect for a keto diet, these cookies won’t spike your blood sugar.
Easy and Quick: With simple ingredients and straightforward steps, these cookies come together in no time.
Keto Pecan Shortbread Cookies Recipe
Ingredients
Gather the following ingredients to make about 12 cookies:
1 cup almond flour
1/2 cup pecans, finely chopped
1/4 cup unsalted butter, softened
1/4 cup erythritol (or other sugar substitutes)
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: A sprinkle of sea salt on top for added flavor.
Step-by-Step Instructions
Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
Prepare the Baking Sheet: Line a baking sheet with parchment paper to have it ready. This will make cleanup easier and stop the cookies from sticking.
Combine the Dry Ingredients: In a medium bowl, mix together the almond flour, finely chopped pecans, and salt. This ensures that the salt is evenly distributed throughout the cookie mix.
Cream the Butter and Erythritol: In another bowl, take the softened butter and erythritol. Use a hand mixer or a spatula to cream them together until it's light and fluffy.
Add the Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until well combined. This mixture will add flavor and richness to your cookies.
Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined. When pushed, the dough should stick together despite being slightly crumbly.
Shape the Cookies: Take a tablespoon of dough and press it into a cookie shape. Place the shaped cookies on the prepared baking sheet, leaving some space between them as they may spread a little.
Optional Topping: If you like, sprinkle a tiny bit of sea salt on top of each cookie to enhance the flavor.
Bake the Cookies: Place the baking sheet in the oven and bake for about 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking!
Cool: Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
This recipe yields about 12 cookies. Here’s the nutritional breakdown per cookie:
Calories: 110
Fat: 10g
Protein: 2g
Total Carbohydrates: 4g
Fiber: 2g
Net Carbs: 2g
Preparation and Additional Tips
Preparation Time: 15 minutes
Baking Time: 12-15 minutes
Total Time: About 30 minutes
Keto Notes
These cookies are low in carbohydrates and high in healthy fats, making them ideal for a ketogenic diet. Almond flour keeps the carbohydrate count low, and the pecans provide healthy omega-3 fatty acids.
Nutritional Benefits
Almond Flour: Lower in carbs compared to regular flour and packed with vitamin E and magnesium.
Pecans: A great source of healthy fats, fiber, and antioxidants, which can aid in heart health.
Erythritol: A natural sweetener that has no calories and does not affect blood sugar levels.
Tips and Variations
Add Chocolate: For a sweeter treat, consider adding sugar-free chocolate chips or chunks to the dough.
Spice Things Up: Try adding a pinch of cinnamon or nutmeg for extra flavor.
Different Nuts: If you’re not fond of pecans, walnuts or hazelnuts are great substitutes!
Common FAQs
Q: Can I use whole wheat flour instead of almond flour?
A: Using whole wheat flour would no longer make these cookies keto-friendly since it contains more carbs. Stick with almond or coconut flour for that low-carb benefit.
Q: How do I store these cookies?
A: Store them in an airtight container at room temperature for about a week. You can freeze them for up to a month if you want to keep them longer.
Q: Can I double the batch?
A: Absolutely! If you have a big family or want to meal prep, doubling the batch is great. Just remember to adjust your baking time if you’re using two sheets at once.
Final Thoughts
I hope you enjoy making and indulging in these Keto Pecan Shortbread Cookies as much as I do. They’re perfect for snacking, dessert, or even sharing with friends and family (if you’re feeling generous). The delightful buttery flavor paired with the crunch of pecans makes them a special treat that you can feel good about.
So, let’s get those baking trays ready and enjoy the delicious aroma of keto baking! Happy cooking! 🍪✨
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