Keto Pecan Sandies

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Nutrition facts per serving

One serving = 1 cookie

Carbs
1.2g

Protein
7.6g

Fat
11.9g

Kcal.
148

Carbs

1.2g

Protein

7.6g

Fat

11.9g

Kcal.

148

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

Crunchy pecans paired with shortbread cookies – this combination is a keeper!

And with our keto pecan sandies, you’re also not ruining you’re (low carb) diet as one cookie only has 1.2g net carbs and about 7.6g of protein!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Pecan Sandies Image #1
Keto Pecan Sandies Image #2

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g soft butter
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g chopped pecans
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz soft butter
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz chopped pecans
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
cup soft butter
cup erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

cup chopped pecans
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt

Step 1

Preheat your oven to 350°F/180°C.

Step 2

  g defatted almond flour, g soft butter, g erythritol, g chopped pecans, tsp vanilla extract, pinch of salt

  oz defatted almond flour, oz soft butter, oz erythritol, oz chopped pecans, tsp vanilla extract, pinch of salt

  cup defatted almond flour, cup soft butter, cup erythritol, cup chopped pecans, tsp vanilla extract, pinch of salt

Add all of the ingredients into a large bowl and knead with your hands until you get a smooth dough.

Step 3

Form the dough into about equally sized flat and round cookies.

Place the cookies on a baking tray lined with parchment paper.

This step is a little bit tricky, because the pecans disrupt the dough and it may break quite easily because of this.

Don’t give up! Once the cookies are placed on the baking tray they’ll hold together and won’t break after baking.

Step 4

Bake the cookies for about 10 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 5

Let the cookies cool down completely before enjoying them with a hot cup of coffee or tea.

By the way, it’s completely normal if the cookies seem a bit “mushy” when they’re fresh out of the oven.
They’ll harden up once they cool down.

Storage

Store the low carb pecan cookies in a cookie jar or another suitable container.

The cookies will be good for up to 2 weeks.

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